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Chef Salad
Meal Ticket's hearing that Michael Santoro, a well-traveled chef who was last the chef de cuisine of D.C.'s Blue Duck Tavern, will be running the show at Aimee Olexy's as-yet-unnamed restaurant at 201 W. Washington Square. An Ohio native, Santoro's put in work at U.K. culinary temples like St. John's and Fat Duck, and thrived on the NYC circuit too, working as a sous chef at Gilt and chef de cuisine at Boqueria. Details are still a bit scarce on Olexy's team-up with Stephen Starr, but it's looking like the space — which is being conceived inside and out by Jersey's Groundswell Design Group — should open in roughly a month's time. More soon.
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| Photo | NJ Monthly |
| the dining room at Luke Palladino in Northfield |
Last we spoke to chef Luke Palladino, he had just traded the glamorous life at Borgata, where he operated Specchio and Ombra since the casino's opening, for a simple 30-seat BYOB in Northfield. This mainland city is just 5 minutes by rickety causeway from Margate, two towns at opposite ends of a marshy bay and turtle sanctuary, but mentally, it's a world away from the resort's summer bustle. It's a quieter life, and that’s what Palladino wanted when he opened his eponymous hermitage Luke Palladino (1333 New Road) last year.
So if a lifestyle change was Palladino's goal, why's he heading back to the casino this summer?
"It's funny," the Italian-American chef says. "Craig [LaBan] is reviewing us this week and he said the same thing to me." It's a fair question, the ink still fresh on a deal with Harrah's (777 Harrah's Blvd.) to install a 200-seater in the space that formerly housed Polistina's, a ristorante whose spelling of tapas ("tappas") is all you need to know about its virtue. "I took a break from casinos," Palladino continues. "I don't know that I shunned them altogether, but this is a nice opportunity. Harrah's is a good company … they're making lots of changes, and we're certainly happy to be a part of them."
Luke Palladino at Harrah's Resort aims to open by Memorial Day Weekend, the chronological finish-line new seasonal restaurants race to reach. (If you don't get open by then, might as well wait till July 4.) Local designer Scott Eccard, who outfitted Northfield in dolphin-grays, compelling monochromatic photos and burlap upholstery is projecting that modern warmth on the Harrah's space, but Palladino points out, "While it'll be the same feeling and style, I don't want this to look like a big Northfield." He doesn't want it to look theme-y, either. "This isn't a 15th-century building. We're not going to put fake bricks in the wall and make people think they're in Montalcino." Plenty of other casinos have that market covered.
For food, expect the regional Italian, Jersey farm-flavored cooking Palladino has always strived to celebrate. If last summer's memorable meals at Northfield are any indication, this season will see a riot of heirloom tomatoes, eggplants, zucchini, corn, squash blossoms, soft-shells, beans, berries and more. Dude's pasta is to-die, too. (Sottocenere agnolotti in foie crema? Yes please!) Sourcing from small local farms will be more of a challenge for 200 seats than 30, but with Cookie Till, owner of Margate stalwart Steve & Cookie's and longtime local-ag champion, Palladino is working to form a growers' consortium. "There's a whole group of local growers that are getting better at what they do," he says. "Once summer starts, things grow so prolifically here, I don't think [sourcing locally] is going to be a problem at all."
There will be no changes at Luke Palladino Northfield. The chef, whose presence at the BYOB has been a fixture, still promises he'll be there every night, splitting his time between Northfield and the Harrah's outpost. "With traffic, I'm only 15 minutes away." We apologize in advance for clogging your roads.
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Taunt? Sounds like they're trying to protect us. The food industry is not for the faint-hearted.
Now they're just trying to taunt those of us who don't work in the food industry, aren't they?
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| hotelpalomar-philadelphia.com |
SUSANNA FOO GUEST CHEF DINNER SQUARE 1682
CANAPÉS *** Wild Mushroom and Truffle Dumpling Rabbit Soong with Pine Nuts & Honey Yellow Fin Tuna Poke Slider Wild Bass Ceviche --2008 Penns Woods Traminette--
AMUSE *** Lobster Spring Roll (Chef Susanna Foo) Papaya, Micro Spinach, Honey Mustard Sauce --2009 Penns Woods Pinot Grigio Barrel Select--
Artichoke Soup (Chef Guillermo Tellez) Spicy Baja Scallop Ragout, Ginger, Sesame Puff Pastry --2007 Penns Woods Chardonnay Reserve--
ENTRÉE *** Seared Halibut (Chef Guillermo Tellez) Truffle Sweet Potato, Toasted Corn-Caper Vinaigrette, Preserved beets --2005 Penns Woods Proprietors Reserve--
Tea Smoked Duck, Star Anise Duck Sauce (Chef Susanna Foo) Roasted Asparagus, Butternut Squash, Multigrain Chinese Wild Rice --2005 Penns Woods Cabernet Reserve--
DESSERT *** Valhrona Chocolate Crunch Bar (Chef Guillermo Tellez) African Nectar Gelée, Green Tea Macha Ice Cream --NV Penns Woods Lacrima Dolce--
[...] This post was mentioned on Twitter by laurel rose, Meal Ticket. Meal Ticket said: Details and menu for the Foo/Tellez collabo, going down this Sunday http://tinyurl.com/4tse3wm [...]
[...] Scott Swiderski is indeed out at the Corner. John Taus becomes the executive chef. [Meal Ticket] [...]
[...] Rainbow Berry Belts• Feb. 27: Susanna Foo guest stars at Square 1682's Penns Woods wine dinner• Scott Swiderski out at The Corner• Does four stools qualify as a bar expansion? At meticulous La Minette, yes. • Coming [...]
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| Photo l Peggy Baud Woolsey |
| La Minette's cassoulet |
ummm...duck dinner? YES!!!
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| Photo | Drew Lazor |
Philadelphia is known as the city of Brotherly Love; except when someone comes and challenges a local hero - or sub, or hoagie or grinder in this case. Whatever you call it there's no love lost when Peter McAndrews puts his famous "Paesano" grinder up against Bobby Flay in a 15 round championship Throwdown. Will Bobby's Italian grinder go the distance?
Grinder? So lame.
Drew- I say grinder when the person on the other end of the phone doesn't understand me saying I want them to put the ham and cheese hoagie in the oven. Me: "Can you throw the hoagie in the oven to melt the cheese?" Them: "You want me to do what?" Me: "Make it a grinder." Them: "Oh."
[...] This post was mentioned on Twitter by angela boddie, Becky Carter. Becky Carter said: Paesano's on Throwdown this Wednesday: 23 at 8:30 pm, when Food Network airs the Throwdown with Bobby Flay episo... http://bit.ly/gjLCDH [...]
Yea in Philly a grinder is a hoagie with cheese melted on top. However, Paesano's does not serve grinders.
I'm familiar with the term grinder, my dad is from the CT/MA border and they're all over the place up there, but honestly I've never heard anyone use the term grinder in Philly before.
The term grinder has been used in Philly for years. It means the hoagie is heated. I think it just means it's a sub in other areas. So we'll see what it means on Throwdown.
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