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The Palm Spring Fling Menu
Available for a limited time through May 31, 2008. Step into Spring with fresh additions to our Dinner Menu. click for more info |
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| The Palm Experience |
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| Home Page : About Us : The Palm Experience |
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 Walk into The Palm, and you are joining a party that's been going strong for three generations. You are welcomed with a smile, and before you know it, you're raising a glass, swept up and away by the spirit of the place.From coast to coast, people know that The Palm is synonymous with prime steaks and outrageously outsized lobsters. What many don't realize is that The Palm is thoroughly family-bred. It has been run by the sons and now by the grandsons of both founding partners. |
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 For the past three decades, Wally Ganzi and Bruce Bozzi have turned their grandfathers' original New York steakhouse on Second Avenue into a thriving empire of over 25 restaurants stretching from East Hampton, Long Island to Los Angeles. According to the owners, the original Palm is the oldest restaurant in New York City that is still in the same family and at the same location. |
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But it takes more than great steaks to make a great steakhouse. "People come here for the fun, the life, the spirit," says one regular. "The Palm is a natural," says another, "nothing fussy, just fresh ingredients, big portions, plus great service and an upbeat crowd." |
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 Upon your first visit to The Palm, you should notice its unusual décor. You'll see that the walls of The Palm Restaurants are covered with hundreds of caricatures of celebrities, politicians, and loyal customers. The background story is as interesting as the pictures."When our grandfathers, John Ganzi and Pio Bozzi, started in 1926," Wally Ganzi explains, "they didn't have enough money to decorate. Instead of singing for their supper, the local newspapermen would do a cartoon in exchange for a plate of spaghetti." |
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And the name "Palm"? "When our grandfathers went down to get a business license, they wanted to call it 'Parma' [after the region in Italy they migrated from], but the way they pronounced it, it translated into "Palm", recalls Bruce Bozzi. The steaks weren't even part of the original concept. "When a newspaperman would ask for a steak," Wally explains, "my grandfather would run up Second Avenue to a butcher shop, buy a steak and cook it to order." So that's when the Italian restuarant also became a steakhouse. |
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 When Wally and Bruce took over from their fathers in the early sixties, The Palm was still a single restaurant. Slowly, they started to expand, first to Washington, DC, in 1972, partly at the suggestion of then-Ambassador to the UN George Bush, whom Wally recalls as saying that with all the capital's French restaurants, "We sure could use a great American restaurant."Next came Palm Too across Second Avenue, then a move to Los Angeles. Today, the empire includes Palms in Atlanta, Boston, Charlotte, Chicago, Dallas, Denver,Houston, Las Vegas, Mexico City, Miami, Nashville, New York's Times Square, Orlando, Philadelphia, San Antonio, San Juan, Tysons Corner, and two inns in East Hampton, Long Island. In the precarious restaurant business, what's The Palm's secret? "Consistency - in service, ambiance, and the quality of the food: a nice, big lobster and a good steak." Most important, though, is the friendly, upbeat attitude - people come to The Palm to have a good time. "Come in by yourself," says Wally Ganzi, "and we'll take care of you. Let us know when you're going to another city, we'll make you feel at home." |
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