East Passyunk Avenue Business Improvement District presents Flavors on the Avenue: A Street Festival on Sunday, April 30, 2017, from 12:00pm to 5:00pm. The brand-new street festival will feature five blocks of street food, seasonal sips, craft beer, live music, sidewalk sales and free family fun on five blocks – from Broad to Dickinson streets. Twenty-seven award-winning restaurants and bars will bring their signature cuisine outside under the blue skies. Craft beer and wine will pour from the festival beer tent – and select restaurants will also offer seasonal cocktails, beer and wines for the crowds.Read More
P'unk Burger, at 1823 East Passyunk, will celebrate their second birthday by giving away FREE cake shakes on Friday, February 10, 2017, from 5:00pm to 7:00pm.
In 2015, on Valentine's Weekend, Marlo and Jason Dilks (also owners of SliCE) opened East Passyunk's organic burger, fries and shake BYO. Thousands of burgers later, the couple celebrate their second year in business by partnering with Sweet Box Cupcakes (339 S. 13th Street) for a free boozy shake giveawayRead More
East Passyunk’s organic burger and shake hot spot announces a new partnership with Old City District’s most famous ice cream parlour. Starting on Thursday, December 8th, P’unk Burger will carry three new holiday milkshakes made with ice cream sourced from The Franklin Fountain. Customers can celebrate the flavors of the holiday with Gingersnap Eggnog Custard, Cinnamon and non-dairy Peppermint Stick. The three shakes are only the start, as P’unk Burger will regularly source from The Franklin Fountain going forward, and even debut a custom, exclusive East Passyunk-inspired new ice cream and milkshake by late spring. All milkshakes with The Franklin Fountain ice cream are $8.00 each. The three seasonal flavors are also available at P'unk Burger by the scoop as well as for floats with Maine Root natural soda on the fountain.Read More
Chef Luke Palladino debuts his second restaurant, Fianco, in time for summer. Chef’s second culinary endeavor at Valley Forge Casino Resort is timed to open just for the region's summer season, which also sees the opening of Valley Beach Poolside Club.
The comfortable and intimate dining spot will not only showcase Chef Palladino’s modern seasonal Italian favorites, it also features his new interpretations of more classic Italian-American fare. Fianco shares a bar with LP Steak and includes a selection of California and Italian wines, as well as new cocktails designed specifically to pair with the chef's Italian cuisine.
Chef Luke Palladino announces new changes to his weekend brunch at Palladino’s on Passyunk - including Saturday brunch service, five new brunch drinks for $5 and several new brunch dishes. Saturdays and Sundays were meant for sipping on new cocktails that include a new Bloody Mary trio created with fresh seasonal produce (parsnip, pickled tomatillo and long hots) and house-made ingredients. Enjoy a new brunch twist on the “Citywide” with the Caffe Corretto (shot of La Colombe espresso spiked with choice of Sambuca, Strega or Galliano liqueur). Sweet and savory dishes - like Orange-Scented Ricotta Pancakes with Vermont Maple Syrup and Smoked Salmon Bruschetta topped with Poached Eggs – are additions to the menu. Proven-popular brunch dishes remain including Focaccia created with Chef Luke’s innovative toppings. A new fall version features a spicy baked-on sopressata, and each weekend will bring an additional special Focaccia ‘of the week’ made with the freshest, seasonal ingredients. Brunch is now available on Saturday and Sunday from 10:30am to 2:30pm. New menu item information is listed below. Reservations are now available on Open Table or by calling (267) 928-4339.Read More
Chef Luke Palladino announces the debut of late spring and early summer dishes at Palladino’s on Passyunk (1934 East Passyunk). Eighteen new offerings will place the spotlight on vegetables and meats at the prime of their season and freshness.
Highlights will include Sweet Pea Tortelli (filled with ricotta, peas and mint, brown butter, shaved parmigiano), Black Spaghetti (made with cuttlefish ink, sautéed ramps, shrimp, bottarga, toasted bread crumbs), Pollo in Porchetta (poussin chicken stuffed with pancetta, garlic, sage, rosemary, fennel pollen, served over cannellini bean puree, broccoli rabe pesto, slow roasted tomatoes and Mixed Grill Spiedino (skewered shrimp, fish, Barnegat scallops, oregano-scented breadcrumbs, salmoriglio sauce).
For a sweet ending, Chef will supplement Luke’s Cannoli and Affogato with three new dessert offerings, including Ricotta Zeppole, Cheesecake and Fallen Chocolate Torta.
Chef’s spring menu changes mark the the first major transition of the menu since the restaurant opened in December of 2014. Going forward, Chef will debut new seasonal dishes two to three times each season. All mentioned new dishes are available starting this week. Let's eat!
BONUS (updated June 1st) - FREE SQUASH BLOSSOM HAPPY HOUR!
Starting today, through June 5, 2015, from 5:00pm to 7:00pm, enjoy complimentary samples of Fiori di Zucca when you join chef for happy hour. As a special pairing, chef will also offer a complimentary taste of Limonata.
