Posted by Foobooz on December 23rd, 2011
Food photographer Jason Varney has been photographing some classic Philadelphia dishes. Above is his photo of a Sarcone’s Italian hoagie. Boy we could go for one of them now. [Fussing with Forks]
Philly Phoodie makes a cheesesteak pilgrimage to Chink’s Steaks and comes away impressed. And now we really want a cheesesteak. [Philly Phoodie]
Hawk Krall heads to Blue Bell for a “damned good” zep and hoagies at Pudge’s. [Drawing for Food]
Hawk also gets tomato pie at Corropolese as part of his dad’s East Norriton birthday. [Drawing for Food]
Two Eat Philly discovers that Vic Sushi still can make a tasty specialty roll. [Two Eat Philly]
Scissors and Spice discovers the vegetarian cheesesteak at Monk’s Cafe. [Scissors and Spice]
Related: Reviews, Cheesesteaks, Chinks-Steaks, Corropolese-Bakery, Hoagies, Monk's Cafe, Pudge's, Sarcones, Vic-Sushi-Bar
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Posted by Foobooz on November 1st, 2007
With more selections than we can summarize (we do have to give a special nod though to
Vic Sushi Bar and
Corropolese Bakery) you’re on your own to check out the rest of the inspired choices in the
City Paper Choice Awards 2007 for food and drink.
CP Choice Food/Drink [City Paper]
Related: Food, Tomato-Pie, Vic-Sushi-Bar
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Posted by Foobooz on August 1st, 2007
The Bite in today’s Metro provides the lowdown on Bistro St. Tropez’s 20th anniversary, a shrimp tempura mango coconut roll from Vic Sushi and half-priced cans at the Good Dog.
The Bite: Ordering up a bargain [Philadelphia Metro]
Related: Deals, Drink, Food, The Bite, Bistro-St.-Tropez, Good-Dog-Bar, Vic-Sushi-Bar, Wednesday
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Posted by Foobooz on June 28th, 2007
Whether to eat in or take out tiny Vic Sushi Bar on Sansom Street impresses.
To capitalize on the takeout trade, it offers party platters ranging from a 39-piece assortment ($30) to a 122-piece smorgasbord ($100). At those rates, it would be fair to expect mediocrity. Yet, a roster of 15 specialty rolls features nouveau-style creations like a mouthwatering eel and avocado maki wrapped in thin slices of champagne mango. Chef Qiyang Shi also brings out boutique ingredients like eye-catching nori wrappers made from white seaweed The repertoire may be rooted in standards like tuna and California rolls, but that’s not where it ends.
Party of Four [City Paper]
Related: Food, Reviews, Center-City-West, Sushi, Vic-Sushi-Bar
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