Chef Luke Palladino Debuts New Pop-Up Restaurant at Valley Forge Casino Resort

Chef Luke Palladino Debuts New Pop-Up Restaurant at Valley Forge Casino Resort

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.
 

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Chef Luke Palladino Hosts Easter Brunch at Palladino's, LP Steak and Luke Palladino Seasonal Italian Cooking

Chef Luke Palladino Hosts Easter Brunch at Palladino's, LP Steak and Luke Palladino Seasonal Italian Cooking

From the Main Line to the Jersey shore to the top 10 foodie street in America, Chef Luke Palladino announces special Easter Sunday offerings at LP Steak, Palladino’s on Passyunk and Luke Palladino Seasonal Italian Cooking. A pioneer of South Jersey’s farm-to-table movement, Palladino will serve up inventive seasonal selections that showcase the early flavors of spring. On top of seasonal specials, look for family recipes, long-time signature dishes and other crowd pleasers. Other special happenings for Easter Sunday will include cocktail specials and additions, extended hours, and the debut of an Easter Sunday Brunch Buffet at LP Steak. Menus, specials, hours and other details are outlined below for each property. For more about brunch or any of the three restaurants, visit www.lukepalladino.com.

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Palladino's on Passyunk Introduces Saturday Brunch, Bloody Mary Trio and New Fall Dishes

Palladino's on Passyunk Introduces Saturday Brunch, Bloody Mary Trio and New Fall Dishes

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.

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Chef Luke Palladino Debuts Late Spring and Early Summer Menu at Palladino's on Passyunk

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. 
 

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NEW DISHES:

ANTIPASTI COLD

Vignarola - Baby artichokes, fava beans, peas, spring onions, mint, oilve oil. $10.00

ANTIPASTI HOT

NJ Asparagus Two Ways - Photo by Aversa PR & Events

NJ Asparagus Two Ways - Photo by Aversa PR & Events

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

FRITTI

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

FOCACCIA/ FLATBREADS

Carciofi - Stuffed with stracchino cheese, topped with baby artichokes, shaved bottarga, parsley. $17.00

Mortadella Focaccia  - Photo by Aversa PR & Events

Mortadella Focaccia - Photo by Aversa PR & Events

Mortadella - Stuffed with stracchino cheese, topped with sliced mortadella, pistachio pesto. $18.00

HAND-CRAFTED PASTAS

Sweet Pea Tortelli - Photo by Aversa PR & Events


Sweet Pea Tortelli - Photo by Aversa PR & Events


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

WOOD-FIRED GRILL

Pollo in Porchetta - Photo by Aversa PR & Events

Pollo in Porchetta - Photo by Aversa PR & Events

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

DESSERTS

Ricotta Zeppole - Moscato zabaglione. $9.00

Cheesecake - Photo by Aversa PR & Events

Cheesecake - Photo by Aversa PR & Events

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 Celebrates Squash Blossom Season with Must-Try Summer Dish

Chef Luke Palladino Celebrates Squash Blossom Season with Must-Try Summer Dish

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.

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