Palm Tribeca Restaurant – Old New York Style
The upscale Palm restaurant chain in New York has outdone itself again with its latest addition. I truly enjoyed the large booth seating and dark wood decor throughout the spacious venue. It gives it that old New York look and feel. In keeping with the Palm’s tradition of caricatures of visitors and other famous celebrities on their walls, the Palm Tribeca delivers on this. It is a newer restaurant in the legendary Palm family as can be seen in the pristine decor and furnishings. Featuring a spacious bar area befitting the legendary bars of New York, with its high tables and tv screens for sports fans, the restaurant overall is large with a huge windowed back room available for private parties. Since I try a chocolate martini pretty much everywhere I go, I tried it here, and it was like a dessert. It was rich and delicious and gave me just the right amount of buzz. It made me somewhat full for the big meal ahead. I’ll have to curb my habit next time. The menu features a seasonal offering in addition to their normal dishes.
The food is reliable and tasty. Steak in various cuts, seafood in all its varieties, and a generous selection of salads, appetizers and side dishes make this New York City restaurant a versatile addition to the Tribeca neighborhood of restaurants. Let’s not forget their infamous giant desserts on a tray which the server brought to our table at the end of dinner. My guest and I ordered the largest dessert they had: carrot cake. We could not eat it at the table as we were incredibly full, so we had it wrapped to go and ate it later on. It was delicious and fresh tasting. However, I jumped ahead, as I should let you know about the appetizers and main courses we tried, along with side dishes. Among a scrumptious selection of appetizers, my guest and I ordered the Calamari Fritti and the Tomato Capri. Large enough to share, the Calamari Fritti offered a large plate of mounted calamari on crisp, shredded lettuce with a side of warm marinara sauce and a garnish of lemon wedges. The calamari tasted warm and fresh. They were mouth watering. The appetizer was invitingly presented. The Tomato Capri consisted of three sets of chunky slices of tomato and mozzarella with a fresh basil leaf on each. It came accompanied with a bottled set of balsamic vinegar and olive oil. The dish tasted fresh and was appropriately cold. It was beautifully presented and made for a colorful dish.