My wife and I celebrated our first anniversary there last night, and Charlie Palmers exceeded our expectations. Our waiter, Nathan, was professional, knowlegable, and clearly well trained. Somehow, the staff managed to time every course perfectly. The lobster corn dog amuse was creative and executed perfectly, as was the complimentary, chef prepared charcuterie appetizer. We were visited by the sous chef, which of course, made us feel special. The buffalo mozzarella raviolis were wonderful. If you are a foi gras fan, do not miss theirs, which was seared atop an apple tart with two sauces. They said the dry aged sirloin was 14 oz, but it was really at least 16 oz. It, as well, was perfect. My wife's Surf and Swine was also just as wonderful. Where do I stop? The fingerling potatoes, hen of the woods mushrooms were also very well executed, and the portions are generous. The sorbet assortment and complimentary candy and truffles were also fantastic. They even sent us home with homemade gingersnap cookies!\r
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I have dined at plenty of 4 and 5 star restaurants from NYC to New Orleans, and I will tell you that Charlie Palmers defines fine dining. We repeatedly told Nathan how fantastic everything was. At one point, he was bold enough to tell us, ""We know what we're doing here at Charlie Palmers"". We couldn't agree more.\r
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By the way, I am in no way affiliated with this restaurant. I just get excited when I experience fine dining at it's best.\r
Pros: everything
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