Can a single restaurant truly define the evolution of fine dining in America? Delmonico's, a name synonymous with culinary innovation and historical significance, not only shaped the landscape of haute cuisine in New York City but also left an indelible mark on the dining experiences we savor today.
From the innovative Eggs Benedict and the theatrical Baked Alaska to the classic Lobster Newburg and Chicken la Keene, Delmonico's is celebrated for its pioneering dishes. These culinary creations, developed by the restaurant's talented chefs, remain staples on the Delmonico's menu even now, offering diners a taste of the past.
| Attribute | Details |
|---|---|
| Restaurant Name | Delmonico's |
| Location | 56 Beaver Street, Financial District, Manhattan, New York City, USA |
| Original Founding | 1837 |
| Founders | John (Giovanni) and Peter (Pietro) Delmonico |
| Key Innovations | First to use the name "restaurant" in America, first printed menus, first cookbook, first to serve women without male escorts. |
| Notable Dishes | Eggs Benedict, Baked Alaska, Lobster Newburg, Chicken la Keene |
| European Plan | First major hotel in New York to operate on the European plan (meals were a la carte) |
| Historical Significance | America's first fine dining restaurant, hosted elite events and famous guests. |
| Building Design | Designed by James Brown Lord, completed in 1891 |
| Current Status | Operating as a fine dining establishment. |
| Reference | Official Delmonico's Website |
The roots of Delmonico's are deeply intertwined with the fabric of New York City. In the early 19th century, New York's culinary scene was, by most accounts, wanting. It was, in a sense, a "fine dining desert." This all changed with the arrival of Swiss brothers John (Giovanni) and Peter (Pietro) Delmonico. Using $20,000 in gold coins, they opened a cafe. This marked the beginning of a culinary revolution. Delmonico's wasn't just a restaurant; it was a statement, an introduction to a level of dining experience previously unseen in America.
The restaurant, a series of establishments in New York City and Greenwich, Connecticut, began its journey in 1837 at the intersection of Beaver & William Streets in the Financial District, then a much different landscape. The original incarnation rapidly gained recognition, solidifying its place as America's first fine dining restaurant, a title it proudly continues to claim. The current Delmonico's at 56 Beaver Street carries the legacy, renovated to reflect the elegance of its early years, with a mission to maintain its status as Wall Street's premier fine dining destination.
The restaurant's early menus, such as one from 1838, painted a picture of astonishing ambition. It offered a vast selection that set a precedent for future fine dining establishments. The menu included 12 soups, 32 hors doeuvres, 28 entres of beef, 46 of veal, 22 of game, 48 of fish, plus 51 vegetable or egg choices, and an astounding 45 pastries, cakes, and other desserts. This commitment to variety and quality was a hallmark of the Delmonico's experience, separating it from the more modest dining options of the time.
The restaurant's history is not without its challenges. The Third Great Fire in New York, which erupted on July 19, 1845, destroyed the Delmonico's lodging house at 76 Broad Street, among the many structures consumed by the flames. Yet, from the ashes, the Delmonico brothers rebuilt. They began erecting a new hotel at 25 Broadway. The Delmonico's Hotel opened its doors by May 1846, symbolizing resilience and determination.
The new hotel at 25 Broadway was a landmark in the hospitality industry. It was the first major hotel in New York to operate on the European plan. Meals were served la carte, and there was a bar, another novelty for the time. Managed by Lorenzo Delmonico and his brother Constant Delmonico, the hotel was a destination for both locals and visitors to the city.
Delmonico's has always been a magnet for the famous and the influential. The restaurant has a rich history that is linked to a multitude of famous people, and their inventive dishes made sure they stand out. The hotel and the restaurant also served as venues for elite events. Cotillions where many of the young socialites made their debuts as documented in Kings Handbook of New York City, solidifying the restaurants position within New Yorks high society.
The restaurant's influence extended beyond food and hospitality. Its very existence changed the city. The establishment provided the framework for the expansion of culinary arts, a cultural change. Delmonico's was not merely a place to eat; it was a place to see and be seen, a nexus of social and business activity. It hosted many famous people. The hotel was also the location where the Beatles stayed when Bob Dylan came to visit them on Friday, August 28, 1964, during their first U.S. tour, and the meeting allegedly led to Dylan introducing the Beatles to marijuana. It was also the site of numerous elite events, including cotillions where many of the belles of the four hundred have made their dbuts, wrote Moses King about the areas young socialites in Kings handbook of New York City.
Jerry Finzi, of Grand Voyage Italy, rightly pointed out, Delmonico's in New York City was the first establishment to use the term "restaurant" as it is known today. They were the first to have printed menus, offering a cookbook, and allowing women to dine without male companions, a very radical notion at the time. It's a record of innovation, a series of firsts that are a testament to Delmonico's pioneering spirit. Delmonico's continues to be a place of historic relevance in New York, a restaurant and an important place in history.
The building at 56 Beaver Street, the current home of Delmonico's, is itself a landmark. Designed by James Brown Lord and completed in 1891, it stands as a testament to the enduring legacy of the restaurant. The very structure evokes the opulence and grandeur of the past, providing a fitting setting for a dining experience that harks back to another era.
The narrative of Delmonico's is also a story of competition and rivalry, a rivalry the giants and the Dodgers had, but in the food world. The rivalry between Delmonico's and Louis Sherry's, another prominent New York establishment, echoes the city's complex social dynamics and culinary ambitions.
Delmonico's is more than a restaurant; it is a living legend. It is a story of innovation, adaptation, and enduring appeal. It's a place where history and gastronomy intertwine, and where the simple act of dining transforms into an experience. To dine at Delmonico's today is to partake in a rich heritage, to savor dishes that have shaped the culinary landscape, and to be a part of New York City's vibrant narrative.
As a newspaper article written in 1964 mentions, Delmonicos was a staple in the guidebook for New York City. The restaurant has always been a destination and a reminder of the city's culinary importance. The restaurant is also known for its history as the place where a new dessert, Pie a la Mode became a standard menu item across the country. This was the result of a customer who went to a hotel in Cambridge and reported to the waiter that he would like the same dessert, which in turn got printed in the New York Sun, resulting in the Pie a la Mode becoming a menu item.
