The Charlie Palmer restaurant group has announced its newest restaurant addition: Charlie Palmer Steak in New York. The steakhouse, on East 54th Street, opens today, and combines a classic steakhouse with modern locally-sourced ingredients and preparation techniques. The menu ranges from a raw bar with freshly-caught shellfish, to a variety of steak cuts and styles, including Charlie Palmer’s famous and rare American cut of Wagyu beef.
You can see Charlie Palmer’s video introduction to the restaurant interior, staff, and food below:
The restaurant’s décor will resemble a classic steakhouse with dark wood paneling and leather furniture, but will be brightly lit.
Some of the menu highlights include beef shank agnolotti with braised leek, chard and shaved parmesan; an A5 Kobe strip steak, Snake River Flat Iron, and Imperial Top Sirloin (two examples of American Wagyu-style beef). There’s also the most coveted cut of lamb chop — the Colorado lamb chop — and basil-crusted salmon for those who are not in the mood for steak.
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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi