Cuisine:

• American
• Homestyle
• Steak House
• Others
• Sea food

The Palm Description:
If The Palm's name resulted from confounding the founders' birthplace of Parma, Italy, there's little confusion in the chain's focus: steak and seafood---with a nostalgic side trip into Italian specialties such as veal Marsala and linguine with white clam sauce. The house specialty accordingly is listed as Nova Scotia lobster, either jumbo (three pounds and over) or junior (a mere two pounds). Prime steaks and chops take up the lion's share of the menu, however, with offerings ranging from a petite nine-ounce filet to the prodigious, 32-ounce aged, double-cut New York strip---for two, fortunately. Caricature-covered walls are another Palm signature, and at each outlet they feature a mix of celebrities both universal and local. At midday, when some of said celebrities might actually be seen dining, a filet mignon can be sampled for about half the damage of its evening counterpart. At night, just settle back and enjoy your Prime porterhouse---or perhaps a pair of pork chops with traditional steakhouse sides of creamed spinach, hash browns or three-cheese au gratin potatoes. The wine list doesn't attempt to be as encyclopedic as those at some steakhouses, but you'll find among the possibilities Oregon Pinots, Argentine Malbecs and some very august Italians.


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