Charlie Palmer occupies a special place in the first generation of boom-era superstar chefs (Larry Forgione, Charlie Trotter, David Bouley) who began migrating from their kitchens into the popular consciousness during the eighties and early nineties. more →
You have to be awfully secure to give a young upstart the spotlight in your own flagship kitchen. Charlie Palmer, auteur chef turned hospitality entrepreneur—with a dozen restaurants, branded hotels and a catering gig on a luxury cruise line—last year tapped rising talent Christopher Lee to run Aureole. more →
Artichoke ravioli with andouille and crawfish, foie gras with blueberries and corn bread, lobster versus pork belly, rack of lamb with date puree and Vadouvan cream, sweet-corn soufflé.
Charlie Palmer’s flagship eatery, first opened in 1988 in a townhouse in the East 60s, is now located on bustling 42nd Street between the Bank of America and Condé Nast towers, luring in execs with expense accounts and tourists. more →