Delmonico's
Delmonico's
Chipotle and mustard aioli.
Bacon relish and ho-jo tartar sauce.
Apple, caramelized onion and apple vinegar.
Pumpkin, chanterelles, crispy sage and brown butter.
Meadow creek farm egg, roasted garlic and wild mushrooms.
Saffron risotto and 4 year aged Parmesan.
Vegetable, Parmigano and Reggiano.
Crazy tomato, meyer lemon and Gulf shrimp.
Mushrooms, Billy's bacon, and truffle vinaigrette.
Heirloom apple, pistachio, and apple vincotto.
Charred peppers, aji amarillo, potato and eggplant.
House cured bacon and roasted pineapple.
Green tomato jam, avocado crema and yellow chili oil.
Creamed leeks, roasted bone marrow and truffle sauce.
Avocado, bacon, cucumber, piquillo peppers, blue cheese, egg, and tomato.
Sauce a la Wenberg, American sturgeon caviar and black truffle.
Alaskan king crab, chanterelles, and hackleback caviar.
Scampi style. Acquerello tomato risotto.
Pickled red onion, feta and market melon.
2 ways Hot and cold rhubarb, onion and ana.
Zucchini, tapenade and minus 8.
Ramp pesto and garlic toast.
Cornflake crust, a la newberg and caviar.
Sweet peas, chanterelles, preserved meyer lemon, and Parmesan.
Charred radicchio salad, lime, and pine nuts.
Celery root, chamomile- vanilla glaze
Blueberry, horseradish and bone marrow fritters.
Concord grape, pumpkin bread and persimmon and pistachio.
Market vegetables.
Pancetta crumbs, preserved lemon and ramps.
Pickled raisin, anjou pear, orange, and hazelnut.
Pickled raisins, toasted walnuts and puffed quinoa.
Brown butter, Dijon, sweet potato.
Gulf shrimp and radish salad.
Pear, beet and grilled bread.
Assorted pickles and grain mustard.
Smoked onion, quail egg and foie gras toast.
Crab beignet, oyster Jim Brady, crispy shrimp and maple horseradish mustard.
Maple glaze and hot mustard.
Celery root, tarragon, fromage blanc.
Italian hero style.
Apple, butterfly sorrel.
White beans, chorizo, roasted tomato, salsa verde.
Roasted bone marrow, garlicky snails, crispy sourdough.
Roasted mushrooms, charred radicchio, Gorgonzola dolce.
Smoked onion crema, potato chips, quail egg.
Apple, radish, chili, soy.
Pickled red onion and ricotta salata.
Field mushrooms and Billy's bacon.
Tomato, harissa and whipped ricotta.
Butter lettuce, red grapes, pecans, pickled onion, acorn squash, honeycrisp apple, cider vinaigrette.
Bayley hazen blue and pickled onion.
Parmesan, boquerones and soft egg.
Herb pesto and garlic toast.
Candied pecans, pickled red onion, bailey hazen blue cheese.
Whipped avocado, mustard aioli and meyer lemon.
Urbana Farms leaves, Pharaoh's heirloom aged lemon vinegar, hazelnut, summer berries, and crispy onion.
Butternut squash, apple, pickled cranberry salad and baconville apple vinegar
Beets, pistachio, arugula.
EVO, vidalia onion, blue cheese and basil.
Poached pear and local beets.
Avocado, bacon, cucumber, roasted peppers, blue cheese, egg and tomato.
Poached pear, roasted squash, pickled red onion, toasted quinoa, candied pumpkin seeds and cider vinaigrette.
Maine lobster, confetti tomato, billys bacon, Caesar dressing and herb curtains.
Baby spinach, shaved red onion, honey crisp apple, bacon, soy vinaigrette and crispy onion.
Toasted pine nuts, bailey hazen blue cheese, grilled bread and aged balsamic.
Market vegetables and aged lemon vinaigrette.
Shrimp, crab and 1/2 lobster.
Avocado, cucumber, sriracha aioli and puffed rice.
Pickled lotus root, puffed rice and gochujang aioili.
Sausage, peppers and fingerling potatoes.
Seasonal inspiration.
Iberico ham, truffle, egg and burrata.
Caramelized onions and gulf shrimp.
Pan roast. Butternut squash, wild mushrooms and black lentils.
Bolognese. Giant rigatoni and ricotta salata.
Maine lobster, root vegetables and sauce a la weinberg.
Cauliflower, beets, and pears.
Signature steak. Boneless rib eye.
Pierre poivre butter.
