When I go to a high end steakhouse, I normally order a New York strip, medium rare. It is a reliable cut of meat that normally arrives as a cut over an inch thick, nicely seared and very juicy. Well, that is what typically occurs, but not during my recent visit to the Dallas Palm. The strip was at most 3/4 of an inch thick with a fair amount of fat and significant gristle. A far cry from what I expected for the almost fifty dollars it cost. What a disappointment. I fought my way through about two thirds of it and just left the remainder. This is not the cut of meat that the Dallas Palm used to serve.
The wine list is pretty average and high priced, especially the cabernets which are ordered frequently at a nice steakhouse. For example, a recent vintage of Silver Oak cabernet (.750 bottle) was way north of $200. It is no surprise that the Palm suffers from what I call "bill creep" where, when the check arrives you wonder how in the world it could be that high.
There are any number of really good steak restaurants in Dallas. It is doubtful that I will return to the Palm anytime soon unless someone else makes the dinner plans.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.