Restaurant critic and Drink columnist for the Inquirer.
Cresheim Valley Grain Exchange
If any lessons have been learned over the last few years of updated pickle boards, heritage grits, and back-to-roots Americana flavors, it is that anything in a skillet or mason jar will likely be a hot seller.
Splash the diners with whiskey cocktails and a list of obscure local brews. Serve them in a casual, kid-friendly space clad in the barn wood and steel of rustic-industrial chic. And there's the formula for a neighborhood mainstay, Philadelphia circa 2014.
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