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Charlie Palmer Steak: More Than Just a Great Steakhouse

Charlie Palmer Steak: More Than Just a Great Steakhouse

James Beard Award-winning Charlie Palmer is one of the country’s most acclaimed chefs and restaurateurs, with eight restaurants in New York (including his flagship, Aureole), one in Washington, D.C., two in Las Vegas, two in Reno, and three in northern California. His restaurants run the gamut from fine dining to cocktail bar to more casual establishments, but the chef has made his mark with his unique style of what he calls progressive American cuisine. When I recently dined at his newly renovated Charlie Palmer Steak in Midtown Manhattan at the invitation of the restaurant, I was certainly expecting a top-notch steakhouse experience, but even though it’s clear that steaks here are taken very seriously, I was shocked by the amount of attention given to the non-steak dishes. Not many steakhouses give much thought to main dishes that aren’t steak, but Charlie Palmer Steak does it better than any other steakhouse I’ve visited.

The meal started with a small cast-iron crock hiding a butter-poached piece of center-cut Alaskan halibut, with roasted tomatoes and dill in a luxurious pool of beurre blanc. Topped with three perfect clams, it was a stunning dish and a great way to start the meal. Then came homemade gnocchi in a brown-butter sauce with perfectly cooked fresh spring vegetables and shredded slow-cooked pork, which was rich but well-balanced. Next came sliced duck breast (cooked to a perfect medium rare) with demi-glace, pickled cherries, baby turnips, and a luxurious slab of foie gras. The rich duck and foie gras played nicely with the tart cherries, and the plate was beautifully composed.

As you might have noticed, at this point, we’d yet to see anything resembling a steak, but still couldn’t have been happier. As executive chef Matthew Zappoli explained, both his and Palmer’s philosophy is to make the most of fresh and in-season ingredients from the greenmarket, and all of these dishes could have been right at home at any of the city’s finest restaurants, steakhouse or not.


One look at the “Steaks” section on the menu and you’ll realize that this isn’t your average steakhouse: While you can get your dry-aged bone-in strip or porterhouse for two (aged for 30 days), this is one of the few steakhouses in America where you can find A5 Kobe strip steaks from Japan’s Miyazaki prefecture, “Prime plus” strips from Boise’s Snake River Farms, and an Imperial Wagyu flat iron steak from Nebraska’s USDA Wagyu Prime Ranch. These are some of the finest steaks in the world, and while they’re expensive, they’re dishes that any true steak lover should experience. We had the opportunity to try the flat iron (served with a rich jus, white asparagus, kale, truffles, and a fried egg, above); it was buttery and melt-in-your-mouth, and its lavish accompaniments were just icing on an already-delicious cake.

It’s rare to find a steakhouse that gives the same amount of love to every single menu item, be it a Kobe steak or homemade pasta, but Palmer isn’t one to pass up an opportunity to showcase both his philosophy and the skills of the executive chefs he trusts to carry out his mission. And at the untraditional Charlie Palmer Steak, that’s a very good thing.


Charlie Palmer Steak Cut of the Week--A Simply Superb Steal

The Cut of the Week was a Wagyu stripsteak and it was phenomenal in a lovely not too salty port wine sauce puddle which matched the meat well. The accompanying truffle potatoes had real slices of truffle on them and plenty of truffle oil inside. It was a super treat for this truffle hound to get actual truffle pieces on a prix fixe like this. The citrus asparagus were terrific too. The mascarpone cheesecake was delicious as well. The only negative was a small disc of bone marrow flan that accompanied the steak that tasted like a salt lick.

The service was attentive and the room is dark, restful and a welcome change from of the louder steakhouses I have been to.

All in all, for $48 per person, which included both white and red wine in the price, this is a veritable steal in taste and quality. I would go back in a heartbeat were it not for the five hour drive, and, frankly, will be going back anyway as soon as possible despite it.


Recipes: Chef’s steak sauces

WASHINGTON — In the universe of steakhouses, there’s a cover-up going on. It has advanced well beyond horseradish cream and bearnaise.

The longtime owner of the Prime Rib in Washington, D.C., dismisses as a passing fad the tendency of steakhouse restaurants to offer more and more sauces. It’s just another way for chefs to prove their value, says Buzz Beler. Nonetheless, he finds it troubling.

“Why would anyone continue purchasing USDA prime beef? You get the same flavor if you just make a ground-beef steak and then put the sauce on it.”

Steak sauces have been around, of course. Henderson William Brand created A.1. for King George IV in the 1820s, although for much of its history, the sauce was not steak-specific: “It’s A.1. Sauce — a favorite with men who love good things to eat,” proclaimed an ad in 1948.

Somewhere between the 1930s and the 1980s, the word “steak” got added to the name, and then there was a central purpose for the product, according to A.1. senior brand manager Sudheer Kosaraju. “We hear a lot of these sort of hoary conversations about A.1. not being used with the prime cuts of meat. But consumers, they use it on prime cuts of meat. That’s basically what our consumer research tells us.”

