The Palm - Las Vegas — Restaurant in Paradise

Pretty bummed as I have eaten here before and I would have rated this higher back then.

I ordered the cream of potato soup for an appetizer, the wild mushrooms to go with the Ribeye Steak I ordered. Others in my group got salads and for sides they got the garlic mashed and asparagus so all was going to compliment each other well.

Salads were served by food runners but I got no soup. Our waiter was serving other guests and unfortunately didn't make his way back to our table until our meals came. I asked him to make sure the soup was taken off our bill. He immediately apologized and said it would.

When my steak arrived it was a New York strip. I brought this to his attention and again he apologized and said they would get this fixed. He said they would have a new Ribeye out in 3 minutes. This worried me as I ordered it Medium. A steak cooked to Medium does not take 3 minutes.

10 minutes went by and I got my steak. By now the sides were chilled and sure enough, I cut into the steak and it was rare. Versus waiting longer I went ahead and told them it was fine so I could at least eat it with the sides that weren't completely cold yet however almost there.

The meat was unfortunately tough regardless of the incorrect preparation it was given. Whoever their meat supplier is it can't be a high quality provider anymore like Allen Brothers. The Palm sincerely needs to consider going to a better vendor if they want to continue charging the rates they charge.

While the asparagus was pretty much cold by the time I got to it it was also hard. The base of the asparagus was unedible as it was way too tough. The grower waited too long before cutting because the bases had pretty much grown into a wooden branch.

The garlic mashed had an awesome flavor however when you are eating mashed potatoes somewhat cold the texture is totally off.

During the 10 minutes of waiting for the correct steak to come out I was given a complimentary bowl of cream of potato soup. Yes, this is the bowl I originally ordered and it was forgotten.

While the server was a really nice guy he seemed too scattered. He might have been assigned too many tables.

Besides the free soup given to me while the other people in my party ate, no other offerings were given to offset the very bad experience.

I don't think I will...

Right from the start, Michael and Chris, the managers, impressed me with their professionalism. They were incredibly accommodating, effortlessly managing my fluctuating party size and adjusting my reservation times as needed. It’s not often you encounter such dedicated service in a busy environment!

The entire staff shared in this commitment to excellence. They were all friendly, attentive, and worked with impressive speed and diligence. I want to give a special shout-out to Jean Paul and Joan from Brazil, they truly enhanced my dining experience with their warmth and efficiency.

I had the good fortune of having Diana as my server multiple times. Diana's ability to communicate fluently in Spanish, along with her knowledge of some Portuguese, is a huge asset to the restaurant. Many of my clients didn’t speak English, and Diana made them feel incredibly welcomed and comfortable. It's not often you find someone who can bridge that gap so effortlessly.

The power lunch option is a fantastic choice. 3 course meal with vegan options made it simple for everyone. For dinner, I had the seared ahi atleast 3 times during the week.

The combination of fantastic food and a welcoming atmosphere kept drawing me back to the Palms day after day. I can’t say enough good things about this incredible team. If you’re in Las Vegas, do yourself a favor and check out the Palms; you...

The palm was good. Very nice atmosphere for eating with family or friends. Our waiter was amazing, wish I could remember his name. Had a strong East Coast accent, fit well with the restaurant. Food was good... Not great. My friend and I opted for the special of the night, described as "Blackened Chilean Sea Bass, with an Oscar Sauce" ....etc etc. What we received was A Chilean Sea Bass Oscar... Done nicely, for sure, but not what was described. When we inquired about the 'Blackened' part of the special... He said "yes, its blackened" to which we both held up our plates and pointed out it was not. The waiter later came back with a small dish of red seasoning in it & asked if I wasn't happy with the amount of seasoning in the bass, maybe this would help. Credit to the waiter for trying, not his fault. But I had to explain that sprinkling cajun blackening season is Not "Blackened." Blackened is a cooking method. The same as Poached is not seared. It only makes me question where the communication was on those specials. Over all, a good night though... The Bass Oscar was done nicely, as I said. But, if that's what was read as a special, I would have gotten something else. To be fair, I am a professional chef & I can be picky at times. To me, you can't just use the spice and call it blackened. Anymore than rotisserie seasoning makes baked chicken...