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.