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Adelphia Seafood was founded 50 years ago as Harry O. Hahn Seafood in Reading. Current co-owner and president Jason Hurleman is a second-generation owner, having acquired the business from his father, who purchased it from Hahn in 1973. Now... Read more

Around Town

What is kosher food preparation? Learn this and more by reading on. Read more

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What's special about the Indian Fort Inn in Hamburg? It serves up good food and history, all at the same time. Read more

Dining Out

Packed with sweet or savory ingredients, crepes bring a piece of Paris to West Reading at Taste of Crepes. Read more

Around Town

Why settle for a quick cup of coffee when you can step back in time and share a private English High Tea with five of your closest friends and family at The GGS Hat and Gloves Tea Room in Mohnton? Read more

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With the busy bee syndrome and rushed life bombarding pretty much everyone nowadays, it may seem impossible to think and act soundly when it comes to preparing healthy meals. But sometimes the most basic approaches we don’t ponder on our ow... Read more

Recipes

The team at Vynecrest Wineries has added onto their Lehigh Valley vineyard operation with a new wine shop and tasting bar on the charming streets of Kutztown. Now you can meander through downtown Kutztown and find great food, locally brewed... Read more

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A Berks County institution, Santino’s Family Restaurant in Wyomissing has been a family owned and operated business since 1982. “La Casa Della Pasta” was first opened by the Grande family and named Maria’s; its name officially changed to Santino’... Read more

Dining Out

For more then 14 years, Jen and Larry Pickar have owned and operated one of Fleetwood’s favorite neighborhood Irish bars, McArdle’s Pub. “We’re probably one of the last neighborhood bars around,” Jen says. “We’re one of those places where, ... Read more

Dining Out

PhoebeCanakisinthegardenofJustCuriousinWestReadingwheresheoftenservesherfood2.jpg.jpe

photo by Jennifer Hetrick

As the daughter of a greek immigrant, Phoebe Canakis brings to her food the philosophy that it ought to be naked, not housed in cardboard but instead plucked straight from the earth, all the while being decidedly delicious. Read more

Around Town