Delmonico's is WORTH THE HYPE! America's Oldest Steakhouse Review
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- Опубліковано 22 тра 2024
- After a long hiatus, New York City's oldest steakhouse and America's oldest steakhouse, Delmonico's, is finally back. The question of is Delmonico's going to reopen has been answered and both the restaurant and the building management have managed to come to an agreement to reopen the legendary Delmonico's steakhouse. Not only is Delmonico's one of the oldest restaurants in the USA though, it is also allegedly one of its best.
Many famous dishes were alleged to have been invented at Delmonico's. The Delmonico's egg benedict, Delmonico's wedge salad, and Delmonico's baked Alaska recipe are all famous and historical. However, the most famous dish from Delmonico's is, of course, the Delmonico steak. What is a Delmonico steak? Basically boneless ribeye, and occasionally chuckeye, but there's no denying that Delmonico's makes some of the best ribeye steak in the world. Otherwise, the cut wouldn't be named after them!
On UA Eats, we have eaten loads of the best steakhouses in NYC. But our journey to find the best steak in NYC may yield results at one of the Big Apple's and one of the USA's oldest steak restaurants. We will seek to answer the question of is Delmonico's legit or is Delmonico's overrated in this food adventure. Tag along if you're interested!
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Restaurant Deets:
Delmonico's
56 Beaver St, New York, NY 10004
Most people who don't like tomatoes haven't had nice, heirloom tomatoes. They are delicious, and have a ton of flavour. And it was prosciutto, it was on the menu.
Totally agree - don’t really trust anyone who doesn’t like tomatoes! And it was clearly prosciutto.
I don't mean to interrupt, but I just wanted to also say that tomatoes are good and it was indeed prosciutto.
I laughed when dude said tomatoes have the texture of fruit. Maybe because they ARE fruit?
Agreed he definitely cut up this place before even taking a bite. And the fried onions he said were shallots
I just don't like them raw no matter the quality. It's not a taste that works for me and never has. The texture also doesn't work for me. Now good cooked tomatoes or sauces YUM.
Love how the initial reaction is completely turned around. "$26 for a wedge salad???", "Oh... I see..."
As a cook I always thought wedge salads were stupid.
@@georgewbushcenterforintell147 Especially for 26 bucks. I'll pay for a great well prepared stake anyday, but all the other mediore cheap stuff, not really. But it where there profits come from since good beef if expensive.
I’m happy it’s reopened as I work downtown and have been eating there for over 30 years. I’m also glad you dressed up for this review. They also invented lobster Newburg and the baked Alaska. I’ll be there next Friday.
Dressed up??
You should invest in a mini tripod so you can eat with two hands and take a bite of every part of the dish in one go - I think that might have worked out better for the wedge salad and baked alaska. Just a friendly tip 🙂 Great video as always UA! Keep up the great work, love your channel
I'm confused. UA I love your videos but did you read the menu? You wondered where the Steaks come from and it says right on the menu Brandt Family Farms, you mention the "bacon" looks like prosciutto, and it states on the menu that they are prosciutto chips. Lastly, you ordered your steak medium and commented that it wasn't medium rare?
If you watch where the server asked how he wanted it cooked you can see that he said medium rare, but for whatever reason the sound clipped off the video. The other things, who knows! Lol!
I'd love to see you do Peter Luger's since you like steaks so much.
@@user-il8qq7wj5q : He did Peter Luger's. It sucked.
I love the Baked Alaska there. The Delmonico’s uses Banana gelato (one of my favorite gelato flavor) with walnut cake with a thin layer of apricot jam as the base then topped with a medium peaked whipped meringue (you can tell the egg white and sugar were whipped until medium peak not a stiff peak when you still get a light and airy meringue) then baked or in this case blow torched. Normally, standard Delmonico is wet aged at the Delmonico’s.
I never had banana gelato!
