Grand Central Terminal, America’s largest rail hub, now boasts a great American restaurant, Palladino’s Steak & Seafood. The venue was previously occupied by Michael Jordan’s Steakhouse, which sadly closed after a kitchen fire seven years ago. Now, the space has been revitalized, offering a blue millwork bourbon bar and a main dining room on the north and west balconies that overlook the terminal’s vibrant, vaulted hall.<\/p>\n
The carpeted white tablecloth luxury of David Rockwell’s design, complete with Art Deco accents, evokes the glamor of the streamliner era. Benches and seating areas with velvet upholstery in green and blue are so comfortable that you won’t want to leave them. The room’s ambiance is a perfect blend of classic and modern, making it an ideal spot to relax and enjoy a meal.<\/p>\n
The menu, crafted by chef Sam Hazen, is worthy of the setting, offering something for everyone. From a cute little burger for $25 to an olive-stuffed ribeye steak for $260, the options are diverse and exciting. Hazen’s dishes are classic American steakhouse fare with enough detail to stand out from the crowd. The shrimp cocktail, served two ways, is a highlight, with the cold couple catching fire with Holy Schmitt’s cocktail sauce and the hot ones poached in butter.<\/p>\n
As a steakhouse, Palladino’s does not disappoint. The prime rib, carved on a tableside trolley, is slow-roasted and coated in herbs, with just enough peppery crust to highlight the beef’s rich, underlying flavor. The 24-ounce prime \u201ccowboy\u201d steak is cooked to perfect medium-rare, with a deep, mineral-rich flavor that is evenly distributed throughout the piece. A sprinkle of butter, pepper, and Balinese sea salt completes the package, and three sauces \u2013 spicy, chimichurri, and au poivre \u2013 round things out.<\/p>\n
The seven-layer chocolate cake is the star of the dessert lineup, with alternating strips of dark chocolate, milk chocolate, and Dulcey chocolate, all soaked in La Colombe coffee. The holidays are a great time to visit Grand Central, and Palladino’s is the crown jewel in the terminal’s culinary collection. With its extensive wine menu and bourbon bar, Palladino’s is the perfect spot to enjoy a steak and take in the sights and sounds of the terminal.<\/p>\n","protected":false},"excerpt":{"rendered":"
Introduction to Palladino’s Steak & Seafood Grand Central Terminal, America’s largest rail hub, now boasts a great American restaurant, Palladino’s Steak & Seafood. The venue was previously occupied by Michael Jordan’s Steakhouse, which sadly closed after a kitchen fire seven years ago. Now, the space has been revitalized, offering a blue millwork bourbon bar and<\/p>\n","protected":false},"author":1,"featured_media":28184,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[20266,20273,17374,15215,75,17338,20275,20276,20270,1793,20277,10674,921,18375,20263,20265,20271,20237,20264,18782,20268,20269,17335,18308,20274,15546,3455,20272,17340,15105,20262,20267,5409],"class_list":{"0":"post-28183","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle","8":"tag-art-deco","9":"tag-balinese-cuisine","10":"tag-black-pepper","11":"tag-bread","12":"tag-butter","13":"tag-chimichurri","14":"tag-chocolate-cake","15":"tag-chocolate-milk","16":"tag-cocktail-sauce","17":"tag-coffee","18":"tag-crown-jewels","19":"tag-dark-chocolate","20":"tag-dessert","21":"tag-doneness","22":"tag-grand-central-terminal","23":"tag-hall","24":"tag-hot-ones","25":"tag-milk-chocolate","26":"tag-millwork","27":"tag-mineral-nutrient","28":"tag-olive","29":"tag-prawn-cocktail","30":"tag-rib-eye-steak","31":"tag-sauce","32":"tag-sea-salt","33":"tag-seafood","34":"tag-spice","35":"tag-sprinkles","36":"tag-standing-rib-roast","37":"tag-steak","38":"tag-steakhouse","39":"tag-streamliner","40":"tag-taste"},"_links":{"self":[{"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/posts\/28183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/comments?post=28183"}],"version-history":[{"count":1,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/posts\/28183\/revisions"}],"predecessor-version":[{"id":28185,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/posts\/28183\/revisions\/28185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/media\/28184"}],"wp:attachment":[{"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/media?parent=28183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/categories?post=28183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanamedia.org\/en\/wp-json\/wp\/v2\/tags?post=28183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}