Charlie Palmer Steak to Open in NYC
Renowned chef and experienced steakhouse operator, Charlie Palmer, will open his fourth Charlie Palmer Steak outlet in midtown Manhattan this fall.

July 1, 2014—Charlie Palmer will open his first ever Manhattan iteration of Charlie Palmer Steak in September 2014, moving into a recently vacated space at 3 East 54th Street. Praised for creating steak restaurants that break the typical mold of the men’s club, Charlie Palmer Steak’s first NYC location will be no different. Complete renovations begin in early July to create an airy haven for carnivores, wine enthusiasts, Manhattanites, and visitors alike. “We’ve been searching for a location for Charlie Palmer Steak in NYC for quite a few years now,” says Palmer. “54th Street is an ideal spot for us and I’m thrilled to be building a steakhouse in New York that’s contemporary and classic, but also truly interesting and unique in both menu and design.”

The forthcoming Charlie Palmer Steak offers 3500 square feet of space that includes 154 dining seats, 26 seats at the bar and lounge, as well as a small outdoor dining patio. The extensive renovations include an entirely new street front façade with floor-to-ceiling windows, which open accordion-style to the sidewalk patio and provide a much-needed source of natural light to the front bar area and restaurant beyond. The bar will be a destination with its attractive lighting and comfortable leather stools. A private dining space rests in the back of the main dining room offering options for both full privacy and a semi-enclosed space for approximately 30 guests.

Two Charlie Palmer Group alums have been chosen to run the back and front of house. Matt Zappoli, who spent many years in the Palmer camps at Aureole and Aureole Las Vegas, will serve as Executive Chef. Zappoli and Palmer are creating a menu that consists of traditional steakhouse classics like aged ribeyes and porterhouses, as well as more modern cuts like the teres major, all sourced from a wide range of artisanal American purveyors. An emphasis will also be placed on contemporary composed dishes in Palmer’s signature progressive American style. Ben Puma, the current Aureole maître d’ has been named restaurant General Manager, bringing his mild-natured yet polished service style to Charlie Palmer Steak. Additionally, master sommelier and Charlie Palmer Group Director of Operations, Steven Geddes will spearhead the wine program. The 350-bottle wine list will feature extensive international and domestic selections with great depths in Bordeaux and domestic Cabernets as well as Palmer favorites, Pinot Noirs and Burgundies. The bar program will focus on the cocktail classics, but will also take notes from its 54th street neighbor and Palmer’s new bar concept, Crimson & Rye, which is scheduled to open this month.

Palmer has tapped experienced architect, Mark Bixler of the Nashville, Tennessee based firm, Manuel Zeitlin Architects to execute his design vision that juxtaposes the traditional steakhouse dark woods and leathers with ample natural lighting, artistic displays, and brighter nuances. Bixler and Palmer have jointly created a modern aesthetic that utilizes the typical textures of saddle leathers and woods that are offset by unique materials like stainless steel mesh, glass, tweeds, and iridescents creating a color palette that is truly warm and welcoming, but with an interesting and understated modern elegance.

Currently, Palmer also owns and operates three other Charlie Palmer Steak restaurants in Washington, DC, Las Vegas, NV, and Reno, NV. Stay up to date on the restaurant’s opening at CharliePalmer.com and on social media by following @CPSteakNY on Twitter, Facebook, and Instagram.

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About Charlie Palmer Group
The Charlie Palmer Group grew out of Aureole, American cuisine pioneer Charlie Palmer's landmark restaurant, originally located in a historic townhouse on the Upper East Side of Manhattan. Today, Palmer's flagship Aureole is strategically located at the Bank of America Tower at One Bryant Park. Other coast?to?coast locations encompass an expanding collection of award?winning restaurants—many in equally significant historical locations—innovative wine shops, and luxurious boutique hotels, each designed with distinctive personalities to provide unique experiences. These properties include: Aureole and Upper Story by Charlie Palmer (New York), Aureole at Mandalay Bay Resort & Casino, Charlie Palmer Steak at The Four Seasons Hotel (Las Vegas), Charlie Palmer Steak (Capitol Hill, Washington DC), Charlie Palmer Steak and Briscola (Reno, Nevada), Dry Creek Kitchen & Hotel Healdsburg (Sonoma County, California), Harvest Inn by Charlie Palmer (St. Helena, CA), Burritt Room, Burritt Tavern and Mystic Hotel (San Francisco, CA), Charlie Palmer at Bloomingdale’s South Coast Plaza, Next Vintage Wine Shop and DG Burger (Orange County, California), as well as a new bar concept, Crimson & Rye, opening in July 2014 (New York, NY). Learn more at www.charliepalmer.com.

Press Contact
Christa Weaving | cweaving@charliepalmer.com | 212.755.7050 x21