"Originally, I saw the location as a challenge, but I feel if you put out a good product, people will come."

For such a young operation, Philly Chutney runs so smoothly you'd think its cogs were lubed with ghee.

For some people, barbecue is all about the meat. For others, it's all about the sides. Which camp you fall into will determine whether Baby Blues BBQ deserves your business.

The MP-1 (that's the chicken cutlet platter, hon) was as crunchy as I remembered.

PBR is only two months old, and Sauter's menu is still trying to decide if it's more casual pub (scrapple cheesesteak, wings) or green-market bistro (escolar in olive oil beurre blanc, fava bean mousse-stuffed braised onion with tomato crudo).

Effortless, exciting and affordable, Barbuzzo is so primally satisfying that you're planning a return visit before you even finish dessert.

The Italian renaissance that's currently sweeping this city has carb-lovers confronted with shapes that are hard enough to pronounce, let alone visualize.

Circles, the Southeast Asian takeout spot on a narrow Newbold corner, has something in common with the holes-in-the-wall I used to buy 40s from when I was underage: a thick partition of bulletproof glass.

I cooled off with Cohan-Saavedra's minty mojito layer cake frosted in thick, cool rum buttercream. She makes all the desserts for Paloma — more than two dozen sorbets in her repertoire alone — and prefaces the presentation of the sweets menu with, "This is what happens when you give a maniac an ice cream maker."

"You know, I've never tried marijuana."