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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In this month’s installment of Sidecar’s Wing Thing, Luke Palladino and his chef de cuisine (and Sidecar alum) Ed Affinito have up with chicken wings stuffed with foie gras and chicken mousse. The wings are served with a chipotle barbecue sauce and they are on special starting this evening. And if you make it in tonight, you can say hi to Palladino and Affinito and tell them just how good they are (or more likely, how they just don’t compare to the Foobooz wings from a couple of months back. Sorry fellas, but nice try).
The wings are available while supplies last, but with foie gras and chicken mousse, these decadent wings won’t be around for long.
Sidecar Bar & Grill [Foobooz]
Speaking of exciting stuff happening on East Passyunk Ave, chef Luke Palladino just announced his late spring/early summer menu additions at Palladino’s. The new offerings include eighteen fresh dishes, and are the first major changes in the menu since the restaurant opened in December 2014. And this is only the first round of additions Palladino has planned. Going forward, he will debut new dishes two to three times a season.
Highlights? Palladino’s personal favorite spring antipasti, the NJ Asparagus Two Ways, and two new types of flatbreads. In the coming weeks, other seasonal dishes will be introduced (squash blossoms beware, Luke Palladino is coming for you), but for now the current new additions are available as of this week.
Check the new items out below…
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It was the warmest QOTA (Queers of the Avenue) of the year, and folks came from all over the city to mingle and sample one of East Passyunk’s newest eateries, Palladino’s, which was hosting the event. Chef Luke Palladino played quite the gracious host with a spread of nibbles and cocktails, wine and beer for guests, which included America’s Next Top Model alum Cory Wade, Director of Administrative Services for the City of Philadelphia Office of the Managing Director David Torres, and local techie Andrew Madonna.
Society Hill Films sent some photos of the the evening. Check them out below:
Brian Rodin, Qventures, David Torres, Director of Administrative Services for the City of Philadelphia Office of the Managing Director, and Lorenzo Buffa.
Art Varela, senior reporter at Al Dia (right) and friend.
PhillyVoice.com reporter Brandon Baker, America's Next Top Model's Cory Wade, East Passyunk Improvement District's Krystal Souvanlasy and RJMetrics Growth Engineer Andrew Madonna.
Kory Aversa, Krystal Souvanlasy, Chef Luke Palladino, and Cory Wade,
Palladino presented PR rep Kory Aversa with a cake for his birthday.
Pork Osso Buco and Stecchini Genoves | Courtney Apple
With all due consideration for sore thumbs and Kim Kardashian’s badonka-donk, nothing sticks out from its surroundings quite like Palladino’s on Passyunk.
The Italian chophouse rears up over the Avenue’s Broad Street gateway like a wedge of layer cake iced by an architectural prankster. Its banded black and white facade serves up an allusion to the medieval tower of Siena’s Duomo atop the Streamline Moderne curve of a sidewalk-sheltering hip roof, and the whole thing is capped off with a sky-scraping signboard that broadcasts the restaurateur’s name in lipstick red.
And you can hear Luke Palladino’s Philadelphia debut from nearly as far away as you can see it. Saxophone-rock solos and Super-tramp reverberate on the covered curb with a brashness compounded inside by crowds that can be as boisterous on a Wednesday evening as on a Saturday night. You can take a chef out of Atlantic City, but apparently you can’t take Atlantic City out of this chef. Read more »