Delight in Delmonico’s

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In 1826, in the newly developing financial capital of New York City, Delmonico’s was born as a pastry shop, boasting the fine baked goods, coffee, and Cuban cigars of Swiss brothers by the last name of Delmonico. Following the tremendous success of this New York Establishment, the Delmonico brothers purchased a plot of land in the financial district, and opened what is now the first fine dining restaurant. At its onset, the restaurant housed the largest fine wine collection, offering patrons over 1,000 wines. Now a world-renowned culinary institution, Delmonico’s continues to take guests aback in its New York and New Orleans settings. Notable guests include, but are certainly not limited to, Oscar Wilde, Napoleon of France, J.P. Morgan, Charles Dickens, Theodore Roosevelt, and Mark Twain. Entrenched in a rich history, Delmonico’s now hosts private events which can accommodate between 35 and 500 guests. Although the site was the first establishment to be called by its French name of “restaurant,” it also began other culinary traditions, including three of its signature dishes:

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The Delmonico’s Steak: Developed in the institution’s early years by Chef Alessandro Fellipini,  this boneless rib eye still lives up to its reputation, nearly 200 years after its original debut. The Delmonico’s in New York City is the only Delmonico’s restaurant to offer guests a taste of this delectable dish.
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Baked Alaska: In the mid-to late 1800’s, Charles Ranhofer, a revered Delmonico’s chef, baked this for the first time to celebrate the United States’ most recent purchase—Alaska.

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Eggs Benedict: When Emeril’s first opened, Mrs. Benedict, a regular patron, wanted something different for lunch. That is when Chef Ranhofer created the Eggs Benedict, a beloved modern-day menu eat.

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