The Palm Too

The Palm Too Restaurant Review:

The successful Palm needed more space, so they cloned themselves across the street. This no-frills steakhouse with sawdust on the floors and caricatures of famous faces on the walls opened in 1926 and is still going strong. The waiters have a no-nonsense approach, and the menu covers the basics such as jumbo lobsters (boiled, broiled), the double New York strip steak, lamb chops, pork chops and the occasional chicken dish. If ordered broiled, the four-pound lobsters can be dry; boiled, they are a moist, fresh sea feast. The rib roast, about three inches thick, is magnificent. A heap of crisp-fried potatoes-and-onions is the signature side order here, but skip the oil-drenched iceberg lettuce and tomato salad. For dessert (if you have room), the cheesecake has just the right creamy texture and the chocolate mousse cake is sinfully rich. There is a full bar, and an enhanced and improved wine list.