Tucked within Hudson’s pride and joy, First and Main, 3 Palms is a trendy pizza joint with a rustic-industrial interior and a cozy, warm atmosphere. Moderate in size, the pizzeria and bakery seem to draw quite the crowd, and after one visit, it’s apparent why—everything is really fresh, and really good.
Come with your most serious appetite, or bring some company to dive into the expansive menu at 3 Palms. While the portions aren’t gargantuan, the number of drool-worthy options are abundant, and why limit yourself to only one Italian specialty when it has so many? It just seems rude.
Starter: The meatball plate $7
Specialty numero uno: the meatball. Walk out of this joint without ordering one, and you’ve missed out on the whole experience.
Generally straying from shaped meat (meat loaf, meat pies, McNuggets …), this baseball-sized meatball actually is quite impressive, and after the first bite, worthy of 10 more. The delicious ball of protein is doused in a decadent sauce of your choosing and served with a slice of homemade foccacia bread and ricotta cheese.
You face 16 meatball combo options: choose from traditional (beef, pork and veal), grass-fed lamb, vegetable or turkey and chicken. Then, pick the sauce from traditional marinara, pork marinara, pistachio pesto or mushroom gravy. While I’m sure all are great, I strongly recommend the traditional meatball with pistachio pesto … enter meatball heaven.
Other top starter option: Crispy fried artichokes with lemon roasted garlic, parmesan cheese and crispy capers.
Salad: 3 Palms salad $5.50 (half portion)
Mixed greens of romaine, spinach and arugula are the foundation of this namesake salad. Topped with heaps of gorgonzola cheese, dried cranberries and toasted pine nuts, the half salad is actually pretty substantial. The mixture is balanced with a delicious, champagne vinaigrette. Both tangy and sweet, the dressing mellows the strong gorgonzola and sweet cranberries.
Other top salad option: The chopped Italian salad with salami, pickled peppers, prosciutto crisp and imported olives.
Here’s a factoid: the pizzeria’s name comes from the method of using three palms (of the hand) for measuring the size of the dough. Once rolled, each pizza is cooked to perfection in a wood-burning oven, creating an authentic, Neapolitan-style pizza. Also read: one size only.
Patrons also will realize a string of ingredients used on the majority of the specialty pizzas—extra virgin olive oil, fresh mozzarella cheese and San Marzano tomatoes. These three basics are the key to this style of pizza, however, don’t discount the uniqueness of each pie.
Pizza: Diavola $13
The Diavola is quite the sizzler. This pizza looks innocent enough, with fresh mozz, basil and tomatoes, but it certainly will take your mouth to a different level with the spicy salami and chili oil. Don’t worry, noses may run once through the six slices, but it is totally worth it.
Hate the heat? No problem, the Polpettina pizza is a crowd-pleaser, and great for those who enjoy a more traditional pizza. The Polpettina has the famous 3 Palms’ traditional-style meatball, tomatoes and basil leaves, all topped with fresh mozzarella and parmesanOther top pizza option: Frutti Di Mare pizza topped with shrimp, braised calamari and mussels, then finished with slivered garlic and cheeses.
Cap the meal off with a homemade gelato in flavors such as tiramisu, stracciatella and blueberry lavender. Each serving is the perfect size to split with your dining cohort, and a perfect end to a truly enjoyable meal.