Tom Colicchio was a fan. “I grew up using A.1. The rare times we actually had steak at home, I liked it. I enjoyed it,” the celeb chef and “Top Chef” co-host said during a recent phone interview.

When customers at his restaurants began requesting sauce, Colicchio decided to make his own. The house sauce at his Craft restaurants, he says, “is based on the original A.1., which had a lot of anchovy and tamarind and a sort of char flavor with a lot of background notes.”

It is delicious and not inexpensive for a home cook to make. The shrewd businessman sells bottles of it via Williams-Sonoma.

Now, it’s tough to find a traditional steakhouse that doesn’t offer some sauce. Besides A.1., Beler’s Prime Rib in Washington will pull out Heinz 57, Tabasco and Worcestershire upon request. Morton’s carries only A.1. and Heinz 57.

One of Morton’s restaurant managers recently observed, with some attitude, that customers who ask for sauce are usually the ones who order their steaks medium-well or well-done.

According to a manager at the Palm, “we get requests for all kinds of sauce, including ketchup, though more customers ask for A.1.,” which the steakhouse carries.

Ketchup, however, remains for many the final insult. Tensions over its use on steak can be traced back at least to Joseph Mitchell’s 1939 New Yorker essay on beefsteak dinners, “All You Can Hold for Five Bucks.”

“I don’t even know how to spell the word ‘ketchup,’ let alone want to put it on a steak,” says celebrity chef Wolfgang Puck.

Cleveland-based food writer Michael Ruhlman prefers his steak with shallots and butter, offering this assessment: “I want to taste the meat, hot-seared on the outside, bloody and raw on the inside, a little sweetness from the shallot and extra succulence from the butter, but nothing that distracts from the chewy, juicy muscle of beef.”

Great steaks don’t need much, if any, embellishment, says Washington Post food critic Tom Sietsema. He is not sauce-averse, however:

“If a chef can whip up something that flatters a steak rather than masks its flavor, I’m game for trying it. A sauce based on mustard or butter and fresh herbs, for instance, can actually be a nice change of pace.”

And at other Washington restaurants, there is beurre rouge at the Caucus Room, garlic-shallot butter sauce at the Capital Grille and brandy peppercorn at the Palm. J&G Steakhouse pours its own brand as well as soy-miso mustard and black pepper jam.

The choices expand and get edgier at Puck’s Cut steakhouse restaurants: wasabi-yuzu koshu butter and chimichurri. “I want to give people different experiences,” he says.

Michel Richard remembers the heydays of bearnaise and bordelaise. His Central in Washington makes a fine hanger steak sauce with green peppercorns, mustard and concentrated veal stock. Yet, the chef sees a motive in certain sauce applications.

“Ever notice how in Mexico the meat is often overdone and with a sauce?” he ponders while sitting at the restaurant. “And the farther north you go, the less sauce they use, until you end up with steak tartare.”

Colicchio offers a more market-driven explanation for the sauce trend. “Probably with the advent of chef-driven steakhouses, I think this is why it happened. I think part of it is, I do a steakhouse, Emeril does a steakhouse, Charlie Palmer does a steakhouse,” he says. “I think people are looking for just a little more than a perfectly cooked piece of meat on a plate.”

Sietsema agrees. “By itself, steak can be repetitive: Chew. Fat. Salt. Char. Repeat.”

MICHEL RICHARD’S GREEN PEPPERCORN SAUCE

This indulgent sauce is a traditional companion to steak. The bite of brandy and the tang of brine-soaked peppercorns help offset the richness of the cream. The sauce can be made and refrigerated in an airtight container a day in advance. To reheat, transfer to a small saucepan and cook over low heat, stirring frequently. Recipe adapted from chef Michel Richard, owner of Central and Citronelle in Washington, D.C.

1 tablespoon finely diced shallot

2 tablespoons green peppercorns (packed in brine or vinegar)

2 tablespoons unsalted butter, divided use

1/2 cup homemade or no-salt-added beef broth

1/2 cup heavy whipping cream

To saute shallot and peppercorns: In medium saucepan, heat oil over medium-high heat until oil shimmers. Add shallot, peppercorns and 1 tablespoon butter. Cook for 30 seconds.

To make sauce: Add brandy, using flat-edged spatula or wood spoon to scrape up any browned bits from bottom of saucepan. Stir to combine. Stir in soy sauce. Add flour. Cook, stirring constantly, for 1 minute. Add broth. Stir to combine. Bring to a slow boil. Cook for 5 minutes, adjusting heat so mixture is bubbling slowly. Add cream. Return to a low boil. Cook for 5 minutes or until mixture becomes slightly creamy. Stir in remaining butter. Season with salt to taste. Serve warm.

