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  • Charlie Palmer

    Dine + Drink

    Charlie Palmer STEAK IV

The newest gem in Chef Charlie Palmer’s renowned collection of restaurants and bars, this contemporary steakhouse celebrates the legendary elegance of The Knickerbocker in the heart of New York.

Nestled on the fourth floor of the hotel, Charlie Palmer Steak IV’s sophisticated design, specialty menu offerings, and immersive tableside service echo its iconic surroundings. Charlie Palmer Steak IV blurs the lines between the classic steakhouse tradition and Charlie Palmer’s legacy of modern, welcoming fine dining, tossing house-made pastas and fresh innovative seafood into the mix. Where legacy meets legendary.

Join Us
Hours
Breakfast - Dining Room
7-11 am daily
All Day Dining - Lounge
12-10 pm daily
Lunch - Dining Room
12-2 pm Tues - Sat
Dinner - Dining Room
5-10 pm Tues - Sat
Contact
[email protected]
(212) 319-1660
Location
6 Times Square, 4th Floor, New York, NY 10036
Reserve a Table
Menus
Raw Bar & Seafood
  • Easter Coast Oyster
    28

    half dozen, fennel-cucumber mignonette

  • Tiger Prawn Cocktail
    28

    spicy cocktail sauce, old bay remoulade

  • Local Yellowfin Tuna Tartare
    28

    crushed edamame, gochujang dressing,
    furikake crisp

Soups & Salad

  • add chicken +10 | add salmon +14
    add prawns or steak +17

  • Caesar Salad
    23

    rustic crouton, aged parmesan dressing

  • Spinach + Radicchio Salad
    21

    radicchio, poached cranberries, toasted pistachio,
    apple cider vinaigrette

  • Maine Lobester Bisque
    24

    Lobster tartine, fino sherry

Classic Mains
  • Steakhouse Salad
    37

    6 oz. Long Island strip, spinach, avocado, soft boiled egg,
    fingerling potato, pickled red onions, Dijion mustard vinaigrette

  • The Knick Burger
    31

    short rib-bacon jam, aged cheddar, charred jalapeno ranch

  • Smoked Turkey BLT
    29

    Brie de Meaux, pickled red onions, herbed dijonnaise

  • Dry Aged Steak Sandwich
    36

    caramelized onions, aged comte, horseradish creme fraiche

  • Steak Frites
    49

    8 oz Long Island strip, shoestring fries, sauce au poivre

The Steaks
  • Bone-on Black Angus Ribeye
    94

    24 oz

  • Dry Aged Prime New York Strip
    76

    12 oz

  • Black Angus Filet Mignon
    59

    8 oz

IV Sauces

  • choice of one, each additional $4, all for $12

  • CP Sauce, Bourbon Au Poivre, Chimichurri, Bearnaise
Potatoes & More
  • Salt & Pepper Shoestring Fries
    12
  • Yukon Gold Potato Purée
    12
  • Mac & Six Cheese Gratin
    17

    add applewood smoked bacon +7
    add lobster +16

Spring Salads & House Pastas
  • Buffalo Burrata
    28

    wilted tardivo, roasted muscat grapes,
    local foccacia

  • Marinated Grain Salad
    26

    baby arugula, local feta, aged balsamic vinaigrette
    add chicken +10 | add salmon +14
    add prawns or steak +17

  • Mafaldine
    26

    black truffle confit, wild mushrooms,
    toasted hazelnuts

  • Lobster Fra Diavola
    59

    bucatini, Calabrian chili butter, roasted tomato

     

