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CHARLIE PALMER STEAK porterhouse
Paul WagtouiczPorterhouse for two at Charlie Palmer Steakhouse

Charlie Palmer takes on New York steak for the first time

By Rheanna O'Neil Bellomo
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Auteur chef turned hospitality entrepreneur Charlie Palmer is charging onto the New York sirloin scene in an attempt to redefine the steakhouse. At the first Gotham iteration of his meat-minded restaurant, Charlie Palmer Steak, the pioneer of New American cuisine pushes for change. “I want to be nontraditional—for a steakhouse,” he says. Shifts from the strip come in the form of sashimi on a salt block drizzled in lime-shallot dressing and sweet-corn-and-ricotta–stuffed agnolotti. “We don’t offer alternatives out of obligation,” Palmer says. “We put emphasis on them.” For flourishes, the toque taps his empire: desserts from Aureole’s Pierre Poulin (cheesecake pudding, caramel-chocolate cake) and brown spirit-forward cocktails (Man About Town, Doctor’s Note) from his intimate whiskey den, Crimson & Rye. But beefy mains dominate the docket nonetheless, from charcoal-grilled lamb to Kobe strips and even a whopping 40-ounce porterhouse for two. 3 E 54th St between Fifth and Madison Aves (646-559-8440, charliepalmer.com)

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Raw Bar
Shellfish platter: Maine lobster, oysters, clams, shrimp, crab claws, $39 
East Coast oysters with champagne mignonette, spicy cocktail sauce, caraway crisps, $19
Long Island Littleneck clams with apple cider-shallot dressing, $17
Alaskan King Crab Legs with a trio of sauces, Market price
Chilled half Maine lobster with remoulade and lemon, $22
Shrimp cocktail with spicy cocktail sauce, remoulade and lemon, $19

Appetizers
Tuna tartare with citrus ponzu, pickled ginger and sesame crisps, $21
Yellowtail sashimi on a salt block with piment d’espelette, lime and shallot, $20
Foie gras and chicken liver paté with fig chutney and crostini, $19
Black mission figs and prosciutto with almonds, balsamic and asiago toast, $19
Bibb lettuce endive salad, smoked bacon and ranch dressing, $17
Caesar salad with reggiano, white anchovy and baguette croutons, $16
Buffalo mozzarella and heirloom tomatoes with fresh basil, olive oil and balsamic, $18
Littleneck clams casino with applewood smoked bacon and charred lemon, $19
Crispy fried shrimp with remoulade, $19
Beef shank agnolotti with braised leek, baby chard and shaved parmesan, $17
Lobster corn chowder with chives and citrus, $14

Steaks and Chops
Filet mignon, $49
Bone-in ribeye, $54
New York strip, $48
Bone-in New York strip, $56
Porterhouse for Two (40-oz), $109
Terres Major, $38
A5 Kobe strip steak (8-oz), $162
Snake River flat iron, $62
Imperial top sirloin, $58
Berkshire pork chop, $39
Colorado lamb chops, $59

Fish, poultry and pasta
Surf and turf: Live lobster tail and filet mignon, $54
Butter-basted Maine lobster with Ritz-onion-crab stuffing, Market price
GH Crisp Murray's chicken with shallot, roasted lemon (inspired by Chef Gerry Hayden), $29
Basil crusted salmon with braised leeks and citrus emulsion, $36
Pepper seared tuna steak with red chard and bourbon pan sauce, $39
Thyme roasted striped bass with sweet onion-pepper relish, $39
Fresh linguine with tomato, fennel, artichoke and reggiano, $24

Sides
Yukon Gold mashed potatoes, $9
Potato gratin, $12
Twice baked truffle potatoes, $14
Four cheese macaroni and cheese, $11
Jersey corn, $9
Tiny green beans, $9
Creamed spinach, $9
Ratatouille, $9
Oyster mushrooms, $11
Sautéed mushrooms, $11

Dessert
Hazelnut crunch Napoleon with tcho chocolate sauce and sweet crème fraiche, $11
Warm cobbler with cinnamon streusel and vanilla bean ice cream, $11
Cheesecake "pudding" with crumbled graham crackers and fresh raspberry, $11
Philippe's chocolate cake with warm caramel and milk chocolate ice cream, $11
Shaved melon with grapefruit granita, lemon syrup and spearmint, $11
Ice cream (chocolate, vanilla bean, pistachio, red velvet), $9
Sorbet (tequila sunrise, raspberry, passion fruit), $9 

Beef shank agnolotti at Charlie Palmer SteakPaul Wagtouicz

Shellfish platter at Charlie Palmer SteakPaul Wagtouicz

Yellowtail sashimi at Charlie Palmer SteakPaul Wagtouicz

Chef Matthew Zappoli and Charlie PalmerPaul Wagtouicz

Charlie Palmer SteakPaul Wagtouicz

Charlie Palmer SteakPaul Wagtouicz

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