WOLFGANG PUCK’S CHIMICHURRI

This herb sauce, native to Argentina, is meant to be served with grilled steaks or other meat. The sauce can be made and refrigerated in an airtight container for up to 3 days, but the green color of fresh herbs will darken with time. Recipe adapted from chef-restaurateur Wolfgang Puck.

1/2 cup Spanish onion, cut into small dice

1 tablespoon chopped garlic (from 2 or 3 medium cloves)

Freshly ground black pepper

2 tablespoons red-wine vinegar

2 tablespoons fresh oregano leaves

Freshly squeezed juice of 1 lemon

To saute vegetables: In medium saute pan or skillet, heat 1 cup oil over medium heat until oil shimmers. Add onion and garlic. Cook, stirring frequently, for 7 to 8 minutes or until translucent. Season with salt and pepper to taste.

To finish sauce: Add vinegar. Cook for a few minutes or until vinegar has reduced a little. Add fresh and dried oregano and parsley. Cook for 1 minute or until tender. Remove saute pan or skillet from heat. Cool sauce to room temperature.

To blend sauce: Transfer sauce to blender. Add lemon juice. Pulse until lightly blended. Turn on blender. Pour in remaining 1/2 cup oil. Blend until combined. Taste. Add salt and pepper as needed.

Nutrition information: One 2-tablespoon serving provides 190 calories, 0 protein, 2 grams carbohydrates, 20 grams fat, 3 grams saturated fat, 0 cholesterol, 20 milligrams sodium, 0 dietary fiber, 0 sugar.

TOM COLICCHIO’S CRAFT STEAK SAUCE

This sauce has beautiful color, great flavor and mild heat from dried pepper. The recipe yields a generous amount, so although it’s a little pricey to make — veal demiglace is expensive — think of it as an investment in the future. The sauce can be covered and refrigerated for several weeks. Recipe adapted from Tom Colicchio, owner of the Craft restaurant chain and head judge on Bravo TV’s “Top Chef.”

1 tablespoon extra-virgin olive oil

1 large onion, cut into large dice (about 1 1/2 cups)

5 ounces prunes, chopped (about 1 1/2 cups)

Zest of 1/4 orange, cut into long, wide strips, plus juice of 1 orange

6 tablespoons sherry vinegar

1 cup Worcestershire sauce

1/2 cup reduced veal stock (veal demiglace)

1 cup water, or more as needed

1 dried pepperoncini pepper (may substitute pinch of crushed red-pepper flakes, minus seeds)

1 anchovy fillet, finely chopped

To caramelize onion: In medium saucepan, heat oil over medium-high heat. Add onion. Cook, stirring frequently, for 30 minutes or until onion is brown and caramelized but not burned.

To make spice sachet: Meanwhile, tie clove, star anise, thyme and bay leaf in piece of cheesecloth or combine them in small sachet bag.

To make sauce: Add garlic to saucepan. Cook, stirring, for 3 minutes. Add sugar and tomato paste. Cook, stirring constantly and scraping bottom of pan, for 2 minutes or until tomato paste is dark red and caramelized. Add spice sachet, prunes, orange zest, orange juice, wine, vinegar, Worcestershire sauce, reduced veal stock, water, dried pepperoncini, salt and anchovy. Cook uncovered over low heat for 30 minutes.

To puree sauce: Transfer sauce to blender, discarding strips of orange peel and sachet. Remove center lid from blender. Cover opening with clean kitchen towel. Puree until smooth. (Note: For thinner sauce, as needed.) Pour sauce through strainer, scraping strainer with flexible spatula to push sauce through. Discard any solids left in strainer.

To serve or store: Serve immediately or transfer to storage container. Refrigerate.

Nutrition information: One 2-tablespoon serving provides 45 calories, 1 gram protein, 8 grams carbohydrates, 1 gram fat, 0 saturated fat, 0 cholesterol, 580 milligrams sodium, 0 dietary fiber, 4 grams sugar.


Charlie Palmer Rethinks His Empire

For 26 years, the chef and restaurateur Charlie Palmer has kept his flagship Aureole a success, even after he moved it from the Upper East Side to Midtown in 2009. During that time, he also planted his flag across the land, on properties from the California wine country and the gambling meccas of Nevada to Dallas and Washington, D.C.

Now he is enlarging his New York portfolio. And at a time when many chefs are moving downtown, his new efforts are in Midtown.

Mr. Palmer is creating a cluster of new restaurants, including Crimson & Rye in the Lipstick Building Charlie Palmer Steak, which will go into the old Rothmann’s location on 54th Street near Madison Avenue and several dining rooms in the Knickerbocker Hotel on 42nd Street. He is also renovating Astra on Third Avenue and 59th Street, enlarging the cafe and catering space and renaming the whole thing Upper Story.

“Going forward, I’m focusing on New York,” he said. “It’s put me in a unique situation that’s pretty successful.”