Tomato confit, capers and herbs
Ladies luncheon. Pickled cucumbers and horseradish.
Sweet peas, fava beans, tomato and tarragon butter.
Local spinach, bacon, wild mushroom and crispy spaetzle.
Potato, mushrooms, onion, and egg.
Artichokes, capers and roasted peppers.
Mustard remoulade and kohlrabi slaw.
On the bone.
On the bone.
On the bone.
On the bone.
Bourbon glaze.
Caramelized onions and blue cheese.
Chimichurri.
On the bone.
Caramelized onions and blue cheese.
Colbert butter.
9 oz.
10 oz.
Buttermilk blue cheese dressing.
Tonic 01 aged maple.
Pickled red onion, feta and cucumber.
Cucumber, pickled red onions, feta and aged lemon vinegar.
Garlic bread.
Fresh mozzarella, eggplant, la quercia prosciutto, roasted peppers, marinated tomato and lemon aioli.
Filet Mignon, pimento cheese, caramelized onions and baguette.
Plainviews farm turkey, Gruyere, avocado, bacon, black forest ham, aged cheddar and chipotle mayo.
Maine lobster and petit greens.
Caramelized onion, cheddar, spicy mustard and jalapeno.
Filet mignon, pimento cheese, and onions on a baguette.
Confetti slaw, horseradish and mustard.
Fresh mozzarella, prosciutto cotto, peppers, tomato, and arugula.
Sriracha aioli, spicy cucumber slaw and sweet pickles.
House roasted turkey, Gruyere, avocado, bacon, ham, cheddar, and chipotle mayo.
Sirloin steak and baguette.
With white clothbound cheddar and crispy onion on a brioche roll with Ranhofferer sauce.
Proprietary wagyu blend, foie gras bun, house cured bacon, courvoisier vsop glazed onions and truffle butter with bearnaise fries.
Milanese style, sharp provolone, prosciutto cotto, roasted peppers, arugula, fresh mozzarella, tomato tapenade and mustard aioli.
Curry, slaw, and cucumber relish.
18 Days. Cows Milk, Mystic, Connecticut
3 Months. Sheeps Milk, Pyrenees, France
1 - 2 Months. Cows Milk, Greensboro, Vermont
3 Months. Goats Milk, Climax, North Carolina
3 - 4 Months. Cows Milk, Minneapolis, Minnesota
2 Months. Goats Milk, Ile-de-France, France
1-2 weeks. Goat's pasteurized milk, Troy, New York.
1-2 months. Cow's pasteurized milk, Troy, New York.
5-6 months. Goat's raw milk, Greenville, Indiana.
6-18 months. Cow's pasteurized milk, Uintah, Utah.
Served with spicy mayo.
Chimichurri.
American cheese, iceberg slaw, pickle and C.R. sauce.
Artisanal spicy salami and mozzarella.
Sun-dried tomatoes, olives, feta and roasted tomato sauce.
Harissa glaze and whipped ricotta.
Caramelized onions and smoky blue cheese.
Hot mustard.
Fennel sausage, hot sauce and blue cheese.
Sea salt and vinegar.
Chef's selection.
Artisanal spicy salami and angry marinara sauce.
Artisanal spicy salami and mozzarella.
Four pieces. Sweet and spicy glaze.
A la keene style.
Foie gras, heirloom prosciutto, port reduction and chanterelles.
Black lentils, crispy leeks and hon shimeji.
Giant rigatoni pasta, ricotta salata and black winter truffles.
Billy's bacon, toasted English, truffle Hollandaise and meadow creek farms egg.
Sweet Potato grits, cipollini onion and wild mushrooms.
Lobster, spaghetti squash, tomato, ginger compte, braised greens and sauce persille.
Red kuri squash, citrus, red shen choy and pomegranate.
Soy - orange glaze, maitake mushrooms, satur farms bok choy.
Roasted garlic and Vermont butter.
Bearnaise spice.
Creme fraiche, onion jam.
Bacon, onion, chili and apple cider.
Any style.
Bacon, onion, crucolo and bechamel.
Capers and truffle honey.
Vermont butter and lemon.
Thyme, honey, lemon and almond.
Roasted shallots and Meadow Creek Farm egg.
Tarragon and creme fraiche.
Tarragon and crispy shrimp.
Bacon marmalade, cranberries, and pine nuts.
Chorizo, lime, cotija and basil.
Spicy sausage and provolone.
Brioche, farm egg and Pecorino.
Chimichurri Hollandaise.
Vermont butter and lemon glaze
Cacio e pepe.
