When it comes to culinary ingenuity, restaurantuer Steven Palm has set the bar with the development and management of the Westchester Restaurant Group. For nearly ten years, the Westchester Restaurant Group has garnered high praise from critics and patrons alike for acclaimed menus, transcendent atmosphere and professional, knowledgeable service; characteristics which have become synonymous with the Palm signature style. Palm's three distinct restaurants have brought a level of sophistication and adeptness to food and wine lovers in the lower Westchester County region that's akin to the best Manhattan has to offer. Along the way, his reputation has spread as detail-oriented host who listens and learns from his guests, constantly innovating on what he's fond of calling "the whole recipe” of a culinary experience.

It all started with Underhills Crossing in 1995. Choosing to site his first restaurant in Bronxville, the Eastchester native shaped Underhills Crossing into one of the village’s more notable establishments, immediately drawing the favorable attention of critics throughout the tri-state area. The New York Times took specific note of the Palm style, “A pleasing opening touch to the meal was the basket of excellent assorted breads proffered for individual selecting…As for the food, ingredients are top notch and timing is careful.” Likewise, The Gourmet Magazine didn’t hesitate to heap top praise on Palm’s first culinary offering, “As upscale and sophisticated as many restaurants in Manhattan, Underhills Crossing is a bright, convivial spot with the air of a New American bistro.” In the January 6-12, 2000 issue of Westchester County Weekly, residents ranked Underhills Crossing as one of the top three “stellar dining experiences” in the area.

“It’s a sign of a restaurant’s quality when, three weeks later, I can taste the food as I describe it. That’s how vivid the food is at Underhills Crossing in Bronxville,” detailed the critic from Westchester County Weekly.

With Harrys of Hartsdale, Palm found himself with a tri-level space which he envisioned dividing into three distinctive dining areas. Westchester Magazine called Harrys of Hartsdale "three restaurants rolled into one," allowing for casual mingling on the main level, romantic dining on the second floor and private engagements in the wine cellar. Upstairs, immersed in creamy walls, the dimly lighted ambiance of the Grand Tier is an ideal setting for an intimate gathering of family and friends or a quiet dinner for two. The open balcony of the Grand Tier overlooks the bustling Grill Room below with its gleaming stainless steel bar and the raw bar with open kitchen in back where guests can watch Harrys' talented chefs in action. Harrys' private wine cellar is available for intimate gatherings and special events offering an optional tasting menu.

Harrys of Hartsdale, an elegant, upscale steak house and oyster bar specializing in fine steaks, chops and seafood quickly established a reputation in the restaurant industry as one of the finest restaurants in the NY Metropolitan Area. Established in December of 2000, Harrys was hardly out of the gate, when it was bestowed with great reviews and acclaim. Westchester County Weekly proclaimed "This isn't your father's steakhouse" and "At three months, Harrys ran like a place open for years. Service was low key but highly professional" in their March 2001 issue. In subsequent years, Harrys also made Westchester Magazine's yearly review as 2001's "Best New Restaurant," and "Best Seafood Restaurant in 2002."

Palm has also cultivated his involvement in local charities and community groups, most notably coordinating a major culinary fundraiser in conjunction with over 35 restaurants throughout Westchester County shortly after September 11, 2001 that raised in excess of $300,000. His attentive, hardworking and community minded nature is well known throughout his hometown, serving on the board of directors for the Bronxville-Eastchester-Tuckahoe Community Fund, the Bronxville Chamber of Commerce, the Jansen Hospice in Tuckahoe, American Red Cross, March of Dimes and as President of the Helen Keller Lions Club. As President of the Helen Keller Lions Club, Palm has also taken an active role in his alma mater, Eastchester High School, working with students as part of the club's many initiatives.

Tireless, inspired and driven, Palm can be found moving between the restaurants at anytime during the day and has been finalizing preparations for a new establishment. He thoroughly enjoys the excitement and challenge of channeling his energies and immersing himself with researching and learning as much as possible about the new restaurant’s culinary offerings, promising to offer Westchester’s dining crowd both an atmosphere and a menu that will be unlike anything else in the county.

Palm had dreamed of owning a restaurant since he was 5, when he would help his mother and waiters with errands at a New York City eatery. Realizing that dream with the Westchester Restaurant Group, Palm's mission still is and has always been about impressing and pleasing his guests. However, as his friends will attest, if you really want to impress Steven Palm, just yell at him for a while. "It's very flattering when people yell or are aggravated because they want a table," said the Eastchester native of a May 23 restaurant encounter. Palm is content to know that people want to participate in his dining experience almost as much as he wants to please them. Open to constructive criticism, Steven encourages e-mail feedback from the restaurant group website. He said he was grateful to receive a phone call from a loyal customer who asked him to consider a policy change. "The one thing I want to do is dazzle them," says Palm. As flattering as policy changes or public outbursts can be, Palm is equally appreciative when residents choose to send thank you notes as a form of flattery.

Palm’s restaurants receive abundant praise and accolades for creative menus and an upscale, spirit-rousing atmosphere so it's easy to see why guests clamor for tables. In a hip once untapped county in the quieter, suburban "meadows" and shadows of the greatest city in the world, an evening in a Palm establishment finds one seduced by the food, wine and impeccable style. You can feel his careful hand on everything from the music to the lighting, from building a warm rapport with patrons to expanding the offerings from the kitchen. The personal touch is everything to Steven Palm who takes pride in making everyone feel at home in his restaurants. “It’s the whole recipe,” expressed Palm. “These restaurants are an extension of my home. I want each guest to relish the evening, enjoy the cuisine and feel as though they have been treated to an exceptional experience.”