You’ve probably seen the caricatures. They’re everywhere. From the floor to the ceiling, thousands of hand-drawn faces stare back at you while you're trying to cut into a three-pound lobster. It’s loud. It’s cramped. Honestly, if you’re looking for a quiet, dimly lit corner to whisper sweet nothings, The Palm New York is probably the last place on earth you should go. But that’s exactly why people have been obsessed with it since 1926. It’s a chaotic, garlic-scented piece of Manhattan history that refuses to modernize, and in a city that changes every five minutes, there is something deeply comforting about that.
New York City dining is usually a race toward the newest "it" spot. You know the ones. They have velvet booths, overpriced crudo, and lighting so dark you need a flashlight to find your fork. The Palm is the opposite. It started as a speakeasy on Second Avenue. Legend has it that the founders, Pio Bozzi and John Ganzi, didn't even have a permit for a restaurant. They wanted to name it "La Parma," but the clerk at the licensing office couldn't understand their Italian accents. He wrote down "The Palm," and the name stuck.
The Caricature Culture is Actually a Debt Payment
Walking into the original location—often called Palm Too or just the Second Avenue spot—feels like stepping into a time machine. The walls are the main attraction. Seriously. You’ll see everyone from local beat cops to Derek Jeter and former presidents. But here’s the thing most people get wrong: those drawings weren't a marketing ploy.
Back in the Great Depression, artists were broke. Like, "can't afford a plate of spaghetti" broke. Bozzi and Ganzi let them eat in exchange for drawing on the walls. It was a barter system. That’s why the early drawings are so raw and close to the floor. As the restaurant grew in fame, getting your face on the wall became a status symbol. It’s the ultimate "I’ve made it" moment in New York. If you aren't on the wall, you're just a tourist. Or at least, that's how the regulars make you feel.
The atmosphere is frantic. Waiters who have been there for thirty years—men who have seen it all—dash between tables with heavy trays of Chicken Hash and massive sides of Half & Half (that’s fried onions and cottage fries, by the way). They don't have time for your indecision. They know what’s good. You should listen to them.
The Palm New York and the Myth of the "Standard" Steakhouse
People talk about the "steakhouse experience" like it’s a monolith. It isn't. You have your Peter Luger types where the service is intentionally gruff. You have your Midtown power lunch spots like Smith & Wollensky. Then you have The Palm New York.
What sets it apart isn't just the USDA Prime beef. It’s the lobster. In the 1970s, The Palm became famous for serving jumbo Nova Scotia lobsters that looked like they belonged in a sci-fi movie. We’re talking five, seven, even ten pounds. It changed the game. Suddenly, a steakhouse wasn't just about the steer; it was about the surf, too.
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What You Should Actually Order (And What to Skip)
Look, I’m going to be real with you. Don’t go there for the salad. You’re at a legendary institution; don’t waste stomach real estate on iceberg lettuce unless it’s the Monday Night Salad. That one is actually decent because it’s chopped so finely you can basically drink it.
- The Bone-In Ribeye. It’s charred. It’s salty. It’s perfect.
- Gigi Salad. Named after a regular, it’s got shrimp, green beans, and bacon. It sounds weird. It works.
- The Lobster. If you aren't prepared to wear a bib and get butter on your shirt, leave.
- Three-Cheese Potatoes. They are aggressive. They are heavy. You will need a nap immediately after.
Don't expect "artistic plating." This is "food on a plate" dining. It’s honest.
The Business of Being a Legend
Running a restaurant in New York for nearly a century is basically impossible. The Palm has faced everything: Prohibition, the 1970s fiscal crisis, the 2008 crash, and a messy legal battle between family members that made headlines a few years ago. In 2020, the company was actually acquired by Landry’s.
Purists panicked. They thought the soul would be ripped out. But surprisingly, the New York locations have kept that grit. You can’t manufacture the smell of ninety years of charred fat and spilled scotch. You just can't. Even with corporate backing, the Second Avenue vibe remains distinct from the glossy, sanitized versions you might find in a Las Vegas mall.
