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    The Palm - 85 Years and Counting

    Learn more about the history of the Palm and our 85th Anniversary. Read more >

    Zagat Miami names The Palm as one of the best restaurants

    Thanks to Zagat for naming The Palm as one of the best restaurants in Miami. According to Zagat, Lobster is the must-have entree. Read the full story on Zagat. Read more >

    Huffington Post - May 2012

    "Mother's Day shopping is always tricky. I never want to be cliche, but I don't have money to burn. After searching the Internet and department stores for Mother's Day ideas and stumbling upon strange lingerie suggestions unsurprisingly, the idea came to me while taking a sip of wine, washing down a piece of chocolate chip bread." Read more >

    TODAY Show - April 2012

    Our own Bruce Bozzi, Jr. joins TODAY to teach Al Roker two signature Palm dishes: Shrimp Bruno and Creamed Spinach. Read more >

    Celebrity Sightings - April 2012

    See who was spotted at the Palm in April 2012! Read more >

    Boston Globe - April 2012

    The Palm restaurant is opening in a new location in Boston’s International Place complex, adding to a growing cluster of restaurants near the Rose Fitzgerald Kennedy Greenway. "This is absolutely the best location in the city for the new Palm Boston," said John Bettin, chief executive of the Palm Restaurant Group. The new restaurant will open early next year in a 8,300-square-foot space in the lobby of One International Place. Read more >

    My LA Lifestyle - April 2012

    One blogger's account of a late Friday lunch at The Palm, working their way through Palm classics new and old: Half & Half, Gigi Salad, Double Cut Lamb Rib Chops and a Bag of Doughnuts. Read more >

    LIVE! With Kelly - April 2012

    A great shout out from Kelly Ripa who joined us for Easter dinner with her family. Love the picture of her son with his jumbo lobster! Read more >

    Better Show - March 2012

    Watch as 4th generation Palm family member and Executive Vice President Bruce Bozzi, Jr. shares the secrets of our goat cheese whipped potatoes for the Better Show. Read more >

    Celebrity Sightings - March 2012

    See who was spotted at the Palm in March 2012! Read more >

    Made Man - March 19, 2012

    Bruce Bozzi, Jr. is back with his final column - Hanger Time. "In order that we might finish strong, let’s chop up one more classic: the often-underrated hanger steak. Done right, it can rank with the others in terms of impressiveness, memorable-ness and most of all flavor. Here’s how." Read more >

    LA Examiner - March 2012

    ...We often go for the Businessman's Lunch for our frequent Friday lunch ditch sessions—a trencherman three course meal that comes with a starter, main, side orders of potatoes and onion rings or vegetables, and luscious dessert for $24.95. Today we just felt like burgers, one of the best bargains in town... Read more >

    Celebrity Sightings - February 2012

    See who was spotted at the Palm in Feb 2012! Read more >

    Made Man - February 28, 2012

    "Rib eye doesn’t just have a manly name—it’s also got a taste so spectacular it’ll knock your socks off. Not to mention the socks of whoever is lucky enough to be joining you for a meaty feast with it as the centerpiece." Our own Bruce Bozzi, Jr. is back with his latest column on how to Rock the Rib Eye. Read more >

    Made Man - February 17, 2012

    "Tell friends you’re making steak and they will cheer. Mention filet mignon and it will barely be out of your mouth before they’re hightailing it to your place." Words of wisdom from our own Bruce Bozzi, Jr. in his latest column on how to perfectly execute this classy cut. Read more >

    Food Republic - February 2012

    After celebrating its 85th year and completing a brand “refresh” campaign, the PR team at The Palm invited me to come on down for a tasting to confirm that it’s not some stodgy, old steakhouse. Part of that means that the food they now serve is not just meat and potatoes: they’ve got a menu that can appeal to unconventional-eating under-50-year-olds, such as myself. Read more >

    Made Man - February 7, 2012

    Our very own Bruce Bozzi Jr. is sharing his wealth of steak knowledge as part of a series for Made Man. Check out his first column, a seven-tip primer on how to achieve a Perfect New York Strip (his personal favorite). Read more >

    GOTHAM - February 2012

    Quality and simplicity are the keys to a good martini, and when it is done perfectly, New Yorkers show their appreciation. “In terms of cocktails at our bar, I would say it’s a 60-40 split of martinis to everything else,” says Pasquale Trunzo, beverage director for The Palm on West 50th Street. “We are known for the generous pours of our martinis, and in a nutshell, that’s what The Palm is all about: generosity, opulence, and a nice martini in your hand, in a place to see and be seen.” Read more >

    Forbes - Top Ten Power Lunches 2012

    The Palm is synonymous with power lunching in D.C. for good reason—the Dupont Circle steakhouse has lured in every president from Richard Nixon to Bill Clinton, and continues to pack in scores of lobbyists, lawyers and politicians every day around 12:30 p.m. (You can’t go wrong with a steak, but the gigantic lobsters are a specialty here.) The VIPs opt for the booths in both the front and back of The Palm... Read more >