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The Palm Restaurant Review: Originally a gathering place for intellectuals and artists in 1920s New York, The Palm now has outposts from coast to coast. San Diego’s location maintains its reputation for professional service, Prime aged steaks and classic Italian specialties such as veal Marsala and linguine aglio e olio. Keep in mind that portions are generous and sharing is encouraged. We suggest the jumbo shrimp and the colossal lump crab meat cocktails. Melding sweet with salty, the cantaloupe melon and prosciutto appetizer is a crowd-pleaser. Although fish is prevalent on the menu (salmon, swordfish, shrimp, crab and lobster), steak is the main attraction. The New York strip is juicy and full of rich flavor; the filet mignon is tender and nicely caramelized. Pair either with the asparagus fritti or the mushroom caps. And what’s not to like about the three- to six-pound lobsters from Nova Scotia? Surf ‘n’ turf is always a nice treat. For happy hour, try one of The Palm’s signature cocktails such as the PALMarita made with Sauza Tres Generaciones reposado tequila.