It was one of those weeks when, by 5:00 p.m. on Friday, I needed two things — a couple of martinis and a perfectly cooked steak to wash away the stress.
Palladino’s Steak & Seafood has been popping up on my feed since it opened a few weeks ago, so it was time to see what all the buzz was about.
The Vibe
Palladino’s is gorgeous. Even though I only sat in the patio area, an enclosed but airy space with an outdoor section, the design was sexy as hell. The latticework, the old-style tile, and that clean, modern polish gave it a timeless feel. The main dining room and bar looked equally sharp: dark wood, plush seating, and that kind of low, confident lighting that makes every cocktail feel cinematic.
Appetizer & Sushi
The meal kicked off with a Caesar salad and their Sushi Taco Trio — three little tacos featuring:
- Spicy Tuna – Yuzu, Avocado Crema
- Yellowtail Hamachi – Kabayaki
- Salmon Belly – Ginger Wasabi
The sushi tacos were fine, nothing groundbreaking. Kosher restaurants have been doing this concept for a while, and honestly, some do it better. The flavors were solid, just not standout.
The Caesar, on the other hand… we need to talk. The dressing? Excellent. The croutons? Mushy. No crunch, no structure. That texture matters, a Caesar without crunch is like a martini without olives. It threw off the balance completely. Small thing, sure, but it kills the vibe.
The Main Event – Filet Mignon
For my entrée, I went with a 10-oz filet mignon served with three sauces. Usually, seeing sauces next to a steak makes me nervous, it usually means the chef doesn’t trust the meat. But here? The steak held its own.
Perfectly cooked, medium-rare, juicy, and tender. I tried the sauces, but honestly, they were unnecessary. The filet spoke for itself. I’d come back for this alone.
The Cocktail Program
Now, this is where Palladino’s Steak & Seafood shines. The cocktail menu is bold, refined, and clearly crafted with intention.
- Classic Martini – No Tito’s, but whatever they used was smooth, clean, and hit just right. Blue cheese olives (as it should be).
- Miso Caviar Martini – Truman Vodka, dry vermouth, clarified miso, served with a caviar baked potato crisp. Wild concept. The combo didn’t exactly sing together, but individually? Fantastic. It’s a $50 cocktail ($25 martini + $25 crisps), and it’s worth trying once, since the caviar portion was generous
- Espresso Martini (with Reposado Tequila) – A fun twist that worked shockingly well. Two or three of those, and I was flying high. Smooth, slightly earthy, and not overly sweet.
The bar team is clearly dialed in. Whoever’s running that program knows how to balance creativity with execution.
Dessert
They were sold out of cheesecake, so I went with the Orange Blossom Panna Cotta, bartender’s choice. Excellent call. Sweet, slightly salty, perfectly balanced. A great finish.
The Verdict
Palladino’s Steak & Seafood got serious potential. The bones are there, great atmosphere, a killer cocktail program, and a strong kitchen team. There are still a few wrinkles to iron out (looking at you, soggy croutons), but that’s normal for a new restaurant.
The full steak program was launching the next day (of course, I went one night early), so I’ll definitely be back to see how the full menu rounds out.
If you’re near Grand Central and need a spot that blends steakhouse tradition with modern flair, Palladino’s Steak & Seafood is worth a visit. Give them a little more time to hit that perfect stride.
Look, I’m just a Fat Guy from Brooklyn giving you my two cents. If you want more Top 10s—steakhouses, burgers, restaurants, you name it—click the words and keep going.