The Original Delmonico’s Steakhouse Restaurant
56 Beaver St, NYC
Delmonico’s, opened in 1837 as America’s first fine dining restaurant, continues to serve the connoisseur of fine American food in its premier location at 56 Beaver Street, the heart of Manhattan’s financial district. Birthplace of the Delmonico Steak, Delmonico Potatoes, Eggs Benedict, Lobster Newburg, and Baked Alaska, the original Delmonico’s offered unheard of luxury – the availability of private dining rooms, an extensive wine cellar, innovative cuisine, and, above all, warm, personal service.
Today,Delmonico’s continues to honor its heritage with the same warm hospitality and fine cuisine. The menu features many of the traditional dishes as well as a prime Delmonico steak, aged to perfection in their aging room. The decor remains eye-catching. High gilded ceilings, marble portals from Pompeii, over-sized oil paintings, period chandeliers and a spacious dining room,with mahogany wood accents and tables set with crisp white cloths.
The Legendary Bar (Below) turns out some of the best classic cocktails in New York City
The award winning wine list offers an international selection of some 29 pages, beautifully organized by country and region and fairly priced. There are 14 wines by the glass, ranging from $12 to $16. Look to Spain and Italy for some excellent values. We loved the complex and beautifully balanced 2006 Tolaini Valdisanti ($65). A Super Tuscan, it was perfect with grilled meats and had a long, lingering finish.
Wine List Rating: Wine On Line A Major
Perfect starters for the table include a sparkling, fresh Shellfish Chateau (priced per person) including lovely Oysters, Lobster, King Crab, Blue Crab and Jumbo Shrimp. Another option is Oysters "Diamond Jim Brady" with Blue Point Oyster, Smoked Bacon Lardon, Champagne, Creme, and Crucolo Cheese. Absolutely delicious.
While the Delmonico Steak, Vintage All Natural Angus Boneless Rib Eye, (Above) is nonpareil with its accompanying fried onion rings, there is an off-the-menu-T-bone that is terrific and the Veal Chop (Broiled Quebecois with All Natural Veal) may be the best in town. For something a bit more creative, try the double cut lamb chops, with their yogurt-topped vegetable and a hint of the Middle East.. All sides are recommended. Standouts include a crackling round of Hash Browns and an out of the ordinary Creamed Spinach.
Delmonico’s may be the only steak house in Manhattan where desserts are mandatory. Each one was a masterpiece. Favorites include Classic Baked Alaska , marrying Walnut Cake, Apricot Jam, Banana Gelato, and perfect Meringue ; New York Style Cheesecake, Cranberry and Orange Glaze, Chocolate Cookie Crust and
Chocolate, Peanut Butter Mousse Cake with Salted Caramel Ice Cream. Managing Partner Dennis Turcinovic oversees service that is prompt, efficient and never overbearing. If I were pressed to pick I New York steak house to impress an out of town guest or business associate, Delmonico’s would be it. Outstanding!
Copyright 2011 By Punch In International.
All Rights Reserved
In 1827, at the beginning of New York City’s evolution as the financial center of the world, the genesis of what would become a world renowned culinary institution, Delmonico’s Restaurant, was set. A small shop selling classically prepared pastries, fine coffee and chocolate, bonbons, wines, and liquors as well as Havana cigars was operated by the Delmonico brothers. Its success led them to purchase a triangular plot of land at the intersection of Beaver, William, and South William Streets where, in 1837, they opened the first fine dining restaurant in the country.
Delmonico’s offered an unheard of luxury – the availability of private dining rooms (located on the third floor) where discriminate entertaining was the order of the day. The basement held the restaurateur’s treasure, the largest private wine cellar in the city, holding an impressive 16,000 bottles of the world’s finest wines. It was during these early years that Chef Alessandro Fellippini began to develop the restaurant’s culinary identity with the house special, Delmonico Steak. Today, we continue to serve a prime cut of beef, prepared to the original specifications. It truly is the only authentic Delmonico Steak served in the United States!
In 1862, Charles Ranhofer was named Chef de Cuisine inventing many original dishes during his time at our stoves. He is most noted for his innovative creations, Eggs Benedict, Baked Alaska, Lobster Newburg and Chicken A la Keene. These dishes remain on the Delmonico’s menu today.
