Charlie Palmer Opens Charlie Palmer Steak IV in New York

Who’s behind it: After closing Charlie Palmer Steak NYC in February, chef Charlie Palmer has re-envisioned the steak house as Charlie Palmer Steak IV in a new location in New York City. This is the latest steak house in Palmer’s restaurant collective, which includes Restaurant Award–winning Charlie Palmer Steak locations in Washington, D.C., and Reno, Nev., as well as Dry Creek Kitchen in Healdsburg, Calif.

Palmer made his name in 1988 with his original Aureole restaurant, which was located in an Upper East Side townhouse before moving downtown, just off Bryant Park, in 2009. Aureole pivoted to to-go service during the COVID-19 pandemic before closing in 2020 and transitioning into Charlie Palmer Steak NYC in 2021. (Palmer’s celebrated Aureole in Las Vegas closed two years later.) The “IV” in the restaurant’s name is significant in several ways: This is Palmer’s fourth steak house and it’s located on the fourth floor of the Knickerbocker Hotel in Times Square (across the street from the former Aureole location). The name also pays tribute to Palmer’s four sons.

When it opened: Charlie Palmer Steak IV opened April 30. It replaces Charlie Palmer at the Knick, the Knickerbocker Hotel’s all-day café.

[article-img-container][src=2024-05/restaurant-news-charlie-palmer-interior-050224_1600.jpg] [credit= (Briana Balducci)] [alt=The dining room of Charlie Palmer Steak IV in New York City, decorated with bouquets and decanters filled with wine][end: article-img-container]

The culinary approach: Palmer and executive chef Adam Raksin seek to modernize the classic steak-house experience, emphasizing seafood and pasta along with traditional cuts of beef. The menu features caviar, Beau Soleil oysters in a fennel-cucumber mignonette, tiger prawn cocktail and yellowfin tuna tartare. There are also immersive tableside experiences, including “The Seaside,” a selection of flash-poached seafood served warm over greens, pickled fruits and citrus, and the “Martini Cart,” which offers a theatrical concoction of cocktails. “The world of dining continues to evolve, and as a chef who has always been driven by such evolution and progression, we have an opportunity to create and deliver an exceptional, intimate, and truly fine dining experience within the legendary Knickerbocker Hotel,” Palmer said in a statement.

What’s on the wine list: Wine director Frankie Mace has collected about 500 selections for the new wine list, including Bordeaux, Burgundies, California Cabernet Sauvignons and Italian reds, as well as crisp whites from around the globe. Gems include Jean Grivot Nuits-St.-Georges Les Charmois 2012 and Colgin Cariad Napa Valley 2002, along with splurges like Château Mouton-Rothschild 1982.

[article-img-container][src=2024-05/restaurant-news-charlie-palmer-martini-050224_1600.jpg] [credit= (Briana Balducci)] [alt=A bartender prepares a martini next to a cart in the dining room of Charlie Palmer Steak IV in New York City][end: article-img-container]

The design: Barbara Gisel Design conceived the opulent dining room with a clubby atmosphere highlighted by warm velvets, antiqued mirrors, pebbled leather elements and printed hides. It’s right at home in the Knickerbocker, which was built in 1906 in the Beaux-Arts style.—Tim Fish

Anto Korean Steak House Closes in New York City

After only one year of operation, Anto Korean Steak House, a Wine Spectator Best of Award of Excellence winner, closed its doors April 1 in Midtown Manhattan. The Korean fine-dining establishment had recently undergone renovations at its East 58th Street location, including the addition of Gori, a chef’s counter that offered private events and kitchen-side tasting menu experiences on the restaurant’s upper…

Source : https://www.winespectator.com/articles/charlie-palmer-launches-a-new-steak-house-in-new-york-city