Thank you for going to Delmonico and trying this for all of your viewers UA! We just went to NYC (from Vancouver) and didn't know which steakhouse to go to so this will definitely be Top of the List when we re-visit.
I love love love your genuine reactions to your "first bites" to your steaks and it makes me so happy.
Fans from Canada! Keep it up UA!
The server calling the hashbrowns "interesting" told me enough.
For real. At least recommend something good if you're wanting to increase his sale (increase tip).
He also said that they were very good, though. I think he was just pointing out how unique they are.
Ua i am so glad you could take advantage of the reopening, I was very excited for you to try this restaurant when I heard it reopened, you did not disappoint. I prefer when a great steak is slightly uneven to enjoy the different textures
A great Caesar salad or a delicious wedge, crusty bread, a heavy red, aaand a delicious medium rare steak is a favorite meal for me...
I've been really enjoying your videos and love the fact that you always analyze the value aspect - something that is sorely lacking in reviews in general.
the menu states where the steaks were sourced from, the delmonico cut from Brandt Family Farms, CA. noticing how no one even mentioned either on the menu or by the waiter how long the steaks have been aged, its most likely not dry aged. every steakhouse that dry ages their own steaks in house love to taut such as a point of pride.
So the steak is likely not dry aged at all?
@@underated17 you'll notice on the menu only 1 steak is specified to be dry aged, the rest are likely wet aged for uncertain amount of days. they sure are charging dry aged prices tho!
Great vlog. Definitely want to check out Delmonico's next time I am in NYC. My favorite steak restaurant is Golden Steer, in Las Vegas. Opened in 1958 and has never changed. Off strip. Brilliant steak.
Solid choice in Vegas.
You’ve had a three course meal that’s served in 99% of all the fine dining restaurants in the US, except all these dishes are invented here….it doesn’t get more legendary than that
The reason why you thought that the bacon was too salty is because it is fried prosciutto. And you can't change the saltiness of prosciutto because it's made by curing it. It's not cooked, it's cured after being brined. And what that chef did was to fry it after being cured and brined.
And if you eat it as intended with the other elements on the plate, that 10-15% decrease will come naturally
$26 for an iceberg salad? Absolutely Craziness … $80 for great meat….. Absolutely Worth It
Agreed. $80 isn't actually bad for top notch steak in NYC. They make their profits off of the sides, appetizers etc and of course the booze.
Pro tip…ask for a second…or third serving of bread, and make yourself a PLT!!! Prosciutto, lettuce, tomato steakhouse sandwich. 👊🙏🤙
@@markpang8847 that’s kind of like asking for lemon slices and sugar packets to make lemonade at the table 😂
@@markpang8847 That's not really the reason you go to a high end restaurant.
In a time where 70% of Americans are living paycheck to paycheck, yeah bro that's alot for one piece of meat. @@johniii8147
whenever i make steak at home, strip or ribeye, i often serve it with some garlic i roast in their skins. really nice combination.
Love your channel! And you are adorably non-resistant to being upsold. Glad you got the hash browns to show us.
This might be the best looking steak video I have seen! Great camera work! Priceless reaction! Nice!!
The bacon was prosciutto fried crispy. That is why is what saltier than typical bacon.
Congrats on 24k subscribers! Remember us when you really take off UA!
That crust was beautiful... Broiler did wonders.
I like that UA shares the interaction he has with the staff. Honestly the only food reviewer whose opinion I trust😊
guys eyes are barely open and he closes them shut when eating the stake
ITS CALLED Bibb Lettuce but they didn't give you a choice of dressing or much lettuce . You can tell if it's Chuck eye.
Super bonne critique monsieur! BRAVO ! C'EST ÉVIDENT que vous êtes sincère et non pas "payé " pour mousser les ventes. J'admire les gens honnêtes comme vous. Continuez votre bon travail !
Moi également!
The menu states the exact source of the beef.
