The Palm Restaurant New York steakhouse

250 W. 50th St., New York, NY, 10019
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Lunch Served Monday - Saturday, 11:45 AM - 3:00 PM Dinner Served Monday, 3:00 PM - 10:00 PM Tuesday - Saturday, 3:00 PM - 11:00 PM Sunday, 4:45 PM - 10:00 PM

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The Palm Restaurant

The Palm Restaurant - New York

If you like theater and you like food, sooner or later you’ll end up at The Palm on the West Side for some of the best steaks – and shows – in New York City. Regulars go elbow-to-elbow with celebrities, and they’re all there for one reason: to enjoy USDA prime steak followed by a quick walk to Rockefeller Center, Madison Square Garden or Times Square.

Palm is perhaps the first of the great Italian-American steak houses. Delmonico’s is older, but it was started by some guys from Switzerland, and it has nothing like the Italian-American selections as The Palm. The Palm has devoted a whole section of their menu to Italian Classics like veal done three ways (Marsala, martini and Parmigiana).

Of course, there’s a lot of superior red meat, too: USDA prime beef, corn fed for lush richness and aged a minimum of 35 days to tenderize the meat and concentrate the flavors. There’s filet mignon and prime New York strip in large and small sizes – and even a double-cut of the latter – as well as bone-in rib-eye and, on Friday and Saturday, a 26-ounce prime rib, bone-in and delicious. If you need to up the deliciousness ante on any of these steaks, there are some tantalizing sauces (brandy peppercorn, lobster truffle butter, and classic chimichurri) as well as a classic Oscar topping (jumbo lump crabmeat, asparagus, and Hollandaise).

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Then there are the premium cuts: wagyu rib-eye, bone in Colorado lamb chops (double-cut, if you’re very hungry) and a 14-day dry-aged Duroc pork porterhouse in a demi-glace.

Here, of course, beef is king. Johnny Prime, who reports on steakhouses for his popular blog – – notes “The ribeye was juicy, it had a great char and crisp all around, and it was cooked just to my liking (an even medium throughout). The intramuscular fat, or marbling, was high quality and I could taste the goodness that melted into the meat with each bite…My wife did a surf & turf special that came with a nice sized filet; it was cooked perfectly, and very tender…”

For a steak and a show, there are few New York City steakhouses that can compare to The Palm on the West Side.

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