The Kobe Ribeye at Palladino’s | Photo via Palladino’s
Craig LaBan finds that Luke Palladino has managed to find an unfilled niche in Italian-loaded South Philadelphia. At Palladino’s, there are excellent steaks, focaccia di Recco that LaBan predicts will become one of the most sought after plates in the city, and other dishes that stand out.
Among my other favorites were a juicy duck sausage roasted with pickled grapes over goat-cheese-whipped polenta; the baked crepselle rolled around wild mushrooms enriched with Taleggio; a refined casino take on oysters (instead of clams) that roasted those mollusks to perfection. A house-extruded pasta was the secret al dente weapon that elevated the spaghetti alle vongole with tender cockles in flavorful broth to another level.
Three Bells – Excellent
Palladino’s in South Philly: Northern Italian with a chop-house twist [Philadelphia Inquirer]
Whole Roasted Fish (in “crazy water”)
Chef Luke Palladino has made a name for himself at the Jersey shore and he is now opening on Passyunk Avenue in Philadelphia. The former Columbo’s at 1934 E Passyunk Avenue has been transformed from a sandwich joint to Palladino’s, an upscale Italian restaurant with bar, open kitchen and 80-seats inside. The location, visible from Broad Street also makes the restaurant a gateway to East Passyunk. An opportunity, Palladino’s has taken advantage of with its striking striped exterior and large vertical sign. The opening is set for Thursday, December 18th and reservations are now available.
Inside, Palladino’s has a large bar with windows that will swing open to the avenue in nice weather, an open kitchen (also visible from the street) and a dining room with padded walls, banquettes and dark wood. A collection of striking Fornasetti plates hangs vertically at the entrance to the dining area.
The kitchen features a wood-fired grill as well as an Italian oven that will be used exclusively to bake focaccia. The extensive menu will consist of seasonal Italian cuisine, wood-fired steaks, chops, seafood and handcrafted pasta.
Photos and the full menu »
Palladino’s, the new restaurant on East Passyunk from Luke Palladino, is getting into the Cyber Monday hub-bub by announcing that they are now accepting reservations. The first day reservations are available is December 18th. So if you want to say you were first, make your reservation now.
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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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 »
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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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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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.
Oh, and did we mention there are free tattoos?
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]
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]