Palma on Roosevelt Row is bringing paradise to the heart of downtown Phoenix.
The new restaurant is one part of a restaurant and bar trio and is already giving itself a name in the area. The very “Instagrammable” concept is a unique addition to downtown, and the spot’s growing popularity on social media is drawing in business from all parts of the Valley, according to the director of sales Michele Otero.
More specifically, Palma has received tons of exposure via platforms such as TikTok.
“We’re definitely a lot busier than they anticipated, especially right off the bat. Social media is definitely playing a role,” Otero said. “We’ve been very fortunate to have had a lot of influencers that have come here.”
Described as “the oasis in the desert,” Palma was designed to give guests a peaceful place to escape the concrete jungle. Palma invites guests to retreat to the palms for a serene dining experience for brunch and dinner, offering both indoor and outdoor seating.
“When you come in and see all the botanicals, the water fountains and all the craft cocktails that we have, it looks like and feels like you’re on vacation,” Otero said.
Palma’s Asian-inspired menu, craft cocktails and aesthetic decor complement the serene ambiance.
“Palma brings another amazing patio area to downtown Phoenix but this time with an eclectic menu that is definitely unique for the area,” Arizona local Guinevere de Brunier said.
Palma is part of a 3-in-1 concept designed by Flagship Restaurant Group intended to give guests three completely different experiences under one roof.
Next door to Palma is Cham Pang Lanes, where guests can enjoy bubbles on tap, bowling, and fried chicken. The spot also includes pool tables, pinball machines, six duckpin bowling lanes, and a DJ on Fridays and Saturdays.
Sandwiched between the two is Ghost Donkey, an award-winning, Mexican-style speakeasy with locations around the world. The mezcal and tequila bar hopes to bring “mucho good times” to customers.
Together, the trio has made quite the impression.
“I don’t think that we could have ever predicted the amount of business that we had. It’s a great problem to have,” Otero said.
In addition to the growing pains of any new business, the new spot has had to quickly adapt to the volume of customers they serve each weekend.
“We’re getting more dialed in each week,” general manager Ben Siemer said. “Monday through Wednesday is when we get stuff done. We’re still busy, but weekends are just slammed.”
Management of the location is trying to stay ahead of the volume of people they have on weekends, ensuring they have enough supplies. But supply chain issues due to the COVID-19 pandemic are making it that much more difficult.
Siemer explained that they have issues with being out of product, but are working to ensure that they will have the product they need consistently.
Ultimately, management and staff are excited for the future of the location. The momentum they started with in conjunction with their location makes for a promising future of more community engagement, company parties, and more.
The community, too, is looking forward to a future of regular brunch dates, bowling with bubbly, and Mexican hospitality parties.
“I’ve already been twice in a month so I will definitely go back. The food was delicious and worth going back for,” de Brunier said.
Palma, Cham Pang Lanes, and Ghost Donkey are open seven days a week. Visit their websites for specific hours and more information.
Contact the reporter at csheerin@asu.edu.
