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Delmonico's is a series of restaurants that operated in New York City, and Greenwich, Connecticut, with the present version located at 56 Beaver Street in the Financial District of Manhattan. The original version was widely recognized as America's first fine dining restaurant.
56 Beaver Street (also known as the Delmonico's Building and 2 South William Street) is a structure in the Financial District of Manhattan in New York City, United States. Designed by James Brown Lord, the building was completed in 1891 as a location of the Delmonico's restaurant chain. The current building, commissioned by Delmonico's chief ...
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This image is available from the New York Public Library's Digital Library under the digital ID f8ef3ed0-c533-012f-0383-58d385a7bc34: digitalgallery.nypl.org → digitalcollections.nypl.org This tag does not indicate the copyright status of the attached work.
An 1899 menu from Delmonico's restaurant in New York City, which called some of its selections entremets, and contained barely English descriptions such as "plombière of marrons". The main categories within a typical menu in the US are appetizers, "side orders and à la carte", entrées, desserts and beverages.
The Studebaker Building was designed by James Brown Lord, who also designed Delmonico's Restaurant at 44th Street and Fifth Avenue (Manhattan).The exterior was composed of red brick and terra cotta with the employment of the anthemion motif in a repeated manner in the terra cotta as well as in the large projecting cornice at the roof level. [9]
Charles Ranhofer (November 7, 1836 in Saint-Denis, France – October 9, 1899 in New York) was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of The Epicurean (1894), [ 1 ] an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire .
He was said to have demonstrated the dish at Delmonico's Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant's menu as Lobster à la Wenberg and it soon became very popular. [2]
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