The "Power Lunch" is still a very real thing here. If you sit in the right booth at the Midtown West location on 50th Street, you’ll hear deals being made that involve more zeros than your bank account will ever see. It’s where the "Old New York" money meets the new media moguls. It’s a theater of ego, and it’s fascinating to watch.
Dealing With the Noise and the Price Tag
Let's address the elephant in the room. The Palm New York is expensive. You aren't just paying for the meat; you're paying the rent on a piece of history. A dinner for two with drinks and sides can easily north of $300. Is the steak "better" than a high-end butcher shop at home? Maybe not $200 better. But you aren't paying for the protein. You're paying for the waiter who calls you "pal" and remembers that you like your martini bone-dry.
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It's also loud. If you have sensitive ears, stay home. The acoustics are terrible. The floors are hard. The voices carry. It’s a quintessentially New York noise—the sound of people living loudly.
Why the 50th Street Location is Different
While Second Avenue is the soul, the Midtown West (50th St) spot is the engine. It’s closer to the theater district and Radio City. It’s sleeker. It feels a bit more "produced." If you’re taking a client out or want a slightly more "standard" luxury experience, go there. But if you want to feel the ghosts of 1920s reporters and mobsters, you have to go to the East Side.
Survival Tips for Your First Visit
If you’re heading to The Palm New York, don't act like a tourist. Even if you are one.
- Make a reservation. Don't just walk in and expect a table, especially during the holiday season or around graduation weeks.
- The sides are huge. One order of fries feeds three people. Seriously. Don't over-order.
- Ask about the specials. Sometimes they have off-menu cuts or seasonal seafood that actually beats the standard menu.
- Look at the walls. Spend five minutes walking around. It’s a better museum than some of the stuff in Chelsea. You’ll find tucked-away sketches of Broadway stars from the 40s that are genuinely beautiful.
The Nuance of the "Palm Style"
There is a specific way they cook their steaks—high-heat broilers that create a crust (the "char") while keeping the inside exactly the temperature you asked for. Most people who complain about their steak being "burnt" don't understand the high-char style. It’s intentional. That bitterness of the char against the richness of the fat is the signature.
Also, the bread. They give you this basket of bread that is dangerously good. Pace yourself. If you fill up on sourdough and butter before the crab cake arrives, you’ve failed.
What Most People Get Wrong
People think The Palm is just for old men in suits. That’s a dated stereotype. You’ll see families, young couples on dates, and groups of friends celebrating 30th birthdays. It has evolved. It’s less of a "boys club" than it used to be, which is a good thing for everyone. The hospitality has softened a bit—it's more welcoming now—but it hasn't lost that sharp New York edge.
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The biggest misconception is that it’s a "chain" and therefore the NYC locations are the same as the one in, say, San Antonio. They aren't. The New York spots have a different energy. They have the legacy. They have the original caricatures. You can feel the weight of the city in these rooms.
Your Actionable Plan for The Palm
If you want the authentic experience without the "I just spent my mortgage" regret, follow this path:
1. Go for a late lunch. The prices are slightly more manageable, the crowd is "Old Guard" New York, and you can actually hear yourself think. The steak frites or the burger are elite-tier lunch choices.
2. Sit at the bar. If you’re solo or with one other person, the bar is the best seat in the house. You get to watch the bartenders—who are true professionals—work their magic, and the service is often faster.
3. Share everything. Don't order individual entrees and sides. Get one massive lobster and one steak for the table. It’s the way the regulars do it. It turns the meal into an event rather than just a dinner.
4. Check the "Wall of Fame." Before you leave, ask the host if there are any specific historical caricatures nearby. They usually have a story or two about the person or the artist who drew them.
5. Order the Cheesecake. It’s New York. You’re at The Palm. Just do it. It’s dense, it’s creamy, and it’s exactly what you want it to be.
The Palm isn't trying to be the most innovative restaurant in the world. It’s trying to be The Palm. In a world of "concept" dining and Instagram-bait interiors, that honesty is worth the price of admission. Go for the history, stay for the hash browns, and don't forget to look up at the faces on the walls. They’ve seen it all, and if you’re lucky, you might just find a reason to join them.