That focus is partly a matter of convenience, he said it also adds opportunities for his ambitious New York employees.

Mr. Palmer is a New Yorker, after all, from upstate Smyrna, who found fame in New York City. In 1983, at 23, he became the executive chef of the River Cafe, which was redefining American cuisine, and was soon hailed as a rising star. He feasted on the celebrity. Today, at 55, he is much less interested in the fanfare that drives young chefs. “I don’t really care to do TV,” he said. “Social media is great, but I don’t lose much sleep over it.”

Meanwhile, he has lost 35 pounds from his 6-foot-3 frame. He runs every day and takes what he calls “epic hikes.” “At this age, finding enough energy is the hard part,” he said.

What to Cook This Weekend

Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • In this slow-cooker recipe for shrimp in purgatory, the spicy red pepper and tomato sauce develops its deep flavors over hours.
    • Deploy some store-bought green chutney in this quick, saucy green masala chicken. could be good for dinner, and some blueberry muffins for breakfast.
    • For dessert, watermelon granita? Or a poundcake with macerated strawberries and whipped cream?
    • And for Memorial Day itself? You know we have many, many recipes for that.

    Concentrating on Midtown was not the result of some long-range master plan it’s just the way things have worked out. Mr. Palmer said he had been fortunate in his deals with Midtown landlords. “They see our restaurants as an amenity, even though they could get three times the rent for a Duane Reade,” he said.

    While the action and hype may be on the Lower East Side and in Williamsburg, Brooklyn, he said he has a big customer base in Midtown. Even the impending move downtown of Aureole’s Times Square neighbor, Condé Nast, with its expense accounts, has not caused him much anxiety, he said.

    “They didn’t have much budget to spend,” he said. “We do better with some of the law firms.”

    He said he came close to buying a hotel in the Flatiron district. And his dream is to have a restaurant or bar in Greenwich Village because he lives there. But for now, he can enjoy his own bar and cafe, Crimson & Rye, on Third Avenue between 53rd and 54th Streets, which opened in August.

    “I wanted a bar so I don’t have to go to the Lower East Side for a drink,” he said. He has also tweaked the bar at Aureole and renamed it the Liberty Room to better distinguish it from the main dining room. Now, his priority is his new steakhouse. Having enjoyed the success of Charlie Palmer Steak in Washington, steps from the Capitol, he has long wanted a version in New York.

    “It will be a modern steakhouse,” he said, describing it as more BLT Steak than Morton’s. “Best quality meats, more creativity, more seasonality, great wines and craft cocktails.” Also demanding his attention are the three dining areas he will run in the Knickerbocker Hotel across 42nd Street from Aureole.

    “I don’t see them in competition,” he said. “At Aureole, we have a lot of regulars, business regulars. Lunch is robust, and dinner is bigger.”

    The Knickerbocker will have an indoor-outdoor rooftop bar, St. Cloud, which he thinks will attract Aureole customers wanting an after-dinner drink.

    He contends that Midtown is ready for hipsters who have outgrown Gowanus. “My dream is that young professionals are going to want to have the best wines, fine service, good food,” he said. “We’ll benefit from that.”


    Steak recipes

    It doesn't take much more than some nice meat on some nice bread to make an incredible steak sandwich.

    Don't be scared about the fact that Kerry Simon's recipe has nearly two dozen ingredients. It's totally worth it.

    The only thing you to put on your steak, a sauce recipe from Chef Adam Sobel of Bourbon Steak in Washington, D.C.

    SW Steakhouse chef David Walzog shares his recipe for barbecue-spice-rubbed skirt steak. You had us at barbecue.


    19. Outback Steakhouse

    With more than 700 locations in the United States and catchy commercials with scrumptious-looking steaks to draw your attention, there's a good chance that you've been to an Outback Steakhouse. Unfortunately, that also means there's a good chance that you've been disappointed, as that is the prevailing emotion you may feel as you're leaving this restaurant. Not only is Outback Steakhouse way too expensive for what you get (especially compared to other restaurants of the same caliber), in our experience, the quality of the meat never lives up to what you see on the commercials.

    Outback Steakhouse is primarily known for its Australian theme. If you buy into the hype, you'd think that this restaurant chain serves authentic food that Australians eat while they're tossing around boomerangs, boxing kangaroos, and avoiding dingoes. However, it turns out that the food is not real Australian cuisine at all. In fact, the founders had never traveled to the land down under prior to opening their first location.


    These DC Area Steakhouses Will Change Your Life

    evren_photos / Bigstock

    One of the most popular vacation destinations in the country is Washington DC thanks to the city’s rich combination of politics, history, entertainment, art, museums, and more. While enjoying the sights is a big part of visiting the capital, many visitors might not realize the seemingly endless dining options that they can enjoy while exploring the city. There are plenty of fast food options and sit down meals that focus on cuisines from around the world, however, some of the best meals to enjoy in DC are found in steakhouses. The capital is home to its fair share of delicious steakhouses that range from traditional to modern. No matter what location a visitor chooses to enjoy, they are sure to have an absolutely amazing meal! Here are the steakhouses in the DC area that will change your life!

