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Does anyone have any info. on the Palm steakhouse?

I am familiar with Grill 23 just curious how the Palm is.

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  1. The new location is much nicer-looking than the old one (faint praise) and has a pleasant view of the Greenway. But it still has those corny, ugly caricatures of local D-list celebs (Dave Andleman, really?), though they're less obtrusive. It also features a comfier bar area and now has a great outdoor space (not that you'd care just now). It's bigger, airier, sunnier, more luxe-looking.

    I had a couple of rough service experiences there in its early going, and I don't think the quality of the beef is comparable to Grill 23's: prime, but commodity, with no dry-aged options. On the plus side, I like that they do a 24-oz bone-in ribeye (though opinions vary on whether this affects flavor -- in my mind, maybe my imagination, it does), and a 36-oz strip carved tableside for two or more. The menu has a bit more range than some, including some traditional Italian-American dishes: not many steakhouses brag about their chicken parm. Note that the smallest lobster it serves is a three-pounder. I have designs on trying the burger.

    Neither my favorite nor my least favorite in a dull category, but a significant upgrade over the Westin location, and smack in the middle of its prime target audience.

    http://mcslimjb.blogspot.com/

    3 Replies
    1. re: MC Slim JB

      MC, My wife has had good experience with their burger, but we really go for the Monday salad and the crab cakes. They are all crabmeat and they never disappoint. I've never had a problem with their lobster either. By no means our favorite restaurant, but it's hard to beat the crab cakes.
      Enjoy,
      CocoDan

      1. re: MC Slim JB

        A caricature of Dave Andleman? I assume you just mean a regular portrait of him? At any rate, how appetizing...

        1. re: MC Slim JB

          Thank you all for the info. Merry Christmas!

        2. Hi, they are in my building and we go there often for client lunches due to the convenience. I am not a fan at all. I think the food is mediocre and service has always been spotty at best.

          The drinks are terrible and they play a trick...the first drink you order is decent size and then second round comes in a smaller glass. Really?????

          I also think it's expensive for mediocre food and bad service so I would never recommend it.

          1 Reply
          1. re: surferbettygal

            Yeah, I'd agree with "mediocre" based on my experience there. The sides especially were absolutely unremarkable.

            Grill 23 was much better in all areas, thought it's been a while since I've been there. Also, check out Boston Chops, if you must go to a steak house.

            I just saw the burger comment: it was good. Not great, but good. For chain places, I still think the Morton's burger is best by a mile, just full of beefy goodness, and I'm generally not a fan of Morton's.

            1. The last time I was there (for a business lunch) we ordered raw oysters to start.

              They came with a gallon of red cocktail sauce.

              We asked for mignonette sauce.

              The waitress said she had never heard of the stuff. She agreed to ask the chef if he had ever heard of the concoction.

              She came back and said that the chef had never heard of it either. So (1) a "high end" steakhouse chef does not know what mignonette sauce is or (2) she lied to us.

              Neither is good.

              15 Replies
              1. re: C. Hamster

                Not only should the chef have known what it was, but any idiot in a pro kitchen could google it on his/her phone and made some in less than a minute.

                Horrifying.

                Especially when I doubt your steak costs less than 50usd

                1. re: C. Hamster

                  I prefer a house made cocktail sauce with a dollop of horseradish, or a squeeze of lemon and some cracked pepper, but honestly, I have not had oysters (unless a special house preparation) not served with mignonette for MANY years.

                  1. re: Bellachefa

                    i've toiled in 2 high-end steakhouses in boston, both part of bigger chains. (not the palm.) neither served mignonette with the oysters.

                    the cooks have recipe books from corporate. that's as far as they go.

                    1. re: hotoynoodle

                      That is remarkable to me.

                      I have asked the woman at the counter at Taqueria el Amigo if they could fold some of their house-made hot sauce in with my grilled vegetable burrito, she yelled to the guy at the grill who shrugged and made the change on the fly without looking up.

                      That no one could mince a shallot, add vinegar and pepper and kick to table 4 in a place where the average cover is ...what? , 100 dollars? is why I spend my limited resources on better quality ingredients and just stay home more and more.

                      1. re: hyde

                        Assuming they even have shallots.

                          1. re: hotoynoodle

                            Really?

                            Why do so many people eat in these places?

                            Its not cooking, its heating.

                            Its no wonder Tim Maslow looks like the Messiah.

                            1. re: hyde

                              To be fair, a lot of cooking is heating. But I share your bemusement with the fact that this category is the acme of fine dining for an alarming number of people.

                              http://mcslimjb.blogspot.com/

                              1. re: MC Slim JB

                                and the cheesecake factory runs hour-long waits on weekends. there is no explaining any of it.

                                how a city as small as boston supports so very many steakhouses is really something.

                                1. re: hotoynoodle

                                  corporate expense accounts, that's how. I'd be curious to see what percentage of their yearly business is done during the holiday season

                                  1. re: Karl

                                    in both places i worked, mon-thur nights were 85%+ expense account charges.

                                    ridiculous.

                                  2. re: hotoynoodle

                                    Agreed. It makes more sense in Texas, but not in a seafood-centric New England city.

                                    1. re: hotoynoodle

                                      I'd rather go to Cheesecake Factory than the Palm and most other steakhouse chains. Better food. Not kidding.

                                      1. re: Alcachofa

                                        Totally agree, though I'm not even a ccf fan.

                    2. I went for the forth time this past weekend I thought the service was pretty good as well as the food, my favorite filet in the area. However, everything is definitely a bit overpriced.

                      1 Reply
                      1. re: pcarC4

                        Favorite filet in the area? Faint praise. Compared to where else, and what makes theirs better?