Delmonico’s, New York’s historic eatery, lives and thrives in Lower Manhattan’s Wall Street section in a magnificent classical landmark building. The original restaurant was operated by the Delmonico family, specifically brothers John and Peter, who arrived from Ticino, Switzerland in the early 1800s operated the original restaurant. In 1827 they rented pastry shop on William Street. It was one of the first restaurants in the United States where patrons could order from a menu. In the then existing inns patrons had to accept what the proprietor offered. The Delmonico family closed its last restaurant in 1923. Restaurateur Oscar Tucci opened a revived Delmonico’s at 2 South William Street that remained open until 1977, popularly called “Oscar’s Delmonico.” Other Delmonico’s conducted business under the same name from 1981 to the present. A court ruling declared the name now to be in the public domain.
The original restaurant soon became the gathering place for New York’s high society, for the city’s movers and shakers, and for powerful Wall Street executives in 1937. Since then, Delmonico’s, with its fine menu, exceptionally elegant interior, and outstanding service, has been hailed as the American classic that introduced fine dining to New Yorkers.
Delmonico’s was first restaurant to let men and women dine in the same room.
Delmonico’s story parallels that of American history.
Entering this fine establishment today transports one immediately to a bygone era of luxury and elegance, of ballroom dances, and of fondness for classical music—a time when status was of prime importance, when huge deals were sealed with a handshake, when flagrant behavior was unacceptable, and when dining was engaged in almost with a religious solemnity.
High ceilings and a fireplace by the main entrance give a foretaste of the gorgeous interiors diners will encounter: rich, dark wood paneling and glass-fronted cabinets that protect expensive selections of wines; leather upholstered seats, oil paintings, and custom chandeliers; and velvet, custom-made curtains in dramatic hues. The Board Room, a private dining room, is adjacent to the main dining room. The wine cellar, which originally housed 16,000 bottles of fine wines, is presently undergoing restoration. One side of the cellar has entrances to the Mark Twain and Charles Dickens rooms. Several other casual dining areas flank the eatery’s intimate bar.
Attention is placed on minute detail, including the silverware, china, and wineglasses. All sport Delmonico’s logo.
The menu offerings show its quintessential Wall Street setting, making it ideal for business as well as social dining. While there, one can catch a glimpse of the most successful from Wall Street or celebrities. Although Delmonico’s is known for its prime rib and steak, developed by its first chef, Alessandro Fellippini, the non-meat signature dish is still Lobster Newberg. An impressive variety of the original and delicious creations by its second chef, Charles Ranhofer, included Chicken a la Keene and Baked Alaska, the now famous baked ice cream cake, which he invented in celebration of the 1867 United States purchase of Alaska.
Executive chef, William Oliva, a recipient of Michelin Star recognition, works hard to maintain original standards and cooking techniques. His fascination and passion for the art of the meal is reflected in the dishes he prepares. His kitchen skills and new ownership and management of Dennis Turcinovic have let Delmonico enter a new era of excellence after many years of neglect. Delmonico’s once again has an outstanding menu, rivaling the finest selections worldwide, though the menu is now shorter than the original 12 pages.
One example is Oysters “Diamond Jim Brady” ($19) with smoked bacon lardon, Champagne crème, and Crucolo cheese. As if the aroma was not enough, the presentation was impressive. The oysters sat on a bed of crushed salt surrounded by star anis. Although baked, there is clarity and focus with rich flavors and texture with the fresh feel. Make sure you take your time to savor every bit.
Everything is made in house with the finest ingredients. A wide selection of wines available from the cellars found on each floor.
The presentation of the dish was spectacular: vibrant colors of ingredients in red, green, and orange augmented the 1 1/2 pounds of lobster meat from Maine. Served without the shell, the signature dish arrives in a pond of sherry-laced cream sauce, topped with micro greens and caviar. It looks regal. Most people think it is easy to cook lobster, but it takes precision and perfect timing to neither overcook nor undercook it.
Delmonico Steak ($44) was tender and expertly cut—a perfectly aged, thick, and juicy all-natural Angus boneless rib eye.
The present Delmonico’s honors its heritage with the same fine dining and service that folks in the past had enjoyed: Theodore Roosevelt, Mark Twain, Charles Dickens, J.P. Morgan, the former Prince of Wales Edward VII, and Napoleon III. Author Jacob A. Riis commented in one of his books that while down on his luck, a kind, French-speaking cook at Delmonico’s would hand him rolls through a basement window.
In this present era, well-known TV personality Rachel Ray featured Delmonico’s in one of her TV cooking show segments “Flirting after 40” on March 30, 2010.
New York City without Delmonico’s is simply unthinkable.
56 Beaver Street, New York City
212-509-1144
Delmonicosny.com
Open for lunch, dinner, and hosting private events.
