The Definitive Guide to Houston

Prime Time at The Palm: A Happy Hour Must-Try

in Dining & Nightlife by

The Palm is a Houston staple and has been since 1978, when the Bush family (41) requested that their beloved New York steakhouse open a location down south in their newfound Texas home.  Serving up classic chophouse dishes such as their decadent cream spinach, filet mignon, juicy lobster, potatoes au gratin and many more, The Palm is sure to delight your taste buds. The team recently kicked off “Prime Time” where you can enjoy their famous maple glazed slab bacon, short rib and cheddar sandwich and other Palm favorites for discounted prices in their swanky bar.

At The Palm, you’re family.  This isn’t your typical steakhouse, we want you to feel at home here; whether you’re celebrating a birthday or enjoying Prime Time at the bar, your experience matters. – Leslie Barkley, GM

The General Manager, Leslie Barkley joined the Houston team at the beginning of 2018, after running several Palm locations across the country.  She’s bringing new flavor to the Galleria eatery with a fresh take on the classics.  On any given night, you’ll find her at the front greeting guests with a contagious smile and superior customer service.

Dining at The Palm for “Prime Time” offers an elevated happy hour experience like no other. For those more interested in the liquid offerings, the drink options range from classic cocktails, an extensive wine list and exclusive signature Palm drinks. Perfect for a post-meeting meal or an early dinner, this happy hour is sure to have you coming back for more – especially after you’ve tried the bacon!

The Palm is open Monday – Thursday from 11:30 am – 10 pm; Friday from 11:30 am – 11 pm; Saturday from 5 pm – 11 pm and Sunday from 5 pm – 9 pm.

Prime Time at The Palm Bar is served Sunday – Friday from 5 pm – 7 pm.

Publisher of Houston Hotel Magazine and a lifelong Houstonian who's passionate about sharing the wonders of her city. Follow her on Instagram for her latest adventures, @miller_rylife.

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