The Palm East Hampton

The story

Crafted with passion, served with love

A Hundred Years of Treating Guests Like Family

The Palm has been at this a long time. When Italian immigrants Pio Bozzi and John Ganzi opened the original location on Second Avenue in New York City in 1926, they intended to name it after their hometown of Parma — but thick accents and a clerical mishap left them with "The Palm" instead. That accidental name became one of the most enduring dining brands in America, and the East Hampton outpost, set inside the historic Huntting Inn on Main Street, carries that same century-old spirit to the East End of Long Island.

From a New York Neighborhood to the Hamptons

The Palm's arrival in East Hampton was part of a deliberate, generation-by-generation expansion. The third-generation owners — Bruce Bozzi Sr. and Wally Ganzi Jr. — introduced the Huntting Inn location as the brand moved into the 1980s, bringing its Italian-inflected steakhouse sensibility to one of New York's most storied summer destinations. The setting at the Huntting Inn gives this Palm a character distinct from its urban siblings: a classic inn backdrop that suits the unhurried pace of the Hamptons without sacrificing the energy that has always defined the brand.

The Tradition on the Plate

The Palm's Italian roots shaped the menu from the beginning, but the kitchen pivoted early toward prime beef after a guest's offhand request sent a founder sprinting to a nearby butcher. That instinct — read the room, exceed expectations — became the house philosophy. Over the decades, the family added a two-pound lobster, then a four-pound whole lobster, creating the Surf 'n' Turf combination that remains a signature across all Palm locations. The Italian sensibility threads through the broader menu, grounding the steakhouse classics in something warmer and more personal.

Atmosphere and Recognition

The Palm describes itself plainly: "authentic, intimate, a little quirky." Caricatures of regulars and celebrities line the walls at many locations — a tradition that turns the dining room into a kind of living archive. Wine Spectator recognized the restaurant with its Award of Excellence in 2018, a distinction that reflects the care put into the cellar alongside the kitchen. Private dining and catering are available, making the East Hampton Palm a practical choice for celebrations as much as a weeknight table.

Four Generations, One Standard

What has kept The Palm relevant across a century is the consistency of its core promise: treat guests like family, serve great food, always exceed expectations. In East Hampton, that promise plays out against the backdrop of a genuine inn on one of the most famous main streets in the Northeast — a place, as the restaurant puts it, "to not only enjoy a spectacular meal but also catch up with old friends."