The story
The Palm Mexico City-Polanco brings the spirit of a classic New York steakhouse to the capital. For more than 20 years, this outpost of the legendary American steakhouse has been serving generous portions of USDA Prime beef and Nova Scotia lobster in a setting that mixes history with modern elegance. Founded in 1926 by Italian immigrants Pio Bozzi and John Ganzi, The Palm built its reputation on straightforward, high-quality cooking—and that ethos remains intact at the Polanco location, inside the Presidente InterContinental Mexico City hotel.
The kitchen is led by Chef José Luis Sánchez Ronquillo, a graduate of Centro Culinario Ambrosía who has spent 20 years at The Palm. His résumé includes stages at Martín Berasategui (three Michelin stars) and Bodegón Alejandro (one Michelin star) in San Sebastián, Spain. Today he applies that technical precision to the restaurant’s signature dishes: aged prime cuts, jumbo lump crab cakes, and the celebrated lobster tail, served with clarified butter.
The menu reads like a greatest hits of American steakhouse classics. Start with a Jumbo Lump Crab Cake or the Crudo Tower, then move to a 800‑gram Porterhouse or a Dry Aged Delmonico’s. Seafood lovers will find whole roasted branzino, miso‑glazed salmon, and Alaskan king crab legs. The wine list, which earned a Wine Spectator Best of Award of Excellence in 2009, features Napa and Sonoma heavyweights such as Caymus, Stags’ Leap, and Heitz Cellars. Pair a Prime New York Strip with a glass of Francis Ford Coppola Director’s Cut Zinfandel—the sommelier will guide you.
The dining room balances a warm, clubby feel with contemporary touches—a reflection of the restaurant’s long history in New York and its newer life in Mexico. It’s a place for quiet business dinners, family celebrations, and everything in between. On weekends, a supervised children’s program (ChiquiClub) runs on Saturdays and Sundays, making it easy for parents to linger over a second bottle.
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