Background image by M. Edlow for Visit Philadelphia™
Now that the last shreds of wrapping paper have been vacuumed up and the good dishes are finally put away, we revisit our time-honored tradition of taking a look back at the year and the losers, miscreants, and ne’er-do-wells it spawned. (For a more optimistic view of Philadelphia, consider Holly Otterbein‘s Biggest Winners of 2016.)
The once-lovable former champion of the everyman now spends his time being largely irrelevant and making facepalm-worthy comments in places like the Washington Post. But when you’re pulling in a cool $5,000 each month to do virtually nothing for a casino in the middle of the Pacific Ocean, you probably don’t care. Read more »
I haven’t had a chance to eat at Palladino’s on Passyunk yet, and it sounds like I may have missed my opportunity. Read more »
Chef Luke Palladino is changing things up at his restaurant with some new dining options–one of them being two different four-course tasting menus. The first is the Tuscan Steak Dinner with assorted antipasti, steak, an Italian vegetable stew, and affogato for dessert. The second tasting menu, Tour of Italy, includes antipasto, the chef’s choice of pasta or focaccia, and either chicken, fish, or braciole, plus a scoop of gelato.
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Luke Palladino, Chef/Owner LP Steak, and Kristine Kurilko
Remember last week when we told you about Kevin Sbraga and his team opening a new Fat Ham at the King Of Prussia mall? Yeah, well now we’ve got some more KOP restaurant news. And this time it’s coming from chef Luke Palladino.
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LP Steak at the Valley Forge Casino | Photo by Nick Valinote
The steakhouse is the dullest kind of restaurant.
There’s no surprise in a steakhouse. No shock, no awe. The best things you can hope to happen in a steakhouse are that someone grills your hunk of meat to the temperature you find most pleasing and doesn’t leave any shells on the shrimp in your cocktail. That’s success in the steakhouse world. The bar is low. With the proper motivation, a cat could work the line in the average steakhouse kitchen (imagine the hairnet!), and I say this having worked at a couple myself. The hardest thing about working a steakhouse job? Counting to 40, because that was how many steaks I could fit on the grill in front of me at any one time. And while, granted, this was at a time in my life when my successfully counting to 40 was by no means a guarantee, I still managed it. Because I knew Mittens the calico was out there gunning for my gig.
With all this in mind, I can also say that a great steakhouse is a rare and wonderful thing. Because of their simplicity, their elemental charms (meat, fire, paintings of horses) and their lack of anything whatsoever challenging to the appetites or worldviews of the majority of American eaters, steakhouses can be comforting. They can be the blank canvas onto which are written epic nights. (The martinis help.) Almost all of us have a steakhouse we love, tucked away somewhere in our past.
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Lp Steak | Photo by Nick Valinote
Chances are you haven’t been to LP Steak, what with it opening less than three weeks ago and well, you know, being in the suburbs and all. But should you find yourself out at Valley Forge Casino Resort for a concert, a festival, or maybe just to gamble, you’ll want to try Luke Palladino’s new place, which is worthy of a trip by itself.
Casino execs reached out to Palladino, of Luke Palladino Seasonal Italian Cooking and Palladino’s on Passyunk, fame after deciding to dramatically refresh their drinking and dining options and to start with closing the casino-owned steak house that occupied the same space.
Palladino has wrapped the 238-seat space in mirrors and tasteful reds and blacks and added sex appeal with deep red leather banquettes. A round bar is set off from the dining room by the same type of half wall that sections off several cozy dining areas while still allowing patrons to see and be seen.
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Luke Palladino, Chef/Owner LP Steaks and fiance Kristine Kurilko.
Monday night Chef Luke Palladino held a sneak preview party for friends, family and guests at his new eatery, LP Steak at ValleyForge Casino Resort. The upscale steakhouse passed around samples of classic cuts of prime beef, chops, and seafood. The full service bar served local spirits and craft beers, poured California and Italian wines, and created classic cocktails with the Palladino twist. The 4,400-square-foot space officially opens on Friday night and was designed in a rustic steakhouse feel by Gruber Design Associates. LP Steak joins the Luke Palladino Hospitality Group, with restaurants in Philly and Atlantic City, NJ.
Photos after the jump »
Valley Forge Casino CMO Jennifer Galle and Luke Palladino | Photo via VFCR
Luke Palladino, who has a history with casino restaurants is adding another LP Steak at Valley Forge Casino Resort to his portfolio. The upscale steakhouse will open this October at the King of Prussia casino. The restaurant will be an upscale steakhouse with seating for up to 205 people in the main dining room plus 25 seats at the bar, 30 seats in the lounge area, and two private dining rooms.
LP Steak will replace Pacific Prime in the Valley Forge Casino, and will join other new features of the casino including the recently opened Valley Beach Poolside Club and the relaunch of the Valley Forge Music Fair.
LP Steak joins the Luke Palladino Hospitality Group, which also includes Palladino’s on Passyunk and Luke Palladino Seasonal Italian Cooking in Linwood, New Jersey.
LP Steak at Valley Forge Casino Resort [Foobooz]
The Diner en Blanc Preview Party in the Headhouse Shambles.
Following the preview party on Tuesday, we’ve got more news about Diner en Blanc.
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Asparagus Soup at Pub & Kitchen | Photo via Pub & Kitchen
Sure, we’re excited about summer and the food truck festivals and pop-up beer gardens that come with it, but we’ll miss our spring favorites.
Asparagus, that harbinger of spring, now marks the beginning of summer as its harvest ends. Here are a few spots where you can bid adieu to asparagus before it’s all gone.
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