For those of you not familiar with Sips, it is a Center City-wide happy hour event that occurs every Wednesday in the summertime, from 5 p.m. to 7 p.m. Restaurants, bars and lounges offer $2 beers, $3 wines and $4 specialty cocktails, along with yummy food priced around the same level. The drink and food offerings differ depending on each location, so be sure to do some serious happy hour bar-hopping in the upcoming months!

Sips is especially a great time to try all those fancy-pants places you’ve always wanted to go and could never afford. Though the portions might be a bit smaller there during the Sips events, it’s nevertheless a great way to get a foot into restaurants where even the regular happy hours can be expensive. A few of my personal favorite Sips places from last summer:

G Lounge – FREE FOOD! Need I say more?

XIX (Nineteen) – This restaurant is absolutely beautiful and the bar is so sultry it will seduce you in about five seconds…so watch those martinis…

Pearl – You can get all the fun of dancing at Pearl without the pricy cover that it charges on the weekends. And, you can grab some VIP seats (Ok, ok they’re not VIP during happy hour, but STILL).

Vango – On nice days, check out the rooftop bar/lounge/dance area. And I must say, Vango does not skimp on their portions!

There are countless other places to try, so let’s stop talking and get sipping! Check out the full list of this year’s participating locations.

Earlier this month, Garces won a James Beard Award for Best Chef Mid-Atlantic for his creative cooking at Philly restaurants Tinto, Amada, Distrito and Chifa. After being nominated three times, Garces finally took home the prize.

Though Garces was not born in Philadelphia (originally from Chicago), the city of brotherly love has become his home and the mecca for his Latin-inspired cuisine. As a tribute to our adopted Philadelphia who has revamped the Philly food scene, let’s take a look at Garces’ gems.

Tinto

I. love. This. Place. And – cue the gasps – I prefer Tinto over Amada. Though both tapas restaurants have amazing food, Tinto’s setting is more intimate, and its tapas are, in my eyes, more creative and better executed than Amada’s. Tinto’s menu changes based on the season, ensuring that the dishes are always fresh. Some of my favorites at Tinto are the basque-style paella and the pork belly montadito (think juicy pork somewhere between roasted and grilled to perfection). Though a paella and a pork dish are both fairly simple to cook, the difference in Garces’ creations at Tinto is that the simple dishes combine rich textures and burst with flavor, which is generally hard to achieve in a simple dish unless it is cooked to perfection. The only downfall of Tinto is, sadly, the sangria, which is a little heavy on syrupy-tasting fruit with not enough wine to back up the flavor.

Amada

Though second in my eyes to Tinto, Amada still is a Philadelphia powerhouse. Something simple (again, Garces with the simple flair) that really impressed me at Amada was the freshness and flavor in the charchuterie and cheeses. So fresh, in fact, that the waiters shave big slabs of cured meat in front of your eyes on deli-style meat slicers. I suggest going for the Serrano ham and the chorizo Pamplona, which has a bit more spice than the chorizo blanco. And trust me – you’ll need some appetizers to start off with, because the wait at Amada (even with a reservation) is rarely less than 30 minutes. Some other favorites of mine at Amada include the ham croquettes, lamb meatballs with shaved manchego and beef shortribs.
Distrito

A Jose Garces restaurant in the middle of University City – now there is something students can look forward to when they want to splurge. Distrito’s atmosphere is very different than big sisters Tinto and Amada, with a retro car greeting you as you walk in. The restaurant has a neon pink fluorescent light in the background, and inside it is bright and colorful, with lucha libre masks lining the walls. Though the atmosphere is more playful and entertaining than Garces’ other restaurants, unfortunately the food is not quite as developed as Amada and Tinto. Granted, the menu is cheaper and the cuisine is “modern Mexican” as opposed to gourmet Spanish, but Distrito’s food lacks the developed flavors that Tinto and Amada have boasted for years. However, the menu is not a complete letdown; the hamachi “Estilo OG” tacos with yellowtail, chipotle remoulade, avocado, red cabbage and lime was a refreshing dish, as were all of the ceviches.

Chifa

I haven’t been yet, but baby, I’m coming for you soon.

Philly has become one of the premiere beer destinations in the United States, and it’s been a long time in the making. William Penn, the city’s founder, began brewing beer here in as early as 1680, according to beerhistory.com.

Though the beer economy in Philadelphia is and has always been intact, Philly beers have for a long time faced the same problem that other brews do: image-consciousness. Philly beer makers and distributors have struggled to heighten the image of beer, given that wines are considered “classier” and better paired with food, according to Nate Fochtman, who works in operations support at Origlio Beverages, one of the top three distributors in Pennsylvania.

Especially in a town that is a leader in BYOB restaurants, Philly’s brews need to step up their game.

“Whenever people think about going out to a BYOB, the first thing people will automatically grab will be a bottle of wine,” Fochtman said. “But now [with] the image of the craft beers and Belgium beers building their popularity … you find more are bringing 25-ounce bottles of craft brew or Belgium brew they might find at a deli.”

