Charlie Palmer Steak NY New York steakhouse

47 W. 38th St., New York, NY, 10018
Archer Hotel New York

Breakfast: Monday –Friday; 6:30am-11:00am, Saturday – Sunday; 6:30am-10:30am Brunch: Saturday –Sunday, 10:30am-3:30pm Lunch: Monday – Friday; 11:00am - 5:00pm Dinner: Monday – Tuesday; 5:00pm - 10:00pm; Wednesday – Thursday; 5:00pm - 11:00pm; Friday, 5:00pm - 12:00am, Saturday, 3:30pm - 12:00am, Sunday, 3:30pm - 10:00pm

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Charlie Palmer Steak NY

Charlie Palmer Steak NY - New York

Rothmann’s Steakhouse was a Wall Street area mainstay; much visited and beloved, though maybe starting to get a little frayed around the edges. Charlie Palmer Steak New York moved into the old Rothmann’s Steakhouse space and seems to have caught on fast with excellent drinks, the best steaks, and a new look that seems sleeker, sophisticated and fun.

There are dozens of steakhouses in New York City, all serving USDA prime meat prepared to perfection…but few that have kitchens headed up by celebrity chefs. The very idea of a steak house, steeped in tradition and upholding the simple pleasures of excellent meat, seems to militate against the idea of having a chef with his own ideas about what would go well with outstanding meat. Celebrated chef Charlie Palmer shows definitively that it can be done. Palmer is known for his American innovative style, and he comes to the steakhouse with ideas of his own.

The menu at Charlie Palmer Steak New York is unlike that of any other meat palace you’ve probably ever visited. There’s lobster, of course, a popular steak house standard, but here Palmer stuffs this high-brow crustacean with Ritz crackers, the popular, though admittedly low-brow, snack. The mysteriously named Murray’s Chicken comes with a savory bread pudding and pine nuts – so good it might just persuade you to forget what you came for: steak.

There’s filet – natch – but also Japanese as well as American Kobe beef, and big cuts of tomahawk, Porterhouse, strip and rib-eye, aged for 30 days to get the flavors just right.

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“Business Insider” reports of the prime meat, “Technically, it was an achievement. Like most sentient adults, we decided to order our Porterhouse for two medium rare. It was perfectly crispy on the outside, and pink on the inside — all points for technique.”

Somewhat unexpected, even among top tier steakhouses, Charlie Palmer Steak New York also has a sommelier on staff to help you choose from a cellar of over 400 bottles. There are many of the expected high-end reds, Cabs and Montepulcianos, but also some off-center selections from Argentina and Tasmania. Like the rest of Charlie Palmer Steak New York, the wine list is full of pleasant surprises…and you’re going to like it a lot.

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