Palladino's to Launch New Boozy Sunday Brunch, 3/29

Chef Luke Palladino announces the debut of weekly Sunday brunch service at Palladino's on East Passyunk (1934 East Passyunk) starting on March 29, 2015. Every Sunday, from 10:30am to 2:30pm, head to the city's restaurant row for sweet and savory offerings, including the WTF (What the Foie?) Waffle, Smoked Salmon Focaccia, Nutella Buttermilk Waffles, Asparagus in Bed, Italian Eggs Benedict and Kobe Beef Hash & Eggs. Chef's new boozy brunch will also feature five cocktails for only $5.00, including a Bloody Mary with LP Secret Salt and an antipasto skewer, plus Caffe Shakerato with a double shot of La Colombe espresso and grappa. Brunch guests will also enjoy a complimentary pastry basket. Reservations are now available by calling (267) 928-4339 or booking on Opentable.

"Spring is the perfect time to enjoy a relaxing Sunday on East Passyunk," said Palladino. "Warm weather is around the corner, outside tables are ordered, and spring flavors are in the air. Bring your friends and family, and help us toast the weekend with our new festive brunch offerings."

Menu highlights include:

(Full menu: http://www.lukepalladino.com)

* Smoked Salmon Focaccia - Thin crust brick oven-baked flatbread stuffed with stracchino cheese, topped with smoked salmon, salmon caviar, scallion crème fraîche. $19
* Granola Semi-Freddo - House-made granola layered with organic vanilla yogurt, strawberries, rhubarb and blackberries. $11
* Nutella Waffle - Buttermilk waffle layered with Nutella zabaglione, fresh berries. $12
* Asparagus in Bed - Potato cakes, roasted asparagus, sunny side up egg, Trugole cheese, crisp prosciutto. $13
* Frittata - Spring onions, baby artichokes, fava beans, roasted grape tomatoes, Brigante pecorino fresco. $13, Add Calabrian sausage. $2.50
* WTF Waffle - Grilled ham, fried egg, braised beef cheeks, seared foie gras, maple-mustard glaze. $19
* Italian Eggs Benedict - Bruschetta topped with creamed Tuscan kale, poached eggs, prosciutto, roasted tomato hollandaise. $14
* Kobe Beef Hash and Eggs - Sautéed leeks, root vegetables, espelette pepper, two eggs, smoked speck hollandaise. $19
* Wood Grilled Burger Deluxe - House-made snowflake roll, Tallegio cheese, thick cut pickles, smoked chili ranch, wedge fries, house ketchup. $14, Add Garlic Insanity Bacon from 1732 Meats for $2
* Spaghetti Carbonara - Smoked pancetta, Calabrian sausage, shirred egg, locatelli pecorino. $14
* Conchiglie Con Polpo - Pasta shells, octopus, garlic, chilies, tomato, Ligurian olives. $19

Sip your Sunday away with five cocktails for $5.00 each, including:

* Caffe Shakerato - Double shot of La Colombe espresso, grappa, simple syrup.
* Blood Orange Bellini - Prosecco, fresh-squeezed blood orange juice.
* Bloody Mary - Vodka, tomato juice, antipasto skewer, LP Secret Salt rim.
* Spaghetti Western - Tequila, blood orange liqueur, fresh lime juice, salted rim.
* Prosecco - Ca' Furlan 'Cuvee Beatrice'.

Fresh-squeezed orange juice and La Colombe espresso will also be available, in addition to Italian wines, bottled and draft beers, and other spirits behind the full bar.

During opening Sunday and Easter Sunday, watch for complimentary samples of summer brunch cocktails that will make their debut when outdoor seating opens. Weather permitting, Palladino's will launch outdoor table service later in spring (late April or early May).

Sunday brunch starts March 29, 2015 and will run weekly from 10:30am to 2:30pm, including Easter Sunday. Easter Sunday brunch and dinner specials will be announced soon. Stay tuned information about Palladino's first-ever happy hour program and Chef's new spring menu. For more information, visit www.lukepalladino.com, call (267) 928-4339, visit on Open Table, follow @palladinosepx @lukepalladino1, and like Palladino's on Facebook.

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