"The Palm" in Fresno ???
i was driving on n. palm avenue this saturday (north of herndon where all the title company and new commercial buildings are) and i could've sworn i saw a building with "the palm" written on it. does anyone know if there's a "palm" opening there? it's a large spanish style stucco building on the right-hand side when you're driving north.
Hey nikinaka, when I read your post I remembered reading something about this new place in the Fresno Bee awhile back. Sure enough, in Joan Obra's column on April 26, 2006, she wrote about the fine dining scene in Fresno after the closing of Echo. She mentions Chris Shackelford of Trielo in Clovis and Wally Mirakyan, the owner of George's at Bullard and Marks. I guess Mr. Mirakyan believes that Fresno can support a very high end restaurant and The Palms is his new venture. It is a 6,000 sq ft. restaurant with over 3,000 bottles of wine, supposedly. The menu features caviar, oysters, abalone, lobster, etc. Mr. Mirakyan states that he lured chefs away from Las Vegas and the Bay Area to cook for him.
I had completely forgotten that this place was supposed to open. I drove past it today and I couldn't tell if it was open or not. I didn't go in, but I could see a hostess stand and what looked like an employee. If it is open, it has got to be one of the best kept secrets in town. There were almost no cars in the parking lot. I wonder if maybe it might not be open quite yet.
The phone book does not show a listing or number for The Palms. Hmmm.....
Anyway, it may be time to stop in and get the scoop, but I wasn't really dressed to impress. It will be interesting to see how they do and if the word gets out about their existence. While I think George's at Bullard and Marks is a solid place, I wouldn't say it is sensational, so it would be interesting to see how they pull off a fancier place.
Any other 'hounds heard of this place?
Link to Joan Obra's column:
I could not find any info on the address or phone number, but the restaurant is at the corner of Alluvial and Palm.
The Palms is indeed open, or at least was 3 weeks ago. Went on a Saturday night and it was crowded, in fact maybe too much so. Tables are relatively close together and the wait staff had some problems navigating the room. I have eaten at George's, and the food here is totally different. I had the rib-eye and my wife had a "paper" wrapped salmon filet, both of which were good. A friend had a "special", which I can't remember, but it didn't seem like he cared for it too much. Desserts were alright, we may have been too full to really enjoy them. The service wasn't up to what I expected, but they may have been learning. Hopefully the learning curve is short, you expect more when paying more. Ratings-wise, I guess as an example, I would put it as little better than Campanias (sp) and below Slates. I would put it on my list to try again, and I'm interested in hearing what others think of it.
Prices were generally a little more than Campagnia's and a little less than Slates, if I remember right. Entrees were in the mid $20's to mid 30's, salads and desserts $6-8. Can't remember the corkage fee.
thank you to both glazebrookgirl and ben54! i knew it had to be something that's worth a shot. looking forward to trying it on my next visit to town.
I would have to agree with the jist of some of the previous reviews. That is, the food is quite good, but the staff seems to need some training. I ordered "Canadian on the rocks" as a before-dinner drink, but our waitress didn't seem to know what Canadian was: "Is that whiskey?" I responded that I meant whatever the house Canadian whiskey was, i.e. a well drink; it was delivered with the rather snotty announcement "here's your whatever-it-is Canadian." For some reason, she then took away the wine menu; I had to ask her to bring it back. When she brought the wine, she promptly poured most of the bottle into our glasses (the Palms has very nice, large, wine glasses, but the point is not to fill them two-thirds of the way to the brim.)
The FOOD was very good; my wife had a three-ways pork roast and I had ahi tuna. No complaint there: let me emphasize, the food was quite good. But the busboy had to come by the table when we were only half finished with what was supposed to be a leisurely meal and ask, hash-house style, "still workin' on it??" Evidently the fact that I still had a fork in my hand and that we hadn't pushed the plates away didn't give him a clue.
Good food, good ambience, but you would think that they would give the waitstaff some basic training. The Fresno concept of fine dining, I guess.
There's no excuse for that attitude on the watiress' part. That, plus the busboy's inexperience, tell me the manager isn't training his staff at all, or isn't training them well, or isn't enforcing any kind of discipline. If the restaurant is dropping the ball this badly in service, what's going on in the kitchen?