After many years of neglect, Delmonico’s has begun a new era of excellence. With a mission to make Delmonico’s Wall Street’s premiere fine dining steakhouse, the 56 Beaver Street location has been renovated to assume the opulence of its early years. Its welcoming portico remains supported by the original Pompeian pillars, its private dining rooms welcome the discrete, the wine cellar is once again filled to the rafters, and the cuisine is, as promised in 1837, the finest the city has to offer. Enjoy your meal and relish memories of bygone eras. Welcome to American culinary history!
Managing Partner General Manager Executive Chef
Dennis Turcinovic Corrado Goglia William Oliva
Sample Menu and Prices Subject To Change
Caesar Salad 11
Poached Egg, Gremolata, White Anchovies
Iceberg Salad 13
Berkshire Blue Cheese, Smoked Applewood Bacon
Delmonico’s Market Salad 10
Arugula, Endive, Baby Beets, Lady Apple, Roasted Tomatoes, Candied Hazelnuts
Seared Tuna & Fluke Tartare 18 Tangerine, Espelette Spice, Pistachio, Fennel
Shellfish Chateau per person 27 Oysters, Lobster, King Crab, Blue Crab, Jumbo Shrimp, Green Tip Mussels
Mayan Giant Prawns 17 Roasted Tomato, Preserved Meyer Lemon, Black Garlic
Diver Sea Scallops 18 Braised Veal, Butternut Squash, Sweet Onion Marmalade, Bone Marrow
Oysters "Diamond Jim Brady" 19 Blue Point Oyster, Smoked Bacon Lardon, Champagne Creme, Crucolo Cheese
Peekytoe Crab Cake 19 Fingerling Potato Salad, Pickled Beets, Horseradish Cream
Foie Gras 21 Chef’s Preparation Changes Daily
"Lobster Newberg" – was originally named after Ben Wenberg, a wealthy sea captain engaged in the fruit trade between Cuba and New York. When on shore, he customarily ate at Delmonico’s Restaurant. One day in 1876, home from a cruise, he entered the cafe and announced that he had brought back a new way to cook lobster (where he originally got the idea for this new dish has never been discovered). Calling for a chafing dish, he demonstrated his discovery by cooking the dish at the table and invited Charles Delmonico to taste it. Delmonico said, "Delicious" and forthwith entered the dish on the restaurant menu, naming it in honor of its creator Lobster a la Wenberg. The dish quickly became popular and much in demand, especially by the after-theatre clientele.
Many months after Ben Wenberg and Charles Delmonico fought or argued over an as-yet- undiscovered and probably trivial matter. The upshot was that Charles banished Wenberg from Delmonico’s and ordered Lobster a la Wenberg struck from the menu. That did not stop patrons from asking for the dish. By typographical slight-of-hand, Delmonico changed the spelling from "Wenberg" to "Newberg," and Lobster Newberg was born. This dish has also been called Lobster Delmonico.
Delmonico Steak 44
Vintage All Natural Angus Boneless Rib Eye
Prime New York Strip 43
Vintage All Natural Angus Dry Aged Sirloin Strip
Double Porterhouse 90
Vintage All Natural Dry Aged Short Loin Steak
Delmonico Double Rib Chop 90
The “John Krupa” Three Pound Bone In Rib Eye
Filet Mignon 44 Vintage Tenderloin Steak
Veal Chop 46
Broiled Quebecois All Natural Veal
Shrimp And Chorizo Hash 12
Whipped Potatoes 9
Twice Fried French Fries 8
Hash Browns 9
Roasted Root Vegetables with Acai Honey, Bacon 10
Creamed Spinach 9
Pancetta Spaetzle 10
Maitake Mushrooms, Pearl Onions 8 Vinegar 14
Classic Delmonico Potatoes 12
Asparagus Gratin 14
King Crab Macaroni, Smoked Gouda Cheese 16
Winter Greens, Garlic Lemon, Red Chilli 10
Chicken A La Keene 28
Pappardelle Pasta, Roasted Peppers, Wild Mushrooms
1876 Lobster Newburg 49
Sauce a’ la Wenberg
Seared Atlantic Halibut 33 Lobster-Delicata Squash Risotto, Tuscan Kale Candied Bacon, Marcona Almonds
Angry Red Snapper 33
Slightly Crisped, Tomato Leek Fondue, Capers, Black Olives
Double Cut Colorado Lamb Chops 43
Rainbow Chard, Spiced Caponata, Black Chick Pea, Homemade Yogurt
Chicken A La Keene – 1880s – Created by the chef at the Delmonico restaurant in the 1880s after Foxhall P. Keene, horse breeder and well-heeled son of Wall Street broker and horse breeder, James R. Keene (1838-), known as "Silver Fox of Wall Street." Supposedly Foxhall dreamed aloud to him about a pimento-studded cream sauce. The chef made the dish and called it Chicken a’ la Keene. This later evolved into the more regal-sounding Chicken a’ la King. Charles Ranhofer, a French chef, was the chef at Delmonico’s from 1862 to 1896.
