Fresh new changes are coming to Fuel Center City at 1225 Walnut Street. Owner Rocco Cima announces that the Midtown Village location of his 500 calorie (or less) cafe will be renovated from top to bottom with new furniture and lighting, the addition of a community table, opened up dining spaces, new artwork and design elements, and an overall colorful new look. Construction and interior work has been under way since earlier last month. Fuel Center City is currently open during the renovations. The new dining room will debut during a relaunch weekend scheduled for April 14, 15 and 16, 2017 - with a different giveaway each day that weekend.Read More
Teddy Sourias of Craft Concepts Group (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool's Ale House) announces a new chef, new menu and the debut of happy hour at Cinder at 1500 Locust Street. The Rittenhouse neighborhood cider/sour bar and artisan pizza kitchen welcomes Oliver Muguia as the new Executive Chef. Munguia debuts his first menu since taking over the kitchen, with over a dozen new dishes including pale ale mussels, arrabbiata wood-fired pizza, duck spring rolls, mojo shrimp and octopus, cherry and chevre salad and mushroom empanaditas. Six of the new dishes will be featured on Cinder's first-ever happy hour that runs Monday through Friday, from 4:00pm to 6:00pm. Happy hour specials include $5.00 appetizers, $8.00 mussels, $3.00 off all drafts, $3.00 off all wines by the glass, plus a featured wood-fired pie of the day. The new dinner and happy hour menus are available immediately. For more information about Cinder, call 267-761-5582, visit www.cinderphilly.com, follow @cinderphilly on Twitter and Instagram, and like Cinder on facebook.com/cinderphilly.Read More
Revolution Taco (2015 Walnut Street) heads into their second year with hearty new menu additions that are geared toward the cooler, winter months. After celebrating their first anniversary, Owners Michael Sultan and Carolyn Nguyen wanted to expand their menu of offerings by debuting Tamales, Arroz con Pollo and Pig Wings.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.