Yeah, looked like California and South Dakota
Protip: it came from cows
Up in Canada we have a SteakHouse Chain known as THE KEG that does the fried onions and they are glorious, so much so my family has frequently ordered an extra side plate for our meal.
I am in Canada. I think these historical restaurants are so cool. I wonder how most kegs compare to these historical steakhouses.
My wife and I tried The Keg when visiting The Falls,.. great dinner
@@edwinrodeoI would like to try a historic non chain steakhouse. It would have been cool to go Moishes.
Thank you for the honest and detailed review 😊
Love the uncut reaction! Thank you for making me drool.
Ngl your channel is a nice gem. Good way to see nice food/good camera angles and nice commentary overall.
Excellent review!
Delmonico's exterior columns are actually ancient. They were brought over to NYC from the ruins in Rome a long time ago.
Dude! I had reservations for September 11th. But, that's a very tough day, and I had to cancel. I will most certainly be there, and I'm glad you enjoyed! I wound up at Uncle Jack's in Bayside... If you want to do a review there, I'm 5 minutes away!
I actually filmed this vid that day so you would've seen me recording!
@@uaeatshi
I worked at the restaurant in the 70s for a few days as a temp. I moved out of the area and never got to eat there but it is on my bucket list. Thank you for the info.
I haven't been here in ages... I think the last time I went here was like 2016ish... I have good memories. If you're wondering why I don't go more often... live in south Brooklyn and steak is a special treat for me...the wife and I are very loyal to Gallagher's & Del Frisco's Double Eagle... will also go to Keens one in a while. I gotta make a trip to Delmonico's this winter. Got reservations for family dinner in December... if overtime looks good this year (I work for dsny - we need snow)... then maybe I'll get a lunch or dinner in.
UA really needs to up his game. In the menu it said the “lemony stuff” in his dressing was yuzu. The menu lists the cattle farm for each of their cuts. The bacon in his salad was actually prosciutto. What a jabron.
UA is definitely one of the least educated and entertaining food reviewers.
@@fin-nouk9971I agree totally for example the wedge salad you can't scrutinize each component by itself it needs to be eaten all together not one by one just like he scraped off the onions from the top of his steak he should definitely stick to fast food more up his alley he's definitely not a sophisticated food reviewer of fine restaurants by far you just can't eat one component of anything you need to taste all of it together that's why it's served in that fashion
I agree he's out of his league as far as fine dining you can't scrutinize a wedge salad component by component it's meant to be eaten together so you get the whole flavors that was created just like he scraped off the onions from his steak because he doesn't like onions and compared them to Burger King really😢
I know what you mean he gave in and out a bad review but was comparing it burgers that cost several times more. Homie in and out is cheap. It’s exceptionally good cheap food.
@@johnkovalicky3389 he even fails at fast food reviews. Watch his in and out review. He said it was bad…probably just for views.
Thank you for sharing your visit to a great restaurant there in New York.
Thank you. I enjoyed the way you explained it & show it.
Delmonico steak aka Spencer steak aka market steak is the best cut imo.
Medium rare is spot on, with perfect pinkness and a beautiful crust.
Maybe I'm wrong about this, but I feel it's a bit unfair to rate the side on its own, because imo it's meant to be eaten with the steak. I think if the side is seasoned to stand on its own, then the total experience would be too salty, but.. maybe not.
Great review! I ate there many years ago but didn't get any of those dishes.
Great video and great upselling from the staff!
Thanks for remaining transparent with your reviews.
Compared to the other hype restaurants in NYC, this one seems the most high quality, in terms of ingredients and service.
I would agree. SO much of it hype in NYC that don't really deliver. Glad to see they are back open and seem to have maintained the standards.
Try Keen’s in midtown Manhattan.
@@jessewolf7649 That's one place in NYC I haven't had a chance to try yet.
Agreed, and Gallagher’s on 52nd@@jessewolf7649
Frankie and Johnny's
Always enjoy the history lesson in each of your videos. I get a little smarter. Your steak looked delicious! NY is a little far for me. Is this the same Delmonico that's in the Venetian Casino in Las Vegas?
