Delmonico's

01What to order

• Signature Delmonico Ribeye, 18 ozUS$95 on the October 2026 dinner menu; boneless, from Brandt Family Farms, California. The house dates the Delmonico steak to its kitchen in 1850.
• Dry Aged Bone in Ribeye, 22 ozUS$115, from DemKota Ranch, South Dakota, and the only steak the menu labels dry-aged. Time Out listed it at US$85 in December 2023.
• Porterhouse for Two, 36 ozUS$220, also from DemKota Ranch.
• Irodori Wagyu New York Strip, 14 ozUS$105, from Creekstone Farms, Kansas.
• Steak & Frites, 7 oz (lunch)US$49, served from noon to 3 p.m., with fries and mustard aioli.
• Delmonico's Original Baked AlaskaUS$25. The menu dates it to 1867; Wikipedia notes that no contemporary account confirms the date.

02The beef

The house says its steaks are USDA Prime, hand-selected and aged in-house; it does not say for how many days. The dinner menu names the sources: Brandt Family Farms in California for the boneless ribeye and the 12 oz Delmonico Eye (US$79); Allen Brothers Angus, South Dakota, for the 10 oz filet mignon (US$80); Creekstone Farms in Kansas for the wagyu strip; DemKota Ranch in South Dakota for the bone-in ribeye and the porterhouse; Westholme in Australia for a 40 oz wagyu côte de boeuf at US$255; and an A5 Miyazaki strip loin, 3.5 oz for US$150, which the menu calls snow-aged.

03The fire

The house's steak page says each cut is seared at high heat and finished to the guest's chosen doneness. Steakpedia found no source naming the broiler, grill or fuel used at 56 Beaver Street.

04The story

The record runs in layers. Giovanni and Pietro Delmonico opened a confectionery at 23 William Street in 1827 and the Beaver Street restaurant in August 1837, after the Great Fire. The present eight-story building, designed by James Brown Lord, opened on July 7, 1891, and has been a city landmark since Feb. 13, 1996. The family's last house, on Fifth Avenue at 44th Street, closed in 1923; Oscar Tucci reopened at 56 Beaver Street in 1926, and the restaurant later closed in 1977 and reopened in 1982 and 1998. It shut again in 2020; Dennis Turcinovic and Joseph Licul signed a 15-year lease in late 2022, and it reopened in September 2023, on the 15th by one account and the 18th by another. In March 2026 the group leased space at 1330 Avenue of the Americas for a second restaurant and named Adam Plitt, who spent twelve years at Le Bernardin, as executive chef. Wikipedia adds that the Delmonico steak, now a ribeye, began as a strip. Steakpedia uses 1837, the year the house uses.

05The practical

56 Beaver Street, at South William Street, Financial District. Open Monday to Saturday from noon to 10 p.m. and Sunday from noon to 9 p.m.; phone (212) 509-1144; bookings through SevenRooms. Lunch runs from noon to 3 p.m., with the original eggs Benedict at US$37. Sides are US$18, butters and sauces US$8, and a 20% gratuity is added to every check. There are private and semi-private dining rooms. Holiday prix fixe menus: US$150 for Thanksgiving (Nov. 26, 2026) and Christmas, US$225 for New Year's Eve.

Address

56 Beaver Street, Financial District, New York, NY 10004

Phone

+1 212 509 1144

Website

theoriginaldelmonicos.com

Directions

Google Maps ↗

06In New York’s selections