    1. Charlie Palmer Steak – After enjoying an afternoon exploring the National Mall, Smithsonian Museums, and Capital, visitors to DC can walk to a wonderful steakhouse that also features sister locations in other popular cities. Charlie Palmer Steak runs under executive chef Mike Ellis and prides itself on serving bold American food. Open for lunch and dinner daily, popular menu choices include Oysters on the Half Shell and Jumbo Shrimp Cocktail from the raw bar, Steak Salad, Charlie Palmer Steak Sandwich, Filet Mignon, and a cowboy cut Bone-On Ribeye. Reservations are recommended at this popular location since it is so close to many popular tourist attractions.

    mastrosrestaurants.com/Locations/DC/Washington

    2. Mastro’s Steakhouse – Another popular steakhouse location in DC also features sister locations across the country in cities like New York and Las Vegas. Mastro’s Steakhouse invites guests to dine in an atmosphere that combines classic elements like dark wood accents with modern touches like artwork and unique lighting. Open for lunch during the week and dinner seven nights a week, diners can enjoy steakhouse classics such as Lobster Cocktail, Oysters Rockefeller, Petit Filet, Double Cut Porterhouse, Double Cut Pork Chop, Bone-In Kansas City Strip, Grilled Swordfish, and Scottish Salmon Fillet.

    3. Medium Rare – A popular dining option with several locations throughout DC, Bethesda, and Arlington takes a more laid-back approach to steakhouse classics. Medium Rare began when the two owners purchased an antique cookbook and uncovered a historic love story alongside handwritten recipes. Medium Rare was born with an attitude towards celebrating steak and fries in a laid back and inviting atmosphere, and the locations currently serve brunch on the weekends and dinner each night. The prix fixe dinner menu includes Artisan Rustic Bread, Mixed Green Salad, and Award-Winning Culotte Steak & Hand-Cut Fries.

    4. The Prime Rib – In contrast to Medium Rare, another DC area eater dubs itself the civilized steakhouse and has won many awards including the Zagat for number one steakhouse in DC. The Prime Rib opened in DC in 1976 and is a popular location that is always busy in the capital area. Indulgent menu options include Jumbo Lump Crab Cocktail, Petrossian Caviar, Escargots, Signature Cut of Roast Prime Rib, Double Cut Pork Chop, Chilean Sea Bass, Yellowfin “Ahi” Tuna, and Steak Au Poivre of Roquefort.

    facebook.com/BLTSteakRestaurants

    5. BLT Steak – The perfect accompaniment to visiting the White House is dinner at another popular and amazing steakhouse in DC. BLT Steak operates under Chef de Cuisine Michael Bonk who cooks up modern American steakhouse options. Diners will enjoy the modern décor that mixes simple lines and accents with rustic touches such as meals served on wooden slabs or in cast iron skillets. The menu at BLT Steak features options such as Tuna Tartare, Ocean Cocktail, Burrata, Grilled Double Cut Smoked Bacon, Wagyu Ribeye, Filet Mignon, Grilled Lobster, Lemon Rosemary Chicken, and Braised Short Ribs.

    6. Bourbon Steak – Visitors to DC can also enjoy staying in beautiful hotels that boast impressive accommodations, proximity to attractions, and delicious dining locations. The Four Seasons Hotel in Washington, DC is home to Bourbon Steak which is fun under executive chef Drew Adams who was born and raised in the area. Combining modern décor and a fresh spin on steakhouse classics, diners can enjoy signature dishes such as Michael’s Lobster Pot Pie, Filet Mignon, Ahi Tuna Tartare, Charcuterie, Berbere-Spiced Lamb Burger, and Bone-In Ribeye.

    7. Ruth’s Chris Steak House – Diners who are looking to enjoy a steakhouse dinner in the Georgetown area of DC can head just north of Dupont Circle to find a restaurant that has locations all over the country. Ruth’s Chris Steak House invites visitors to dine in a warm and inviting atmosphere that features architecture reminiscent of an English Tudor Castle. Delicious menu options include choices such as Filet, Cowboy Ribeye, New York Strip, Petit Filet & Shrimp, Lamb Chops, Porterhouse for Two, Tomahawk Ribeye, and Bone-In Filet. Lunch is also very popular at Ruth’s Chris Steak House where diners can enjoy less formal options such as the Crab Cake Sandwich, Ruth’s Prime Burger, and Roasted Artisan Chicken Sandwich.


    Best Steak In Washington DC How do these rankings work?

    1. The Prime Rib

    They have been serving the highest quality cuts of meat and seafood for more than 40 years. The sort of room that if the walls could talk there would be some amazing stories.