Executive Chef William Oliva And Team
Classic Baked Alaska 12
Walnut Cake, Apricot Jam, Banana Gelato, Meringue
New York Style Cheesecake 10
Cranberry and Orange Glaze, Chocolate Cookie Crust
Hazelnut Chocolate Mousse Cake 11
Crunchy Chocolate Pearls, Passion Fruit Ice Cream
Chocolate, Peanut Butter Mousse Cake 10
Salted Caramel Ice Cream
Poached Pear and Almond Tart 10
Pomegranate Reduction, Yogurt Ice Cream
Artisanal Cheese Plate 30
(1) Tumbleweed Cheddar (R) 5 Spoke Creamery, Port Chester NY Tumbleweed has a creamy, nutty, sharp flavor with a slightly curdy texture. Made from Raw cow’s milk
(2) Umbriaco Del Piave (R) Veneto, Italy Ubriaco del Piave – Cow’s milk semi soft cheese, Ubriaco cheese is Italian for drunk or intoxicated, which suits this cheese because it is bathed in Cabernet, Merlot and Raboso must for three months, creating a bruise-colored rind and a very fruity flavor. It has a sweet fragrance, and the cheese itself is semi-soft, white and creamy. The Piave is a river in northern Italy.
(3) Old Chatham Sheepherding Co. Hudson Valley Camembert (P)
Old Chatham Sheepherding Co, Old Chatham, Hudson River Valley NY.
A mixture of Sheep’s and Cow’s milk. This soft-ripened cheese is intensely creamy, grassy and sweet..
(4)Cypress Grove Truffle Tremor (P)
Cypress Grove Chevre, Arcata CA
Cheesemaker Mary Keehn crafts this Goat Cheese . Truffle Tremor has a bloomy rind like Humboldt Fog and a dense, yet slightly fluffy interior dusted with tiny specks of black truffle. The cheese is translucent just under the rind, the result of enzymes breaking down the milk protein, with the unmistakable earthy aroma of truffles.
(5) Rogue River Smokey Blue (P)
Rogue Creamery, Central Point OR
A Cow’s milk blue with a balance of sweet caramel and hazelnut flavors that contrast deliciously with the sharp bite of the blue veining.
(6) Roomano Aged Gouda (P)
Freisland, North Holland
Roomano is a skimmed Cow’s milk Gouda from Holland aged up to six years. The texture is hard and crystalline; the flavor has intense caramel and butterscotch tones
(P) Pasturized Milk (R) Raw Milk
St. Supery Moscato ’06 10gl/40btl
Le Clos De Pauililles Rimag Banyuls ’05 10gl/40btl
King Estate Pinot Gris Vin Glace ’06 14gl/50btl
Inniskillin Vidal ’06 23gl/110btl Oremus
Oremus Tokaji Aszu 6 Puttonyos ’00 40gl/180btl
Freidrich Wilhelm Gymnasium Graacher Himmelreich Riesling Beerenauslese ’99 20gl/60btl
Taylor Fladgate 10 Year Tawny 10gl/50btl
Taylor Fladgate 20 Year Tawny 18gl/85btl
- Next Door Grill
- Dessert Menu
- Delmonico’s Steakhouse are proud to provide you with a large selection of local, sustainable and organic products. Our meats are raised naturally on grass or vegetarian feed, our seafood’s are caught in a sustainable manner and a variety of our produce comes from local or organic farms.
