Construction Update From Palladino’s

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Not much to look at, sure. But that (along with the tweet it was attached to) is proof that Luke Palladino’s foray into South Philly is actually coming along. Palladino’s will be opening in the former Colombo’s space at 1934 East Passyunk. They’re currently done with the framing and getting into the interior construction. And if that’s not enough to get you excited about an upcoming opening date, there’s also this…

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Luke Palladino Meets the Neighbors

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Palladino’s on East Passyunk | Rendering by Friday Architects/Planners

Last night Luke Palladino met his East Passyunk neighbors, showed off some renderings and got to cook some food as well.

Palladino’s, is chef Palladino’s first Philadelphia restaurant, he has five along the Jersey Shore. The restaurant will replace the long vacant Collombo’s at 1934 E Passyunk Avenue. The informational meeting was held at Noord and Passyunk Avenue Revitalization Corporation head Sam Sherman led the program and introduced Palladino, Tony Bracali from Friday Architects and Planners and interior designer Scott Eccard.

Renderings and notes » 

DIY Down the Shore: Luke Palladino’s Stuffed Lobster

Palladino Stuffed Lobster

Maine is a bit of a hike from Philadelphia. If you’re not up to making the 9-hour trek (or if the freezing temperatures of Maine beaches aren’t quite as appealing), you can still have a taste of New England, in Jersey. Luke Palladino, chef of LP Steakhouse & Seafood in New Jersey and the future Palladino’s on East Passyunk (cue excitement and anticipation) shared his recipe for Stuffed Lobster.

What is the lobster stuffed with you ask?

Crab, which is another crustacean. It’s not wrong if it’s delicious.

Who doesn’t love double the seafood all packed into one neat little package? Add a little buttery bearnaise sauce and you’ve got yourself quite the meal. This dish is perfect for an end of the summer bash or just a relaxing night of seaside deck chilling. Personally, we think it’s just a great way to end the week. So keep it in mind if you’re headed down the shore this weekend.

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Luke Palladino Coming To East Passyunk

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Chef Luke Palladino, whose restaurant empire was, until now, strictly a Jersey thing, has announced that he’s coming to Philly. Specifically, he’s coming to East Passyunk Avenue and the space once occupied by Colombo’s at 1934 East Passyunk.

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Cured & Crafted Coming To Philly

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You know what’s awesome? Beer. Know what else? Prosciutto. Add in whiskey and Skittles and a man could live on not much else.

Which is why we’re already excited about Cured & Crafted–a celebration of the 50th Anniversary of the Consorzio del Prosciutto di Parma–coming to Philly on February 20, because it’s an event that’s basically all about drinking craft beer and eating as much prosciutto as possible.

Nice.

Oh, and did we mention there are free tattoos?

Quick Bites: Star Restaurateurs, Athletes & Chefs

Aimee Olexy’s restaurant collaboration with Stephen Starr has a name, Talula’s Garden. The former Washington Square is aiming to open in early April. [The Insider]

Meal Ticket is hearing that Aimee Olexy’s chef at Talula’s Garden will be Michael Santoro who has a sparlking resume. [Meal Ticket]

The last pickleback has been slammed down at Crocodile in Old City. Next it’s going to be 879, a sports bar with Eagles Todd Herremans and Brent Celek on board as investors. [The Insider]

Luke Palladino who just received a sparkling 3-bell review from Craig LaBan is heading back to the casinos with Luke Palladino at Harrah’s Resort. [Meal Ticket]

Chef Walter Staib of City Tavern just finished filming an episode of Iron Chef America where he battled Bobby Flay. No word on a broadcast date but it is usually months down the line. [The Feast]

Arbol Cafe has closed in Northern Liberties and is selling off its equipment. [The Insider]

Three Bells for Jersey Shore BYOB

Craig LaBan lavishes praise on Luke Palladino, an Italian BYOB outside of Atlantic City.

I especially loved the dishes with Palladino’s stylish twists – like the tender flat-iron steak “braciole,” the beef pinwheeled around a garlicky green stuffing of herbs and pecorino that gets seared to order rather than braised to death; or the meaty fillet of grilled cobia touched with fennel pollen that came splashed in a light blood-orange vinaigrette with piquant Ligurian olives; or the crispy crespelle filled with wild mushrooms suspended in a flow of oozing Taleggio.

Three Bells – Excellent

Rising star relocates his magic [Philadelphia Inquirer]
Luke Palladino [Official Site]