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Regional food, National food
Delmonico's
Manhattan, New York City, United States of America
Recommended by Nick Solares and 18 other food critics.
4.5
1.8k
Famous for
Beef Dish, New York City
Delmonico Steak
Recommended by Nick Solares and 6 other food critics.
"It is tender and lithe, with a clean flavor and a splendid sear – what the steaks pictured on the sides of salt containers in the 1960's might have tasted like."
Nick Solares , Senior editor and host of Eater's The Meat Show
Lobster Dish, New York City
Lobster Newburg
Recommended by Catherine Forth and 4 other food critics.
"It’s an ultra-decadent plate of succulent lobster drenched in a brandy or cognac cream sauce, topped with a scoop of fine caviar and brioche batons."
Catherine Forth , Writer, editor, blogger, traveler
Recommendations
"It’s America’s oldest restaurant, opened in 1827, and is responsible for renowned dishes like Baked Alaska."
on Baked Alaska
"It’s built simply yet elegantly with thin slices of prosciutto cotto folded beneath two perfectly poached eggs—one cut is all it takes to release the rich flavor explosion within. As per the (alleged) original request of Mrs. Benedict, the dish is topped with chopped truffles, which add a nice earthiness to the overall creamy, salty, satisfying taste."
"The restaurant now serves a boneless rib-eye, and it’s a beauty—an elongated mass of pink flesh, charred on top and bottom, the fat so good you won’t be able to resist gobbling every trace."
"The signature Delmonico steak—a rich, juicy boneless ribeye served with a tangle of fried onions—was worthy of its reputation."
"It is tender and lithe, with a clean flavor and a splendid sear – what the steaks pictured on the sides of salt containers in the 1960's might have tasted like."
"For dessert we had their signature Baked Alaska which was delicious and sweet. It’s this creamy, rich, light and fluffy layered concoction."
on Baked Alaska
"Originally called Chicken a’la Keene when it was created in the 1880’s, it later evolved into the more “regal-sounding” Chicken a’la King. It was such an unforgettable experience, everything from the bread and butter to the dessert was sensational!"
"This historic meatery is the birthplace of the Delmonico’s steak, a juicy cut of rib eye that’s perfectly charred and bloody good, served topped with a single, golden onion ring that could double as an edible bangle."
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