New York, NY 10004
Village Voice's Description
Though the building dates only to 1891 (the columns in front are allegedly from Pompeii), one version of Delmonico"s or another has been in this location since 1837. More importantly, Delmonico"s is considered to be the first actual restaurant in the city, and that"s a heavy load of tradition for the current incarnation to confront. The dining room--where bankers and brokers tuck into thick steaks and chops--is handsome in a Victorian sort of way, the dark bar is appropriately clubby, and the best thing to do here is excavate the dishes from the menu that has made the place what it's famous for (in order or preference): lobster thermidor, Delmonico steak (nowadays, a New York strip), Delmonico potatoes, and baked Alaska (skip the chicken ala king). Get there at 9 p.m. and almost have the place to yourself.
Tips from foursquare
Opened in 1837 as America's 1st fine dining restaurant. Operated by the Delmonico family during the 19th & early 20th century, it was subsequently reopened by other restaurateurs under the same name.
The standard by which all steakhouses are judged. Try the King Crab Macaroni & Cheese for an amazing treat! Save 30% on your entire bill by booking here: http://bit.ly/h6SOcW
Delmonico’s is the oldest restaurant in the country. It is also one of the most expensive.
go during Restaurant Week!
Opened in 1827 - it became the nation's best-known restaurant of the 19th century. Try the flamboyant baked Alaska. You can get our free Downtown dining guide at http://www.downtownny.com/mapsguides/
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Reviews and News
Restaurant week began on Monday. So at participating restaurants, you can sit down for a three-course lunch for $25 or a three-course dinner... More on Delmonico's »
Delmonicos can never live up to its history or its hype. The creation of Swiss brothers John and Peter Delmonico, the restaurant was founded... More on Delmonico's »
The best thing about a gin martini is how bracing it is—invitingly ice-cold and silken, the juniper wallop of the gin smoothed out by a glug of... More on Delmonico's »
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