Palladino’s To Open Thursday on East Passyunk


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.




Salumi  One ~ 9   Three ~ 13   Five ~ 19
finocchiona, prosciutto rotondo, mortadella, soppressata, gnoccho fritto, Tuscan Butter,

Formaggi  One ~ 7   Three ~ 13   Five ~ 18
chef’s artisan cheese selection

Truffled Grissini Four Piece  ~12    Six Piece  ~18

house made bread sticks brushed with white truffle butter, grated parmigiano & wrapped in prosciutto


Assorted Olives  ~ 7
marinated with citrus & fennel

Peppers with Bagna cauda ~9


Caciocavallo Scaloppine ~11
Sicilian cow’s milk cheese sautéed with toasted garlic, mint & Sambuca

Mushroom Crespelle ~13
baked Taleggio cheese & wild mushroom crepe, local arugula,15 year aged balsamico

Black Truffle-Foie Gras Sformato ~12
roasted mushrooms, balsamico zabaglione

Roasted Duck Sausage & Grapes ~ 12
rosemary, sage, balsamic vinegar, goat cheese polenta


Calamari ~12
cherry pepper aioli

Stecchini Genovese – ~12
crisp skewer of sweetbreads, mushrooms, creste di gallo, veal & truffle polpette,  mortadella, trugole cheese, mostarda aioli

Cauliflower & Zucca  ~10
lemon tempura batter, pecorino cheese parsley & red pepper flakes

Truffle Arancini ~11
crisp risotto fritters filled with truffled sottocenere cheese & scallions


Focaccia Di Recco ~14
stracchino cheese, extra virgin olive oil


Zuppa di Ceci  ~9
chick peas, smoked pancetta, chilies, Tuscan oil

Grilled Radicchio Tardivo & Escarole  ~10
mostarda vinaigrette, candied pecans, verde capra crostone

Tuscan Kale  ~10
warm goat cheese, pistachio, shaved red cabbage, saba vinaigrette


Tortelli Di Zucca ~24
butternut squash ravioli, sage brown butter & parmigiano reggiano

Casonsei ~21
candy wrapper pasta filled with roasted beets, smoked ricotta, crushed poppy seed burro fuso

Porcini Pappardelle ~25
oxtail ragu, horseradish, sunchoke & pine nut gremolata

Gnocchi ~21
Chef’s Daily Preparation

Creste di Gallo, ~19
sugo di creste di gallo, chicken liver, sweetbread & mushroom ragu, shaved Parmigiano

Spaghetti alle vongole ~20
sautéed clams with garlic parsley, basil & tomatoes

Conchiglie con Pate di Polpo, ~19
octopus, garlic, capers, parsley


Bistecca alla Fiorentina (for two)(32oz.)~75

8oz. Kobe Rib Cap ~48

Daily Butcher’s Cut MP

Signature Sauces (choose 1)
salsa verde antica
cabernet mustard
gorgonzola soubise
black garlic-porcini butter

Pollo Affinocchiato ~24
Cornish hen stuffed with pancetta and sage, garlic crostone, salsa peverada

16oz. Veal Chop ~38
all natural Dunedin veal, wild mushroom – prosciutto & sage crema

Daily Fish  ~28
dried heirloom tomatoes, pickled sunchokes, basil, walnuts, peperoncino, taggiasca olives

Grilled Fish Spiedino ~26
skewered with, bay leaves, cipollini onions, salmoriglio sauce, grilled lemon


Pork Osso Bucco ~28
rosemary citrus glaze, pickled mustard seeds, kale, walnut & farro risotto

Beef Cheeks  ~26
red wine-saba glaze, horseradish gremolata, mashed root vegetables

Whole Roasted Fish ~ 34
in “crazy water” with Ligurian olives, grape tomatoes,  fingerling potatoes, Calabrese chilies, garlic, parsley, marjoram


crisp crushed fingerling potatoes with rosemary
potato gateau, prosciutto, mortadella & cheese gratinato
parmigiana polenta
fagioli alla cacciatore, white beans with garlic, sage & tomato
Tuscan kale alla parmigiana
crisp brussels sprouts, sage, aged balsamico
roasted cauliflower, garlic, chilies & parsley


Gelato al Gorgonzola ~10
passitio wine, sage-walnut cracker
Zuccotto ~ 10
orange-scented vanilla sponge cake filled with ricotta-pastry cream, candied orange-mascarpone-chocolateTartufo ~10
vanilla and Nutella gelato filled with maraschino cherries and hazelnuts, Valrhona chocolate ganacheAffogato ~ 10
vanilla gelato smothered in frozen limoncello, hot espresso, crumbled amaretti cookies, whipped creamItalian Cookies ~8
Hazenut torrone, chocolate biscotti “doppio”, pistachio, chocolate salami, moscato zabaglioneLuke’s Cannoli ~ 9
ricotta, cinnamon, candied orange, pistachios, chocolateApple Strudel ~ 9
brown sugar-apple-walnut strudel with caramel sauce & vanilla gelato

Palladino’s will initially be open for dinner and late-night service, the kitchen is open till 1 a.m. In warmer weather, the restaurant will have an additional 40 seats available outdoors.

Palladino’s [Foobooz]