Palm Restaurant

HopStop

View on Large Map
Get Directions

Be the first of your friends to review this location.

+ Add Photos

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

701 Ross Ave. Dallas, TX 75202

214-698-0470

Website

Be the first to review Write A Review

Dallas Observer
Recommended
Best Prime Rib
Award Winner 2004

Cuisine(s): Steakhouse

Hours: Mon-Fri 11:30am-10:30pm, Sat 5pm-10:30pm

Price: $$$$
Payment Types: All Major Credit Cards, cash, check

Attire: Business casual, business

Features: Smoking, Takeout, Private Party, Catering, Banquet Facilities, Order Online, Business Dining
Serving: Dinner, Lunch

Reservations: Accepted, Recommended

Parking: Valet

Description

Originally opened in New York City in 1926 by Pio Bozzi and John Ganzi (and still owned by their descendents), the Palm brand has taken root from Los Angeles to San Juan. The Dallas branch is smack dab in the West End. The house specialty is the Nova Scotia lobster available up to six pounds. Customers can up the ante by ordering half of a signature lobster with a hunk of meat from the Steak & Chops menu section for the Palm Surf & Turf. With Italian-American owners, there are several Italian dishes offered, among them linguini with clams and veal scaloppini. Die-hard loyalists join the restaurant's 837 Club for a one-time fee of $25 (that includes a gift card) to gain points toward rewards like a complimentary dessert weekend for two. Now, that's customer service!

2004 | Best Prime Rib

For the unrepentant carnivore, nothing can compare with the cardiological time bomb that is the prime rib. If it's to be perfect, let it have been chosen and aged by experts and roasted in a manner that lets its enzymes caramelize into an ephemeral sweetness while its flesh remains firm but tender. Let it be well-trimmed with just a little interior marbling. Make it seasoned on the outside and juicy throughout, cut so broad and thick that a single slab can be rare near its massive bone,... More »

Annabel Daou's "America" at Conduit Gallery

By Merritt Martin | Wed, June 1, 2011

Each week, Fine Lookin' Piece offers an image of a work of art visually compelling enough on its own to inspire our readers to hit up the gallery for a closer look -- even with no prior knowledge of t... More »
Stay Classy, Dallas: Sparring With Kids Can Be Fun, At The Right Price

By Nikki Lott | Fri, May 13, 2011

Turns out fencing isn't really my cup of tea, but when you find an online deal for a private lesson for only $15, you kind of have to buy it. Unless you're Scrooge McDuck, but then you have to wear th... More »
You Don't Need a Fortune Teller to Figure This One Out

By Chris Meesey | Mon, June 28, 2010

No, we are not mind readers, but we'll give you a hand in figuring out this place if you're at your wit's end trying to guess this one. If you do, we promise it will be a tremendous revelation. Any id... More »
Face off

By Mark Stuertz | Thu, May 20, 1999

I'm not really sure what all the fuss was about. But it all started with a printing error. Last summer, The Dallas Morning News did an article on the Palm Restaurant's upcoming renovation, one that would darken the restaurant and sequester its din... More »

Dinner Menu

Appetizers

$13.40

Jumbo Lump Crab Cake
chipotle tartar sauce

$13.30

Baked Clams Casino Or Oreganata

$16.90

Carpaccio Of Beef Tenderloin
arugula, lemon, black pepper, olive oil, and shaved parmigiano reggiano

$22.90

Colossal Lump Crabmeat Cocktail

$12.40

Crispy Calamari Fritti
point judith calamari, cornmeal dusted and tossed with lemon and marinated peppers

$8.80

Chef’s Soup Of The Day

$13.40

Lobster Bisque
fresh lobster meat, cream and sherry

$16.30

Jumbo Shrimp Bruno
three jumbo shrimp française sautéed in a dijon mustard sauce

$20.70

Jumbo Shrimp Cocktail
with atomic horseradish

$18.50

Sesame Seared Ahi Tuna
sliced with seaweed salad, pickled ginger, wasabi and soy vinaigrette

$15.40

Antipasti
roasted peppers, artichokes, olives and mushroom relish, parmigiano-reggiano, fontina, calabrian salami and prosciutto

Salads
Dressings: Olive Oil And Vinegar, Bleu Cheese, Russian, Ranch Or Garlic Vinaigrette

$15.90

Louis “gigi” Delmaestro Salad
shrimp, green beans, tomato, onion, bacon, iceberg lettuce, roasted pepper, egg & avocado tossed in a garlic vinaigrette

$11.30
Slightly Smaller $7.30

Apple And Arugula Salad

$11.90
Slightly Smaller $7.80

Mixed Green Salad
romaine, iceberg, baby greens, cucumber, carrots, radish, scallions and cherry tomatoes tossed in a garlic vinaigrette

