Chef Luke Palladino, of Luke Palladino Seasonal Italian Cooking and Catering, is unveiling his first Philadelphia restaurant on Thursday, December 18. Palladino’s has taken over the space at Passyunk and Broad, which once housed Columbo’s, and will bring seasonal Italian cuisine to the already thriving Passyunk scene.

“I’ve had my eye on opening in Philadelphia for a long time,” said Chef Palladino in a press release. “The property came up and the timing for me (and the Avenue) seemed perfect. I look forward to being part of an amazing culinary community as well as serving as a new anchor for the district.”

Palladino’s features an open kitchen, which can be seen from both inside the restaurant and outside through large windows that face East Passyunk. The sleek and modern interior has seating for up to 80. When summer rolls around, a veranda, with seating for up to 40, is where you’ll be able to find us.

In addition to fresh Italian plates, like handmade pastas and breads, look for seafood, wood-fired steaks and chops, handcrafted desserts, and even Focaccia fresh from a Focaccia oven imported from Italy. Plates range from hot and cold appetizers to the Bistecca Alla Fiorentina, or 32 oz Tuscan Porterhouse for two.

Aside from delicious, fresh food, Palladino’s also boasts a list of almost 50 Italian wines. Chef Palladino travelled to Italy to curate the list himself which features reds, whites, sparkling and dessert wines. A few choice bottles include Chardonnay Bucchus 2012, Frappato 2013 Tami, Langhe Nebbiolo 2012 Cacina Roccalini and Sacrisassi Rosso 2009 Le Due Terre.

Palladino’s bar also features four draft beers and a full selection of spirits, cordials, aperitifs and digestifs. Beers on tap include Peroni, Miller Lite and two rotating offerings, which are currently Italiano Birrificio Amber Shock and Nora Italian Ale.

Current cocktails include the EPX featuring cognac, fino sherry and orange bitters, the Negroni Bianco (pictured at the top of the page) with cocchi Americano, gin and dolin blanc vermouth and Palladino’s take on a Sazerac (pictured below) with PA Dad’s Hat Rye, chartreuse and orange bitters served in an absinthe rinsed glass.

Palladino’s doors will be open seven days a week; Sunday through Thursday, 5 PM–12 AM, and Friday and Saturday, 5 PM–2 AM, with the kitchen open until 1 AM.

Palladino’s, 1934 E Passyunk Ave.; 267-928-4339

All photos by Drink Philly