Luke Palladino Seasonal Italian Cooking

"Marubini" ravioli, center, crimped into shapes of bottle caps and postage stamps with brass presses from Italy, are filled with a ragu of braised flat-iron beef and leg of lamb, with shaved truffled Moliterno cheese. (MICHAEL BRYANT / Staff Photographer)

Luke Palladino is back in casinoland with a large space in Harrah's, but thankfully, he has also kept this intimate 30-seat BYO on the mainland as his jewel, where his truffled grissini, fried cauliflower, and hand-stamped ravioli remain one of South Jersey's most compelling dining draws.

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