“Overall, one of my top contenders for the best or even the best steakhouse in all of NYC. Definitely will be going back here. Easy 9.5/10”
H3
6.8/10American
AI-generated summary
Get the , they dress each leaf individually and people call it the best they've had. The is the most regulars pick over the signature Delmonico cut. The was invented here, but plenty say it's not worth the upcharge. Restaurant week is the common advice, since the supplement costs less than the alone.
NYC classic — Swiss-Italian brothers Giovanni and Pietro Delmonico opened the restaurant on William Street in 1827, and it is regarded as America's first fine-dining establishment. Under nephew Lorenzo and chef Charles Ranhofer, hired in 1862, it grew to as many as ten locations and gave American menus the Delmonico steak, lobster Newberg, eggs Benedict and baked Alaska. Wikipedia
“Overall, one of my top contenders for the best or even the best steakhouse in all of NYC. Definitely will be going back here. Easy 9.5/10”
H3
“Their take on the Caesar is the best I’ve ever had. I’m a big fan of the classic Caesar with anchovies and everything, and this Caesar where individual leaves are dressed to perfection is a delight”
H3
“I found the eye to be pretty lack luster and the ribeye was very fatty and greasy. Wasn't impressed by the baked Alaskan either”
H3
“Delmonico’s is even more historic and has a posh space on a beautiful corner in the oldest part of the city. The food is very good with a focus on seafood, but this place is so old it is where so many “dishes with names” originated, so it has this larger-than-life but almost cartoonishly classic feel.”
H3
“You gotta get the baked Alaska, it’s classic.”
H3
“If you get the ribeye it’s still “value” vs menu price but I thought the meat was lower quality than usual. The salmon and appetizer portion seemed noticeably smaller than standard (fair enough given the cost). The salmon was lukewarm at best and not particularly flavorful.”
H3
“My group ordered Delmonico cuts individually for 4 and 2 shared the porterhouse. All were seasoned and cooked perfectly.”
H3
“I did not enjoy the Baked Alaska and is not worth the $10 upgrade even though they keep bragging that the Baked Alaska was invented at there lol.”
H3
“Easily one of the best meals I had during RW:”
H3
“Delmonico’s classic steak is 45 dry aged ribeye with an amazing crust. It’s white table cloth but definitely old school vibes. Went a couple months ago, highly recommend.”
H3
“The service is always friendly and welcoming, and the food is terrific. I’ve been there for lunch, happy hour, and dinner and always enjoyed myself.”
H3
“All of it was excellent!”
H3