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SPECIALS & EVENTS
180th Anniversary Tribute Menu & Event

Sneak Preview of Delmonico’s 180th Anniversary Tribute Menu

DANNY MEYER

(Union Square Café, Gramercy Tavern, The Modern, etc.) //  Union Square Cafe’s Lobster Shepherd’s Pie

“Lobster Newburg is among the classic Delmonico’s recipes that has created so much pleasure over so many years and stood the test of time. In part it helped to inspire an early favorite at Union Square Cafe, Lobster Shepherd’s Pie.” ~ Danny Meyer

MICHAEL WHITE

(Chef/Owner AltaMarea Group: Marea, Ristorante Morini, Vaucluse, etc.) // Vaucluse Sea Bass with Caviar

“To celebrate such a momentous occasion, I wanted to contribute something that exemplified all the qualities we have come to associate with Delmonico’s over the years: opulence, luxury, classic fine dining.  This dish is effortlessly elegant…like Delmonico’s itself.” ~ Michael White

DANIEL BOULUD

(Chef/Owner, The Dinex Group: DB Bistro Moderne, Daniel, Café Boulud, etc.) // Nine Herb Ravioli

“I created my Nine Herb Ravioli dish while I was at Le Cirque with inspiration from owner Sirio Maccioni, a leading New York City restaurateur who got his illustrious start at the legendary Delmonico’s. As a French chef, I wanted to make something Tuscan-inspired with a Provençal twist — a perfect homage to Delmonico’s, which has continued to shape American cuisine by incorporating the best of Europe’s culinary styling and influences.” ~ Daniel Boulud

PAUL LIEBRANDT

// Tournedos Rossini

“Tournedos is such a grand classic dish that embodies all that is good and thoughtful from the golden age of fine dining, it does not age – the perfect reflection of Delmonico’s.” ~ Paul Liebrandt

SIRIO MACCIONI

(Le Cirque) // Pasta Primavera

“Delmonico’s was the first institution that gave me the opportunity in the United States.  It was where I first rubbed elbows with the movers and shakers and where I first experienced ‘the power lunch.’ A very special place.  The crème de la crème frequented Delmonico’s and you only made it there if you excelled in a discrete fashion and were able to satisfy very discerning clientele.  A clientele that knew what they wanted, how they wanted it and when they wanted it. I tapped that energy and experience when I brought “the power lunch” uptown when I opened Le Cirque in 1974. Thank you Delmonico’s, it’s an honor and very proud to have been part of your history, an American history. As for the recipe: being able to listen to customers and give them what they asked for was what led me to create a dish at Le Cirque back in ’74 that is now part of American culinary history in its own right, Pasta Primavera.   It is with great pleasure that I share this recipe in celebration of Delmonico’s.” ~ Sirio Maccioni

LIDIA BASTIANICH

(Felidia, Becco, Del Posto, Eataly NYC) // Eggs Poached in Tomato Sauce (Uova Affogate in Salsa di Pomodoro)

“Delmonico’s has always been known for its famous Eggs Benedict, a classic dish that has stood the test of time, and is also reflected in my own Uova Affogate in Salsa di Pomodoro (Eggs Poached in Tomato Sauce) recipe.” ~ Lidia Bastianich

Award Winning Cookbook “Dining at Delmonico’s” $45.00