Charlie Palmer Steak in Times Square
I was curious to try Charlie Palmer Steak in Times Square, the location being unusual for a steakhouse where usually more affordable options are available. This is your typical steakhouse: there is the raw bar, with its seafood platters, its appetizers and salads (yes, there is a wedge salad) and then the steaks that you can top with foie gras or lobster and accompany with sauces or classic sides. Missing in action are things that I always look forward to see on a menu: crab cakes and a slab of bacon!
Here is what I tried:
They first brought some bread that was quite nice with butter. Too good in fact because you cannot stop eating it!
Bread at Charlie Palmer Steak in Times Square
I ate it with a Manhattan that was served in a martini glass that I hate so much, as I find that I always end up with some cocktail on my fingers at the beginning.
Manhattan at Charlie Palmer Steak in Times Square
Then came the seafood platter, Le Petit, that was composed of mussels, oysters, shrimp and clams (the latter did not taste that fresh unfortunately).
Seafood platter at Charlie Palmer Steak in Times Square
Next was the bone marrow. Roasted, it was topped with pickled shallots and served with a roasted baguette. Good, I however thought that for $17, they could have given two or a larger bone as this was not that big.
Bone marrow at Charlie Palmer Steak in Times Square
It was followed by the long awaited porterhouse. Long awaited and unfortunately overcooked, so I sent it back. They apologized and, instead of throwing it in the garbage, they brought it back to go and sent two appetizers complimentary. That’s what I call excellent customer service! The second porterhouse was perfectly cooked medium rare, with a nice crust. The meat was good, tender, but I thought that it lacked flavor.
Porterhouse at Charlie Palmer Steak in Times Square
Porterhouse at Charlie Palmer Steak in Times Square
The sauces I tried were béarnaise (my fav), au poivre (well made, not too peppery) and their house steak sauce.
Sauces at Charlie Palmer Steak in Times Square
The sides were: the fries that were not crispy as if they cooked them in low temperature; the onion rings that were a bit gritty, the sweet charred corn that is cooked with butter was my favorite; and the roasted king oyster mushrooms that I thought were bland.
Onion rings at Charlie Palmer Steak in Times Square
French fries at Charlie Palmer Steak in Times Square
Roasted charred corn at Charlie Palmer Steak in Times Square
Roasted King oyster mushrooms at Charlie Palmer Steak in Times Square
With the steak, I sipped a glass of Pinot Noir, Louis Jadot, clos des Gatsulards, from burgundy 2016.
Pinot Noir, Louis Jadot, clos des Gatsulards at Charlie Palmer Steak in Times Square
Pinot Noir, Louis Jadot, clos des Gatsulards at Charlie Palmer Steak in Times Square
Last was dessert. The crème brûlée was well made, but the cheesecake was a let down, bland also.
Creme brûlée at Charlie Palmer Steak in Times Square
Cheesecake at Charlie Palmer Steak in Times Square
So overall, I was a bit disappointed with Charlie Palmer Steak. I thought the food did not deliver its promise and does not stand out like La Grande Boucherie or Gallagher’s do. This was just ok for me.
Enjoy (…)!
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Charlie Palmer Steak -135 W 42nd St, New York, NY 10036
