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Location Description:

If there's a barometer for gauging when not to open a credit-limit-breaching, forget-the-mortgage kind of restaurant, Charlie Palmer has chosen to ignore it. One step into his sleek South Coast Plaza eatery and you're convinced that the place is as good as recession-proof. And the prices? Well, let's just say that you'd better be recession-proof, too.

Related Stories (9)


  • Cuisine(s): American, French, Fusion, Soups, Steakhouse
  • Price: $$$$
  • Serving: Dinner, Lunch
  • Alcohol: Full bar
  • Reservations: Accepted
  • Parking: Garage, Lot Available, Valet
  • Payment Types: All Major Credit Cards, cash
  • Attire: Dressy
  • Features: Wheelchair Accessible

Related Stories

  • Stick a Fork In It: Wine
    An annual event held in Sonoma County, Charlie Palmer's Pigs & Pinot party is a duo of tastes. Courses of porky goodness are paired with special selections of Pinot Noir, and all is good...
  • Stick a Fork In It: At the Farmer's Market
    Instead of being annoyed by how soon holiday decor is being displayed in stores, we've opted to look on the bright side. Thanksgiving is barely a month away! Cravings for turkey, gravy and...
  • Stick a Fork In It: 100 Favorite Dishes
    We're now halfway through the Long March known as 100 Favorite Dishes (INSERT YEAR). YEAH!!! Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick,...
  • Stick a Fork In It: Drink of the Week
    For a deceptively plain-looking libation, this is one high-maintenance cocktail. A few years back (when Charlie Palmer was debuting), we remember the vino fresco. Listed at the bottom of the...
  • Stick a Fork In It: Wine
    Bev Mo and Total Wine have nothing on Charlie Palmer this weekend. Serving artisan cheese and offering pours of roughly 40 different bottles on sale in a relaxed (read: at no cost)...
  • Stick a Fork In It: On the Line
    This Charlie Palmer chef takes his craft pretty seriously. After going over the ingredients for the recipe, we must say, this is one intensely flavorful tomato salad! To catch up on what you...
  • Stick a Fork In It: On the Line
    Our interview with chef Kim continues as we look into his background in Korea, as well as his aspirations for the future. We also hear about his experience working for previous On the Line...
  • Stick a Fork In It: On the Line
    When we first began our On the Line series more than two years ago, Amar Santana was one of our first interviews. How times have changed. As Santana puts the finishing touches on his ...
  • Food: Reviewed
    Recession? What Recession? Charlie Palmer fires the burner at South Coast Plaza If there's a barometer to gauge when not to open a credit-limit-breaching, forget-the-mortgage kind of...