Palmers was hopefully a good place to have a nice family dinner, so we decided to try it out. I walk in, and there is the host, nicely dressed with a good attitude to ask me what I am in need for. They brought me to my table when I noticed how nicely Palmer's steakhouse was decorated. Everything went together: the music was respectful, the tables were clothed in black with tableware rolled in a yellow little cloth, even the lights everywhere including strip lights complemented everything. 

My water came out fast, the server right behind ready to take my order. I ordered the ribeye steak which is not hard to mess up. I wanted it to be charred with a red tender bloody inside, and the melt in your mouth feeling that makes your taste buds tingle. Palmers is a steakhouse and they are known for their steaks that are perfectly cooked. They have things from a 40 oz tomahawk steak, 60 day dry aged bone in ribeye, as well as salmon, seafood alfredo, lobster tail, and jumbo shrimp. The menu had lots of options, and even more wine than the options of food.

Throughout my wait I was accompanied by classical music and in between some interventions of Mexican music for some reason. The servers were friendly, they talked to me when they could to make me feel comfortable, and the busser came with water as the glass emptied. I feel there could have been a better service for something so simple as just filling water as I was left with an empty cup at times I would have appreciated a carafe of some sort. 

My soup of the day, which came with the meal, came shortly after I sat. It was creamy chicken artichoke. It didn't look like it would have been one of the best soups I've tasted, but it was. After my soup was finished, the appetizer of eggplant came , and it was perfectly soggy, and crunchy. The marinara was obviously homemade, and complemented it very well. 

As this was done the ribeye with green beans drizzled with butter and freshly cracked pepper with a dash of salt. This also came with creamy mashed potatoes with chives. The steak had a pool of butter from the mushrooms which somewhat seemed as if it was a meatball in a butter soup. It was cooked perfectly charred on the outside, red and bloody on the inside. When it is squeezed the blood pours out. It tasted just as it looked like it would taste as it melted in my mouth. It did taste perfect although there was too much melted butter for my liking, and at some points distracted me from the deliciousness of the steak. 

Aside from the cost, and the excessive amount of butter, and the slightly uncomfortable chairs. It had some minor flaws, but this was a great experience. 

As I walked out of the door I was satisfied with the perfect amount of time given and the things the restaurants offered.