Then, a visit to a bougie chain that uses the highest quality steaks needs to be on your bucket list. The Palm Restaurant is a luxurious eatery (with 17 branches across the U.S. and Mexico) that ages all of its USDA prime beef for at least 35 days. The first Palm restaurant opened in 1926 in New York City, and others were launched over the years in West Hollywood, Washington, and beyond. When more guests wanted beef, the restaurant added steak to the menu. Some of the other USDA prime cuts on the menu are wet-aged.