April 12, 2017

Fuel Center City To Debut Brand New Dining Room, Gives Away Free Smoothies!

April 12, 2017/ Karianna Simpkins

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.

April 02, 2017

Cinder Taps New Executive Chef, Debuts Happy Hour And New Food Menu

April 02, 2017/ Karianna Simpkins

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.

January 25, 2017

Revolution Taco Expands Menu And Debuts Arroz Con Pollo, Tamales And Barbecue Pig Wings

January 25, 2017/ Karianna Simpkins

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.

May 20, 2015

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

May 20, 2015/ Kory Aversa

Palladino's, Luke Palladino, Spring Menu, Summer Menu, Menu Changes, Restaurant, East 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 - 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 - 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.