-chef William Oliva & His Team-
Next Door Grill
Available in the Delmonico’s Grill
DAILY SOUP – Changes Daily 9
OLIVES – House Marinated, Roasted Marcona Almonds – 6
LOUNGE GREENS – Red Onion, Slow Cooked Tomatoes, Ricotta Salata 8
BLT CHOPPED SALAD – Blue Cheese Dressing 8 (Add To Salad – chicken 8, add steak 10, add shrimp 10)
SLOW COOKED MEATBALLS – Harissa Glazed, Sheep’s Milk Ricotta 9
LAMB CHOPLETS – Chimichurri Sauce 18
SMALL BURGERS – American Cheese, Onions, Special Sauce – 13
LOLLIPOP CHICKEN WINGS – Sausage Stuffed, Blue Cheese 9
STEAK ON TOAST – Caramelized Onion, Blue Cheese 15
HAND ROLLED MOZZARELLA STICKS – Pepperoni, Angry Marinara Sauce 9
CRISPY FRIED CALAMARI – Aji Amarillo 13
All Sandwiches Served With Fries
CLASSIC BURGER – Brioche Bun, Lettuce, Tomato, Onion 15
YELLOW FIN TUNA BURGER – Pickled Ginger, Wasabi Tobiko Mayo, 15
CHEESE STEAK – Filet Mignon, Cheddar, onions, Baguette 17
STEAK SANDWICH – Sirloin Steak, Baguette 17 DELMONICO’S CLUB – Turkey, Ham, Cheddar, Swiss,
Bacon, Avocado, Chipotle Mayo, Country Style Bread 15
CHICKEN PANINI – Mozzarella, Roasted pepper, Baby Arugula, Herb Mayo, Ciabata 14
BURGER TOPPINGS – Swiss, Mozzarella, American, Cheddar, Bacon, Caramelized Onions, Wild Mushrooms, 1 each
Add Maytag Blue Cheese 3 Add Foie Gras 9
DID YOU KNOW?
1837 New York’s Delmonico’s Restaurant issues the first printed American menu and lists “hamburger steak” as one of the priciest items for 10 cents.
SEARED DELMONICO STEAK FRITES – Rib Eye Steak, Maitre D’ Hotel Butter, Fries 17
GRILLED SNAPPER – Crisped Spaetzle, Hen of The Wood Mushrooms, Spinach 17
DAILY FLATBREAD – Changes Daily 13
EGGS BENEDICT – Poached Eggs, Proscuitto Cotto, Hollandaise 13
CHICKEN ALA KEENE – Mafaldini Pasta, Pequillo Peppers, Wild Mushrooms 17
DAILY PASTA – Changes Daily 16
DAILY MARKET CATCH – Changes Daily 17
Eggs Benedict -1860s -Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1936- 1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a’ la Benedick (Eufa a’ la Benedick) in his cookbook called The Epicurean published in 1894.:
MIXED MUSHROOMS- 8
BROCCOLI RABE – 8
TWICE FRIED FRENCH FRIES – 7
GARLIC MASHED POTATO – 7
SLICED ALASKA- 7
CHOCOLATE MOLTED ICE CREAM
SANDWICHES – 7
STRAWBERRY SHORTCAKE SUNDAE – 7
Executive Chef William Oliva And Team
Quick and Easy Directions On The East River Drive: (Less Than 1/2 hour)
1. Head southeast on E 59th St toward Sutton Pl
2. Take the 1st left onto Sutton Pl/York Ave
Continue to follow York Ave
3. Turn right at E 63rd St
4. Slight right onto the F D R Dr S ramp to Battery Pkwy
5. Merge onto E River Dr
6. Take exit 1 toward Battery Park/Staten Is Ferry
7. Merge onto South St
8. Turn right at Broad St
9. Turn right at S William St
10. Turn left at Beaver St
Destination will be on the left