Mac & Cheese is overjoyed to find that Palace at the Ben serves up a tasty Indian brunch. [Mac & Cheese]

It’s a “life affirming veggie burger for Living on the Vedge at Sketch in Fishtown. [Living On The Vedge]

Foodzings goes to Good Dog and forgoes the burger for mac and cheese and pulled pork. [Foodzings]

Mac & Cheese has been taking Indian cooking classes at Palace at the Ben for the last month and reports on all that she’s learned. [Mac & Cheese]

David McDuff does a thorough write-up of a recent Sly Fox beer dinner at Chick’s Cafe. [McDuff's Wine Trail]

Foodzings visits the Edwards Freeman Nut Company in Conshohocken and feels just like a kid in a candy shop because that’s what it is. [Foodzings]

Foodaphilia reviews Azul Cantina and finds the Mexican spot to be a nice place to have some margaritas and order some appetizers. [Foodaphilia]

Kirsten Henri tries the fancy Palace at the Ben for Indian food and finds the food doesn’t match up with the decor.

Some of the food is as delicious as the atmosphere suggests. Lamb pasanda was as good as it gets with tender chunks of garlic-and-yogurt-marinated meat brilliantly flavored with chilies, tomatoes and aromatic black peppercorns. Scooped up with a glorious puff of warm naan or onion kulcha (an onion-stuffed flatbread), it was excellent.

The soft, moist chunks of chicken in a rice-based biryani were fragrant with ginger and saffron, but topped with tomatoes so mealy and wan I’m amazed the chef wasn’t ashamed to let them leave his kitchen in the middle of August.

Naan Compatible [Philadelphia Weekly]
Palace at the Ben [Official Site]

Elisa Ludwig gets excited every time she hears a new Indian restaurant is opening in Philadelphia, Palace At The Ben as her especially pumped.

Even the simplest dishes are superbly crafted, like the tandoori mixed grill, a variety of meats cooked in a clay oven and displayed on a bed of raw onion and pepper slices with lemon wedges on a sizzling metal platter. Those proteins include whole breast of chicken on the bone, boneless chunks of yogurt-marinated malai chicken, seekh kebab (lamb sausage) and boti kebab, thick chunks of lamb rubbed in a pungent dry masala with a couple of shrimp thrown in for good measure. Tamarind and chili-mint chutneys come on the side, but with their respective marinades, the meats hardly need more embellishment.

Ben Around The Block [City Paper]
Palace at The Ben [Official Site]

Upscale Indian comes to the Franklin House as Palace at the Ben opened May 2nd. The 185-seater is an off shoot of “mini-chain” Palace of Asia. [Feeding Frenzy, City Paper]

A romantic BYO in Northeast Philadelphia? That’s what Rylei is. [Table Talk, Philadelphia Inquirer]

The dearly departed Mayuree Cafe of Wayne has reopened at its new location in Devon. [Main Line Restaurant Guide]

Water Works Restaurant and Lounge has created a drink for each mayoral candidate. The Al Taubenberger is a Courvoisier sidecar, “Perfect when you are just along for the ride.”Just as well Milton isn’t running, we can’t imagine enjoying a drink made with bat sh*t. [Dan Gross, Philadelphia Daily News]

One of Craig LaBan’s 76 favorites is no more. Cherry Street Vegetarian has closed. [Table Talk, Philadelphia Inquirer]