You don’t need a highly coveted membership card to South Philly’s exclusive Palizzi Social Club to make the restaurant's dishes at home (Via EaterPhilly)
, is a members-only establishment — meaning if you aren’t able to score a membership card on one of the rare occasions they’re up for sale, a night of feasting on chef-owner Joey Baldino’s stuffed artichokes, grilled lamb chops, and spaghetti and crabs in an atmospherically retro dining room is out of reach. The next best thing? Making friends who someone who has a membership. The third best thing? Making Baldino’s Italian dishes at home.
, written with Adam Erace, is out October 29. It’s worth flipping through for the photos alone: moody shots of the neighborhood, a table laden with a feast of seven fishes, cheese dripping out of fat arancini, diners, including Marc Vetri, conversing at the club. The recipes, which Baldino describes in the book as “not fancy and, for the most part, not complicated,” start with bread before moving onto pastas and vegetables . The seafood section includes grilled swordfish spiedini and calamari and peas; the meat recipes cover braciole with Sunday gravy, tomato- and cinnamon-braised tripe, and steak pizzaiola.
The book closes with desserts and cocktails, like the Mezzaroba with aged rum, Fernet-Branca, ginger syrup, demerara syrup, club, and lime juice.When Baldino took over Palizzi from his uncle Ernest Mezzaroba a few years ago, he was already known among Philly diners for his Sicilian BYOB
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