Ballaro

inspired by palermo’s ballaró market, the oldest of the region’s open air markets dating back to the 10th century, our ballaro is rooted in tradition and offers contemporary takes on italian food and drink. chef mark newman utilizes seasonal midwestern ingredients in his scratch kitchen, making as much as possible in-house – including the pastas, pizza dough, pancetta and more. palermo’s ballaró is alive with the abbanniate – the shouts of the vendors grabbing the attention of passers by. here at ballaro, we’ve created a warm, inviting space – lively enough for a convivial dinner celebration or to relax with an aperitivo and a neapolitan-style pizza at the bar. wine is celebrated as much as the food here, with a focus on small production, value driven wines from italy and america, and there is a strong selection of aperitivi and digestivi to enjoy. as with the food, we look to beverage producers utilizing sustainable growing methods as well as organic and biodynamic growers. developed