Chef Luke Palladino is excited to announce that Palladino’s at 1934 East Passyunk Avenue will open for business this Thursday, December 18, 2014 at 5:00pm. Palladino’s will join LP STEAK, LukePalladino Seasonal Italian Cooking and Luke Palladio Catering as part of Luke Palladino Hospitality Group. The stylish fine dining restaurant with full service bar will focus on seasonal Italian, steak and seafood, and will be Chef’s first restaurant in Philadelphia. Situated at the intersection of Broad Street and East Passyunk Avenue, Palladino’s will be the premiere property at the gateway to one of the hottest restaurant rows in America.
“I’ve had my eye on opening in Philadelphia for a long time,” said Chef Palladino. “After searching for the perfect space and waiting for the right opportunity, the Columbo’s building was proposed by Sam Sherman at PARC. I had been watching the culinary scene grow and thrive over the last three years on East Passyunk. I’ve also had growing requests from our Philadelphia and Main Line clients to come to the city. The right property came up and the timing for me (and the Avenue) seemed perfect. I look forward to be part of an amazing culinary community as well as serving as a new anchor for the district.”
Opening services will include dinner, bar and late night, and eventually expand to include lunch and brunch. The dining room and bar will seat up to 80, with an additional 40 seats expected outside. The full service bar will feature a mostly Italian wine list, four drafts on tap, specialty cocktails and a full collection of spirits and cordials. Opening hours will be Sunday through Thursday 5:00pm to Midnight, and Friday and Saturday 5:00pm to 2:00am (kitchen closes at 1:00am). Palladino's is fully handicap accessible Reservations are now available by calling 267-928-4339 or by visiting Opentable.com.
The restaurant has secure parking across Broad Street, as well as easy access via Septa. Once open, Palladino’s will also offer discounted valet parking on East Passyunk for $12.00 with validation. The restaurant is located within striking distance of Lincoln Financial Field, Citizens Bank Park and the Wells Fargo Center, making it a perfect spot to visit before or after games. Palladino’s has partnered with UBER to promote transit to the restaurant from all city and stadium points using discount code uber.com/go/palladino.
Palladino’s will feature a constantly changing menu of seasonal Italian cuisine, wood-fired steaks and chops, handcrafted pasta and desserts. Select highlights of starting dishes include:
* Truffled Grissini (house made bread sticks brushed with white truffle butter, grated parmigiano and wrapped in prosciutto)
* Caciocavallo Scaloppine (Sicilian cow’s milk cheese sautéed with toasted garlic, mint and Sambuca)
* Mushroom Crespelle (baked Taleggio cheese and wild mushroom crepe, local arugula,15 year aged balsamico)
* Black Truffle-Foie Gras Sformato (roasted mushrooms, balsamico zabaglione)
* Stecchini Genovese (crisp skewer of sweetbreads, mushrooms, creste di gallo, veal and truffle polpette, mortadella, trugole cheese, mostarda aioli)
* Focaccia Di Recco (stracchino cheese, extra virgin olive oil)
* Tortelli Di Zucca (butternut squash ravioli, sage brown butter and parmigiano reggiano)
* Casonsei (candy wrapper pasta filled with roasted beets, smoked ricotta, crushed poppy seed burro fuso)
* Porcini Pappardelle (oxtail ragu, horseradish, sunchoke and pine nut gremolata)
* Spaghetti alle vongole (sautéed clams with garlic parsley, basil and tomatoes)
* Conchiglie con Pate di Polpo (octopus, garlic, capers, parsley)
* 16oz. Veal Chop (all natural Dunedin veal, wild mushroom - prosciutto and sage crema)
* Pork Osso Bucco (rosemary citrus glaze, pickled mustard seeds, kale, walnut & farro risotto)
* Whole Roasted Fish (in “crazy water” with Ligurian olives, grape tomatoes, fingerling potatoes, Calabrese chilies, garlic, parsley, marjoram)
* Affogato (vanilla gelato smothered in frozen limoncello, hot espresso, crumbled amaretti cookies, whipped cream)
* Italian Cookies (Hazenut torrone, chocolate biscotti “doppio”, pistachio, chocolate salami, moscato zabaglione)
* Luke’s Cannoli (ricotta, cinnamon, candied orange, pistachios, chocolate)
Chef Palladino travelled to Venice, Italy this September to meet with the world’s leading Italian wine purveyors, and has curated a list of nearly 50 Italian reds, whites, sparkling and dessert, plus two additional selections. Chef's favorites include Chardonnay Bacchus 2012, Pinot Bianco Vorberg Reserve 2011 Terlano, Cabernet Sauvignon Bacchus 2012, Frappato 2013 Tami, Langhe Nebbiolo 2012 Cacina Roccalini and Sacrisassi Rosso 2009 Le Due Terre.
