Editorial Review:
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In 1926, a northern Italian family began The Palm, so named because of its phonetic similarity to "Parma," the Italian city known for its good food. Today, The Palm has expanded to 25 restaurants across the nation, and even runs its own meat wholesale to ensure the quality and freshness of its steaks. Each Palm Restaurant features the same quirky décor - saloon like atmosphere, and walls covered with caricatures of local celebrities - a tradition that developed after decades of US immersion.
The Palm has a reputation as a seafood and steak house. Appetizers consist entirely of seafood, albeit a wide variety of it ranging from the Sesame Seared Ahi Tuna, served with seaweed salad and wasabi, to the more conventional Lobster Bisque. The "Palm Fish" Entrées lists a series of fillets that can be broiled, blackened, or sautéed, including the Atlantic Salmon, Swordfish, and Norwegian Farm Raised Halibut. Not to be outdone, the Steak selection that launched the restaurant to fame, offers an impressive array of Prime Aged New York Strip, available in 12 or 16 ounce, and Filet Mignon, in 9 or 14 ounce.
With over 80 years of experience as a fine dining venue, The Palm is consistently exceptional in preparing gourmet cuisine, whether it is seafood, steak, or food from Italy.
