Charlie Palmer Steak

A steakhouse is more than just meat. It’s another American big idea reflected in the generous portions and robust flavors of straightforward classic cooking. Despite decades of revolving food fads, the steakhouse remains an American institution, made even more significant when staged by Charlie Palmer, known for his signature Progressive American style in both food and design. Lighter and leaner than the dark wood and dim lit model, Charlie Palmer’s neo-traditional steakhouses have a wide appeal: more modern retreat than dated men’s club. Leaning toward organic design, natural palette décor with the use of striking textural accents, Charlie Palmer’s steakhouses pose a sleek, contemporary rustic-luxe setting that translates and replicates well, making each seem like a heritage location no matter where it lands. As a steakhouse, we do place an extra focus on buying meat directly from small producers who are focused on giving us cleaner, more fully flavored beef. And we also continuously upgrade the core customary cuts with meat that adheres to new sourcing practices. But we don’t drop the ball on quality sourcing any of our entrée offerings, whether by land or by sea. Our chefs also work to expand on produce-driven dishes that are thematically relevant to the steakhouse concept while pleasing an ever-growing vegetarian population.