Charlie Palmer at The Joule, located in the heart of downtown Dallas. Diners can expect the celebrated chef's elevated American cooking set in a luxurious room designed by Adam D. Tihany. Another first for Palmer is the adjacent wine shop, Next Vintage, offering an elite collection of food-savvy wine, hand-picked by Chef Charlie Palmer and Sommelier Drew Hendricks, extending far beyond typical wine store selections.

Based on culinary tradition with a deep and lasting infusion of classical French cuisine, Palmer’s food has always been an extension of his personality— generous, robust and bold. The menu features entrees in all the major categories from meat to shellfish – an elemental lineup of artisanal ingredients, simply prepared – with a variety of appetizers, side dishes and desserts. How the meal comes together depends on the individual diner. “Think of it as component cuisine,” says Palmer, “This is how Americans want to eat today.”