Never judge a book by its cover.
Especially when the book is about steak and lobster.
Clear all pretense from your calendar and step inside The Palace, a bare-bones steakhouse that more than makes up for its glaring lack of shiny things with all manner of Maine lobster and whole beastery prepared by a former Nobu and Quince chef, now soft-open on the corner of Mission and Cesar Chavez.
You may recall this place from another life. Or maybe you just went there when it was called the Palace Family Steak House. It was there for 40 years. In fact, the sign is still there. And it’s not going anywhere. So, heads up on that.
And seriously, it’s like... really hard on the eyes. But give Manny (that’s the chef) and his wife, Katerina (that’s his wife, Katerina), a chance. They’ll come out and talk to you. Manny will butcher and prepare whole animals for you and put them on plates in the form of Snake River Kobe ribeyes and filets and cured sausages.
Come for that stuff, yes. But stay for the five-course tasting menu. It’s kind of their big thing. Oysters, lobster three ways, pork loin, grass-fed sirloin with creamed spinach and yucca fries. It’s all fair game.
Oh, and you’ll need to bring your own alcoholic refreshments for the time being.
Hope you don’t mind.
Especially when the book is about steak and lobster.
Clear all pretense from your calendar and step inside The Palace, a bare-bones steakhouse that more than makes up for its glaring lack of shiny things with all manner of Maine lobster and whole beastery prepared by a former Nobu and Quince chef, now soft-open on the corner of Mission and Cesar Chavez.
You may recall this place from another life. Or maybe you just went there when it was called the Palace Family Steak House. It was there for 40 years. In fact, the sign is still there. And it’s not going anywhere. So, heads up on that.
And seriously, it’s like... really hard on the eyes. But give Manny (that’s the chef) and his wife, Katerina (that’s his wife, Katerina), a chance. They’ll come out and talk to you. Manny will butcher and prepare whole animals for you and put them on plates in the form of Snake River Kobe ribeyes and filets and cured sausages.
Come for that stuff, yes. But stay for the five-course tasting menu. It’s kind of their big thing. Oysters, lobster three ways, pork loin, grass-fed sirloin with creamed spinach and yucca fries. It’s all fair game.
Oh, and you’ll need to bring your own alcoholic refreshments for the time being.
Hope you don’t mind.
