It had been a bit since core group of golf guys had gotten together. So, the call went out and, being the food reviewer, I was appointed the location manager. It was a title that was called into jeopardy.
Having heard good things about Palermo’s, it seemed liked a good call for the group. But I had sold it as a dine-in venue, and Palermo’s isn’t really set up that way. I was the last to arrive (caught by a train, of course) to a braying cacophony of displeasure. Apparently, my friend set doesn’t like roughing it.
Palermo’s is in a small, freestanding building most recently occupied by a Mexican restaurant and, before that, a coffee shop. To describe it as minimalist would be generous. I mistakenly showed up a day prior to our scheduled lunch to find only two tables occupied – both by patrons who never said a word to each other. It was unsettling.
The day we visited, we were the only dine-in group, but staff could not have been more helpful. Instead of ordering at the window, the staff took orders from our group of six and we were told to announce our selections at the window where we would pay. It worked out well.
One of my guests started with the house salad while another went with the cheese sticks. Both were dismayed that Palermo’s did not offer chips – each commenting how easy it would have been to add a choice of starchy goodness. The salad was well-proportioned but, as we had come to expect, it was served in a to-go bowl. Unfortunately, the cheese sticks (which were apparently frozen) were not deep fried but were rather oven-baked. Not a good start.
I had visited a day earlier and gotten the hot Italian sub to go. It came with mayo, something I thought missed the mark. Overall, however, it was a good sandwich with lots of meat and cheese. But the bread was the high point – a nice crust with a soft interior.
Three of us went with the stromboli and the thin crust pizza. We were told it would be about 20 minutes – it turned out closer to 40 minutes, with a steady stream of take-out orders during that time. Given all the talk at our table it was no big deal, but for those on a strict timetable it could be an issue.
The rest of the crew opted for meatball and chicken parmesan sandwiches. Again, they bemoaned the lack of chips. However, the bread was reported as spot on and the proteins were amply sized and packed with flavor. In keeping with the take-out motif, they were served on paper plates and wrapped in foil.
The pizza was good but could have used a few minutes more in the oven to crip things up. That being said, Palermo’s nailed the crust – it had a nice chew and held up well to the sausage. Regarding the sausage, it came out as a thin layer that covered most of the pie. It could have used a bit more seasoning, but overall, it complimented the dish.
The stromboli was perfectly baked, with a nice crust and loads of gooey cheese that was leaking out. My guests opted for the meat version, but there is a veggie option for those so inclined. Each reported that it was on par with Palermo’s peers, and it would be my choice on my next visit.
Serving sizes were appropriate for the prices – large enough that nobody went home hungry.
Palermo’s isn’t really set up for dining in. Service was awesome, but we could tell that our table of six was an anomaly. There was a steady stream of take-out orders and it was clear that this was their preferred business model. When I checked out, the staff mentioned that the other location in Macomb was 70% take out – which appeared to be true for this location as well.
All things considered, Palermo’s food was spot on, but it wasn’t really a dine-in location. For a business lunch you might be better served to bring it to your office. No matter what you decide, you’ll be happy with the food.
Palermo Pizza & Subs
Address: 1827 N. Peoria Road, Springfield
Phone: 309-340-4348
Hours: 11 a.m.-9 p.m., Monday-Saturday, closed Sunday
This article appears in November SBJ 2025.
Where is this place located?
Yummy!