Charlie Palmer Steak New York’s new home at the street level of the Archer Hotel, relocated from its former location at 5 E. 54th St.
The culinary team is led by executive chef Ryan Lory, who has worked at Charlie Palmer Steak since its 2014 opening.
The menu draws upon ingredients from the Northeast and Mid-Atlantic states, and includes beverages from local distillers, brewers, and artisanal winemakers.
Highlights include a Truffled French Omelet for breakfast, with robiola, wild mushrooms, and fresh shaved truffles; a Doughnut Wheel with three varieties of donuts (yeast donuts, chocolate yeast, and almond-dusted, with three dipping sauces); the 50-50 Burger (with a patty of ground bacon and beef, caramelized onion jam, and pepper jack cheese); and an A5 Kobe Strip from Miyazaki, Japan. Several handmade pasta specials will be available each day.
Open for breakfast, lunch, and dinner.
Charlie Palmer Steak New York
At Archer Hotel
47 W. 38th St. (between Fifth & Sixth avenues)