Pickled raisins, manchego and truffle honey.
Harissa yogurt and lime.
Pickled raisins, Parmesan.
Pearl onions, creme fraiche, tarragon.
Cured egg yolk, prosciutto, Parmesan.
Smoked Gouda and black truffle.
Sweet & spicy, bacon and caramelized onions.
Walnut cake, banana gelato, meringue (created by Charles Ranhofer).
Bootlegger bourbon ice cream, pecan pie inside, chocolate meringue.
Walnut fudge tart.
Flavors of orange, crisp tuile.
Daily bakery preparation.
Sesame Tuile, Mango - Passion Fruit Coulis, and Macadamia - Pine Nut Crunch.
Dark chocolate ganache and raspberry ice cream.
Mango and passion fruit compote.
Valrhona dulcey mousse and salted butter caramel ice cream.
Caramel sauce and flavors of apple.
Hazelnut ice cream, chocolate - pecan crunch.
Carne Asada, Chicken, Al Pastor.
Crispy catfish, slaw and pico.
Choice of Meat, refried beans, rice and red sauce
Mozzarella cheese with choice of topping.
Mozzarella with pepperoni, sausage, bacon, black olive, green pepper, red onion and mushroom.
Mozzarella with pepperoni, sausage, bacon, black olive, green pepper, red onion and mushroom.
Mozzarella cheese with choice of 5 free toppings.
Classic Lobster Newberg
Wedge Salad. Best prosciutto in the world! Crispy! Amazing!
Restaurant Week 2024- Bacon appetizer. OK
Seating
Brussel sprouts
Dining room
Medium filet mignon and cream spinach
Entry
Yellow tail
Lobster Newberg.
1867 Classic Baked Alaska
Oysters
pasta, food
Interior
salads, salad, food
bbq ribs, ribs, food
Bread. Good
Delmonico Table Setting.
Kumamoto Oysters
Restaurant Week 2024- Caesar 1. Excellent
Old Fashioned
Rachel G.
Feb 16, 2025
We made a reservation for New Year's Eve dinner since we've never been before. The restaurant was packed when we arrived. They have a dress code, so be sure to dress appropriately.We were seated in the side room next to the bar room. We had to order the classics. Shrimp cocktail, ribeyes, creamed spinach, asparagus and the famous baked Alaska. Every dish was cooked perfectly and was the quintessential steakhouse meal. The ribeye was nicely charred and the star of the meal. The baked Alaska was a great way to end the meal. Not too sweet and a good size for sharing. Even though we were full, we couldn't help finishing the dessert. We'll be back to try the menu served at the bar room!
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Angelo B.
Feb 22, 2025
I've been here a few times now and always leaving feeling like the meal was just okay. The steak is decent but really not that different to what I can prepare myself. Other ny steak houses have better flavor in my opinion. On the positive side they have served a perfect medium rare each time. Service below average for steak house. Front desk seemed disorganized, and waited seemed rushed. Pretty lively during a weekend dinner.
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Jackie H.
Feb 11, 2025
Service and ambiance was nice. Although we had reservations, it was quite a wait so be prepared for that. The appetizer burrata was yummy and delicious and served on a piece of bread which was interesting. The yellowtail crudo was yummy esp with the crunchy pearls on top. The brussels sprouts were cooked nicely charred but had a wasabi taste that wasn't my favorite. The restaurant week deal online indicated the Eye of Delmonico to be 12 oz but note in person menu showed 5 oz and indeed it was that. Medium rare but kinda tough/dry. A bit disappointing. The dessert was amazing. Loved the chocolate cake as it was super rich.
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Julisa H.
Feb 20, 2025
I went for lunch yesterday and I liked it! The atmosphere and decor is classic, the staff is courteous and it has a very relaxed vibe. I ordered at the bar with Mark who was excellent. I had the burger and fries with a gypsy rose cocktail. The cocktail was light, sweet and fruity not very alcohol forward. The burger (medium) juicy with solid flavor. Fries are more like a steak cut, crispy, hot and filling. All and all it was a cool experience at a classic, historical restaurant and it ran me about $70With tax before gratuity.
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Nicole M.
