The Palm New York Restaurant: Why the Caricatures and Steaks Still Matter

Walk into The Palm New York restaurant and the first thing you notice isn’t the smell of searing USDA Prime beef. It’s the eyes. Thousands of them. From the walls, the faces of local legends, forgotten regulars, and A-list celebrities stare back at you in vibrant, often slightly grotesque caricature form. It’s chaotic. It’s loud. It feels like a relic of a Manhattan that doesn’t really exist anymore, yet here it is, surviving every trend from the low-fat 90s to the vegan-forward 2020s.

Most people think of it as just another high-end steakhouse chain. That’s a mistake.

The Palm started because of a mistake, actually. When Italian immigrants Pio Bozzi and John Ganzi opened the doors at 837 Second Avenue in 1926, they wanted to call it "La Parma" after their hometown. The city clerk, either through a thick accent or pure indifference, registered it as "The Palm." They just rolled with it. They didn't even have a license to sell steaks at first; when a customer asked for one, Ganzi reportedly ran down the street to a local butcher, bought a steak, and cooked it to order. That scrappiness is baked into the floorboards.

Beyond the Glossy Corporate Veneer

You’ve probably seen a Palm in a suburban mall or a flashy Las Vegas hotel. Those are fine, honestly. But The Palm New York restaurant—specifically the Midtown East locations—is where the soul lives. For decades, it was the unofficial cafeteria for the city’s newspaper industry. Because the original owners couldn't afford wallpaper, they let local cartoonists draw on the walls in exchange for a plate of spaghetti or a drink.

It wasn't a marketing gimmick. It was survival.

Today, those walls are a protected history of New York City. You’ll see everyone from Batman (drawn by Bob Kane himself) to legendary columnists and Broadway stars. If you’re a regular long enough, and you’ve spent enough money, you might eventually get your own face up there. It’s the ultimate New York "I've arrived" moment.

📖 Related: Hairstyles for women over 50 with round faces: What your stylist isn't telling you

The Food: It’s Not Just About the Meat

Look, everyone goes for the steak. The 18-ounce filet mignon or the massive 36-ounce Double Eagle strip are the heavy hitters. They use corn-fed beef, aged for at least 35 days. It's consistent. But if you're only eating the beef, you're missing the point of the Italian heritage that started the whole thing.

The "Gigantic" Nova Scotia lobsters are the real status symbol here. We’re talking three pounds and up. They are served split, cracked, and accompanied by a bowl of melted butter that is essentially a hazard to your cardiovascular health. It’s glorious.

Then there are the sides. You have to get the "Half and Half." It’s a mountain of fried onions and cottage fries. It’s greasy. It’s salty. It’s exactly what you want when you’re three martinis deep and discussing a business deal. The Palm isn't the place for a delicate salad or a "light bite." You go there to feast.

The Legend of the Chicken Parm

It’s not even on the dinner menu sometimes, or it’s tucked away like a secret, but The Palm makes one of the best Chicken Parmigianas in the city. It’s a nod to Bozzi and Ganzi’s roots. While other steakhouses try to be ultra-modern with truffle infusions and wagyu everything, The Palm leans into the red-sauce joints of the past.

There’s a certain comfort in that.

👉 See also: How to Sign Someone Up for Scientology: What Actually Happens and What You Need to Know

The 2020 Pivot and the Landry’s Era

In 2020, the company went through a massive transition. The Bozzi and Ganzi families, after nearly a century of ownership, saw the company sold to Tilman Fertitta’s Landry’s empire following a protracted legal battle among the heirs. A lot of regulars were worried. They thought the "soul" would be scrubbed away for corporate efficiency.

Kinda happened, kinda didn't.

The flagship moved from its original, slightly cramped home to a more polished space at 845 Second Avenue. It's cleaner. The air conditioning actually works consistently now. But the caricatures were painstakingly moved or recreated. The service still has that "career waiter" feel—men and women who have worked there for thirty years and will tell you exactly what to order without looking at the menu.

Why People Still Pay These Prices

Let’s be real. A dinner at The Palm New York restaurant is going to cost you. You’re looking at $60 to $90 for a steak alone. Add in sides, a couple of drinks, and a tip, and you’re easily clearing $200 per person.

So why do it?

✨ Don't miss: Wire brush for cleaning: What most people get wrong about choosing the right bristles

It’s the "Third Place" for the New York elite. It’s not home, it’s not the office, but it’s where they feel known. In a city that changes every fifteen minutes, there is a deep, psychological value in a place that looks and smells the same as it did when your father took you there in 1985.

• The Power Lunch: It’s still a primary hub for media moguls and UN diplomats.
• The Hospitality: It’s aggressive hospitality. They don't coddle you; they take care of you.
• The Proportions: Everything is oversized. The drinks are stiff, the lobsters are prehistoric, and the personalities are even bigger.

Common Misconceptions

People often think you need to be a "somebody" to get a good table. Honestly, that’s mostly myth. While the "Social Register" set has their preferred booths, the staff generally respects anyone who appreciates the food and treats the servers with a bit of respect.

Another mistake? Thinking it’s just for men in suits. You’ll see families celebrating graduations, couples on dates, and tourists who wandered in looking for the "authentic" New York experience. They find it.

Making the Most of Your Visit

If you’re planning to head to The Palm New York restaurant, don't just wing it.

1. Ask for a booth near the original caricatures. The history is half the fun. Even in the newer locations, they’ve curated the artwork to reflect the original 837 vibe.
2. Order the "Monday Night Salad." Even if it’s Thursday. It’s a chopped salad named after a group of regulars who used to meet on Mondays. It’s the only way to get some greens in before the meat-fest begins.
3. Check the Lobster prices. They are "Market Price," which in Manhattan can mean anything from "expensive" to "I should have checked my bank balance first." Ask the server for the weight and price before you commit to that 4-pounder.
4. Skip the fancy cocktails. Get a Martini. Cold, dry, and classic. It matches the decor.
5. Go to the Midtown East location. While the Tribeca spot is great, the Second Avenue locations carry the weight of the original 1926 legacy.

The Palm isn't trying to be the "best" restaurant in the world according to some Michelin guide. It’s trying to be The Palm. It’s a sanctuary of beef, butter, and hand-drawn history in a city that usually tears down its past to build glass towers.

Eating here is a choice to participate in a century-old New York tradition. Just make sure you come hungry and leave your diet at the revolving door.