The often-illusive “American Dream” was and still is a driving force behind the success of the restaurant, The Palm. When Pio Bozzi and John Ganzi immigrated to New York from Parma, Italy, undoubtedly, they were motivated by the dream of a better life with more opportunity. Luckily for New Yorkers, they were from a city in Italy that is legendary for its gastronomical tradition (especially its prosciuttos and cheeses). Ironically, in 1926 when Pio Bozzi and John Ganzi went to register their restaurant for a license, the clerk mistook their strong Italian accents and thought they said The Palm instead of La Parma. Sure enough, the name stayed and has become a symbol of dining excellence in the U.S. and internationally.
Like any self-respecting Italian, the motivation to open a restaurant was not purely financial. On the contrary, Pio Bozzi and John Ganzi were dedicated to creating a family atmosphere with the highest quality food and service. Their restaurant is a testament to the theory of treating guests as if they are family and can almost be classified a second home for foodies worldwide. I haven’t even begun to mention the outstanding fare.
If you are lucky enough to have Deborah as your server, she will impress you with her professional and poised yet witty attitude. She has been working at the Palm for 16 years and also trains new staff on the high standards of service here. She is an absolute delight and a true accompaniment to the terrific cuisine. Did I point out that she bakes the Rum Cake herself?
The menu at the Palm is extensive enough to make this restaurant a regular spot for locals eager to try everything. For starters, guests should certainly try the Jumbo Lump Crab Cake with chipotle tartar sauce or Lobster Bisque with fresh lobster meat, cream and sherry. Seafood is shipped in daily to all Palm locations.
For entrées, there is a tremendous selection of steaks, lobster, fresh fish and classic Italian specialties such as Veal Parmigiana. A good pick is the Filet Mignon served medium rare, the meat so tender, juicy and flavorful, that it’s easy to see why the Palm quickly gained a reputation as a strong contender in the “steak house” classification. The entrees are served with a choice of sides such as Goat Cheese Whipped Potatoes, Hand Cut French Fries tossed with parmesan, garlic and pepper, and Asparagus Fritti with lemon garlic butter all available in family-style (for two or more) or individual portions. The Creamed Spinach goes perfectly with any of the steaks and even accompanies the Chilean Sea Bass nicely.
The wine list is equally as impressive as the food, but please make sure to save room for dessert at the Palm. The Chocolate Layer Cake and the Carrot Cake are flown in fresh from a baker in Pennsylvania. If you are dining at the Palm in Miami, the Rum Cake by Debbie is a must. The cake is moist and bursting with the exotic flavors of Caribbean rum. The Key Lime Pie is also made in house fresh daily by Pedro Vargas, Executive Chef.
The Palm is not only a restaurant with superb food and first class service but also a perfect place to celebrate milestones such as birthdays, anniversaries, engagements or any other festivity along the journey of life.