Luke Palladino’s Trifecta

Star chef Luke Palladino recently opened his third Atlantic City eatery, Luke’s Kitchen & Marketplace at Revel.

By Frank Gabriel
Add Comment Add Comment | Comments: 3 | Posted Jan. 16, 2013

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The “Hangover Pizza” with two fried eggs, prosciutto, capicola, sausage, bacon and chives

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.

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Comments 1 - 3 of 3
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1. redhead11252 said... on Jan 17, 2013 at 12:58AM

“9-5 on Fri. & Sat. Kind of odd!”

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2. Jim and Carrie kimper said... on Jan 21, 2013 at 12:50AM

“disgusting ,horrible ,uneatable .trifecta
We had the worst experience in our life last week
couldn’t swollow any of it
shut the door go back to school”

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3. MOLLY said... on Jan 21, 2013 at 01:01AM

“Star chef Luke Palladino


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