Wagyu Steak and Lobster

Rachel Cossar

The Palm Restaurant Celebrates Its 91st Anniversary in 2017

Contributor
Nearly a hundred years of consistent service and quality cooking at this steakhouse

It’s not every day a restaurant celebrates its 91st anniversary. With the rate at which restaurants open — and close — any number of years is cause for a party. The Palm Restaurant opened its first location in 1926 on Second Avenue in New York City and has had much to celebrate over the last nine decades.

Ninety-one years makes for many memories. Under the operation of two families, the Bozzis and the Ganzis, The Palm has touted three tenets: treat guests like family, serve great food, and always exceed expectations.

In Boston’s Financial District, our outpost of The Palm Restaurant adheres to these three ingredients. Originally at Copley Place, The Palm has taken over a vast and opulent lobby in its newer location on Oliver Street. With floor-to-ceiling windows overlooking the Greenway and the water, it is iconic Boston.

My visit to The Palm was indicative of its history and success. Our waitress, Stephanie, has been working with the restaurant for more than 20 years. Her spunk, knowledge, and energy reflected that the establishment takes pride not only in its service, but also its team — its family. Despite a shortage of kitchen employees across the city, the professionals still feel loyalty, stability, and enthusiasm for the Palm. They signify the most compelling aspect of this restaurant’s anniversary; after all, without people, this enterprise simply does not exist.

Our meal was classic. Starting with glasses of brut rosé, jumbo shrimp cocktail, and Louis ‘Gigi’ Delmaestro Salad, our palates were stimulated, ready to take in the rest of the steakhouse’s offerings.

The menu is refreshingly simple and well-executed. Surf and turf is my preference at a steakhouse as you get to experience the best of both worlds. We had a succulent lobster with butter sauce. We also enjoyed the 12-ounce Wagyu ribeye, perfectly cooked to a beautiful medium rare.

Many people argue that the best part of a steakhouse menu is the sides . I would agree —some of The Palm’s delicious creations include creamed spinach, mashed potatoes, and lobster mac and cheese — but the true winner here was the insanely addictive chips. Freshly cut and oh-so-salty, they are a perfect pairing with any drink or cocktail.

And of course, what would a steakhouse be without the colossal and slightly over-the-top desserts? The Palm offers massive slabs of chocolate cake, traditional New York-style cheesecake, and of course, after-dinner nightcaps.

Our meal was as opulent as the room itself while never straying away from The Palm’s core identity. In our world of fast-paced change, it is no wonder The Palm is so successful — each visit offers the same as the previous, offering a consistency unmatched by other restaurants. Cheers to 91 years, and here’s to many, many more!

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