Dallas Restaurant Guide

The Palm is a classic American steakhouse legendary for prime aged steaks, jumbo Novia Scotia lobsters, premium fish and heritage Italian entrees, prepared to perfection, using only the highest quality ingredients and served in generous portions. What makes us truly unique is our genuine old world hospitality and unique atmosphere. At The Palm, the dining rooms are a panorama of the classic cartoons and caricatures of local regulars, businessmen, politicians, and celebrities which make up our impressive customer base. Each room is filled with the hearty handshakes and warms smiles from our gregarious staff and familiar guests, and always abuzz with a sea of conversation and laughter celebrating the best of everything.

Founded by Italian immigrants John Ganzi and Pio Bozzi, The Palm opened its first location on 837 Second Avenue in New York City in 1926. The northern Italian entrepreneurs who began The Palm tradition intended it to be a restaurant specializing in cuisine from their native Parma, Italy. The name Palm originated when the proprietors obtained a business license. They wanted to call it Parma, but because of their Italian accents, it translated into Palm.

Steaks and seafood were not part of the original concept of The Palm but began out of an effort to cater to its clientele of artists and writers. Every time a customer asked for a steak, John ran up Second Avenue to a nearby butcher, bought a steak, and cooked to order. Today, The Palm runs its own meat wholesale company to ensure the quality of its steaks.

The Palm's reputation for seafood started with third generation owners Wally Ganzi and Bruce Bozzi who introduced the gargantuan four-to-eight pound lobsters in the 1970s and disproved the theory that large lobsters are tough. Almost overnight The Palm went from selling 150 pounds of lobster per week to 25,000 pounds per week. Even with these signature additions, The Palm honors tradition.