Other drink highlights include:
* Four drafts will include Peroni, Miller Lite and two seasonal selections; starter seasonal selections include Italiano Birrificio Amber Shock and Nora Italian Ale.
* Full selection of spirits and rare/hard-to-find bottles, cordials, apéritifs and digestifs
VIBE AND DECOR
Palladino’s represents a complete transformation of the former Columbo’s building that was closed due to a fire in 2012. Modern yet classic black and white Italian stripes on the upper exterior will instantly turn heads as visitors exit from Broad Street. On the lower exterior, look for Italian slate tiles framing out the windows that provide the perfect stage to watch Chef Palladino and his team at work in the kitchen. In warmer months, look for Palladino’s to be the city’s new hot spot for al fresco dining and drinking under a stained mahogany veranda complete with a state-of-the-art surround sound speaker system. Exposed steel and vertical black striped columns will frame out seating for up to 40 patrons. Other exterior features pay homage to the building’s historic features, with restored black bricks and throwback trellis patterns above the dining room entrance. A handicap ramp runs along the West side of the building. Greening and other decorative features will be added in upcoming months.
Inside the front door, rich mahogany and brushed nickel line the reception area, with an overhead chandelier that is reminiscent of ascending prosecco bubbles. Guests can enjoy an early preview of the vast selection of Italian wines as they approach the host station. In the dining room, look for sophisticated textures on the walls, muted color palates, pops of color, raw exposed ductwork, and a warm orange glow on the ceiling.
“Luke’s food is classic but with a unique modern twist,” said Interior Designer Scott Eccard, from Eccardesigns. “I wanted to create an atmosphere that complimented his style and was modern and hip, yet comfortable and familiar. We created an atmosphere that helps stimulate all the senses, and lets each dish take center stage.”
Two-tops feature black lacquered tables made from reclaimed wood. Three cozy banquets are enveloped by plush padded walls and provide intimate and cozy spaces that seat tables of two, or parties up to eight, ten and twelve. One large HD 60” television provides added ambiance with Chef’s favorite scenes from Italy.Other highlights include a touch of whimsy from Chef’s private collection of original Fornasetti plates. Original artwork throughout the restaurant was created especially for Palladino’s by Eccard. Overhead lighting fixtures evoke a classic 50s and 60s vibe.
In the bar area, look for a marble and mahogany bar with seating for up to 12. Surrounding high tops will seat up to 18 people and provide a more casual space for enjoying the big game or meeting up with friends. Three HD 60” televisions with a state-of-the-art sound system will make Palladino’s the perfect choice to cheer on the Eagles, Phillies, 76ers and Flyers. While sipping on specialty cocktails, do not miss the people watching on East Passyunk through the large open windows.
Next the bar, look for the crown jewel of Palladino’s – an open kitchen featuring a wood fired grill and Focaccia oven from Recco, Italy. Chef Palladino and his culinary team will take center stage nightly to prepare dishes with open views from the dining room, bar and from the street.
For more information about Palladino’s, please call 267-928-4339, visit www.lukepalladino.com, follow @lukepalladino1 and @palladinosepx on Twitter, follow @palladinosepx on Instagram, and Like Palladino’s EPX and Luke Palladino on Facebook.
Passyunk Avenue Revitalization Corporation (PARC) and Executive Director Sam Sherman owns the building and was instrumental in helping Chef Palladino bring his food to East Passyunk and Philadelphia. Architectural design provided by Anthony Bracali (Friday Architects), interior design by Scott Eccard (Eccardesigns) and graphic design by Cindy Jensen (Cindy Jensen Designs). Public relations for Palladino's provided by Aversa PR & Events.
CHEF LUKE PALLADINO
Chef Luke Palladino is a graduate of the esteemed Culinary Institute of Aemrica (CIA) in Hyde Park, NY and spent many years living and cooking in Italy. From 1997 to 1999, Palladino was executive chef and partner at Venice’s internationally celebrated Ristorante al Covo. Prior to his time at al Covo, Chef Palladino immersed himself in the culture and cuisine of Italy’s varied regions, spending time at restaurants in Rome, Piemonte, Puglia, Fruili, Sicily and Tuscany.
In the United States, Chef Palladino has worked with some of the country’s most respected culinary talent, including Paul Bertolli Jeremiah Towers, Emeril Lagasse and Todd English. Currently, Chef Palladino owns and operates Luke Palladino Hositality Group, Altantic City, NJ.