Charlie Palmer at The Joule
Drawing upon Texas' top ranking as a producer of wind energy, Charlie Palmer features a "breezy" theme, which includes lazily spinning turbines within covered ceiling lights. A rich, earthy color palette offset by textured materials and limestone flooring suggests a rugged but sophisticated contemporary environment.
Executive Chef Scott Romano, formerly of Spago and Cut, offers diners an elemental lineup of artisanal ingredients, simply prepared. Crisp black sea bass with sweet Vidalia onion and the tagine braised pheasant with truffle-smoked bacon ragout are popular dishes, though pairings are customized according to diners' preference. Please allow seasoned Sommelier Michael Lefko to suggest the perfect wine to enhance your meal from a vast wine anthology.
Our private dining room can accommodate up to 10 guests. Parties of 11-15 guests can enjoy the main dining room. Small plates by Charlie Palmer are available in The Joule's lobby and at the communal table at Charlie Palmer.
Hours: 6:30am-10am; 11:30am-2pm; AM - 10:00 AM; 11:30 AM - 2:00 PM; Sunday-Thursday 5:30-10pm; Friday-Saturday 5:30-10:30pm; Brunch, Saturday & Sunday 11am-2pm
Phone: (214) 261-4600
