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373 record(s) found for The Dish.
21. French Quarters
Issue: February 2015 Issue
Category: The Dish
Author: Sheehan Hannan

22. Gigi's on Fairmount
Issue: February 2015 Issue
Category: The Dish
Author: Kim Schneider

23. Romantic Spots
Issue: February 2015 Issue
Category: The Dish
Author: Angel Mack

24. Slam Dunk
Score culinary points by getting inventive with these fondue tips.
Issue: February 2015 Issue
Category: The Dish
Author: James Bigley II

25. Time Table
Issue: February 2015 Issue
Category: The Dish
Author: Dillon Stewart

26. Champagne Supernova
Ring in the New Year with our bubbly breakdown.
Issue: January 2015 Issue
Category: The Dish
Author: James Bigley II

27. Dinner Party
With a comfy atmosphere and a wood-fire oven, Karen Gorman's Crumb & Spigot makes guests feel right at home.
Issue: January 2015 Issue
Category: The Dish
Author: Laura Adiletta

28. Eddie Cerino’s Casual Italian
Issue: January 2015 Issue
Category: The Dish
Author: Kim Schneider

29. Fizz Whiz
Issue: January 2015 Issue
Category: The Dish
Author: Laura Adiletta

30. Handmade Marshmellows
Issue: January 2015 Issue
Category: The Dish
Author: Kathleen Finley

31. On The Move
Better update your address book — these two restaurants recently relocated.
Issue: January 2015 Issue
Category: The Dish
Author: Natalie Gasper

32. Setting Up Shop
Once just culinary startups, these craft food companies are open for business as full-blown storefronts.
Issue: January 2015 Issue
Category: The Dish
Author: Kathleen Finley

33. Use Your Noodle
Get your kids interested in cooking with these tips from chef Jonathon Sawyer.
Issue: January 2015 Issue
Category: The Dish
Author: Kathy Ames Carr

34. Beer Cheer
All we want for Christmas is one of these growlers filled with our favorite local holiday brews
Issue: December 2014 Issue
Category: The Dish
Author: Kim Schneider

35. Cantine Bar & Bottle Shop
Issue: December 2014 Issue
Category: The Dish
Author: Kim Schneider

36. Dish Deconstructed: Roasted Bell & Evans Chicken Breast
While LockKeepers' roasted chicken entree ($24) may seem like a humble dish, it's actually a study in achieving complex flavors with few ingredients, says executive chef Alberto Leandri. "I love the flavor and the color and the simplicity of the dish," says the chef, who grew up in the small Italian town of Borbiago. "There are not many ingredients. You can taste them all without being overpowered by spices."

Hover over the red dots to read about how the chef crafts each component.

Issue: December 2014 Issue
Category: The Dish
Author: Rachel Kalayjian

37. On the Menu: Prosperity Social Club
Issue: December 2014 Issue
Category: The Dish
Author: Kim Schneider

38. Pizza Delivery
Issue: December 2014 Issue
Category: The Dish
Author: Sheehan Hannan

39. Raising the Barn
Urban Farmer may be playful, but it's on a serious mission to keep everything it serves as close to the source as possible.
Issue: Additional Online Content
Category: The Dish
Author: Laura Adiletta

40. Show Time
Tableside service makes an artistic comeback at local restaurants.
Issue: December 2014 Issue
Category: The Dish
Author: Laura Adiletta

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