Charlie Palmer Steak

 Meat!

Meat!

Throw another toque in the ring of New York City Steakhouses.  This time it is acclaimed Chef Charlie Palmer and he brings an elevated experience to the steakhouse mold.  This is steakhouse 2.0 as this was Rothman's Steakhouse previously.  The Charlie Palmer team has taken the space and brought a sexy feel to it with big comfy banquettes, mesh privacy screens and muted wood coloring throughout.  

While this is a Steakhouse I do have to say some of the other offerings are really what makes this great.  I had a special burrata dish with sliced prosciutto that I hope remains on the menu.  Creamy and salty with tiny pieces of nut to give a texture contrast and nuttiness.  The veal agnolotti was a surprise favorite paired with spring vegetables to usher in the long awaited season.  

 Truffle baked potato

Truffle baked potato

 Brussel sprouts and pancetta

Brussel sprouts and pancetta

The steaks are of course a the focal point and they do not disappoint.  The Rib Eye aged 20 days was tender and marbled beautifully.  The 30 day aged Wagyu was absolutely mouth-watering and melted in my mouth.

And what good is a steak without the supporting cast (sides).  The truffled mashed potatoes are served in a scooped out potato.  Ultra creamy and full of truffle flavor.   The roasted brussel sprouts with pancetta, another favorite done perfectly.

This is a steak house done right and I highly recommend it for lunch or dinner.  It is located just off 5th Avenue in the heart of the shopping district.  Keep it in mind when you have built up an appetite after a day of shopping.

 Agnolotti

Agnolotti