Star chef Luke Palladino recently opened his third Atlantic City eatery, Luke’s Kitchen & Marketplace at Revel.
To say that Luke Palladino knows Atlantic City well is a bit of an understatement. Having arrived locally in 2003 as one of the starry opening-day roster of Borgata chefs, he currently has achieved an unusual trifecta — owning and operating three eponymous facilities.
The first is one of the region’s very best BYOBs, at the intersection of Tilton Road and Route 9 in Northfield; the second a superb, high-end casino restaurant at Harrah’s. Recently Palladino debuted a more-accessible, casual-food provider — Luke’s Kitchen & Marketplace at Revel.
Palladino has even coined a new term to describe the unique genre of that latest entity, labeling it “quality quick-serve.” Situated just across from Ovation Hall, Luke’s Marketplace is designed to accommodate large numbers of patrons quickly.
A pair of interactive touch screens at the rear of the eatery enable customers to place their own orders, and then repair to an attached patio while awaiting delivery.
The menu is extensive, providing breakfast all day, baked goods, pasta, pizza, stromboli, specialties, deli sandwiches, salads, hot dogs, paninis and larger plates.
One notable signature is a great-sounding breakfast sandwich called “Luke’s Way,” comprised of peppers, eggs, sirloin, provolone and cherry-pepper mayo on an A.C. roll. Sicilian-style pizza by the slice has recently been added, with options like Italian sausage and pepper, chicken parm and a six-veggie combo, all less than five bucks.
Also new to the menu is a section of classic deli fare — egg, chicken and tuna salads plus ham-and-Swiss, corned or roast beef — all with competitive price points of just $8.75.
Which all should serve to reinforce Palladino’s statement, “You don’t have to spend a lot for good stuff.” Even the single most expensive item, a two-and-a-half-pound steamed Maine lobster, is reasonably listed at $27.
The space itself is airy and open, with exposed pipes and beams hanging from a recessed ceiling. As with Palladino’s other ventures, Scott Ecckard of Northfield provides the interior design. White walls give way to an L-shaped section — over the theater-style food delivery line — covered with Italian verbage like pasta, pizza, formaggi, authentico, fresco and salumi in foot-high script. But that front-of-house look is really just the tip of the iceberg.
Behind it, hidden from view, is a massive pantry and prep area where virtually all of what is vended here begins life.
Having opened in July, months after Revel’s official coronation, Luke’s has been crafted, and tweaked, to accommodate the needs of the mothership. This includes providing retail items like gourmet snacks, pastas, sauces, vinegars and oils along with chilled wine and beer to go. Plus there’s Peroni, Italy’s fine refreshing golden lager, occupying its own dedicated tap.
An array of antipasti, artistan cheeses, meats and spreads adorn the adjacent cold cases, beckoning with bright colors and artful shapes.
Esquire Associate Attorney, Hankin, Sandman & Palladino, P.C. Diana is from northern Virginia, graduated from Baylor University and the University of Dayton School of Law. After completing a prestigious clerkship with the Honorable Charles M. Middlesworth, Jr., she began her legal career as an associate attorney with Hankin, Sandman & Palladino in Atlantic City, where she practices a combination of matrimonial and criminal law. While sustaining a highly rigorous legal practice, which includes pro-bono work, Diana volunteers with community-based organizations, serving as a board member and fund-raising committee member for the Alcove Center for Grieving Children. In addition, she is also an attorney coach for the Egg Harbor Township High School Mock Trial team and is a member of the Atlantic County Bar Associations’ Young Lawyers Division. In her spare time, Diana participates in the Jersey Shore Powder Puff League, an all-female football league that strives to increase awareness about Pulmonary Fibrosis....
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