    Their Greenberg potato skins are world famous, and they have one of the finest selection of wines in the city. Really though, it is all about the steak which you will enjoy every single mouthful of.

    2. Bourbon Steak

    You’ll find this high-end restaurant in the Four Seasons hotel – it is the ideal spot to come with friends or family to celebrate a special occasion.

    They have a wonderful selection of seafood which makes for a delicious appetiser. That will set the scene for the steak (we’d suggest the fillet mignon) to shine. Always cooked perfectly and a large selection of sides to create the ultimate tasty meal.

    3. Mastro’s Steakhouse

    Mastro’s is a highly acclaimed, sophisticated and classic steakhouse. The tables come with perfectly starched linen and some of the friendliest and most professional service in the city. Eating here is always pure joy.

    There are lots of different cuts to choose from, and they also have some terrific seafood options, so there is something for everybody on this menu. Do make sure you come with a big appetite, because the portions are seriously big.

    4. Bobby Van’s Steakhouse

    They have two locations in the city where they serve up all the classics and leave no stone unturned in giving you an experience you won’t forget in a hurry.

    Both of the restaurants serve prime USDA beef which is cooked and served by true professionals. The T-bone steak is an ideal cut to share with lots of side orders and a good bottle of red.

    5. St. Anselm

    St. Anselm is an American tavern devoted to the pleasures of grilled meats and great ingredients simply cooked. While steak is a specialty, the creativity doesn’t stop there. Delicious food, eclectic wines, and classic cocktails set the tone for a great experience.

    With such an emphasis on sourcing the very best produce, it is little surprise the end product is as good as it is. What makes them so good is that although they keep things simple and classic, it is always a meal that leaves you quickly planning your next visit.

    6. Charlie Palmer Steak

    The menu features American artisan beef cuts like an aged Angus Rib-eye “Cowboy” Steak as well as some seafood classics.

    They are best known for their private dining rooms which are ideal for conducting business over great steaks. The main dining room is also always buzzing, with great service and a top wine list.

    From the second you walk in you will be treated like royalty the steak will leave you speechless it tastes so good.

    7. BLT Steak

    Visiting this restaurant is like coming to a temple that is dedicated to great steak. In addition to their popular Black Angus or USDA Prime steaks, they also offer American and Japanese Wagyu Beef. For something truly special they even offer a Wagyu sampler menu.

    Do make sure to leave some room for dessert, because the sweet treats here are every bit as tempting, luxurious and utterly tasty as the steaks.

    If you want to see the very best in the country then check out The 50 Best Steakhouses In America.


    Charlie Palmer Steak

    My wife read an article about Charlie Palmer’s new steakhouse opening up at the old Rothman’s location. They were offering a 15% off promotion since it was their soft opening, so we jumped on it. My wife also made mention that we were celebrating a birthday on her OpenTable reservation (this will be important later).

    Flavor: 9
    We had two cuts of steak: the bone-on rib eye, and the teres major. I had never heard of that cut before. Apparently it is off the shoulder area, and is tender like a filet. To me, it was somewhere in between a hanger and a filet in flavor. It had a great char on the outside and was cooked perfectly medium rare on the inside.

    The rib eye was really nice. Also perfectly cooked, and very juicy with only a little bit of bleed out going on. My only gripe is that I think the rib eye needed some more seasoning. I found myself dipping into the sauces too often for a boost of flavor, but the sauces were very good (see below).

    Here’s a shot of the bernaise sauce, though I think I enjoyed the horseradish cream and the Charlie Palmer signature steak sauces a little better:

    Choice of Cuts & Quality Available: 10
    This place has a really big selection of cuts. See below:

    I was excited to see stuff that I had never heard of before, so that’s a big win for this joint. Also the presence of high end meats makes for a dynamic dining experience: you can always come back and try something new each visit.

    Portion Size & Plating: 8
    Portions here are average. I know the trend is “bigger is better,” but that’s not always the case. At least here you know you are getting great quality. The plating is pretty nice too, which you will see in the shots below.

    Price: 10
    This score is subjective, I know, because we got an incredible 15% off promotion, AND our waiter, Charles, took a few items like sides and desserts off the bill because we were celebrating a birthday. That was pretty awesome. Had we not had those benefits, I may have scored this an 8 or possibly even a 7. Prices are really starting to skyrocket these days. I know rent is high, but it may start to turn diners away when they see a steak for almost $60.

    Bar: 9
    The new modern bar is nice. It’s got a direct line of sight to the street, through large windows that open like shutters, so that’s cool. It is definitely going to be a vibrant lunch and after work spot in midtown, especially since they kept the magnanimous bar tender Mike from the old Rothman’s. He’s somewhat of a famous cat in there.

    The drinks were really nice too. My martini was mixed perfectly, and the “Doctor’s Note” was absolutely delicious with the Laphroaig added in there for smoke.

