Nick Palermo

You will have to try it and tell which way is better.

Good morning everyone, just wanted to keep you all updated on Old Anglers as we move in and out of spring it seems. As posted earlier we did have a recent sous chef join our team, marking the first time I've had a legit sous chef in the almost three years that I have been here. He began work last week, and its looking pretty good, I expect great things moving forward. Also we are working on some changes inside the kitchen as well. Currently we are relocating our dish area so that we can expand our hotline, which will greatly improve our ability to maintain food quality as the busy season progresses. This past weekend we also debuted our outdoor grill/smoker on the second terrace of the restaurant. Its a trailer hitched smoker that will eventually find its home in the beer garden. Currently we are offering Roseda Beef burgers and hotdogs, along with salads, cured meats and cheese. But this will greatly expand once our garden is up and running to include pulled pork, brisket, ribs, wings etc. And lastly as per Mr. Rockwell's request the amish chicken has stayed on the menu. I have changed from sous vide to roasting the breast whole on the bone however, its pretty special. I also to a tasting of the new green circle chicken this past week and compared it with my amish chicken. It was very close, the green circle chicken had a little bit more flavor and texture in the meat, but not enough to make up for the almost 2.5 times the cost.

The chicken is year round available on the lunch menu. So we can always offer it.

Here's a sneak peek at our upcoming dinner menu changes. Still might be a couple small changes as I haven't tasted everything yet. Let me know what you all think.

Dinner March 2014.pdf

Nothing wrong with pics at a restaurant. Some kitchens won't even let staff take pics or notes on dishes doesn't make any sense.

We can do anything you would like. I love the fire pit outside. Who doesn't like to play with fire. I just hope the rain holds out Friday. It could be a great day.

Beginning to work on an early spring menu. Should be ready to roll out in a couple weeks.

We've got some nice weather coming up this week, that means dining on the patio. Who's in?

I would like to welcome a new addition to our team, chef Josh Levinson, formally of Central, Bucks fishing, and Palena. Old Anglers is one to watch.

Maybe a golden globe.

Hello everyone, I just wanted to introduce myself formally. Nick Palermo here, executive chef at Old Anglers Inn. I will be keeping everyone updated on menu changes and hopefully pictures. I look foreword to seeing modern feedback about our food and I will simply use it to make us better everyday. Cheers.

Sous chef needed to work hand in hand with the executive chef in all daily operations. This will include ordering, butchering, vegetable preparation, line cooking, organization of the restaurant, etc. Must have a culinary degree and experience in top level restaurants. Line cooks are also needed for both am and pm shifts. All pay is competitive. Please email me at chef0829@hotmail.com if you are interested. You will be required to perform a cooking demo for all positions.

Im looking for chef de parties and sous chefs at old anglers in if anyone is interested

Hello all, my name is Nick Palermo, I am the Executive Chef at Old Angler's Inn. I've spent my last few months working with my team and getting the restaurant moving in a positive culinary direction. I'm sure most of you haven't even thought about Old Anglers in many years, but it is time to give it another shot. Looking foreword to hearing everyones feed back. Check us out on the web at www.oldanglersinn.com.