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The Palm Houston Offers a Family Dining Experience in a Sophisticated Setting

Since 1978, The Palm Houston has been the go-to place for generations of diners to savor delectable steak and fresh whole lobster. Its refined setting is also welcoming, and all those who walk through its doors are treated like family. Whether the occasion is to sit at the dazzling well-stocked bar and enjoy a cocktail with a friend, to partake of a full-course meal with family members or business associates, or to attend a private party, you’ll be in good hands with The Palm Houston’s friendly and knowledgeable staff. To make you feel even more at home, as well as steak, seafood, and lobster, The Palm Houston specializes in authentic Italian dishes that have been in the family since 1926.

CKW LUXE is honored to publish two of The Palm Houston’s signature dishes for you to make at home:

This dish was named after a waiter in Los Angeles. It is not be confused with Chicken Bruno, named after Bruno Bozzi, the son of the original owner of the Palm and father of Bruce Bozzi, the current co-owner.


Shrimp Bruno

Servings: 4


1/2 cup all-purpose flour, for dredging 
3 large eggs, well beaten 
1/2 cup canola oil 
12 jumbo (U-12) shrimp, shelled, deveined, and butterflied, with tails left on 
2 large cloves garlic, crushed with the side of a large heavy knife 
3/4 cup dry white wine
3 tablespoons fresh lemon juice
1/4 teaspoon fine sea salt, or to taste 
1 tablespoon Dijon mustard 
3 tablespoons unsalted butter at room temperature 
2 teaspoons very finely chopped flat-leaf parsley 
4 lemon wedges, for serving 


Warm four serving plates in a low oven. Place the flour and the beaten eggs in two separate shallow bowls near the stove. In a 12-inch sauté pan, heat the oil over medium-high heat. Dredge the shrimp in the flour, shaking off the excess.


Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment. Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for three minutes, until pale golden. Add the garlic and cook for one minute more, stirring. (Cook the shrimp in batches, if necessary, to avoid overcrowding)


Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice, and salt. Bring to a boil, and cook for one minute. Transfer the shrimp to heated plates. Increase the heat to high. Whisk in the mustard and simmer the sauce until it is reduced by two-thirds: about two minutes. Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together. 

Discard the garlic and spoon a little sauce over each serving. Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve at once.


The term U-12 means a count of under 12 shrimp to the pound.


“I wouldn’t say we’re constantly searching for new ideas, because our customers love the food the way it is, they wouldn’t let us change too much. But sometimes you want something a little different. At the East Hampton Palm, I had been working on a different take on veal Marsala. I’d been messing around with vermouth, but then decided the dish was better with white wine. One evening, I finally got it right, and I looked up to see a guy sitting at the bar with a martini. That’s how this dish got its name.” – Tony Tammero, executive chef


Veal Martini

Servings: 2


3/4 pound veal scallops, preferably cut from the top round
1/2 cup dry white wine
1/4 cup dry-pack sun-dried tomatoes (about four halves) 
Fine sea salt and freshly ground black pepper 
All-purpose flour, for dredging 
1 ½  tablespoons finely chopped shallots 
3 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced 
2 tablespoons olive oil 
3 ounces white button mushrooms, stemmed, wiped clean, and thinly sliced 
1/3 cup Marsala 
2 tablespoons veal demi-glace (optional) (see note)
1 small Roma or plum tomato, seeded and cut into ¼-inch dice 
4 basil leaves, cut into julienne 
3 tablespoons cold unsalted butter, cut into six pieces 

Place each scallop between large sheets of plastic wrap on a work surface. Use the flat side of a meat mallet to pound lightly from the center outward, gently easing the veal to an even thickness: about 1/4 inch. The scallops should be roughly eight by four inches. (This step may be done up to four hours in advance: refrigerate the scallops on a baking sheet, still sandwiched between sheets of plastic wrap, until 10 minutes before you are ready to cook them.) 

Warm the wine in a small saucepan. Remove it from the heat, and add the sun-dried tomatoes. Let stand for 20 minutes to rehydrate. Drain, reserving the wine, and press or squeeze the tomatoes to remove excess liquid. Slice into julienne strips. Place a large sauté pan over medium-high heat, and add the olive oil. 

Salt and pepper both sides of the veal. On a plate, spread a generous amount of flour for dredging. Dredge each scallop in the flour, and shake off the excess. Add the veal to the pan, and sauté for one minute, then turn them and add the shallots. Cook for one minute, and add the sun-dried tomatoes, shiitakes, and button mushrooms. Reduce the heat slightly, and cook for two minutes more, stirring occasionally. Add the reserved white wine and the Marsala, and simmer until the vegetables are tender: about three minutes. Add the veal demi-glace, 1/2 teaspoon fine sea salt, and seven to eight turns of the peppermill, and simmer for one to two minutes more, until most, but not all, of the liquid has been absorbed. Remove the pan from the heat, and add the tomato, basil, and butter. Swirl the pan until the butter is melted, and serve at once.

There are two options for veal demi-glace, which is made as a matter of course in all good restaurants: 

1. If you have time, you can make your own. It will last for ages and make many, many dinners taste quite wonderful. 

2. Gourmet shops now sell small portions of demi-glace. To mail order, visit:

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