The Palm (Too)

Palm Too overall score: 87

I was recently invited by @JustAFoodieNYC into Palm Too for an influencer dinner with a group of Instagrammers. We tried an assload of shit, and all of it was pretty fucking tasty. Take a gander below, you goddamn savage meat maniacs:

Flavor: 8

I tried a bit of every steak on the menu (aside from the prime rib, which is only offered on Fridays and Saturdays). I’ll break the scoring down for each cut here.

Filet Mignon (14oz): 9/10

This baby had a nice crust on the outer edges, adding a really pleasing charred flavor that was the perfect contrast against the buttery smooth, pink flesh inside. If that reads a bit sexual to you, that’s because it was a jerkworthy piece of meat and I fucking intended the sexual innuendo.

Let’s move on…

Porterhouse: 8/10

This baby was pretty solid. While it’s not as thick as I’m used to seeing a porterhouse cut, this was meant as a “for one” steak. That’s nice, as most joints only offer a porterhouse for two or more diners. At 28oz, it did the trick for filling my bottomless shit-pit stomach.

Wagyu Rib Eye (12oz, boneless): 7/10

I was expecting a bit more from this cut. It was still good, but when eaten side by side with the other offerings at the table, it just didn’t hold up. There was a slight bitter element to it, but that’s not necessarily a bad thing – just a character trait of the meat.

Bone In Rib Eye (24oz): 9/10

This fucker was tasty, and I’m torn between this and the filet for my favorite of the night. I’m leaning toward the filet, but that might only be because I tried more of the filet than the rib eye. But what I did try of this rib eye knocked my balls back into my stomach and made me feel like a little girly boy. My buddy @Food_P.o.r.n_NY took that cool shot, by the way. I can’t take credit for his genius.

Strip Steak (14oz): 8/10

The strip on this solo cut was on par with the strip side of the porterhouse, only here it’s obviously a thicker, dedicated cut.

Choice of Cuts & Quality Available: 8

There are a ton of size options available here for the main four steak cuts, aside from the porterhouse (only one size). The selections are all prime quality and wet aged for 35 days or more. The meats hail from the Chicago area, a place called Consumers Meat Packing.

Portion Size & Plating: 8

Portions are generous here, and the plating is basic – nothing fancy. I mean there’s sawdust on the floor for fuck’s sake. This joint is old school and I like it!

Price: 10

My meal was free, so I’m giving full points here. Everything is reasonably priced, however. In fact there’s even a whopper strip steak for three that only costs $99. That’s a steal if it’s your cut.

Bar: 8

The bar area is a bit small for hanging, but it’s really charismatic and old timey. I’d definitely love to plop my ass down and sip on some old fashioneds or martinis here, especially while snacking on some thick cut bacon. In fact two of the guys I ate with did that exact thing just a few weeks back on a steakhouse bacon crawl. Awesome idea.

They also mix a good dry martini to boot.

Specials and Other Meats: 9

In addition to a special featured steak, there’s veal, lamb and pork here for alternative meats – even a wagyu beef selection for those with the bug. Fuck chicken.

Apps, Sides & Desserts: 8

We tried a ton of shit so I’m just going to rattle them off and highlight the best ones.

Beef Carpaccio

Seared Sesame Ahi Tuna

Thick Cut Applewood Smoked Bacon: Absurdly delicious.

Fried Calamari

Coconut Crusted Scallops

Creamed Spinach

Green Beans: Very nice and distinctly “Asian” in flavor profile.

Brussels Sprouts

Half & Half (potato chips and onion straws)

Nova Scotia Lobster Mac & Cheese (with bacon crust): So rich and decadent. One of the better sides I’ve ever had. Sorry – no pic!

Doughnuts (also no pic)

Key Lime Pie: A classic, tried and true dessert done right. No pic!

Cheesecake (nope! no pic!)

Carrot Cake: Seven layers of pure joy for me.

Seafood Selection: 8

The lobster is definitely the way to go here. They offer a variety of preparations and several size options, depending on your budget and appetite.

Salmon and sea bass are also available as well as entree sized portions of the sesame crusted ahi tuna and crab cake apps.

Service: 10

The shortest amount of time that a waiter has worked here is about 20 years, so these guys are seasoned experts and absolutely phenomenal when it comes to congenial service. It’s also pretty impressive that they can sling all this food out in such a small kitchen (we took a little tour of the back).

Since I always chat about the bread basket in this section, here it is:

The sesame bread was my pick of the bunch. Butter could be softer.

Ambiance: 10

This place is classic. There’s a cork floor with sawdust sprinkled throughout; a tribute to the old days when The Palm first opened, and the staff would track sawdust into the restaurant while running in and out to get steaks from the butcher shop across the street.

At first, The Palm was an Italian joint. The name was supposed to be “Parma,” after the city in Italy to which the owners were paying homage with their cuisine. The licensing folks at City Hall didn’t hear the brother owners correctly, and so the word “Palm” was licensed instead of Parma. They rolled with it.

Early on, an artist customer was unable to pay his dinner bill, so he offered to do portraits of the customers and staff as payment. That’s how the artwork all over the walls became a feature.

It’s a great place with a great history. The simple decor and manly vibe is a beloved calling card of a traditional American steakhouse like The Palm.

PALM TOO
840 2nd Ave
New York, NY 10017

3 thoughts on “The Palm (Too)”

  1. Nice review, and I’m glad you enjoyed it. I have been going to the Palm Too , alternating with the now closed original, across the street “the Palm” , a few times a year for years. I was there just a few weeks ago, and I was concerned that they might be in trouble as the place was more than half empty, with one entire dinning room closed (the lights weren’t even on). The food and service were very good, so hopefully they are doing well. NYC needs its classic restaurants to stick around.

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