The Palm - Tribeca
Permanently Closed
Upscale steakhouse known for dry-aged porterhouse, NY strip
Upscale steakhouse known for dry-aged porterhouse, NY strip
"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
"My platonic ideal of steak is at the Palm. Yes, that chain restaurant with goofy caricatures all over the wall. But a meal there — no matter where in the world — has never disappointed me, with tender, perfectly medium rare, and crazy charred New York strip that’s always aged for a minimum of 35 days ($99.50 for 36 boneless ounces). Last week’s steak was accompanied by a massive lobster, which servers graciously deshell for you, and crunchy, creamy fries. If you go to the one in Tribeca, you’ll see my goofy father and brother on the wall — that’s how much my family eats here." - Eater Staff
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