The Palm Too, 840 Second Avenue - New York
Palm Too, perhaps surprisingly, was the third Palm location to open in New York City. By the 70s, the first two Palm restaurants were getting too crowded, so they opened Palm Too, which now has become a go-to restaurant, serving some of the best aged, USDA prime steak in the whole of New York City. Palm Too proudly carries on the Palm tradition.
There are many who would say that steak never gets any better than it does at Palm. The name was given to the restaurant quite accidentally when the Italian brothers who started the place wanted to name their restaurant after their hometown of Parma, Italy. As it turned out, the man writing down the information misheard the name and thus, from day one, the place was known as Palm.
Over the years, Palm became recognized as the very best restaurant to visit for red meat in 1920s New York, and that widespread recognition has spread right into the New York of the early 21st century.
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Though menu selections can vary location-to-location, at Palm Too, you’ll still get the same corn-fed prime beef, hand selected and then aged for 35 days to render the high-quality meat even more delicious. Selections include New York strip, prime bone-in ribeye steak, and filet mignon, which you can dress up with sauces like brandy peppercorn, lobster truffle butter, classic chimichurri, and Oscar style.
In “The New York Times,” Sam Sifton suggests that the simplest way to order your meal is to not even bother reading the menu: “It is better to do as was always customary at Palm in the past, and ignore the menu entirely. Most want steak — the prime porterhouse if it’s available is generally the most crusty without and tender within — and some want a giant lobster, and a very few more than that want a veal Marsala or a chicken parm.... So, do not read about anything. Just ask for the steak.”
Sounds simple – and delicious – enough.
