NYC RESTAURANT REVIEW: THE PALM WEST
Regis Philbin 'The Nostalgic New Yorker'
The Palm West
250 West 50th Street
New York, NY 10019
212-333-7256
There are 3 Palm Restaurants in New York ...Two on the East Side, and the third, and most charming to us, on West 50th Street ... The PALM WEST. According to their web site www.ThePalm.Com the Palm restaurants are currently celebrating their 80th anniversary. They are 29 across the country, with one being opened in England next year. A better restaurant you will not soon come across ... believe it! According to Palm West's exceptionally well mannered GM CHRIS GILMAN, "When the restaurant first began, the name was suppose to be 'Parma' ... but, it wasn't correctly understood ... everyone thought they were saying 'Palm'." Today, WALLY GANZI and BRUCE BOZZI's spot is without question, THE BEST ! On any given night, you might run into celebrities like: REGIS PHILBIN; GEORGE CLOONEY; MICKY DOLENZ; DARLENE LOVE; MAX WEINBERG; ROBERT FUNARO ("American Gangster") HENRY KISSINGER; PATTI LaBELLE; ALEXA VEGA; or, LEA THOMPSON. It has become the toast of Broadway, with events for HAIRSPRAY; GREASE; or, THE FANTASTICKS going on. On a recent visit we spied, Dolenz; Love; and, 'BRUCE SPRINGSTEEN' drummer MAX WEINBERG, sampling the terrific fare with smiles of their faces. And, now ... let's get on to that terrific fare: First off, I know here at TIMES SQUARE GOSSIP, the 'Clams Oreganata' are the requisite favorite. You can actually have them 'Casino', 'Steamed', or on the 'Half-Shell.' It's been reported that our JAMES EDSTROM can quickly put away several orders! My personal favorite is either the 'East Coast Gigi,' or 'West Coast Gigi Salad '... so named after the Palm's legendary West Coast figure GIGI DELMASTRO. There's the traditional 'Caesar Salad' as well ... with their patented 'Blue Cheese Dressing' ... actually made on the premises ... as well as, of course, 'Hearts Of Palm.' I recall several years ago, driving home and experiencing an insatiable yen for the magical concoction. I stopped off at Palm 2 (on the East Side) and asked to purchase a quantity of it ... They gave me exactly what I wanted ... For free! Now, that's a restaurant to reckon with in my book. Never having been much of a steak aficionado ... The Palm has made me reverse that decision. There's the wonderful 'Prime Dry-Aged Bone-In New York Strip' ... 20 ounces; the utterly delicious 'Prime Rib of Beef' ... 26 ounces; the 14 ounce 'Filet Mignon'; and, the sensual 'Pork Chops' .. 2 at 10 ounces each. I must also confess at this juncture, that The Palm has a 'Linguini' (red or white) that is beyond compare. My wife actually ordered this at a recent dinner and I had to have a taste ... and, I was shot directly towards heaven. I now have a half-order as an appetizer. Honestly, it is the best I have ever had in New York! There's the requisite 'Jumbo Nova Scotia Lobster' (3 lbs. or larger) that is a must for any Lobster-fan. Fish-wise, there's also an outstanding 'Atlantic Salmon Fillet' and 'Swordfish Steak' and 'Ahi Tuna' that are all exceptionally well-cooked and presented. Sides, like Asparagus; Leaf Creamed Spinach; Sauteed Wild Mushrooms; String Beans; 3 Cheese Potatoes Au Gratin; or, the Half & Half (cottage fried and onions), are essential.
A word now about our outstanding service. Armando was our man at both visits. Ironically, he was one of the first of the wait staff when the restaurant opened in 1999. He was, in a word, perfect. Also, I must confess to a devilish liking for their 'Veal Parmigiana' ... Outstanding again and again. I was also prompted by the restaurant's excellent PR-gadfly DAVID SALIDOR (The Pasha), to order the 'Shrimp Parmigiana' ... Which, is NOT on the menu ... And, deserves to be! Again, as a slave far too often to Shrimp ... It was, outstanding. GM GHRIS GILMAN has pointed us in the direction of the 'Alaskan King Crab Legs' and, the 'Broiled Crab Cakes' with a terrific mango salsa sauce. Chef FABIEN NIGITO's consistency is amazing ... On all our nights there, the food got better and better. Note to self: The portions are huge ... Ask if you might order a 1/2 portion ... In some cases, a smart move. Their GM also introduced us around and was terrific. Never before had we a host so diligent. He is to be commended for his excellent service. We also stopped by the bar, where BRYAN WELLS entertained us on piano. A nice touch, before a exceptional meal. We also met managers LARRY BRYANT and ANDREW TOBIN, who made us most welcome. We will be back ... With the boss, Mr. Edstrom!
A word now about our outstanding service. Armando was our man at both visits. Ironically, he was one of the first of the wait staff when the restaurant opened in 1999. He was, in a word, perfect. Also, I must confess to a devilish liking for their 'Veal Parmigiana' ... Outstanding again and again. I was also prompted by the restaurant's excellent PR-gadfly DAVID SALIDOR (The Pasha), to order the 'Shrimp Parmigiana' ... Which, is NOT on the menu ... And, deserves to be! Again, as a slave far too often to Shrimp ... It was, outstanding. GM GHRIS GILMAN has pointed us in the direction of the 'Alaskan King Crab Legs' and, the 'Broiled Crab Cakes' with a terrific mango salsa sauce. Chef FABIEN NIGITO's consistency is amazing ... On all our nights there, the food got better and better. Note to self: The portions are huge ... Ask if you might order a 1/2 portion ... In some cases, a smart move. Their GM also introduced us around and was terrific. Never before had we a host so diligent. He is to be commended for his excellent service. We also stopped by the bar, where BRYAN WELLS entertained us on piano. A nice touch, before a exceptional meal. We also met managers LARRY BRYANT and ANDREW TOBIN, who made us most welcome. We will be back ... With the boss, Mr. Edstrom!
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