Robert Sietsema

"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."

Time Out

"The signature Delmonico steak—a rich, juicy boneless ribeye served with a tangle of fried onions—was worthy of its reputation."

Laura Siciliano-Rosen

"It’s a darn good piece of meat."

Nick Solares

"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."

AnneLise Sorensen

"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."

Mackenzie Allison

"Today, foodies that head to the Financial District destination can feast on such mouthwatering morsels as the famed Delmonico’s steak, topped with crispy onion rings, and bone-in rib eye with lobster."

Jay Walman

"The menu features many of the traditional dishes as well as a prime Delmonico steak, aged to perfection in their aging room."