    Specials and Other Meats: 8
    There were no specials read to us at the table, so not sure if this will be something they plan to add once the main opening happens. Otherwise, they do have a nice selection of other meats to choose from aside from beef. As a side note here, they do offer a seven course tasting menu that looks out of this world.

    Apps, Sides & Desserts: 9
    We started with the chicken liver and fois gras pate, which was creamy and rich, yet not heavy at all. The fig jam that it came with was delicious, with healthy chunks of the fruit within:

    Next was the yellowtail sashimi served up on a salt rock. Very nice and fresh, with a touch of herbiness:

    We shared a shellfish platter for one ($38). It came with two each of crab claws, oysters, clams, and shrimp, with a half a lobster tail and a single lobster claw. Not bad, but I felt the clams were not that great (may have been a larger variety than Little Necks), and the amount of shellfish was a bit lacking for almost $40, though probably fine for one person I suppose.

    On the side we had a nice variety of items. First was grilled oyster mushrooms. These were meaty and earthy. Very nice:

    Then we had a truffle twice baked potato. This was the star of the show. It was like mashed potato mixed with cheese and truffles and then put back into the baked potato carcass. Really good shit.

    Then we tried the Jersey corn. Nothing special here but it was very tasty and fresh, and nicely seasoned.

    For desert we had two items: a cheesecake pudding, which was fucking delicious. Lighter than a cheesecake and really silky smooth, with graham cracker crumble on top.

    The other was a blueberry and raspberry cobbler with a scoop of vanilla ice cream on top. This was heart warming and comforting.

    Seafood Selection: 8
    There’s a great deal of seafood on the menu. We only got to try the shellfish platter, so I can’t really judge this category based on only that item. Next visit.

    Service: 10
    Charles, our waiter, was amazing. He had some nice suggestions for us, and he was really nice. I was really shocked that he had some items taken off of our bill because we were celebrating a birthday. Total class act! I hope you readers are fortunate enough to have him as your waiter if you decide to go.

    A few other mentions here: the table bread was really good. Three different types of bread in a sack. One was a sliced dinner roll, another was a really tasty and crispy-crusted Italian bread, and the last was a potato and onion roll that had actual pieces of potato and onion in the bread.

    Ambiance: 8
    They’ve made a good improvement on the old Rothman’s decor. Although I tend to prefer traditional over modern, the modern they chose for here is toned down and elegant. Take a look:

    There’s even a small private dining area in the back:

    And the cutlery is pretty cool looking, and felt really natural in your hands:

    SECOND TRIP UPDATE

    On a second trip, my wife and I noticed that they changed up the decor a bit (those ball lights were replaced, and the private room got a make over). Still a similar vibe though. Charles is unfortunately no longer working there. Bummer! But hopefully he is on to bigger and better things.

    We used a Gilt City deal that got us an app, a porterhouse for two, a side, a glass of wine each, and a signed cookbook. My wife, of course, got that at a heavy discount as well, so I think our entire meal with all the perks cost her like $15 less than the porterhouse itself.

    To start, we got this awesome thick slab pork belly/bacon dish that came with a fried quail egg and potato hash, served in a hot skillet. This was probably the best bacon dish I’ve ever tried. Sticky, crispy, meaty, fatty and packed with flavor.

    We also tried the Alaskan king crabcake with fried green tomatoes and corn relish. This was really tasty, and it reminded me of a similar dish we had at Minton’s. The tomato added a nice zingy tart punch.

    At first bite, I thought the porterhouse was a bit under seasoned, but the dish was served with a bowl of freshly shaved sea salt for you to flavor to taste. Excellent! Check out the beautiful presentation of this steak. I usually hate the “sizzling platter” for a steak, because I worry about the steak continuing to cook while it sits in the skillet. But nothing got messed up here, as you can see from the perfect medium rare cooking temp.

    On the side we had the truffle mac & cheese. We were excited about it because the truffle baked potato was so good last time, but this ultimately fell flat. The pasta tasted grainy and watered down. The cheese sauce lacked punch, and the truffle was more aroma than flavor. I would have likely ordered those oyster mushrooms again from above, but they were no longer offered on the menu.

    For dessert we shared what was probably the best carrot cake we have ever tasted. It was moist and flavorful without being overly rich. So good.

    A nice bonus was being able to meet Chef Ryan Lory, who I have been following on Instagram for a while now. I encourage you to do the same – his food pics are really awesome, and most of his shots are what he is whipping up for the tasting menu in the kitchen at the steakhouse. Check him out below, getting some tourist love:

    THIRD TRIP UPDATE 6/25/17

    I was recently invited into Charlie Palmer to help influence for their new 50/50 burger, which is a grind that’s half bacon and half beef. It’s available on Fridays for 50% off through Labor Day.

