Charlie Palmer Steak Reno has a contemporary clubhouse look with blonde wooden walls and textured fabrics in midnight blue, deep terracotta and espresso. The booths, featuring banquettes covered in faux leather of a natural grain texture, sport floor-to-ceiling stretched fabric panels, creating a Mondrian effect. In the kitchen, Executive Chef Dave Holman continues the clubhouse feel with neo-traditional steakhouse fare such as Oregon Wagyu Beef Short Ribs with Garlicky Gremolata and classic tableside service of Steak Diane. The trademark eclectic wine list is strong in America bottlings focused on the
Northwest, from Washington State Cabernet and Meritage to Oregon Pinot Noirs. We can accommodate parties of up to 180 guests with exclusive use of the restaurant space.
- The Restaurant Writes...
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Progressive American cuisine pioneer, Charlie Palmer, continues his West Coast trail with Charlie Palmer Steak, Reno: a contemporary steakhouse that feels more like a clubhouse wrapped with blonde wooden walls and textured fabrics in midnight blue, deep terracotta and espresso.
In the kitchen, Executive Chef Dave Holman continues the clubhouse feel with neo-traditional steakhouse fare such as Oregon Wagyu Beef Short Ribs with Garlicky Gremolata and classic tableside service of Steak Diane. The trademark eclectic wine list is strong in America bottlings focused on the Northwest and including rare single-vineyard bottles.
- Contact Dave Grayden at (888) 885-9052
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