Chef Luke Palladino puts his Northern Italian spin on bar snacks starting tomorrow at Palladino's during Late Night Happy Hour features complimentary bar bites, drink specials and half off his "Best of Philly" Focaccia di Recco. Every Thursday, Friday and Saturday, from 10:00pm to Midnight, look for complimentary bites from the kitchen, along with drink and other food specials for the late night East Passyunk crowd. Late Night at Palladino's will also cater to the industry crowd who spent all day working in neighboring kitchens and dining rooms.
* Half price on "Best of Philly" Focaccia di Recco and entire Focaccia menu - including new Duck Sausage Focaccia and weekly specials
COMPLIMENTARY BAR SNACKS:
(Each night will feature a different bar snack from the kitchen.) Starting list:
* Thursday, February 10, 2016 - Fennel Fritto, Preserved lemon emulsion
* Friday, February 11, 2016 - Spicy Octopus, grilled polenta
* Saturday, February 12, 2016 - Crisp Veal Francobolli, Crisp veal ravioli, parmigiano reggiano
* Palladino's city wide (peroni draft and a shot of bourbon or house amaro) $6
* House martini $8
* Barrel old fashioned $8
* Plus look for weekly feature cocktails from Lead Bartender Phillip Search
UPDATED FOCACCIA MENU:
NEW: Duck Sausage - Stuffed with stracchino cheese, topped with duck sausage, pickled grapes & rosemary. $19
Focaccia di Recco - Thin-crust, brick oven-baked flatbread stuffed with stracchino cheese. $16
Pizzata - Stuffed with stracchino cheese, topped with pomodoro sauce, Parmesan cheese, basil. $19
Spicy Sopressata - Stuffed with stracchino cheese, topped with pomodoro, calabrese chili, sopressata and scallions. $19
For more information about happy hour or to place reservations, call 267-928-4339 or visit http://www.lukepalladino.com.
ABOUT 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, ChefPalladino 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 Hospitality Group, Altantic City, NJ.