Delmonico'sDry-Aged PorterhouseA 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 searingWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
