This is where we’ll dig into the tradition, quality and freshness of each tin.
We’ll celebrate individual producers, talk about them how they make them, how they seal in freshness and then what we do with them. Our philosophy of pairing the timeless with the tomeliest. The culmination of hundreds of years of culinary wisdom brought to life with a contemporary approach to food that values sustainability, flavor, health and beauty. With reverence and respect to what has been perfected over many generations.
Best New Watering Hole
“By focusing purely on food and ambience, Palmer provides the authenticity of the Old West without the costumes and playacting of a themed restaurant. You can bring your cowboy boots if you want, but the humble and relaxed atmosphere asks that you come as you are.”
Amazing Beer Selection
“Good food and cocktails are one thing, but this place had me sold with its twenty beers on tap. From your regular joes to your craft brew snobs, Palmer has something for everyone and brings the saloon life back to Texas. All they need now is a pianola.”
Food Fit for Cowboys
"When your eggs are accompanied by the long-lost cowboy fry bread, you know you’re in for a treat. The cocktails are expertly crafted and the meals at Palmer are simple yet decadent. The only thing you’ll regret is not having a nap pod to jump into afterwards."
Best Sazerac Outside NOLA
“As a New Orleans native, I’m very particular about my sazeracs. The bartenders at Palmer know how to make the perfect, authentic sazerac. That’s just one example of the meticulous care Ms. Blackburn has put into her saloon/restaurant."
Rebirth of the Saloon
“Ms. Blackburn has surprised us with her ability to turn pioneer staples into gourmet delights. Her signature cocktails are not merely couched in nostalgia, but are a genuine rebirth of western saloon classics.”