Palladino’s Revamps Their Saturday Brunch With New Food & Drinks Including a Bloody Mary Trio

Chef Luke Palladino announces new changes to his weekend brunch at Palladino’s on Passyunk – including Saturday brunch service, five new brunch drinks for $5 and several new brunch dishes. Saturdays and Sundays were meant for sipping on new cocktails that include a newBloody Mary trio created with fresh seasonal produce (parsnip, pickled tomatillo and long hots) and house-made ingredients. Enjoy a new brunch twist on the “Citywide” with the Caffe Corretto (shot of La Colombe espresso spiked with choice of Sambuca, Strega or Galliano liqueur). Sweet and savory dishes – like Orange-Scented Ricotta Pancakes with Vermont Maple Syrup and Smoked Salmon Bruschetta topped with Poached Eggs – are additions to the menu. Proven-popular brunch dishes remain including Focaccia created with Chef Luke’s innovative toppings. A new fall version features a spicy baked-on sopressata, and each weekend will bring an additional special Focaccia ‘of the week’ made with the freshest, seasonal ingredients.  Brunch is now available on Saturday and Sunday from 10:30am to 2:30pm. New menu item information is listed below. Reservations are now available on Open Table or by calling (267) 928-4339.

“I love the change of seasons and fall to me means heartier food and aromatic, earthy flavors,” said Luke Palladino. “I try to create options to please every type of appetite at brunch, so you can find hearty, savory items like our steak and eggs made with wood-grilled beef short rib, or sweet breakfast options like our orange-scented ricotta pancakes.”

BLOODY MARY MENU —