A Brief History Of Delmonico's, New York City's First Restaurant
32 photos
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Lobster Newberg<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Billy's House-Cured Bacon<br>
Photo by Scott Heins/Gothamist
Delmonico Steak<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Eggs Benedict<br>
Photo by Scott Heins/Gothamist
Epicurean, the cookbook written by chef Charles Ranhofer<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Salt Brick Amish Chicken a la Keene<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Benedict Burger<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Dry aged steaks<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Tomahawk for two<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Baked Alaska<br>
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist
Photo by Scott Heins/Gothamist