Chef Charlie Palmer’s restaurant, an outpost of his New York establishment, wows diners with a dramatic high-ceilinged room, its centerpiece a four-story, glass-and-steel wine tower. Harnessed flying “angels” clad in black spandex ascend the tower to retrieve vintages from the 10,000 bottle collection. The inspired American cuisine ranges from an ahi tuna and veal shank “surf and turf” to an out-of-this-world double pork chop. 

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