Delmonico’s: A Classic Forever

The Original Delmonico’s Steakhouse Restaurant

56 Beaver St, NYC

Reservations 212.509.1144

Book A Table Here


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.

Main Course

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

Dessert Wines
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

Port Wines
Taylor Fladgate 10 Year Tawny    10gl/50btl
Taylor Fladgate 20 Year Tawny    18gl/85btl


Delmonico's New York

  • Lunch/Dinner
  • 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

Next Door Grill – PDF

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


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

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.:










Executive Chef William Oliva And Team


  • The first diner called by the French name restaurant
  • The first diner where guests sat at their own tables
  • The first printed menu
  • The first tablecloths
  • The first debutante ball outside a private home
  • The first restaurant to offer a leisurely lunch and dinner
  • Oysters Rockefeller
  • Lobster Newberg, first called Lobster Wenberg
  • Baked Alaska
  • Eggs Benedict (according to FoodTV and Infoplease)
  • Delmonico potatoes
  • Delmonico steak
  • Hamburger (known then as the Hamburg Steak) 


    Quick and Easy Directions On The East River Drive: (Less Than 1/2 hour)

    1. Head southeast on E 59th St toward Sutton Pl
    0.1 mi
    2. Take the 1st left onto Sutton Pl/York Ave
    Continue to follow York Ave
    0.2 mi
    3. Turn right at E 63rd St
    285 ft
    4. Slight right onto the F D R Dr S ramp to Battery Pkwy
    0.1 mi
    5. Merge onto E River Dr
    5.5 mi
    6. Take exit 1 toward Battery Park/Staten Is Ferry
    486 ft
    7. Merge onto South St
    131 ft
    8. Turn right at Broad St
    0.2 mi
    9. Turn right at S William St
    0.1 mi
    10. Turn left at Beaver St
    Destination will be on the left
    85 ft


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