Charlie Palmer Steak Unveils a New Look in Midtown Manhattan


Chef Charlie Palmer worked directly with the renowned hospitality firm Barbara Gisel Design on the new look for his steakhouse.

In September 2014, Charlie Palmer Group opened its first New York City location of Charlie Palmer Steak in the former Rothmann’s space, just a stone’s through from the Museum of Modern Art in Midtown. Last month, they quietly completed a $250,000 renovation of the space, which also includes an additional $250,000 in new artwork, and introduced a new Chef’s Tasting menu.

Chef Palmer worked directly with the renowned hospitality firm Barbara Gisel Design on the new look throughout the course of the past several months. The project’s goal was to pay tribute to the classic definition of the steakhouse by enriching the warmth, comfort and overall design of the room.

The group recruited award-winning lighting designer, Matthew Tirschwell—whose restaurant credits include Bar Boulud, Del Posto, Wallsé, and more—who took the restaurant’s existing architectural lighting and supplemented it with decorative and functional accents such as vintage brass Maylee pendants in the dining room and bourbon-hued Quadrille pendants in the bar, creating a more elegant and harmonious tone throughout restaurant.

Georgina Richardson

To complement the refreshed space, Palmer has added a seven-course Chef’s Tasting menu, available Friday and Saturday evening for $95 per person (wine pairing is an additional $55). On a recent visit, sous chef Ryan Lory told us that it’s with this menu, which changes weekly, that “the kitchen really gets to show off and have fun…I love going to the farmer’s market and getting inspired by the ingredients I find and making something new and unexpected.”


Although guests get the thrill of being surprised each week with new dishes, some recent examples are wheat beer battered soft shell crab with Migliorelli Farm peas, minted snap peas, Thumbelina carrots, and cardamom-carrot mousse; roasted Long Island duck breast and confit leg with foie gras and a market beet and cherry gastrique; and charred confit octopus with heirloom tomatoes, Persian cucumber, and garlic scape pesto.