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David Snyder

A lawyer by day, David spends his nights and weekends devouring the Philadelphia restaurant scene and washing it down with an occasional splash of wine. He chronicles his gastronomical adventures on his blog, PhilaFoodie - a food and wine site that The Philadelphia Inquirer says is "something to bank on." His blog has been celebrated by the City Paper as one of Philadelphia's top food blogs and PhilaFoodie was featured in the 2007 restaurant issue of Philadelphia Magazine as the site to visit for reviews on Philadelphia's latest hot-spots.

As a result of his unique perspectives on food and wine-related issues, David has been quoted in The New York Times, The Washington Post and has appeared on WHYY's Radio Times with Marty Moss-Coane. David has put his wine tasting skills to use as a professional wine consultant. He writes the WineCHOW column at ClassicWines.com, and his food and wine writing also frequently appears in Philadelphia's City Paper.

 

 Columns written by David Snyder


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Criticism, Integrity, and the Value of Anonymity

Written By: David Snyder on Friday, September 14, 2007

The Delicate Dance between the Restaurant and the Critic

Everyone has at least one pet peeve about restaurant service. You know, that one thing that absolutely drives you nuts if a restaurant screws it up. For some people, their pet peeve is when the steak they ordered is overcooked. For others, they hate it when the sangria is not potent enough, or when their coffee cup doesn’t get filled enough...

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Kiss Your Ash Goodbye

Written By: David Snyder on Friday, August 31, 2007

The Right to Taste

When I was growing up, both of my parents smoked. A lot. Our living room was always filled with a thick haze. Our hair and clothes reeked of cigarettes regardless of how often they were washed. Even the snacks we ate while watching TV took on an ashy taste if they sat around too long. It was disgusting. And when we went out to eat, of course,...

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Tainted Love

Written By: David Snyder on Friday, August 17, 2007

Or, How To Handle A Flawed Bottle

A few weeks ago, my wife and I were sitting at the bar of a popular restaurant waiting for a friend to join us for dinner. This restaurant is known for its solid wine program. Even the wines by the glass are housed in a temperature-controlled wine dispensing and preservation cabinet, and each bottle is smelled right after it is opened—that’s...

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Tagged Under: Red Wines, White Wines, Rosé Wines

Posted In: WineCHOW

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