Palladino's Steak & Seafood Blends NYC Flair with a Little Southern Hospitality

Grand Central Terminal was graced with a culinary frontrunner as Palladino’s Steak & Seafood made its debut in the iconic landmark. Joseph Palladino, a Bronx native and prolific restaurateur, is the man behind this innovative dining concept.

Over the last 25 years, Palladino was busy creating a restaurant empire in Dallas and Las Vegas, and he now brings his keen sense of food, service, and style—along with some Southern hospitality—to Manhattan.

The 10,000-square-foot space, designed by the highly regarded Rockwell Group, seats approximately 250 guests throughout a grand dining room, vintage-inspired cocktail bar, and impressive outdoor patio. A “classic steakhouse with a modern twist,” Palladino’s menu fuses traditional chophouse dishes with “a little something for everyone.”

We spoke with Palladino about NYC culture, chameleons, and — of all things — spaghetti.

A Chat with Joseph Palladino of Palladino’s Steak & Seafood

So how does it feel to be back in New York?

I love it. I’ve missed it—the energy, the thrill. I do visit regularly, and it’s good to be back.

What were some of your biggest concerns coming back to New York to open a restaurant?

Well, you know, New York can be intimidating. And I’m from the Bronx. There are a lot of great restaurants here, and New Yorkers know their food. They know quality and have an appreciation for it, even in the presentation. I think they recognize when you put the effort in. New Yorkers are brutally honest, but I respect that. It’s also a tremendous risk and expense to open in New York. But I’ve been in the industry a long time, and everything fell into place.

You’re known for stellar customer service. What’s the secret behind having an impeccable staff?

Well, that was another big concern I had, hearing it from other restaurateurs in New York, the labor pool and hiring people. But I have to tell you, I couldn’t be happier with the labor pool and with the people I have working for me. I’ve hired people with experience and little experience. Actually, I’ve probably hired 70% with no experience at all. I like to bet on the individual. I told my management team that this isn’t about where they worked or how long they worked. It’s about who they are and how they work. I provide a happy and healthy environment for people to work in. We’ve had an excellent retention rate. It doesn’t happen by accident. It’s by recognizing people as individuals. I want three things from my employees. Be professional, be respectful, and work hard.

Who is your clientele at Palladino’s? How do you define who you are as an establishment?

Logistically, because of where we are, we have to be a chameleon. We appeal to almost everybody. The blue-collar worker going to work in and out of the train station, we have things they can put their arms around. You have business people, and, of course, tourists. We don’t want to compromise our core competencies as an upscale steakhouse, but still have things that people gravitate to. We have an incredible sushi program, and then at lunchtime, I bring back a little bit of that old Jewish deli where we have a rolling cart of fresh pastrami, corned beef, [and] rye bread sliced fresh daily. For the tourists, they get a little feel of old New York. There are plenty of choices. And of course, steaks. We’re still a high-end steakhouse. There are a lot of great steakhouses in New York—many good institutions. But I felt that my approach to a steakhouse is to be timeless but modernized from a culinary standpoint.

Are there any dishes that you were surprised diners fell in love with?

You know, my chef Sam [Hazen] is fabulous. I’m actually very proud of this great pasta dish we make. Just a simple spaghetti tomato basil, and I’ve had people come in and tell me that might be the best dish of pasta they’ve tasted in New York City, even against some of the best Italian restaurants in the five boroughs. We also do a bone-in pork chop with maple bacon fat and serve it with a little jar of peppers, so that’s like your sausage and peppers. People love it.

What’s a typical day like for you, as if there is anything typical for a restaurateur with multiple establishments?

Everyone who knows me knows that between 7 and 8:30 a.m.—unless it’s a national emergency—no one calls me. That is my time. I work out every day. That’s time to spend with my three kids, who are 15, 13, and 12. I like to hear about their day, talk to them, and help them get ready for school. Then, from that point, I handle calls and problems, situations, and things that need to be addressed.

What lies ahead?

We’re simultaneously opening a steakhouse in Dallas in February. I had a six-month construction delay here in New York because of the MTA, so I was expecting to have almost a full year between the two openings. Unfortunately, now we only have about five months apart. But I have an excellent infrastructure in Dallas. We’ll be okay.