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The only universal feature of these variations is that they are at least 2 inches thick. The Delmonico steak served at Delmonico's, an impressive 18-ounce cut of boneless ribeye, is easily that thick. It is priced at $75 and is still deemed the restaurant's specialty.
"First time and the food and service was amazing!!!"
Before it became America's first restaurant and steakhouse, Delmonico's was a café come bottle shop. This strange combination stemmed from the two brothers' previous careers. Giovanni Delmonico was a merchant ship's captain and, during his voyages, gained a prestigious understanding of wine, while Pietro was a baker. Thanks to both of the brothers' efforts, Delmonico's gained a reputation for being well run, orderly, and clean.
Old Homestead Steakhouse
When you're ready to order, call your local Delmonico's for our Curbside Takeaway to place your order. If you are interested in placing a large party takeout order including half-pans, you can view that menu in the Carry Out section of our site. This meant those dining at Delmonico's had an unprecedented choice of incredible vegetables that were much fresher than those served elsewhere. This is demonstrated by the menu of 1838, which included the likes of artichokes, eggplant, salsify, and asparagus. Delmonico's was not the United States' — or indeed New York's — first coffee-serving establishment. In fact, coffee houses such as the King's Arms were opened in New York during 1696, some 80 years before America gained independence.
Included In
Even if you don’t care about Albert Einstein’s smoking pipe, you’ll have a great meal here. A huge painting depicting the haute monde overlooks a refurbished dining room. It’s a scene from sometime vaguely in the past, when people could still smoke inside. Another, newer, portrait on the opposite wall mirrors the Delmonico’s of today. It’s notably more diverse, and there’s even a smartphone on the table, but no cigarettes—or vapes—in sight. These days, you’re unlikely to find Taylor Swift sitting under the high ceilings and brand new bubble chandeliers, spooning Lobster Newburg into her mouth.
The Menu
The reporter notes that the serving of all food and drink was precise, stylish, and performed by an impressively well-presented team of waiters. Delmonico’s, as we know it in our lifetimes, is a steakhouse, famous for its Delmonico Cut, a two-inch thick boneless ribeye first served in 1937. From 1862 to 1896, the kitchen was presided over by Charles Ranhofer, a French chef on par with Antoine Carême.
Heavy testing revealed one previously undiscovered cut
In fact, Delmonico’s has gone through so many evolutions one wonders if the precursor would recognize its descendant as kin at all. Perhaps Delmonico’s is more an idea than it is a single lineage. Before these experiments, the chuck (aka the shoulder area of the cow) was considered good only for things like ground beef for hamburgers. But what Calkins and Johnson discovered in 2001 involved a particular part of the chuck called the top blade that had largely been overlooked for its high degree of connective tissue. It required a significant amount of skill from butchers, but the end result was more than worth it. It was probably of little comfort to Delmonico's patrons that a great deal of the restaurant's earnings were spent on running costs.
It's also reported that Vanderbilt spent $65,000 on Champagne, which is equivalent to $2 million today. Each of the various Delmonico's locations that opened during the 19th century were enormous. When coupled with the steakhouse's formidable reputation, this made Delmonico's the ideal venue for the 19th century's most decadent balls. These balls were organized by Ward McAllister in an attempt to matchmake the children of New York's most distinguished families.
Early menus included some familiar foods
While they always dreamed big, what they couldn't imagine was the enormous impact their restaurant would have on how those in the U.S. ate. In a few short years, their venture would become a byword for luxury and form the basis of a national industry that's set to reach $1 trillion in sales in 2024. More impressively, Delmonico's has survived to see its impact; after several short closures, the restaurant is open today and is still frequented by celebrities and steak enthusiasts alike. Though Delmonico refers specifically to a thick, boneless chunk of meat sourced from somewhere between the rib and short loin, it’s become a universal term for any steak that’s at least two-inches thick. This one, the original, is a juicy, 18 oz cut of ribeye, with char marks that look like a street map of Manhattan.
Bambino Menu
If your mid-day plans call for a first-class luncheon, choose between white tablecloth service inside, or our relaxing covered-patio garden setting outdoors. The first Delmonico establishment was closed after it was destroyed in the 1835 Great Fire of New York. The brothers responded by opening an even grander restaurant in 1837. Located at the intersection between three streets – Beaver, William, and South William – this restaurant became known as The Citadel. Everything about Delmonico's flagship restaurant was impressive — even the entrance to the building.
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Soon after it opened in 1827, the café became a valued part of New York's nascent dining scene. Delmonico’s is frequently billed as America’s first restaurant. Before Delmonico’s it was all lunch-pails and cold sandwiches at lunch, and perhaps an oyster refectory or two. And Delmonico’s is still there, still in downtown Manhattan, down where the city grid goes cockamamie and mountains of money are made, where steaks are cut thick and the lobster comes coddled in a puff pastry. In 1860, the restaurant held an event for some 3,000 people, one of which was Albert Edwards, Prince of Wales. Famously, the evening began with part of the building's dance floor collapsing.
Other stars who enjoyed the steakhouse included writer Mark Twain, who hosted his 70th birthday party at the steakhouse in 1905, and Charles Dickens. Delmonico's almost singlehandedly changed Dickens' negative opinion of American dining. Although Delmonico's was known for its steak, especially after its eponymous cut of beef was introduced to the menu in 1850, the restaurant is remembered as the birthplace of several other dishes. This is largely thanks to chef Charles Ranhofer who started working at Delmonico's in 1862.
Another was his willingness to create dishes that catered to the tastes and whims of his regular patrons. The chef's creations included the now famous chicken à la king and lobster Newburg. Some people even suggest Ranhofer created the popular dessert, baked Alaska. As we've seen, dining at Delmonico's was an expensive business with patrons being charged over $1,750 when splashing out. Those wishing to hire out Delmonico's had to be prepared to spend even more. This was highlighted by a banquet held by Sir Samuel Morton Peto in 1865 at the steakhouse.
In The New York Times' 1859 review, it's suggested that the restaurant located in Broadway demanded an annual rent of $10,000, over $375,000 today. The most popular of all Delmonico's vegetable dishes spotlights the humble potato. Delmonico's potatoes, as the dish was known, was a simple dish of mashed potatoes covered in breadcrumbs and melted cheese. It was beloved by many patrons, most notably President Abraham Lincoln. Prior to Delmonico's, most Americans ate a cold, packed lunch — usually sandwiches they'd prepared in the morning. However, the restaurant's location in New York's commercial district soon saw locals exchanging their sandwiches for sit down, hot lunches consisting of French classics.
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