Less than a year after renovating Old City’s Philadelphia Fish & Co. into Q BBQ & Tequila, owners Kevin and Janet Meeker are at it again. The restaurant will change its name to Q BBQ Burgers & Tequila and the menu will now offer over a dozen gourmet burgers, hot dogs, and the option to [...]
Continue reading...Tuesday, December 8, 2009
Just before Thanksgiving PYT’s Tommy Up announced plans to introduce a new specialty burger each week. The menu kicked off with a Thanksgiving burger made from ground turkey topped with stuffing, gravy and cranberry sauce. Following that, Up collaborated with neighboring restaurant El Camino Real to create a pastrami special burger topped with Texas smoked [...]
Continue reading...Friday, October 30, 2009
It is fitting that on a street as rich with history as Philadelphia’s Camac Street that Terra’s Chef Eric Paraskevas channels his own history in the form of a trio of miniature sandwiches. The Cubano represents his background in Latin cuisine from his time at Lolita. It features sliced house-roasted turkey, pulled pork carnitas in Chef’s [...]
Continue reading...Wednesday, September 23, 2009
A burger is a blank canvas, a universe of options and interpretations, and we love the idea of putting the creativity in the hands of the customer. With Village Whiskey, Chefs Jose Garces and Dave Conn are taking the build your own burger concept to a whole new level. Toppings include the classic fried egg, [...]
Continue reading...Monday, September 21, 2009
It’s all burgers, all the time over at A Hamburger Today where fans of the blog religiously send in photographs from all over the world. To better educate their readers on the plethora of burger styles showcased on the blog, founder and editor-at-large Adam Kuban has compiled a reference sheet of epic proportions. The AHT [...]
Continue reading...Friday, September 18, 2009
Sure, canned salmon lacks a certain gourmet flair; but for just a few bucks, you can get wild-caught Alaska salmon, full of protein and healthy oils, and turn it into something flavorful and satisfying. Add some fresh dill, lemon and Dijon mustard, and you can make fast, easy salmon burgers that hit the spot without [...]
Continue reading...Friday, September 4, 2009
The Wisconsin Milk Marketing Board has created a new marketing campaign called The Cheese & Burger Society: an organization promoting Wisconsin Cheese as “the Grand Poo-bah of every cheeseburger grilled at a backyard barbecue or flame-broiled at a roadside diner.” The website provides mouth-watering photos of 30 different burgers, each with a little story and recipe [...]
Continue reading...Wednesday, September 2, 2009
Imagine the antithesis to a dimly lit, packed-to-the-walls dive bar. What do you see? A large open space, with sunlight pouring in, and plenty of room to breathe, right? Thus, the story of Swift Half, David Garry and Heather Gleason’s follow up to the wildly successful, and now Center City staple, Good Dog. Located in [...]
Continue reading...
Wednesday, January 13, 2010
Comments