Speaking of Belgium brews – did you know that Monk’s Café, located on 16th and Latimer streets, pours more draft Chimay ale than any other place in the U.S.? There are eight Belgian-styled bars in and around Philly, and Monk’s is even believed to have been the first place in America to have Belgian beer on tap.

“Philly leads with its Belgian fist,” Toronto beer writer Stephen Beaumont said in a Philadelphia Inquirer article March 2. “If Portland is Munich on the Willamette, then Philly is Brussels on the Schuylkill.” (Click here to read the full article.)

Fochtman attributes the rise in beer awareness to a great deal of marketing as well as literature in Philly as well as nationally. This literature is not limited to books, Fochtman said. It also encompasses the works of local beer columnists and writers who are Philly-based but nationally-pursued, including figures like Don Russell, better known as Joe Sixpack.

The image of beer is doing a 180 – from “divey” to divine – and even local stores which once only carried beers fit for “binge drinking” are now stocking craft brews, according to Fochtman.

Fochtman uses Mad Greek’s Pizza, a take-out joint on Drexel University’s campus, as a prime example. Whereas the pizzeria used to only sell more commercial, cheaper beers such as Bud Ice and Keystone Light, it now sells many different locally-brewed craft beers and Belgium beers.

These days, there are even entire stores in Philly devoted to the sale higher-end beers, such as The Foodery. This specialty beer store has two locations in the city – one on 10th and Pine streets and another on Second and Poplar streets. The Foodery offers a selection of about 800 American and imported craft beers, according to its web site. Customers can buy beer by the single bottle; or, to save money, they can mix and match six beers and save 10 percent off the single price. The store’s 10th Street location has even been named one of the 2008 top 50 beer retailers in the world by ratebeer.com. Experience The Foodery for yourself (thanks to Joe Sixpack for this lovely homage):

Though places such as The Foodery now offer a myriad of international brews, Philadelphians still takes a great deal of pride in their own beers, considering there are at least 20 breweries in the Philadelphia area, and 67 in total in Pennsylvania. This figure includes the Pottsville, Pa., Yuengling brewery, the oldest in America (dating back to 1829). And the local beer economy is still thriving – according to the Greater Philadelphia Tourism Marketing Corp., the beer industry employs 16,000 workers in Philly.

And the small-town, more individualized feel seems to be the string that holds this beer scene together in such a large city.

“It’s not about behemoth brewing. It’s about small, artisan brewing craftsmanship,” Russell said in an interview with USA Today March 5.

Russell argues in his Daily News column that Philly is the best beer-drinking city in America – and he isn’t alone in this thought. Philly was chosen as the location for the 2008 Philly Beer Week (March 7 to March 16), during which approximately 15,000 people attended around 300 beer events in Philly and its suburbs. Participating pubs and restaurants not only served up hundreds of craft brews, but also offered multi-course dinner tastings with beer pairings.

Beer Week was not the only event recently that offered beer as an alternative to wine paired with high-end foods. At the fourth-annual Brewer’s Plate event on March 9, 21 restaurants paired up with 21 regional craft breweries to showcase Philly’s culinary flair and local beers. Chefs not only paired beers with their wines, but even incorporated beer right into their food by using it as a base for their dishes.

And the beer and food revolution in Philly has not been limited to annual events – the age of the gastropub has arrived.

Gastropubs, or pub-like restaurants serving gourmet foods, have been on the rise in the Philly restaurant scene. Some restaurants, such as Monk’s or Eulogy Belgian Tavern, serve fare that matches their wide variety of Belgian brews. At these establishments, the word “mussels” rolls off the tongue almost as seamlessly as “beer.”

At Monk’s, mussels have their own section on the menu, with varieties from the “Brussels” version, made with fumè, tomato, fennel, herbs de provençe & garlic, to the “Thai Curry” version, made with Monk’s Flemish Sour, fumè, Thai red curry, bais, garlic & coconut milk. All their mussels are made with a beer base, enhancing not only the taste of the shellfish but also pairing well with your brew at hand.

From food to a frosted glass, the region’s beer has certainly made a stamp on the local culture. Next time you go out, remember to soak up the Phlavor of Philly’s local brews, and chow down on some good grub while you’re at it. Just think – you’ll be able to have your beer and eat it too.

My first reaction walking into Figs was (after a classic “damn, this smells good” reaction) that the restaurant was very diverse. The diners at Figs included everyone from college students, to young professionals, to families and older couples. Somehow, though, the atmosphere didn’t seem disjointed at all – quite the opposite. Only at such small, homey Philly BYOB restaurants have I been able to sit with my friends, a bottle of wine and a six-pack of beer in hand, while the couple sitting to my left sip champagne and the group of 10 to my right take shots of the cheapest breeds of vodka that come in plastic handles.