Feb 6, 2025
We've been dying to try Delmonico's for such a long time and finally made it during Restaurant Week! We found a spot at the bar to hang out while waiting for the rest of our party to arrive. I had the Green Gatsby (very refreshing but one was enough as it reminded me of spa water) and my girlfriend ordered the Never Say Never. Service was top notch! Our waiter offered for a sommelier to come to our table and help us select the right wine based off our taste preferences.The restaurant week menu is a great deal if you're trying out a restaurant for the first time - we each had an app, entree and dessert for $60! I had the yellowtail crudo, eye of Delmonico (5oz) and the Baked Alaska. Portions are smaller during restaurant week but still worthy nonetheless.Of course I had a bite of everyone else's apps - sharing is caring after all. The bacon app, Caesar salad and Crab cake with potato were all so good. I'll definitely be sure to order during my next visit. For dessert, try the Baked Alaska! It's walnut cake, apricot jam and banana gelato with meringue. This was definitely a 5 star dinner!
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Tamika G.
Jan 30, 2025
Top notch steakhouse experience during resturant week. The food and service exceeded expectations. From drinks at the bar to coat check, table sevice..everything was well taken care of smiles. We did the resturant week menu, tried the crabcak which was fresh, hot and pretty you almost didn't want to taste it. The cesar salad was delicious. The steak here was cooked to perfection. Chef kiss. Paired it with creamed spinach and pomme purre...Will return
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Tessa R.
Feb 4, 2025
What an amazing dinning experience, this place is run so smoothly. The employees really take pride in working here and it shows.The building itself is stunning both inside and outside. Walking in feels as though you've been taken back in time. It is elegant and classy, an experience I won't forget. It is filled with a rich history.We sat in the bar area as it was a Saturday night and did not have reservations. There were a few spot available but filled up quickly after we sat down. We ordered from the bar menu and had a few drinks. The food came out and it was perfection. Everything was incredible. We ordered the wedge salad, Cesar salad, steak and burger with fries. Not a single complaint. Our server was friendly and professional. We truly had a magical time. This restaurant will always bring a smile to my face when I think of NYC. If you have a chance, I highly suggest you make your way over here! Even if you go to the bar and have a drink, just being in the restaurant is a treat.
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Cindy Z.
Jan 1, 2025
As the first fine dining restaurant in America, there's so much history with a classic feel here like many steakhouses. We arrived early for our reservations, so we went for a drink at the bar. I had the Never Say Never ($25) cocktail, which was a bit too sour for me. Once our table was ready, we brought our drinks over to the table as well. So multiple rooms including a downstairs, so the space feels cozy while also being so spacious.After we placed our orders, a basket of bread was brought out. The bread was a sourdough with soft butter, which was really good. I wanted to eat more of this, but didn't want to overstuff myself. For the main entree, I ordered the Lobster Newberg ($59). This dish comes with a beautifully cooked lobster tail with its claw meat over this nice sauce. On the side, it also comes with a brick of crispy rice over a miso sauce. It's an interesting combo, but I enjoyed this. Also tried some of the Hashbrown ($18), which was huge. This was more of a skillet mashed potato than a hashbrown, in my opinion though. The creme fraiche complimented this well though. My fiancé's steak was a bit more rare than he ordered, so it was a bit chewy.To finish off, we had some scoops of ice cream ($6) and cheesecake ($17). The cheesecake was so soft and silky, though quite a small piece. Overall, it's a pricey meal, but fit for a special occasion. We all ended up pretty full and satisfied. The service was attentive from some but less so from others, so a bit of a mixed review for that.
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Kisbel F.
Feb 23, 2025
Snagged a reservation for Restaurant Week and enjoyed it. Located in the FiDi district, it's just a classic. The restaurant was beautiful inside. Service was above and beyond. The salmon portion was teeny so hope you're not hungry. For sides we ordered the asparagus and their potatoes which I wasn't a fan of. They reminded me of hash browns made in a skillet and had a seasoning I didn't like. The desserts though were delicious! We got the cheesecake and chocolate cake.
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L. Eliza C.
Dec 24, 2024
This review is from the perceptive of someone who has not been to Delmonicos since 2018 (Pre-Pandemic).The place still has that classy ambiance. I am glad there is coat service as I brought a big bag of gifts and lots of layers. We came here for holiday cheers and noticed that the menu has changed and added a vegetarian friendly risotto, some salads (though one has to remove the ham off the place and if you have a big group, there is always someone you can give them too). Food:I had the wedge salad, risotto, double expresso and a scoop of hazelnut. My side came out to $120. My friends had flesh dishes and they paid on average between $150 to $250 each. I always rememered the Baked Alaska and used to indulge on them back in the day. I am glad I didnt order it as the size was very small for $24. I liked the elegance of this place and seeing so many big groups and couples. I recommend either asking for separate checks or one person paying all. Otherwise it is a production at the end.
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