Chef Palladino has remained true to his acclaimed culinary sensibility by putting forth a menu that is innovative yet traditional; intriguing yet authentic at his name saked restaurant inside Harrahs Resort in Atlantic City. The menu features artisanal dishes and recipes that incorporate the lessons he acquired while studying and traveling throughout Italy. As a special nod to his home state of New Jersey, Chef Palladino will source all of his seasonal offerings from local farms; in turn allowing for a menu of fresh ingredients and frequent surprises. Luke Palladino’s at Harrah’s Resort, offers antipasti; pastas, daily entrées including fresh meats and seafood. Palladino, also features a “spontaneous tasting menu” showcasing chef specialties and favorites for that evening. This provides guests the opportunity to choose and experience a mix of dishes that are Palladino classics or “of-the-moment” discoveries. There is also be an extensive wine menu available to diners featuring premium choices from Italy, as well as, special selections from small California vineyards owned by friends of the Chef.
“Luke Palladino’s” at Harrah’s Resort is has become a must-visit culinary destination for all guests of the Atlantic City area. “Chef Palladino is an exceptional talent and visionary and we are fortunate to have him as a partner as one of our celebrity chefs.”
This 200-seat restaurant at Harrah’s Resort is comprised of a front-of-house dining area, a cozy yet spacious dining room, and bar seating overlooking the open kitchen in which Palladino and his team can be seen in action. The restaurant will feature a variety of seating options and styles including a casual lounge-like bar area as well as a private dining room which can seat two parties of 12 or one large party of 25. For the overall design concept, Chef Palladino commissioned Scott Eccard, Principal of Eccardesigns, to conceptualize the restaurant’s warm, classic design with sleek, modern accents. Palladino’s private photography collection is scattered about the dining room, allowing guests a more personal connection to the chef.
We have been honored to get a chance to bring Chef Pallidino a little closer to you:
What makes Luke Palladino at Harrah’s Resort special?
The seasonal approach to our cooking, our all Italian wine list, and our awesome staff, who truly work tirelessly to serve and accommodate each individual guest’s request!
What were your influences growing up that led you to pursue a culinary career?
I grew up in an Italian family and every day was centered around what we were going to eat for our next meal – I can remember my Grandparents always being in the kitchen, and because I loved hanging out around them I subsequently was always in the kitchen.
What is your signature dish at Luke Palladino at Harrah’s Resort?
Depends on my whim on any given day, but I would say that our Truffled Grissini Buttered Breadsticks Wrapped in Prosciutto are a sight to behold, a true pasta favorite among our regulars is the Braised Oxtail Ragu with Whole Wheat Pappardelle, and the eye-widening 16oz Veal Chop Milanese is as epic as entrees get.
Luke Palladino at Harrah’s Resort has a unique atmosphere, why did you choose those specific patterns, colors, and décor?
Scott Eccard did our design. We wanted it to be “Contemporary” yet very “warm”, with the design as a “canvas”, or “backdrop” to the food. The food is the show, the star if you will, so the clean white backgrounds of the décor allow the colors of each dish to truly come through. So many restaurant designs are “trendy” these days, but we really wanted something “timeless”…
How does Luke Palladino like to unwind?
Yoga and Vino…in that order!
At Sammy D’s, Chef DeMarco takes East Coast favorites to the next level. Try his Philly cheesesteak dumplings, lollipop wings, “SAM”-wiches and sky-high cakes.
Start your day here with omelets, Bennies and pancakes. Then come back for comfort food reinvented – dishes like roast pork and broccoli rabe egg rolls, Sammy’s pub burger, lobster rolls, chicken Parmesan and steak frites.
The Society Page got Sammy out of the kitchen for a couple of minutes to discuss his love of food, fun, and what makes Sammy D’s, Sammy D’s.
1. What makes Sammy D’s the essential dining experience:
Sammy D’s offers breakfast, lunch, dinner and bar staples, like that, of a coffee shop, but taken to the next level. We prepare all of our food items with a special Sammy D twist, literally going beyond the norms of food and getting as creative as we can. Here at Sammy D’s we try to placate to guests of all kinds, whether that be a family looking to take their dinner to unparalleled comforts or that late night Pool After Dark crowd looking to satiate their hunger.
2. My influences growing up:
The main influence in my childhood that led me to pursue a culinary career was being part of an
Italian-Sicilian family with three great grandparents that always surrounded me with home-cooked food.
3. The accomplishment that I am most proud of:
To date, I would say the accomplishment I’m most proud of is to have a T.V. show currently in the works for
the Travel Channel. The show is set to air by the end of 2012 – beginning of 2013.
4. My signature dishes at Sammy D’s:
- The BLTA (Bacon, Lettuce, Tomato, Avocado & Chipotle Mayo) Sandwich
- Walnut Shrimp
- BBQ Pork Eggrolls
- Lollipop Chicken Wings
- Philly Cheese Steak Dumplings
- S’mores Pancakes
- Cotton Candy Cake
- Signature Cocktails
5. My culinary advice for the amateur home chef:
- Cook with the season (use ingredients that are in season)
- Always start with good quality ingredients
- Keep it simple until you master the basics
- Have fun with cooking & the whole process from cooking to serving and enjoying
- Don’t be afraid or intimidated
6. How do I unwind:
My favorite way to unwind is by spending time off with my family – my two young daughters the
little D’s, Dakota & Delilah, and my wife Ellen.
7. My favorite whimsical dish at Sammy D’s:
I am currently really excited about the Cotton Candy Cake at Sammy D’s.
8. The one thing that that people would not know about me:
For the people that know me, they know that I am driven by all things culinary and my brain just doesn’t
stop in that regard. They would also know that I am not the most athletic and/or out-doors kind of guy.
So it may come as a surprise to say that I have done white water rafting down the Lehigh River, as well
as have gone on ATV outings in Mexico. I really enjoyed doing both do to the adrenaline factor, but you
won’t find me camping in the wild any time soon!