Delmonico's

The Delmonico Steak

The boneless ribeye cut that bears the restaurant's name — USDA prime, dry-aged, with a deeply seared crust and buttery interior that justifies the legend

Lobster Bisque

A rich, cream-forward bisque with concentrated shellfish flavor and a silky texture — a classic opener that sets the tone for the meal

Dry-Aged Cuts

Premium dry-aged steaks beyond the signature ribeye — for serious beef aficionados

Creamed Spinach

A Delmonico's staple for generations — lush, buttery, and indulgent in the way only a steakhouse side can be

Baked Alaska

A tableside showpiece of meringue-encased ice cream, torched to order — as much theater as dessert, and one of the restaurant's most iconic finishes

Eggs Benedict

Widely credited as having been invented at Delmonico's — a historically significant dish that holds up well, with properly runny yolks and a rich hollandaise

Oysters

Fresh east coast oysters — a classic steakhouse starter

Lobster Newberg

Another dish with deep Delmonico's roots — chunks of lobster in a sherry-cream sauce that is rich to the point of decadence

Dry-Aged Porterhouse

A commanding two-bone cut with the tenderloin and strip on either side of the T-bone — best shared between two, with a crust that comes from serious high-heat searing

Caesar Salad

A tableside preparation that leans into the old-school pageantry of the room — competent and well-dressed, though not a reason to visit on its own