P'unk Burger on East Passyunk Celebrates 10,000 Burgers Served with New Burgers, Shakes and Menu Items

P’unk Burger celebrates the 10,000 organic hamburger served at 1823 East Passyunk will the debut of new menu items and announcement of new partnerships.

Starting today, burger lovers are invited to try two tasty new burgers that will stay on the menu through at least the end of June (if not longer):

• BFGB/ Big Fat Greek Burger ($11.95) - P’unk Burger partners with Bitar’s for an organic lamb burger featuring a smashed falafel, tzatziki sauce, cucumber and red onion. Jason and Marlo Dilks collaborated with long-time colleague Amin Bitar on this Middle Eastern influenced burger. The three have always wanted to collaborate together, as SliCE (owned by the Dilks) is located across the street from Bitar’s at 9th and Federal.
• Jalapeno Burger ($11.95) - For another collaboration with 1732 Meats, P’unk Burger tops an organic beef burger topped 1732’s jalapeño bacon, and adds jalapeño jack cheese, cilantro and house-made pico de gallo. The Jalapeno Burger debuted in mid-May and is extended through June as it is the number one selling burger on the specialty menu.

As summer hits East Passyunk, P’unk Burger has the perfect solution to keeping cool. Sip on a new milkshake created with help from two East Passyunk neighbors.

• Blueberry Cardamom Pie Shake ($6.95) - P'unk Burger bakes up the perfect way to cool off with vanilla ice cream mixed with locally sourced blueberry cardamom preserves from Green Aisle Grocery, mixed and topped with fresh baked pie crust from neighbor Chhaya Cafe.

For those looking for a lighter option, P'unk Burger debuts the first monthly signature salad: 

• Seared Ahi Tuna and Seaweed Salad ($11.95) - Seared Ahi Tuna with P'unk seasoning, on top of house-made seaweed salad, on top of bibb lettuce with fresh avocado and edamame, served with sesame ginger dressing

On top of the above monthly offerings, P'unk Burger officially debuts the following two items on the permanent daily menu: 

• Vegan Pulled Portobello Sandwich ($9.95) - The city's newest and most unique vegetarian option includes pulled portobello with P'unk sauce, onion, tomato, sweet potato fries and veganaise slaw
• Reanimator Red Eye Milkshake ($6.95) - Little Babies non-dairy ice cream made in partnership with Reanimator Coffee will give you a real jolt! Scoops and floats also available. 

Outside of the new offerings above, other changes at P'unk Burger since opening in February include: 

• Charity partner for June for the arcade game is Theatre Exile
• Hours are now extended until 3am on Fridays and Saturday for take-out, dine-in and now delivery 
• Sidewalk seating is now open for the summer with 6 cafe tables
• All seating (inside and out) is now table service
• Reservations can now be made by calling (215) 468-7865

F or more about P'unk Burger, visit www.punkburger.com, tweet @punk_burger, follow P'unk Burger and instagram @punk_burger. 

Chef Luke Palladino Cebrates Squash Blossom Season with Complimentary Fiori Di Zucca

Squash blossoms are in bloom! In celebration of the delicate flower’s return, Chef Luke Palladino presents two opportunities to enjoy complimentary samples of Fiori di Zucca at Palladino's on Passyunk (1934 East Passyunk) and Luke Palladino Seasonal Italian Cooking (199 New Road, Central Square, Linwood, NJ). 

Fiori di Zucca, which features locally sourced squash blossoms, is stuffed with sweet corn, ricotta, mozzarella, and parmigiano reggiano, tempura fried and tossed with parmigiano reggiano, chives and parsley. 

"Fiori di Zucca is our most popular antipasto ever,” said Luke. “Italians have fond childhood memories of their Nonna making these in the kitchen. The batter is so light that the flavor of the flower itself really stands out.”

Fiori di Zucca is now back on the menu while supplies last at both restaurants ($12.00/order). Enjoy two opportunities to sample this must-try dish. Details are below: 

1) Palladino's on Passyunk 
Squash Blossom Happy Hour
(Reservations/info: 267-928-4339)

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. 

Limonata is one of several new cocktails to debut on a new drink menu at Palladino's later in the month. This thirst-quenching cocktail features Limoncello, Bombay Gin, St. Germaine, lemon, simple syrup and club soda. 

2) Luke Palladino Seasonal Italian Cooking 
Annual Squash Blossom Party
(Reservations/info: 609-926-3030)

Celebrate the return of squash blossoms at the shore on Monday, June 8th. Dinner guests will receive a complimentary tasting of Fiori di Zucca AND a complimentary glass of prosecco. Available during dinner hours which are 5:00pm to 10:00pm.

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, 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 Hospitality Group, Altantic City, NJ.

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. 
 

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 - 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 - 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 - 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 - 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 - 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.

Save the Date: South Street Spring Festival Kicks Off Philadelphia Festival Season with All-Day, All Ages, Free Party on Sat, May 2, 2015

South Street kicks off Philly's summer festival season with a free, all-day, all ages block party on Saturday, May 2, 2015 from 11:00am to 8:00pm. Festivities will take over South Street between Front and 8th, plus continue onto 2nd Street Plaza.

Over 30 restaurants and bars will serve food and drink outside on the street.  The district will come alive with music and entertainment from three stages and eight additional street locations. Children of all ages will enjoy free family fun in the Kids Zone. Over forty artists and retailers will cater to your shopping needs. In conjunction with the Festival, Brauhaus Schmitz will host the 3rd annual German Maifest with German beers, dancers, music, food and the city’s largest Maypole.

South Street Spring Festival is FREE and open to the public. Food and drink are pay-as-you-go. 21 and up with identification to drink. Rain or shine. For the full schedule, visit www.southstreet.com, call 215-413-3713 and follow @officialsouthst #SouthStFest on Twitter.