MICHELIN Guide’s Point Of View
Charlie Palmer has been a name in New York dining since his tenure at the River Café in the early 80s. Here, find the latest namesake, which makes an idyllic choice for anyone in the mood for solid steakhouse food. Servers seem to treat everyone like an old-time regular—a move that belies its young age. The royal-blue and white-dining room dons a rather striking décor within the Archer Hotel. Meats are cooked to meticulous perfection, with a salty, peppery, garlicky crust that yields mouthwatering umami flavor. If you're going with a big group, order the tomahawk steak, which you can smell and hear sizzling in its giant cast-iron pan well in advance of its arrival at your table. Nothing goes better with this than the off-menu favorite-truffled fries.