The Palm Restaurant, 206 West Street - New York
Tribeca, one of New York’s most storied Manhattan neighborhoods, features incredible shopping, theater…and food, at The Palm. Pio Bozzi and John Ganzi opened The Palm in 1928, and this now legendary restaurant is still owned by the same families, proudly serving some of the best USDA prime steak you’re going to find in any of the five boroughs.
You’ll be impressed by some of the time-honored traditions at The Palm, especially the image-heavy walls, festooned with decades of caricatures by artists who’ve stopped by for dinner and paid their check by doing a sketch that was framed and put up on the walls to remind us of the greats who once frequented the place.
Steak was initially not even part of the deal; in the early days, when a customer would order a steak, one of the owners would have to dash out to a local butcher to get the meat for which The Palm is now internationally known.
Now, most folks come to The Palm for USDA prime beef, corn-fed and hand-selected for marbling, then aged at least 35 days to concentrate the flavor. On any given day, you’ll see people ordering the filet mignon (in 9- or 14-ounce servings), prime New York strip (14 or 18 ounces), bone-in rib eye, prime porterhouse, or prime double cut New York strip. On Friday and Saturday, celebrate with a 26-ounce prime rib of beef. Meat this good you may not want to mess with, but if you’re a regular and need to change it up bit, there are sauces like brandy peppercorn, lobster truffle butter and classic chimichurri, or you can get your steak Oscar style with Hollandaise, asparagus and crab meat.
Sam Sifton writes in “The New York Times” that “The Palm is for groups, for first-timers and those who gather around them, for anyone interested in eating at the heart of the Italian steakhouse beast, with its composed salads and cold seafood, its excellent steaks, fat grilled lobsters and starches, or anything you’d like to consume under a blanket of melted mozzarella and sticky red sauce. At Palm the bulk of the dining room is made up of broad tables of four and six and eight, all of them raucous and crammed into a space that is smaller than it appears from outside its wide windows, and just as merry.”
There are The Palm locations across the country, but the New York location is where it all started and where it still shines in a city of fantastic steakhouses.
Read MoreNow, most folks come to The Palm for USDA prime beef, corn-fed and hand-selected for marbling, then aged at least 35 days to concentrate the flavor. On any given day, you’ll see people ordering the filet mignon (in 9- or 14-ounce servings), prime New York strip (14 or 18 ounces), bone-in rib eye, prime porterhouse, or prime double cut New York strip. On Friday and Saturday, celebrate with a 26-ounce prime rib of beef. Meat this good you may not want to mess with, but if you’re a regular and need to change it up bit, there are sauces like brandy peppercorn, lobster truffle butter and classic chimichurri, or you can get your steak Oscar style with Hollandaise, asparagus and crab meat.
Sam Sifton writes in “The New York Times” that “The Palm is for groups, for first-timers and those who gather around them, for anyone interested in eating at the heart of the Italian steakhouse beast, with its composed salads and cold seafood, its excellent steaks, fat grilled lobsters and starches, or anything you’d like to consume under a blanket of melted mozzarella and sticky red sauce. At Palm the bulk of the dining room is made up of broad tables of four and six and eight, all of them raucous and crammed into a space that is smaller than it appears from outside its wide windows, and just as merry.”
There are The Palm locations across the country, but the New York location is where it all started and where it still shines in a city of fantastic steakhouses.
