Chef Charlie Palmer on Bringing His Take on Steak to New York City, Longevity, Luger’s + More

CP-BlogThis fall, chef-restaurateur Charlie Palmer opened Charlie Palmer Steak in the Big Apple, a much-welcomed addition to Manhattan’s midtown east neighborhood. Joining sibling Charlie Palmer Steak restaurants located in Las Vegas, Reno, and Washington, D.C., Palmer and his team are ready to wow savvy steak-loving New Yorkers with carefully sourced and deliciously prepared meats (and more). Renowned for his restaurants, hotels, and food-forward wine shops around the nation, he discusses the Charlie Palmer Steak menu, how his restaurant differs from the fabled Peter Luger, what’s in chef Matthew Zappoli’s signature cocktail sauce (sort of!), and diners’ longstanding love affair with the steakhouse in this exclusive Q+A.

You’re a native New Yorker and you opened your very first restaurant, Aureole, there. You have other locations of Charlie Palmer Steak around the nation — what made you decide to bring Charlie Palmer Steak to Manhattan at this point?

I’m actually from upstate New York, a small town called Smyrna, surrounded by farming communities. I opened Aureole in 1988 here in New York City, followed by Astra (which we just closed this year and are reopening as Upper Story in the next month), Kitchen 22, Kitchen 82, Metrazur, and more. So, I’ve long had a footprint and a place in New York City. We’ve been searching for the right location for a Charlie Palmer Steak in Manhattan for quite some time, and this one landed in my lap earlier this year.

Dating back to Peter Luger, the steakhouse feels like a very New York convention. What are the challenges of this market? What do diners expect from a New York steakhouse — and how do you deliver that?

It’s true. The steakhouse, or actually the ‘beefsteak’, has been a New York tradition since the 1800s. I think the challenges are numerous, but so are the successes. There are a ton of steakhouses in this town, so it’s about standing out, serving top quality beef, and providing the best service. My philosophy on steakhouses has always been different from the Luger format. I don’t want it to be a men’s club – I want it to be a place where men and women are both equally comfortable and the food goes beyond the beef — to really thoughtful, composed seafood dishes and hearty salads.

Why do you think we, as a nation of diners, have such a longstanding love affair with steakhouses? What is the ongoing allure? Continue Reading

Chicago 2015 Michelin-Starred Restaurants: Book a Table Today!

grace blgoOpenTable is pleased to highlight the honorees in the MICHELIN Guide Chicago 2015. Twenty-four restaurants are included, with two Chicago restaurant receiving the Michelin three-star level, the highest recognition in the culinary world, and three achieving two Michelin stars. Nineteen restaurants earned one Michelin star, including goosefoot and Moto.

Being included in the respected MICHELIN Guide is a sign of excellence and quality. In the U.S., Chicago is one of only three cities where Michelin publishes an annual guide. The others are New York and San Francisco. The MICHELIN Guide New York 2015 was published October 1, and the MICHELIN Guide San Francisco 2015 was released on November 12.

Congratulations to all the recipients, including:

Three Stars: Grace.

Two Stars: L20 and Sixteen.

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OpenTable Reviews Reveal #DinersChoice Top 100 Steakhouses in America — with Slideshow

In a nod to the long and rich history of the American steakhouse, we are pleased to honor the inaugural 2014 Diners’ Choice Award winners for the Top 100 Steakhouses in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia.

Including well-established meat meccas and newer steak restaurants, the complete list of award winners spans 32 states and Washington, D.C., and includes Bones in Atlanta, Killen’s Steakhouse in Pearland, Texas, and Lawry’s The Prime Rib in Las Vegas. Texas, the top beef producer in the nation, has the greatest number of winners with 15, followed by Ohio with seven winners. California, Florida, Louisiana, and North Carolina each boast six winning restaurants, while Georgia has five, and Arizona and Illinois have four apiece. Oklahoma, South Carolina, Tennessee, and Wisconsin each count three honorees. Colorado, Idaho, Michigan, Minnesota, Nevada, New York, Oregon, Virginia, and Washington, respectively, have two award winners. Iowa, Kentucky, Maryland, Missouri, New Hampshire, New Jersey, New Mexico, Pennsylvania, South Dakota, Washington, D.C., and West Virginia are also represented.

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Cheers to DC Cocktail Week, November 17-23

DC Cocktail WeekDiners in our nation’s capital take their cocktails as seriously as their politics — so you can be sure D.C. Cocktail Week is going to be seriously delicious. From November 17-23, enjoy a specially crafted cocktail paired with a delightful amuse bouche for one price to whet your appetite before dinner! Participating restaurants include America Eats Tavern, FiolaFounding Farmers, Penn Commons, STK, Wildfire, and many more. Pairings include an autumn harvest Manhattan and a roasted pumpkin arancini with a savory apple compote (Bastille), a “La Volpe” with picoletto of stracciatella with heirloom beets, house made apple butter and roasted walnuts (Casa Luca), the “Smoke on the Water” with a serrano jack sushi plate (Farmers Fishers Bakers), and a Framboise Goose draft cocktail paired with coconut shrimp (Mama Rouge), among others.

Book a table to taste these one-of-a-kind creations and toast to Washington, D.C.’s booming cocktail culture. Make a reservation.