Vignarola - Baby artichokes, fava beans, peas, spring onions, mint, oilve oil. $10.00
NJ Asparagus Two Ways - Savory asparagus flan, truffled egg salad, shaved asparagus, lemon, Ligurian oil, shaved parmigiano. $11.00
Wood Grilled Octopus - Ramp salsa verde, potatoes, olivada. $13.00
Spring Vegetable Fritto Misto - Swiss chard ribs, artichokes, asparagus, spring onions. $11.00
ZUPPA & INSALATA
Zuppa Di Carciofi - Purée of artichoke soup, fava bean pesto, Tuscan oil. $9.00
Spring Greens - Assorted greens, shaved Ubriaco cheese, spring vegetables, rhubarb vinaigrette. $10.00
The Anti-Wedge - Bibb lettuce, gorgonzola cheese, shaved bermuda onion, candied pecans, smoked chili ranch dressing, crisp pancetta. $11.00
Carciofi - Stuffed with stracchino cheese, topped with baby artichokes, shaved bottarga, parsley. $17.00
Mortadella - Stuffed with stracchino cheese, topped with sliced mortadella, pistachio pesto. $18.00
Sweet Pea Tortelli - Filled with ricotta, peas and mint, brown butter, shaved parmigiano. $21.00
Black Spaghetti - Pasta made with cuttlefish ink, sautéed ramps, shrimp, bottarga, toasted bread crumbs. $26.00
Maccheroni - Beef ragu, pea tendril pesto. $24.00
Pollo in Porchetta - Poussin chicken stuffed with pancetta, garlic, sage, rosemary, fennel pollen, served over cannellini bean puree, broccoli rabe pesto, slow roasted tomatoes. $24.00
Kobe Strip Steak 8 ounces. $48.00
Mixed Grill Spiedino - Skewered shrimp, fish, Barnegat scallops, oregano-scented breadcrumbs, salmoriglio sauce. $30.00
Ricotta Zeppole - Moscato zabaglione. $9.00
Cheesecake - Amaretti cookie crust, berry-basil composta, Florentine crisp, aged balsamic. $9.00
Fallen Chocolate Torta - Flourless Valrhona chocolate cake, Strega zabaglione, seasonal berries. $10.00
For more information, please visit www.lukepalladino.com/Palladinos, visit Open Table, follow @palladinosepx, like Palladino's on Facebook or call (267) 928-4339.
Chef Luke Palladino announces a week-long Valentine's celebration at Palladino's (1934 East Passyunk) that will include Valentine's menu additions from Tuesday, February 10 to Saturday, February 14, and a special Valentine's Brunch on Sunday, February 15 from 11:00am to 3:00pm. The brunch will be the first brunch service since Palladino's opened - and it is a preview of weekly service that will launch in time for warmer weather in March or April. Full menu information is listed below, along with a link to photos. Reservations are now available on Open Table or by calling (267) 928-4339. Thank you for considering!Read More
East Passyunk Avenue Business Improvement District (EPABID) and Passyunk Avenue Revitalization Corporation (PARC) kick off the holidays with the annual Tree Lighting Party at the Singing Fountain (Tasker Street and East Passyunk Avenue) on Thursday, December 4, 2014, from 5:00pm to 7:00pm. The free celebration will include live music, carolers, holiday sweets, shopping and other surprises. Don’t forget to bring an unwrapped gift for a toy drive to benefit local youth. After the party, stay until 9:00pm for extended shopping hours as the Deck the Ave campaign kicks off with shopping, sales and other festivities during December. For more information, visit www.visiteastpassyunk.com, follow @epassyunkave on Twitter, like “East Passyunk Avenue” on Facebook, or call 215-336-1455.Read More
After an extremely harsh winter, squash blossoms are beginning their late bloom at area farms. In celebration of the delicate flower’s return, Chef Luke Palladino presents Fiori di Zucca, which features locally sourced squash blossoms stuffed with sweet corn, ricotta, mozzarella, and parmigiano reggiano, tempura fried and tossed with parmigiano reggiano, chives and parsley. This must-try dish will be available at Luke Palladino Seasonal Italian Cooking (199 New Road, Central Square, Linwood, NJ 08221) starting on Monday, June 16, 2014. That morning, Luke will visit Dan Graiff Farm to personally select the blossoms for the evening’s dinner service. Guests that evening will receive a complimentary order plus enjoy a free glass of prosecco.Read More
Hop on down to East Passyunk Avenue for a day of ‘egg-citing’ Easter festivities! On Saturday, April 5, 2014, East Passyunk Avenue Business Improvement District (EPABID) presents its annual Easter Egg Hunt from 11:00 AM to 1:00 PM on the lawn of the South Philadelphia Older Adult Center (1430 East Passyunk). Children are invited to decorate egg collecting bags with Occasionette, enjoy treats from Beneficial Bank, dance to family-friendly tunes, hunt for prize-filled eggs and meet the Easter Bunny. Egg Hunt times are staggered by age group, with four and under at 11:00 AM, five to seven at 12:00 PM and eight to ten at at 1:00 PM. After the festivities, families are invited to enjoy special brunch menus and bakery discounts at participating eateries. The Egg Hunt is free and open to the public. For more information, go to www.visiteastpassyunk.com or call 215-336-1455.Read More