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Palm Two NYC

We will be dining at Palm Two on 10/1 to celebrate a couple of birthdays. We will be taking Amtrak from N. Westchester for a 5:30 reservation. My husband I are the only 2 of the party of 5 who have never had the pleasure of dining there. I am sure it will be fantastic, but would like some thoughts or recommendations from chowhound participants.

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Palm Too
840 Second Avenue, New York, NY 10017

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  1. Well, I wouldn't be sure that it will be fantastic. I had a terrible meal there a couple of months ago. Here is a recent review: http://chowhound.chow.com/topics/799003

    1. Many better steak options in the city; Palm Too (notice spelling) is not in the top ten even.

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      Palm Too
      840 Second Avenue, New York, NY 10017

      1. Yeah: when Sifton likes a place, its best to go wiith low expectations...i'd order the noted salads, prime rib, etc but be prepared to make the evenIng more about your friends and not about the food

        1. We had a dinner at the original Palm recently after receiving a $50 gift card - despite several suggestions from 'hounds, I can't say I left a fan and probably won't return. I say lower your expectations and concentrate on having a good time w/ your friends!

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          Palm
          837 Second Avenue, New York, NY 10017

          3 Replies
          1. re: uwsister

            I also had a very underwhelming meal (ribeye steak) at the original Palm (wish I had the $50 gift card--it would have hurt less).

            1. re: ellenost

              Oh yeah, it definitely would have bothered me more had we paid the full price. It was some kind of promotion from AMEX.

              Since the OP most likely doesn't have a choice - when I posted asking for recs a while ago, several 'hounds recommended lobster and chicken/veal parmigiana. I specifically asked for non-steaks recs, so the thread doesn't cover it.

              I found the thread:
              http://chowhound.chow.com/topics/794443

            2. re: uwsister

              Same exact story + the $50 gift card. Ugh.

            3. Sorry to pour it on, but, with plenty of better steakhouses experiences that I had in this city, this place SUCKED.

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              Palm Too
              840 Second Avenue, New York, NY 10017

              5 Replies
              1. re: RCC

                I'll also chime in that Palm Too is pretty average. Like many, would vote for Luger's, Wolfgang's, or Keen's. But I'd like to use this as an excuse to ask why people actually go to steakhouses. I find myself dragged to them for business dinners, and I love steak, but it's not exactly interesting as a restaurant choice. I find that with a charcoal grill and a first-rate butcher, I can match anything a steakhouse can do for much less money. I wouldn't choose to go to a steakhouse unless everyone else in the dinner party insisted. I just prefer to go to places where the chef can do things I can't.

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                Palm Too
                840 Second Avenue, New York, NY 10017

                1. re: strangemd

                  I completely agree.

                  I love (and prefer) doing my own steaks too. I purchase dry-aged ones from reputable butchers in the city and even ordered from as far as California (Bryan Flannery's stuff are pretty good). I go to steakhouses ONLY because the local wine-enthusiast groups that I belong to deemed that steaks were the appropriate dish for the particular wines that we want to taste. Also, If my preference is the only one to be considered, I'd almost never vote to go to steakhouses for business.

                  1. re: RCC

                    Nice to get some understanding on this issue. I always scratch my head when folks who can afford to go anywhere insist on going to a steakhouse.
                    I will confess that i get my meat directly from Luger's supplier, who is a patient of mine.

                    1. re: strangemd

                      That is a good connection (if it is the stuff that Lugars would pick for the restaurant, not the mail order)

                      Then the challenge is how to cook it at home if you don't have a terrace and a grill. When at my beach house I have no problem, in the winter I do a hot cast iron pan to sear followed by a finish in the oven. There are as many opinions on how to cook a steak at home as there are on best burger in the city (best steakhouse opinion count is probably too low) That is my method

                      1. re: dyrewolf

                        Yeah, I kind of avoid it in the city, though for a thick Porterhouse, pan sear and oven roast works well. I mostly do steaks on weekends in the country, and then it's hardwood lump charcoal and a Weber kettle.