Downtown Tastes Delmonico’s Finest

Warning: Undefined array key "sharing_networks_networks_sorting" in /var/www/wp-content/plugins/monarch/monarch.php on line 3904

Warning: Trying to access array offset on value of type null in /var/www/wp-content/plugins/monarch/monarch.php on line 3904

An iconic New York culinary institution for over 175 years, Delmonico’s keeps food connoisseurs coming back again and again thanks to chef, Billy Oliva, who has been the chef at Delmonico’s for six consecutive years. This restaurant separates itself from other traditional steakhouses with its innovative dishes and updated classics, and intoxicates guests to come back for more. The historic restaurant is the old-fashioned home of the universally renowned Delmonico steak and is credited with being the first American restaurant to allow patrons to order from a menu à la carte, as opposed to table d’hôte. In 1929, restaurateur, Oscar Tucci, purchased the entire 70,000 building at 56 Beaver Street. Other incarnations of Delmonicos have operated in the space from 1981 to 1992 and since 1998. With an old-fashioned interior and a stand-out, flatiron exterior, you will be enticed from the moment you lay eyes on the building. It brings a globally inspired, seasonal approach to dining using organic and local ingredients to create savory twists to some legendary dishes like steak, eggs Benedict, and baked Alaska.

 

The Oyster Trio

A lemon drop oyster located at the far left had a nice lemony but sweet flavor, with the freshness from the cucumbers as well. The middle had a Mexican and tomato taste to it, lovely flavors. This oyster could be described as a salsa oyster. The last one located at the far right had a nice crunch and salty flavor.  This is the typical oyster with Delmonico’s spin enhancing the flavor with a crunchy topping. Natural saltiness from the oyster. The crunchy topping gave the bite that vast variety of textures you need to end the dish. This appetizer was great because it was light and satisfying. Each oyster was different and really made the dish overall creative and enjoyable.

Clam Ceviche

The presentation was on point. Described as a fresh, lemony, and zesty. The clams were as tender as could be. It had a tangy,  pungent flavor from the cherry garnish and a little crunch which gave the entire dish great texture. And who doesn’t want a variety of textures in a dish? As you’re eating it, you’d think this dish was complicated from the vast variety of flavors, but its simplicity was overall is refreshing.

Wild Caught Caribbean Shrimp

These plump, mouthwatering prawns were seared slightly with wine and light herbs. The chef serves this lovely shrimp in their shells to preserve the flavor. The succulent shrimp, is juicy and cooked to perfection. If you are a shrimp lover, then Delmonico’s is the place to go. Downtown has never tasted more flavorful shrimp. The great thing about this dish is that you have to use your hands, get down and dirty, and it’s all worth it.

Ribeye

Delicious ribeye – medium rare of course. This was the special of the day and Downtown could see why. This A-5 piece of meat  was presented on a Himalayan salt block, which made the entrée that much more interesting and desirable. The meat was incredibly tender, full of flavor, and perfectly pink. With thin cut slices, it wasn’t difficult at all to put it away, with a nice texture and spice from the rub around the meat.

Tuna Tartar

Yellow fin tuna tartar served with crème fraiche and topped with dried black and white rice. A great variety of flavors and the presentation was as beautiful as can be. The dried rice really gave the softness from the tuna just what it needed – a light crunch. The crème fraiche gave your taste buds a fresh, earthy flavor along with the greens. It was a delightful dish from start to finish and Downtown definitely recommends it. There was a lot going on, but none of the flavors overpowered the tuna.

Pan Seared Scallop with Uni Mousse

For those of you who don’t know what “uni” is, it’s sea urchin. This mysterious delicacy is becoming more and more popular year after year. Chanterelle mushrooms and summer corn garnished the dish. With a hidden piece of Delmonico’s specialty bacon that undergoes a two week smoking and curing process that will have you overlooking the fact you just ate a fatty piece of bacon… yes, it’s that good. Each item in the dish was strategically placed to compliment another perfectly. It had a nice mixture of earthy and ocean flavors and every component is rich and full of flavor. The creaminess of the uni mousse gives the dish its sense of elegance and makes it exceptionally special.

Dry Aged T-Bone

This piece was aged for 40 days which made it even more special. While the steak itself was perfect, additional dishes such as creamed spinach and the famous Delmonico Potatoes were the perfect sides to accompany it. The potatoes were made with two types of cheese – crucolo and parmesan, which gave the dish that pungent and slightly salty taste. The potatoes were devilish and sinful, which made them even more enticing.

Banana Salted Caramel Parfait

Sweet and simple. This dessert was as delicious as it was beautiful. With a heavenly creamy texture and a nice fluffy topping, you will float your spoon right back to the plate for more. The bananas had a special essence to them as well. They weren’t just your ordinary bananas, and had a certain caramelized flavor to them which gave the dish an extra kick. If you are a banana lover, then this dessert has your name written all over it.

Mocha Cheesecake with Homemade Chocolate Ice-cream.

This decadent cheesecake with a crunchy topping and slight coffee flavor could make one  forget that it’s even a cheesecake. With it’s fancy exterior, the flavors are chocolaty, savory, and give coffee lovers a taste of something more than just your average slice of cheesecake. With the homemade chocolate ice-cream on the side, it will remind of those cake and ice-cream days except upscale and ten times more delicious for sure.

Chocolate Peanut Butter and Hazelnut Dessert

For all of you chocolate lovers out there, then this is the dessert for you. Just the perfect amount of chocolate everyone needs. With an elegant noir ganache texture, a hint of hazelnut, and a crunchy peanut butter layer on the bottom of the dish, you get a multitude of flavors. The heavy cream component on top really gives the dish the extra decadent and rich flavor a dessert desires. There’s no holding back when it comes to this culinary end result.

Baked Alaska – Delmonico Specialty

This aesthetic dessert is not only enticing in its appearance but also in the way it tastes. This is one of the most popular items on the dessert menu. With a fluffy meringue on the outside and a cold interior accompanied with a cinnamon flavored cake substance sets this dessert apart from the rest. 

If Downtown hasn’t convinced you already to attend this historic and iconic restaurant in the Lower Manhattan area; then just take into consideration that this is a “must eat” place. It is perfect for a special occasion or even a Saturday night with friends and family. Delmonico’s is located at 56 Beaver Street in the heart of downtown NYC. Whenever you visit Delmonico’s you can expect the love, care, and attention each dish deserves – they do food right.

-by Albany Reed

Photos courtesy by Albany Reed