Chef Charlie Palmer announces the arrival of Charlie Palmer Steak IV, a new and elevated steakhouse within the Charlie Palmer Collective, debuting at the legendary Knickerbocker hotel in Midtown this spring. Located on the fourth floor, this classically elegant restaurant transcends the institutional steakhouse tradition in a modern, welcoming and exquisite setting.
The previous iteration of Charlie Palmer Steak New York located at 135 W. 42nd Street, will close on Thursday, February 29, 2024 to make way for this iconic partnership and new, elevated dining experience at The Knickerbocker hotel, scheduled to open in early spring 2024.
At Charlie Palmer Steak IV, the symbolism of IV, or four, holds significance with a multitude of meanings, including: the fourth Charlie Palmer Steak outlet to open within the chef’s collective, its fourth-floor location at The Knickerbocker, and the moniker of Jacob Astor IV, the visionary of the original hotel. Additionally, it also holds personal, familial significance as it pays tribute to Chef Charlie Palmer’s four sons, each of whom have played a pivotal role in Charlie Palmer Collective over the years.
“The world of dining continues to evolve and as a chef who has always been driven by such evolution and progression, we have an opportunity to create and deliver an exceptional, intimate, and truly fine dining experience within the legendary Knickerbocker hotel,” says Charlie Palmer. “Charlie Palmer Steak IV is the culmination of our steak and fine dining endeavors, where innovative and experiential tableside service resides at the luxury Knickerbocker hotel.”
The Menu: Immersive Tableside Service and Contemporary Creations
Helmed by Chef Charlie Palmer and Executive Chef Adam Raksin, Charlie Palmer Steak IV will encompass a bold approach to menu curation, seamlessly blending timeless classics with contemporary creations including expertly prepared seafood and pasta selections. Embracing its theatrical neighborhood, culinary programming will also include select immersive tableside experiences such as:
● The SeaSide
A tableside creation of daily pristine seafood, flash poached tableside and served warm over inspired greens, pickled fruits and citrus.
● Dover Sole
Classic tableside fileting of Dover Sole, served in a lemon beurre blanc sauce.
● Large Format Steaks
True to the tradition of Charlie Palmer Steak, a tableside carving of their signature dry-aged porterhouse and tomahawk steaks
● Martini Cart:The epitome of cocktail craftsmanship served tableside, in honor of The Knickerbocker’s legacy of perfecting the dry martini in the early 1900’s in its famous hotel bar, which is rumored to be the birthplace of the classic cocktail.
The Design:
While the facade of The Knickerbocker emulates a Beaux-Arts masterpiece, the interior of Charlie Palmer Steak IV will exude a refined, club-like ambiance. Designed by Barbara Giesel Design, the interiors thoughtfully blend old-world opulence with rich velvets and antiqued mirrors, while featuring classic steakhouse staples including pebbled leather and printed hides. Charlie Palmer Steak IV stands as a timeless fusion of classic and modern aesthetics, offering a refined steakhouse experience at the heart of Broadway.
“The Knickerbocker is eager to unveil a completely new concept under the renowned Charlie Palmer name, beloved by our guests over time,” said Scott Case, Hotel Manager of The Knickerbocker. “We feel honored to play an integral role in Charlie Palmer’s next venture, hosting this singular dining experience on the fourth floor of The Knickerbocker hotel. We look forward to delighting clientele with our upcoming offerings throughout the year.”
“We’ve enjoyed a successful partnership with The Knickerbocker for over a decade, so bringing the next generation of Charlie Palmer Steak to the hotel is a homecoming for us,” says Courtland Palmer, president of Charlie Palmer Collective. “With the debut of Charlie Palmer Steak IV, and our rooftop bar St. Cloud, we envision The Knickerbocker as the food & beverage epicenter of midtown Manhattan.”
The Team: Passionate Culinary & Hospitality Talent
- Chef Charlie Palmer: Chef & Partner
- Chef Adam Raksin: Executive Chef
- Service & Operations: Charles Pouchot
- Wine & Beverage Programming: Frankie Mace