Just as diverse as the crowd at Figs was its food – everyone can find something to love here, whether he or she is a vegetarian, a meat-lover or a seafood junkie. Like the customers, the menu seems to meld together harmoniously. My five friends and I decided to split the baked brie appetizer and the salmon pizza, both of which were great choices. The baked brie was sprinkled with almond shavings and honey, and had a slight sage essence. It was bubbling and clearly fresh out of the oven and provided just the right balance of sweet and salty. The salmon pizza was interesting – think lox and a bagel with all the fixings (onion, capers, tomatoes). However, instead of the bagel, Figs uses a tasty, soft, white flatbread, similar to a pita. The dish also skips the traditional layer of cream cheese under the smoked salmon, a smart move that allows the flavor of the salmon and the flatbread to shine through.

After our appetizers, my group enjoyed almost the entire entrée section, working our way through every type of game, meat, poultry and fish on Figs’ menu. I had the duck dish, which had a somewhat unusual accompaniment. Though the duck was done just right, juicy and medium, the best part of the plate was the fruit bread pudding – yes, you read that correctly. The bread pudding was sitting soaked in the duck juices, with bits of orange, cranberry, apple and other classic “spice” fruits. It was light and fluffy, not heavy like many bread puddings are, and the sweetness accompanied the duck perfectly.

Of course, I had to go around the table and nibble of everyone else’s dishes, which were each executed wonderfully. Our entrees included shrimp, steak, salmon, chicken and lamb, each of which was tender, cooked to perfection and paired with savory sides of orzo, vegetables and cous cous. Though each dish was delicious, I was very happy with my selection – the duck reigned supreme at this meal.

The desserts were enjoyable too, but perhaps not as creative as the dishes. Though simple, Figs’ sweets (which, ironically, do not include any figs as all) were a great finish to intricate dishes, seeing that each dessert was simple and included only a few ingredients (a single-flavored ice cream, more bread pudding, or apple crumble, for example). And though by the end of the meal everyone may have his or her adequate fix of wine or other booze, make sure not to miss one star non-alcoholic drink – the mint tea. It is refreshing and light on the palate, with a natural sweetness even with no sugar added.

All in all, Figs is a place that takes you as you are – dressy, casual, old or young. Just be ready to take Figs as it is, too. Don’t be confused by the mixed clientele or the menu that lists hummus next steak and potatoes. Don’t feel all over the place when you have a chocolate mousse at the end of a “Mediterranean” meal.  At Figs, everything seems to meld together perfectly.

Splurge a little: Le Bec-Fin (1523 Walnut Street, 215.567.1000, www.lebecfin.com)

Philadelphia’s five-star restaurant Le Bec-Fin is serving a special three-course brunch May 10, from 11 a.m. to 3 p.m. The meal starts with fresh pastries and a made-to-order omelet station served buffet-style, continues with an a la carte menu of main courses and is topped off with desserts from Le Bec-Fin’s dessert cart. $50 per person, not including tax, gratuity or beverages.

Jazz it up: Chris’ Jazz Cafe (1421 Sansom St., 215.568.3131, www.chrisjazzcafe.com)

Chris’ Jazz Cafe will offer a Mother’s Day dinner with live music from 5 p.m. to 8 p.m. The menu includes Chris’ normal menu, so don’t miss the goat cheese beignet or the salmon. And don’t skimp on dessert — the chocolate mousse is sure to impress moms with a sweet tooth.

In his April 16 “Table Talk” article, “To lure diners, chefs try a little innovation,” Michael Kline touches upon the way in which more and more restaurants now offer price-fixed meals and half portions. These are great ways to save money while still eating well. And best of all, it allows you to mix and match your meal. Now, don’t get me wrong – I love a heaping portion size and I can usually out-eat a 200-pound grown man. However, though I’m eager to eat, I’m also always the last to order because I can’t make up my mind. With something like smaller, cheaper dishes, you can not only save money but also try more dishes. And in my experience, though the portions are “half-size,” they are generally larger than half, which is always a great thing.

Some Philadelphia restaurants are also combining these types of food deals with drink specials. Table 31, for example, now features “Happy Nights,” where customers can have an extended happy hour, so to speak, with drinks between $3 and $7, a prix-fixe menu and smaller food plates for $9. For a restaurant where it’s easy to drop a few hundred bucks on dinner, I’d say that’s pretty damn cheap.

Or, you can head directly to regular happy hours for great food. This is an inexpensive way to eat when you may be the hungriest – right after a long day of work, when your last meal was around noontime. If you have munchies for a good-old-fashioned burger and fries, check out is Tavern 17, which serves up mini-sliders for $1.70. These little burgers are a good size for the price, and Tavern 17 definitely doesn’t skimp out on taste. There are many selections available, especially great for you vegetarians out there. My favorite sliders include the eggplant parmesan, the shortrib and grilled vegetable.

G Lounge, believe it or not, also has a great happy hour for food – and by popping in early you can avoid the expensive cover they charge after-hours. Especially around summertime, G Lounge often has a buffet of free food during happy hour, with both heavy (think pastas and pizzas) and light (think crudite and fruit) fare. The menu changes each time, but the food is generally dependable.

Sure, this is a time when we need to train ourselves to budget well. But believe me – recession or not, eating for cheap (and especially free) never gets old.