Looking oh so good...
Entertaining review but UA needs to expand his culinary palate. Yuzu, merengue, prosciutto, heirloom tomatos….these should not be unfamiliar ingredients for someone doing high end restaurant reviews…
Great video - really love your reactions and descriptions. So fun.
(UA orders wedge salad w/ Prosciutto)
Also UA: "mmmmm don't know if I've ever seen a piece of bacon like this before. almost like deep fried prosciutto"
Haha whoops 😅 I guess I forgot to read the description
@@uaeats also theres something lemony vinegary in the dressing.... its a yuzu vinaigrette
@@uaeats if you want to do this full time you need to up your game. Mark wienes travels the world and covers multiple destinations but is absolutely humble and informed. You come off as uptight, overly opinionated, and uninformed.
@@trollzone1 most of the comments are trolling this guy! 🤣
Love your content; ignore the haters @@uaeats
Your detailed description keeps me revited
I think if you are into beautiful settings, Le Bernardin is really nice. It's a Michelin 3 star restaurant and regarded as one of the best seafood restaurants. Their lunch menu is a great value for fine dining, if you ever consider going there for a review.
Great video UA! Do one on Harry’s right down the block at 1 Hanover Square. Would love to see your thoughts on it!
The salty bacon should be eaten with the rest of the salad in one bite
It's prosciutto.
Amazing... what a good episode.! Im your biggest fan.
Pretty sure you're supposed to have a bite of the salad and tomato alongside the bacon rather than eating it solo....would probably go a long way to cutting the saltiness
There’s a saying… “Hot food, hot plates!” It is good that you’ve got a very hot plate. Last thing you want is that your nice hot food is on a cold plate…
It says on the menu that the meat comes from Brandt Family Farms 😊
That’s called the presentation side, no steak can have both sides the same in relation to searing/crust.
If you are ever in the Black Hills of SD you should try The Buffalo Jump steakhouse in Beulah WY!! They are my favorite. I also noticed on Delmonicos menu that they get a couple of their meat cuts from SD, thought that was cool.
What amazes me is that you do not seem to be spoiled by the ultra expensive fancy restaurants yet, but know about food a lot. You are able to describe your experience eloquently and provide both entertainment and educational value!
Ok you definitely cut up this place before even taking a bite. And the fried onions you said were shallots, and the bacon you said is actually prosciutto
Hash brown looks like a knish..
I'll continue to compliment you on your improving one-handed buttering skills!
What time of the day did you go and did you need a reservation? Loving your vids btw
You know this guy serious when he closes his eyes to eat a steak!!
Looks great ❤
That steak was perfectly cooked, not sure what he was talking about. If a steak dips in on the edge, yeah, it won't be medium rare, because of its shape, that is always the case. The steak was a perfect medium rare, though, when it comes to classification.
Aye UA, im here now eating a ribeye and mannnn you ain’t lying bro. It is so good!!!! Thank you for the recommendation!
Going next year. I have too many other joints on my list thiw year to go. Super happy its back open😊
If the waiting staff ever told me that a dish is “interesting” I would not take that as a high recommendation lol
He got conned into shelling out $52 for food he didn't like. $26 salad, $26 hash browns. Wait, baked Alaska not grear, $26. $78 overspent.
Another great review, UA! Thank you for your hard work, cheers 🍻🍻
Not bacon, it’s crisped up prosciutto. Different part of the pig- belly/side vs leg
Prosciutto comes from the rear leg of the pig on the bone, not the belly or side, cured in salt 400 days to 3 yrs....if we're talking di parma!!!
What🤷🏽♂️, “A little on the pricey side”, UA all the steakhouses steaks generally cost that much, c’mon man 😊. I agree with you on the cost of the dessert.
❤ your channel!
