What makes the crepes at Beau Monde so good? Imported cast-iron griddles! [blogalicious]

Konak delivers excellent humus, Sigara Borek and lamb chops but given the price, is it all worth it? [Foodaphilia]

With ingredients imported straight from Belgium Bonté waffles are a little piece of heaven. [Girls Guide to City Life]

Luscious dines at Alma de Cuba three times in five days, gas•tron•o•my details one trip. [gas•tron•o•my]

As if three trips to Alma weren’t enough, gas•tron•o•my tries Cuba Libre the next day. [gas•tron•o•my]

You are missing out if you haven’t tried the pan-fried scallops at Dmitri’s. [Metroblogging Philadelphia]

Phillyfoodguy Bill tries a Vietnamese hoagie at Café Cuong and leaves us craving our own. [Phillyfoodguys]

City Paper lists their five favorite garlic dishes this week, tasty to be sure but don�t forget breath mints.

1. Derek’s Restaurant – Roasted Garlic-Parmesan Flatbread
2. Restaurant M – Roasted Organic Poussin with Sweet Garlic Bread Pudding
3. Xochitl – Cazuela de Calamar al Ajillo
4. London Grill – Olive Oil Gelato with Candied Garlic
5. Cuba Libre - Tostones

Breath For Life [Philadelphia Weekly]

¡Pasión! chef Guillermo Pernot has become executive chef at Cuba Libre, whose menu he helped create six years ago. The highly regarded chef is looking for new bosses Barry Gutin and Larry Cohen to take him to the next level. Lets hope it turns out better than Pernot’s last branching out, the ill-fated Trust.

Pernot will remain involved in ¡Pasión! with Ben Davison picking up the day to day.

¡Pasión! chef is branching out [Inqlings]