Chef Charlie Palmer has moved his Charlie Palmer Steak New York from midtown to the garment district. Now located at the Archer Hotel, the concept takes over the former David Burke Fabrick space with new design from Barbara Gisel of BGD LTD. It features bold blue-and-black textiles and original art from the collection of curator Liz Sterling. In addition to steak house fare such as dry-aged steaks and Kobe beef from Japan, the menu includes house-made pastas and charcuterie, as well as separate menus for breakfast, lunch, and brunch. For buyouts, it seats 75 or holds 150 for receptions. A private dining room seats 30 or holds 60 for receptions. The Charlie Palmer Group along with LodgeWorks Partners will manage all of the hotel’s food and beverage programs, including event catering, in-room dining, and Spyglass Rooftop Bar.
