• At Bar Amalfi, "none of the food is inherently flawed or offensive — but much of it isn't particularly interesting, either," writes David Snyder. [City Paper]
• Stogie Joe's "is a throwback to an era when taprooms had twice the comfort, half the fuss and none of the attitude cultivated by today's self-styled 'dive bars,'" and Trey Popp appreciates the menu for being "nothing more complicated than linguine and crab gravy." [City Paper]
• Although the menu at August "could use a bit more variety," Adam Erace writes that such longevity is proof that it's "clearly doing something right". [Philadelphia Weekly]