$12.40
Slightly Smaller $8.30

Classic Caesar Salad

$13.40

Beefsteak Tomato Capri
sliced tomatoes, basil and imported mozzarella di bufala

$13.30

Iceberg Lettuce Wedge
danish blue cheese, toasted walnuts, bacon, cherry tomatoes, chives and fried onions

$12.90

Monday Night Salad
finely chopped romaine, iceberg, tomato, onion, roasted pepper, radish, scallion, and anchovy

Vegetables And Potatoes
All Of Our Sides Are Served Family-style For Two Or More

$11.30

Leaf Spinach

$11.30

Green Beans
pancetta, pepper flakes and pine nuts

$11.30

Brussels Sprouts
lemon brown butter

$12.30

Wild Mushrooms

$12.40

Creamed Spinach

$12.40

Asparagus Fritti
lemon garlic butter

$12.40

Three Cheese Potatoes Au Gratin

$11.30

Hash Brown Potatoes

$10.90

Hand Cut French Fries
parmesan and garlic

$11.30

Goat Cheese Whipped Potatoes

$10.30

Half & Half
cottage fries and fried onions

Steaks And Chops
Sauces: Brandy Peppercorn, Hollandaise, Bearnaise, And Chimichurri $1.50

14 Ounce $45.90
18 Ounce $49.90

Prime Dry-aged New York Strip

$39.90

Delmonico Steak 18 Ounce

$49.90

Prime Bone-in Rib-eye Steak 24 Ounce

$47.50

Double Cut Lamb Rib Chops 18 Ounce

$46.50

Prime Rib Of Beef
available friday, saturday and sunday

9 Ounce $44.90
14 Ounce $48.90

Filet Mignon

$99.80

Prime Dry-aged Double Cut New York Strip 36 Ounce
for 2-3 persons sliced tableside

$18.90

Bozzi “prime” Steak Burger 12 Ounce
aged gouda, smokey barbecue sauce, and crispy fried onions served on toasted brioche with hand-cut french fries

$10.00

Classic Oscar
jumbo lump crabmeat, asparagus, and hollandaise sauce

House Specialty
Tender, Succulent, Premium Lobsters From Nova Scotia.

Broiled Jumbo Nova Scotia Lobster 3 Pounds
4 pounds, 5 pounds and larger are also available. ask your server for details.

Create The Signature Palm Surf ‘n’ Turf
add a half lobster to any order from our steaks & chops menu at half the whole lobster price.

Seafood

$55.90

Jumbo Cold Water Nova Scotia Lobster Tail 15 Ounce
fresh lemon and melted butter

$36.90

Atlantic Salmon Fillet
mango salsa

$38.90

Ahi Tuna Steak
seaweed salad, pickled ginger, wasabi and soy vinaigrette

$38.90

Chilean Sea Bass
corn relish

$34.90

Nova Scotia Lobster Cobb Salad
6 ounces of nova scotia lobster meat, iceberg lettuce, tomatoes, green beans, bacon, avocado, sharp cheddar cheese and egg tossed in garlic vinaigrette

$36.90

Jumbo Lump Crab Cakes
chipotle tartar sauce and mango salsa

Classic Italian

$30.90

Veal Marsala

$32.90

Veal Martini
shallots, mushrooms, fresh and sun dried tomatoes, white wine, marsala wine and basil

$32.90

Veal Parmigiana

$30.90

Veal Milanese

$30.90

Chicken Piccata

$31.90

Chicken Parmigiana

$24.90

Linguine And Clams Sauce
chopped clams, white wine and basil

Signature Desserts

Flourless Chocolate Cake
dark bittersweet chocolate, crème anglaise, fresh berries and whipped cream

Bag Of Warm Doughnuts
dusted with cinnamon sugar and served with chocolate and raspberry sauce

Key Lime Pie
key lime custard, graham cracker crust, blueberry compote and whipped cream

New York Style Cheesecake
raspberry sauce

Half Pint Of Gelato
vanilla, chocolate and pistachio

Big Chocolate Layer Cake
7-layer dark chocolate cake with chocolate ganache

Big Iced Carrot Cake
7-layer cake with cream cheese filling and toasted pecans

Crème Brulée
tahitian vanilla bean custard

Mixed Seasonal Berries
with crème anglaise

Looking for another city?

Palm Restaurant

701 Ross Ave. Dallas, TX 75202

214-698-0470

Description

2004 | Best Prime Rib

By Merritt Martin | Wed, June 1, 2011

By Nikki Lott | Fri, May 13, 2011

By Chris Meesey | Mon, June 28, 2010

By Mark Stuertz | Thu, May 20, 1999