H i s t o r
y
In 1979, two former professors of Economics
from the University of Pennsylvania, Duane Ball and Roger Harman, decided
to leave academia and go into business for themselves. They opened a little
storefront restaurant in The University City residential section of Philadelphia.
After four years, they had an opportunity to move their restaurant to the
central campus location where they are today. Also joining them after the
move was Vincent Whittacre, a former restaurant manager. Nowadays, Duane
Ball functions as Executive Chef, Roger Harman as General Manager, and Vincent
Whittacre as Financial Manager.
From the start, The Palladium Restaurant has emphasized
freshly prepared fine International menus in an elegant atmosphere, but
with very reasonable prices. From the start, the menus at The Palladium
have changed completely every season. In four reviews in the Philadelphia
Inquirer, the success of The Palladium has been noted again and again:
--"A great find in the outskirts of
University City" (1979)
--"You hear about everyone's favorite
'find' when you write restaurant reviews and some might better have stayed
lost. But this recommendation was accurate. It's not expensive and the
food is really good." (1981)
--"The prices are modest considering
the setting and the quality of the food. New quarters on the campus are
very beautiful." (1984)
--"The good times continue at The Palladium"
(1992)
Critical acclaim has come from every other major
Philadelphia publication, including Philadelphia Magazine,
the Daily News, City Paper, and the Philadelphia Weekly.
The Palladium has received a number of "Best of Philly" awards
in Philadelphia magazine. Nationally, The Palladium has been named
a "good dining value" by Holiday magazine, and is recognized
by AAA. And Money magazine said that The Palladium had the "best
lunch in Philadelphia." Copies of complete reviews
for The Palladium are available upon request.
At our Penn campus location, The Palladium's main
dining room and four additional private rooms on our
premises can be used to cater to groups from 20 to 250 people. While we cater to many
campus groups, many non-campus customers also enjoy the beautiful surroundings
that the central campus location provides.
At the Palladium, we are very proud to have a dedicated
staff, and some of them are pictured above. We have a full-time pastry chef, catering director, lunch
and dinner chef and dining room manager. Our executive chef, Bola Jamiu
is a graduate of the Philadelphia Restaurant School and she has been with
us for more than thirteen years. |