    I have to say, I really liked this burger. Honestly, it didn’t look like much coming out, and I was skeptical of the grind for various reasons (can’t cook bacon – even Neuskes, which is what they use – to medium rare and hope for a good texture). But this thing was majorly good.

    It had the sear quality of a steak on the patty, and it was cooked nicely to medium rare all the way though. No rubbery bacon content, and you got that smokey sweetness without it being overboard for the sake of “baconness.”

    The fries are really something special too. Somewhere in between regular thickness and potato sticks – shoestring, if you will. Beautifully cooked and nicely seasoned.

    Martini game is still on point.

    And this time I tried a bolognese tagliatelle pasta dish that was really rich and flavorful. Nicely prepared.

    As for the steaks, this time I tried a bone-in strip steak.

    A solid 8/10 for flavor. Wonderful ashy char on the outside and nice temperature inside.

    Really enjoyed the tomato-based steak sauce with the mashed potatoes.

    Olive oil cake dessert was a bit dry in parts but still flavorful.

    I was bummed out to see that their oyster mushroom side was no longer offered, and neither was the terres major or the rib eye for one. On the bright side, we did get to meet Charlie Palmer himself. Such a nice man, extremely hand-on and talented.

    OLD ADDRESS:
    CHARLIE PALMER STEAK
    5 E 54th St
    New York, NY 10022

    NEW ADDRESS:
    Archer Hotel New York
    47 W 38th St
    New York, NY 10018


    Charlie Palmer Steak: More Than Just a Great Steakhouse - Recipes

    I've been to Charlie Palmer in DC quite a few times, mostly for dinner. The restaurant's name is a bit misleading: the majority of mains on the menu don't involve red meat. The food is considerably more varied and sophisticated than typical steakhouse fare. The wine list is excellent, and the service is usually very good.

    I really like this restaurant, but I find the contemporary interior rather sterile. If you're looking for a cosy/clubby dining room, this isn't a good option. However, the stunning views of the Capitol more than compensate for the interior blandness. The tables are spaced to permit diners to talk without being overheard -- it's popular with Hill types for business meals. The prices befit the restaurant's mostly expense-account clientele.

    365 - 369 of 558 reviews

    Begin with a table with a view that included a beautifully lit Capitol building. Then as you gaze around the lovely interior, you note waitstaff eager to perfect the dining experience at each table. Then, it's your turn--and that of the other guests at your table--to order. Every aspect of the meal from appetizers, to entrees, to sides, to dessert is wonderful and memorable. A night to remember is sometimes associated with the '50s film about the sinking of the Titanic. I submit that it actually is a perfect way to describe dinner at the Charlie Palmer Steakhouse.

    I enjoyed a truly fantastic lunch here in mid February. We're were the only party in the restaurant on valentines Friday but when we left the dining was full of patrons dining on delicious fare.I had the crab cake sandwich and an order of fries. My dining partners had the special which came with three courses. Each better than the next. Very tender meats and savory pasta and desert. The service was wonderful. We had our every need attended to.The floating wine case is a nice center piece of the restaurant.

    This place is a reliable classic. Impeccable service and outstanding food. It serves a predominantly business/political clientele and they have several private rooms for dining.


    Born and raised in upstate New York and trained at the Culinary Institute of America, Palmer started his executive chef career at The River Café.

    The Charlie Palmer Collective encompasses a collection of restaurants and hotels throughout the USA. In 1988, Palmer opened his restaurant Aureole in Manhattan where he showcased regional American ingredients. In 1999, he opened Aureole in the Mandalay Bay Resort, Las Vegas as well as a modern American steakhouse, Charlie Palmer Steak in The Four Seasons. In 2003, Palmer built the 55-room Hotel Healdsburg in Sonoma County, California. In April 2006, he announced plans for the Charlie Palmer Hotel, to be constructed in Las Vegas. [2] In 2018 Palmer co-founded Makr Hospitality.

    In 2020, Palmer launched a video series titled American Artisan where he highlights artisans in Wine Country and beyond. Palmer was one of sixteen chefs in the 1993 PBS series, Cooking with Master Chefs: Hosted by Julia Child and is included in the cookbook derived from the series. [ citation needed ] He is also a guest on NBC's Today Show, Bravo's Top Chef, and The Rachael Ray Show.

    The James Beard Foundation named him "Best Chef in America" in 1997 and incorporated him as a member of their "Who's Who of Food & Beverage in America" in 1998. [3]

    Palmer's support of his alma mater earned him a seat on The Culinary Institute of America's Board of Trustees [1] where he served as Chairman of the Board from 2013-2016. [1] The school presented him with an honorary doctorate in April 2018. [1]

    Palmer is father to four sons and husband to Lisa. He splits his time between Sonoma and New York City.


    Watch the video: Πώς να ψήσετε την τέλεια μοσχαρίσια μπριζόλα. Συνταγή-Τεχνικές (January 2022).