A hard-to-get reservation is all the more prized but a reservation limited to members only seems to be the Philadelphia diner's Holy Grail. The Palizzi Social Club has been around for almost 100 years in South Philly but it was after chef Joey Baldino took over from his late uncle that business really started to boom. Palizzi has mastered the balance of old-school Italian kitsch and super-high-quality food and cocktails.

Joey is an experienced hand at great Italian dishes, with a fantastic menu at his Collingswood, NJ, restaurant, Zeppoli. The menu at Palizzi has a broader Southern Italian scope, drawing influence from food his Uncle Ernie served at the Club and what his mother, grandmother and aunts cooked at home. These recipes, about 70 in total, will make up the bulk of DINNER AT THE CLUB and include dishes like Sweet Ricotta Pie, Seafood Fritto Misto, Spaghetti with Crabs and Stromboli. Joey's food is humble, homey and delicious and the bulk of the recipes reflect that in their friendly approach, easy processes, adaptability ("Don't have time to soak dry chickpeas overnight? Just use canned, like my mom does.") and accessible pantry. If you can find quality canned tomatoes, some nice Mediterranean anchovies and a cold-pressed olive oil for finishing, you're halfway there. And because Palizzi has a lively bar, the book will include a chapter dedicated to its amaro-centric cocktails, plus a couple grandma-style liqueurs that readers can make from scratch.

About the Author

Chef and restaurateur Joey Baldino, known for his deeply traditional Italian cooking, owns Sicilian BYOB Zeppoli in Collingswood, NJ and Palizzi Social Club. Prior to opening Zeppoli, he honed his culinary skills as chef de cuisine at Vetri, sous chef for the opening of Osteria and in the kitchens of other top Philadelphia chefs, including Georges Perrier, Michael Solomonov and Jose Garces.
Adam Erace is a food and travel writer who contributes to more than 50 publications, including Men's Journal, Fortune, Food & Wine, and Travel + Leisure. His writing has been recognised with awards from the International Association of Culinary Professionals and the Association of Food Journalists. He is the co-owner of Green Aisle Grocery, a gourmet market with two locations in Philadelphia. He lives in South Philly with his wife and two maniacal rescue dogs.

Book Information
ISBN 9780762493869
Author Adam Erace
Format Hardback
Page Count 240
Imprint Running Press Adult
Publisher Running Press,U.S.
Weight(grams) 1100g
Dimensions(mm) 270mm * 222mm * 24mm