Palladino's Steak & Seafood

High on the north and west balconies of Grand Central Terminal, above the commuters crossing the Main Concourse, Palladino's is a grand old-school steakhouse reborn for a new generation. Bronx-born restaurateur Joseph Palladino, who spent four decades building restaurants in Dallas and Las Vegas, opened his first New York room here in September 2025, in the space once held by Michael Jordan's Steakhouse. Rockwell Group designed it to evoke the golden age of rail travel, with Art Deco finishes, a green lacquer phone booth in the lounge and a blue millwork bourbon bar. It seats about 250 across a dining room, a bar-lounge and a 2,000-square-foot all-season patio, the first of its kind at the terminal.

New York Turk came here for a solo steak dinner in 2026, which tells you the bar is a fine place to dine alone. Executive chef Sam Hazen, whose resume includes Veritas and Tao, runs a menu built around the Palladino bone-in 26-ounce chateaubriand and a slow-roasted, herb-crusted prime rib, with a 22 1/2-ounce bone-in New York strip that the restaurant nicknames The Michael Strahan. Seafood lovers can go for the potato-crusted Faroe Island salmon or caviar service, and desserts from a former Gramercy Tavern pastry chef include hummingbird cake and a mile-high chocolate cake. Reservations are on OpenTable; ask for a balcony table overlooking the concourse.