"Part of the Palm’s allure for me is deeply steeped in growing up with the brand, but nostalgia or not, I still staunchly stand by the chain’s porterhouse. It’s aged for a minimum of 35 days and always comes out perfectly medium rare, with tender, ruby-red insides and a crackly, charred crust. There’s no butter here; this steak doesn’t need it — it’s just straight-up bloody meat with a salty crust for true meat lovers. I should probably disclose that if you eat at the Tribeca location, you’ll see my caricature smiling down on you from the wall. — Stefanie Tuder, Eater NY senior editor" - Eater Staff