If I was laying out that money for a meal at a legendary place like Delmonico's, I would not want a You-Tuber talking on their device next to my table. Sometimes you just go for the food the experience and appreciate things for what they are and have been.
Yes I totally agree. This guy only cares about himself & he really knows absolutely nothing about Being a Food Reviewer. 😦👎
How is that any different than two people talking to each other beside you?
@@aqibshirazi8099 this guy talking into his phone at a expensive restaurant for his own gain is Sick 🤢. He has No Class or Manners Absolutely Annoying
@@aqibshirazi8099 Mmmmmm ............. because it's not two people talking beside you. It's someone self-promoting them selves, so it's more like a guy on top of the table singing off tune.
Surprised about the Hash brown; should be scrumptious.
that crust looked so good
They created the Delmonico cut/preparation, so they deserve a lot of credit for just that alone.
For sure! As well as Eggs Benedict, Wedge Salad, and Baked Alaska
Thx for the info and vid! I love food history. That steak looked ahhhmazing! $26 for a salad :o
Ever try grape tomatoes, or teardrops? They’re less squish-texture than larger tomatoes.
Hmu if you make you way to Rhode Island. For a tiny state, we have an abundance of food history, and damn good seafood.
Tomatoes are a fruit actually bro...hince the texture. Lol!
Love your reviews! I will definitely be trying some of you steakhouse review places. That steak bite reaction!!! I bet that was amazing!!
Could anyone enjoy a steak more? Lol
Great review. I will definitely make a point of stopping by there next time in NYC! Ty
You had me at ‘Super Saiyan’. 🤣
Great video man.
At this point, I've had every cut of steak from endless places, It started with 'Cut' in Beverly Hills, CA. I had my first A5 Wagyu NY strip, and I could cut it with a fork (FYI, this was in 2006) I had no idea what Wagyu was, but back then? It wasn't like now where it's a term they use all over, it really meant something. I come to find out, I was super early at the time and ate at a soon to be Michelin starred place. Well Deserved, the NY strip at that time was 75$ which now is now somewhere north of 180$ last I heard. Crazy!
I def wanna go. I had one the best steaks of my life (NY strip) at the prior location in Jan 2020, right before everything closed.
But funny that the entrance has two “Do Not Enter” signs flanking the front door LOL
Why do you eat a wedge salad like its an appetizer plate? I would say its intended to be eaten like a salad with all ingredients mixed together.
It was prosciutto, not bacon.
Are they or are they not both pork? Thought so.
Both pork
When you grabbed you forehead i was like oh damn he has found it 😂😂😂
Great review!
You should try Club A Steakhouse and make a review. Best steak I´ve ever had
Nice steak! In Brazil you would pay 35 uss for it!
@guspetapevo: And $2,000 getting there.
We just ate there same night. Delicious
Great video looks yummy 👍👍I think Luger steak house presentation of steak look better don’t u think?? Thx
You ordered medium but got medium rare and i think chef did you a favor doing that..looks fantastic
Watching you while eating my big Mac makes it taste better 😂
10:00 it’s not a toss up… delmonico isn’t just a ribeye but rather the chuck end of the ribeye…anyone who uses a rib end of a chuck is doing it cheap, while anyone who uses a sirloin end of the ribeye also misses the proper placement of where the delmonico is
Thanks for this great video! Do I have to make a reservation or I can simply walk in this restaurant? As a tourist, the agenda keeps changing so I am not sure when I will arrive.
definitely a place I'd like to visit next time i'm in nyc! man steak house sides prices lol $24 for the wedge salad ouch
Thanks for showcasing the good! UA a cool guy 😎
THe Delmonico is my absolute favorite beef steak.
Baked Alaska is my favorite dessert. I did not know it was invented there.
UA you should go to Vegas and review some of their steakhouses, especially the Golden Steer and Herbs and Rye.
Damn that looks fantastic 🤩
Great review. Couple of corrections its Not Bacon its baked Prosciutto, Also. On the steak It’s Not Onions they are fried Shallots.