    all pastas made in – house daily

Two - Course Prix Fixe Lunch I 47
First
  • Sea Scallop Crudo

    yuzo kosho, oro blanco, watermelon radish,
    borage

  • Caesar Salad

    rustic crouton, aged parmesan dressing

  • Maine Lobster Bisque

    lobster tartine, fino sherry

Second
  • Maine Lobster Catalan - Style

    preserved tomato, red onion, baby carrot, aioli

  • Mafaldine

    black truffle confit, wild mushrooms,
    toasted hazelnuts

  • Steak Frites

    au poivre sauce, shoestring fries

Early Spring Mains
  • Faroe Island Salmon
    42

    miso-mustard jus

  • Pepper Crusted Local Yellowfin Tuna
    44

    pickled shallot emulsion

  • Citrus Roasted Amish Chicken
    31

    caramelized garlic, white wine jus

Early Spring Veg
  • Duck Fat Seared Local Sunchokes
    12

    meyer lemon gremolata

  • Local Heirloom Carrots
    12

    NY State apple cider glaze, toasted pistachio

  • Wild Mushrooms
    15

    flash crisped maitakes

Vegetarian

Gluten Free

Raw & Lightly Cured
  • Easter Coast Oyster
    28

    half dozen, fennel-cucumber mignonette

  • Tiger Prawn Cocktail
    28

    spicy cocktail sauce, old bay remoulade

  • Local Yellowfin Tuna Tartare
    28

    crushed edamame, gochujang dressing, furikake crisp

  • Platinum Osetra Caviar
    125

    brown butter hash browns, charred scallion mascarpone

  • Steak Tartare IV
    28

    bone marrow, Dijon dressing, parmesan crisp, sourdough crostini

Soups & Salad
  • Caesar Salad
    23

    rustic crouton, aged parmesan dressing

  • Spinach + Radicchio Salad
    21

    radicchio, poached cranberries, toasted pistachio,
    apple cider vinaigrette

  • Maine Lobester Bisque
    24

    Lobster tartine, fino sherry

Classic Steakhouse Mains
  • Roasted 1.5 Pound Maine Lobster
    MP

    cacio e pepe butter

  • Surf & Turf
    89

    8 oz filet, half Maine lobster, classic béarnaise

  • Steak Frites
    49

    8 oz Long Island strip, shoestring fries, sauce au poivre

The Steaks
  • Dry Aged Prime Tomahawk
    210

    for two – 36 oz

  • Dry Aged Prime Porterhouse
    195

    for two – 32 oz

  • Bone-on Black Angus Ribeye
    94

    24 oz

  • Dry Aged Prime New York Strip
    76

    12 oz

  • Black Angus Filet Mignon
    59

    8 oz

  • A4 Australian Wagyu Hangar
    67

    7 oz

IV Sauces

  • choice of one, each additional $4, all for $12

  • CP Sauce, Bourbon Au Poivre, Chimichurri, Béarnaise
Enhance It
  • Bayley Hazen Blue Cheese Crust
    11
  • Roasted Hudson Valley Foie Gras
    27
Potatoes & More
  • Salt & Pepper Shoestring Fries
    12
  • Yukon Gold Potato Purée
    12
  • Mac & Six Cheese Gratin
    17

    add applewood smoked bacon +7
    add lobster +16

Spring Salads & House Pastas
  • Marinated Buffalo Burrata
    28

    wilted tardivo, roasted muscat grapes,
    local foccacia

  • Gnocchetti
    29

    red wine braised short rib ragu, soppressata,
    local buffalo burrata

  • Mafaldine
    26

    black truffle confit, wild mushrooms,
    toasted hazelnuts

  • Lobster Fra Diavola
    59

    bucatini, Calabrian chili butter, roasted tomato

     

    all pastas made in – house daily

The Seaside
  • Charlie's Warm Seafood Salad
    31

    local seafood medley, winter chicory, blood orange avocado

    appetizer prepared tableside

Catch Of The Week
  • Sea Scallop Crudo
    18

    yuzo kosho, oro blanco, watermelon radish, borage

  • Maine Lobster Catalan - Style
    36

    half lobster, preserved tomato, red onion, baby carrot, aioli

Early Spring Mains
  • Faroe Island Salmon Fillet
    42

    miso-mustard jus

  • Pepper Crusted Local Yellowfin Tuna
    44

    pickled shallot emulsion

  • Citrus Roasted Amish Chicken
    31

    caramelized garlic, white wine jus

Early Spring Veg
  • Duck Fat Seared Local Sunchokes
    12

    meyer lemon gremolata

  • Local Heirloom Carrots
    12

    NY State apple cider glaze, toasted pistachio

  • Wild Mushrooms
    15

    flash crisped maitakes

Vegetarian

Gluten Free

Martini Lounge

There are few drinks more famous than the dry martini, and no better place to sip away on one than in our Martini Lounge, right at Charlie Palmer Steak IV. Legend has it that the history of the dry martini began at The Knickerbocker by hotel bartender Martini de Arma di Taggia. From 1907 until Prohibition began in 1920, the famous, wildly popular bar at The Knickerbocker was at the very center of the growing cult of the dry martini. Pull up a stool and raise a glass.

Martini olive cropped
Knickerbocker Cocktail
Knickerbocker Cocktail

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Other Dining Experiences

From our artisanal lobby-level cafe to Charlie Palmer’s signature cuisine to our unforgettable rooftop bar, The Knickerbocker has a culinary experience for every moment.

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  • In-Room Dining

    Imagine, the gourmet experience of Charlie Palmer at the Knick in the comfort and sanctuary of your elegant room. Put your feet up and enjoy.

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    In Room Dining
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