Palermo is one of the best neighborhood pizzerias in Santa Clara county. I've eaten there for five years. The service was known as slow and poor, but the food was always exceptional. However, the ownership has changed and so has Palermo. They state that the same recipes are available, and I'm sure the pizza is indeed wonderful. The specialty items have deminished though. One of my favorites was always the eggplant parmesan. It was loaded with with sauce and nice tender breaded eggplant. It came with soup or salad and garlic bread. Now, instead of a baked ragout style dish, you get sauteed medallions (only 3 in my entree), individually covered in cheese. It sits on the dish like pods with a little sauce, where it used to be a nice generous, hearty serving. It was not breaded, just sauteed in oil and topped with sauce and cheese. The old style was the best, so I assume similar baked dishes are no longer baked like they were. Also, the soup or salad costs an extra $2.50 now, and so does the garlic bread. That's an extra $5 if you want those. A side of pasta is still offered, but the penne was cooked and served plain, where it tasted buttered and sauteed before. The restaurant is not dark and open any more. They took out over half the seating to put in a mixed ethnic food market. The flourescent lights are bright, so the Italian flare is gone. There are 3 booths if you want to eat in, and listen to American pop music next to the racks of basmati rice and spanish perishables. It's a little awkward, but the standard food is great for take out, and the neighborhood is glad to have a convenient market I'm sure, considering the shelves have such a diverse mix of food products. If you loved the old baked dishes that Palermo dished out in the good ole days of early 2000's, then you might think twice after you visit today. For the new-comers, you decide, as this place is still a Campbell classic.
Pros: Great neighborhood location with historic appeal.
Cons: Ownership changed, and so did some of the recipes, portions, and prices.
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