Palm Court Restaurant

So about Palm Court. If you're into trendy fusion or Michelin stars, this is not the place for you. However, if you find old school charm, well, charming, then Palm Court is right up your alley. As soon as I stepped inside, I felt like I stepped back in time to an upscale 1960s Vegas restaurant where I could easily imagine the Rat Pack sitting in a high back, plushly cushioned half circle booth, drinking martinis and enjoying the swing band. Okay, so there wasn't a big band performing tonight but the vocalist (complete with a french twist, ruby lipstick, and a red satin dress) fit the bill just fine. And the food? Oof. Very, very good! I started with the french onion soup. There was no gruyere baked over the top but the crouton was good and the soup was the perfect balance of beef and slightly crispy onion flavours. I chose the filet medallions topped with artichoke hearts and béarnaise for my main. Suffice it to say I happily ate every bite! Against my better judgment, I ordered desse

First time diner and I have been and worked in the area for over 30 years. Great atmosphere, like stepping back to the old supper clubs. Went after 1 in the afternoon and it was definitely the geriatric crowd. Why? Atmosphere, value and delicious food. I had a French dip with the best crunchy French fries ever. Another has a salmon salad that was a large portion and fantastic. Varied menu. Medium priced, large portions. I will return.

We went to Palm Court because we were interested in the Jaz artist performing that night. The food was a huge disappointment. The rolls were salty. The French Onion soup baked with parmesan blend and prepared with Italian seasonings. We ordered the porterhouse medium rare, it was served blue (not cooked inside). The top was grey with grill marks. The compound "butter" on the steaks did not melt. The filet portion of the porterhouse smelled and tasted spoiled. We then ordered replacements. The new filet seemed fine, but my companion had lost his appetite. The Chicken Picatta was poorly seasoned, The chicken was cooked well. The sauce was lacking the wine and lemon flavors and salt. It was thickened with corn starch and was lumpy. I asked for sauteed spinach and I was served frozen chopped spinach. The Key Lime pie looked spectacular. It needed a little more lime flavor (maybe more zest) and it had a funny flavor, possibly from the refrigerator or the burnt bitter tips of the merengue to