Year 2001
phillymag.com

Food,Place to take out-of-towners, 2001

Kristian’s
1100 Federal St , Philadelphia PA 215-468-0104
"I love all of the restaurants in South Philly, but if I had to choose one, I’d choose Kristian’s. The food’s excellent, and it’s family-run." —John Timoney, police commissioner(See our Dining Guide for More Information)

October 29-November 4, 1999
Philadelphia City Paper
By: Maxine Keyser

One of the, "Best 10 Restaurants Opened in the Last 3 Years"

September 10-16, 1999
Philadelphia City Paper
By: Maxine Keyser

Onward Kristian's
"A South Philly restaurant that's a study in doing things right." "...Kristian's, a place that kicks South Philly up a notch and could easily rub shoulders on Restaurant Row." "Kristian's is a study in doing a restaurant the right way. Little details like the marrow forks and the soft-spoken, courteous waiters show an interest in detail and pride of place. Then, of course, there's the food - Kristian's contemporary, original, delicious food. That's something else to be proud of."

May 1999
Philadelphia Magazine
Dining Out by: Maria Gallagher

The Sons Also Rise
"Leuzzi's plates are stylishly presented, mindful of color and texture contrasts." "And what a pleasure to be able to order a decent pinot grigio by the glass."

November 8, 1998
The Philadelphia Inquirer
By: Craig LaBan

A promising little gem tucked into the old neighborhood
"A local boy honors old neighborhood by bringing Uptown fare down home." "It is not hard to see, as we clean our plates, how dinner here might make a South Philly expatriate long to return. It must be even harder to discover that this fine new restaurant has made it even better than when you left."

October 15, 1998
South Philadelphia Review - '98 Fall Guide
By: Food columnist, Phyllis Stein-Novack

Faces of the Future - Culinary Chefs ~ Kristian Leuzzi
"...South Philadelphia born chefs already are making lasting impressions on palates local and regional, and are expected to contribute even more to the tasty world of culinary arts in years to come." "Leuzzi says his culinary ideas just come to him when he looks at cookbooks or after he puts a few ingredients together and tastes." "I never stop learning", he says.

September 25, 1998
Philadelphia Daily News - Dining Section
By: Harriet Lessy

"The agnello - a roasted rack of lamb with roasted garlic lamb jus - was to die for." "By the time the meal was finished, I felt like a member of the family."