Posts Tagged ‘Delmonico’s’

Real New York City Foods

There’s nowhere like New York City when it comes to dining options, fast food to fine dining and everything in-between. What makes the city so appealing, however, is how many of these choices are true New York creations, with some pedigreed from the end of the 19th century. These are the foods you shouldn’t miss during a trip to the city with some available for shipment anywhere in the US. Most are presently offering takeout and delivery as well. Call to verify hours and availability.

Katz’s Delicatessen

Often, visitors crave dishes made famous in iconic New York City movies and TV shows. “I’ll have what she’s having,” trills the woman sitting next to Meg Ryan at Katz’s Delicatessen in “When Harry Met Sally.” Everyone’s familiar with that scene, but do they know what to eat? Absolutely not what Meg was eating in the movie, a turkey sandwich. What gets my vote is the oversized hot pastrami sandwich, served on rye bread, perhaps with a little mustard or even Russian dressing. Have a side of pickles with it for the full experience. Don’t love the smoky, peppery hot pastrami? The corned beef is equally ambrosial, and both hearken back to Katz’s opening in 1888. Free shipping nationwide. 205 East Houston Street at Ludlow St., Manhattan, 1.212.254.2246. https://katzsdelicatessen.com/

Junior’s on Flatbush Avenue in Brooklyn

Another deli with a specialty worth seeking out is Junior’s on Flatbush Avenue in Brooklyn. While Junior’s has locations in Manhattan, it’s the Brooklyn one that causes me to drool. The must-order here is a piece of their phenomenal cheesecake. Junior’s New York style is rich and creamy, made with cream cheese rather than ricotta like the Italian version. Order the strawberry cheesecake with glazed whole strawberries on top. You’ll love this so much, you’ll want to have a whole cake shipped home via Goldbelly. 386 Flatbush Ave. Extension, Downtown Brooklyn, btw DeKalb Ave. and Fleet St., 718.852.5257.

Zabar’s

Delis and their offshoot cafes seem to have a hold on the city. Note Zabar’s on the Upper West Side. A food mecca for anyone who visits New York City, Zabar’s is the king when it comes to what we call “appetizing.” You could start with a tasting at their smoked fish counter, sampling Scotch cured salmon or a piece of smoked whitefish, and then finish with one of their rugelach, a sweet dessert that’s a pastry pinwheel encircling a chocolate or cinnamon center. If you want to use your credit card, be sure not to mix up the checkout lines as Meg Ryan and Tom Hanks did in “You’ve Got Mail.” Zabar’s Café next door gives you a chance to enjoy a bagel with nova and a schmear (of cream cheese) in a sitdown setting. 2245 Broadway btw W. 80th and W. 81st sts, Manhattan, 212.787.2000. Nationwide shipping. https://www.zabars.com/

H & H Bagels

While we’re on the topic of bagels, bagels are a New York City staple and the best in the world are found in the Big Apple. True New York bagels have a crisp outside and chewy inside. Eat them plain or as a sandwich – they’re the perfect on-the-go carb loader. Many varieties are available including some vegan ones, perfect with a vegan tofu spread. H&H has been supplying the city with these gems for nearly 50 years. Homesick New Yorkers avail themselves of their overnight shipping, or you can visit their storefront and choose from 19 varieties of bagels that have just been boiled and baked on burlap-covered boards. Don’t trust any impostors! And, remember, a great bagel doesn’t need to be toasted. 1551 2nd Ave., btw E. 80th and E. 81st sts, Manhattan, 212.734.7441. Nationwide shipping: https://www.hhbagels.nyc/

John’s Pizzeria

Discussion is ongoing among city foodies as to where to get the truest, purest pizza. In my opinion, the prize goes to John’s Pizzeria of Bleecker Street. Baked in a coal-fired brick oven as has been done for 75 years, John’s perfect thin-crust tomato sauce and mozzarella pizza can be further enhanced with toppings like fresh garlic, sausage and basil. No slices. 278 Bleecker St., btw Morton and Jones sts, Manhattan, 212.243.1680. http://www.johnsbrickovenpizza.com/

Nathan’s

Similarly, hot dog mavens debate the merits of Nathan’s original stand in Coney Island (a “Seinfeld” favorite), Gray’s Papaya or Papaya King. Each claims to have hot dogs as good as filet mignon. I’ll let you do the comparison. (In actuality, the first hot dog introduced to Coney Island was Feltman’s in 1867, now found in a variety of kiosks and grocery stores throughout the city. Order them via FeltmansofConeyIsland.com). Dress these all-beef dogs with sauerkraut, cooked tomato-based onions, and mustard. Pair them with the curious papaya drink offered, and you have a quick meal or snack.  Nathan’s, 1310 Surf Ave., btw Stillwell Ave. and Schweikerts Walk, Coney Island, Brooklyn, 718.333.2202; Gray’s Papaya, 2090 Broadway, btw 71st and 72nd sts, Manhattan, 212.799.0243; Papaya King, 179 E. 86th St., at Third Ave., Manhattan, 212.212.369.0648. Nationwide shipping for Gray’s Papaya and Papaya King via Goldbelly https://www.goldbelly.com. Nathan’s hot dogs are available is grocery stores or via Amazon.com.

Delmonico's

But perhaps you’d like a more serious meal before you have a snack or dessert? Consider a visit downtown to one of New York’s most iconic restaurants, Delmonico’s, where dishes like Baked Alaska and Lobster Newberg were invented. Lobster Newberg, dating back to 1876, is shellfish set in a rich sauce of cream, sherry, cognac and pepper. You could sample the signature Delmonico ribeye steak here as well, or head to Brooklyn to another of the city’s iconic restaurants, Peter Luger, for their buttery sliced Porterhouse steak. Sometimes gruff, always crowded and consistently delicious, Peter Luger’s is the real deal, founded in 1887. Be advised that credit cards are not always accepted.

Waldorf Salad

Vegetarians have something to cheer about as well: the Waldorf Salad, created for a private party at the venerable Waldorf-Astoria on Park Avenue in the 1890s, mixes candied walnuts, apples, and greens with a delightfully light yogurt and crème fraiche dressing. Although the hotel is currently closed for renovations and will likely morph into more of a residence space than a hotel, you can make their classic recipe at home.

Grand Central Oyster Bar

I also suggest a visit to the 101-year-old Grand Central Oyster Bar, located down the ramp in the beautiful Beaux-Arts Grand Central Terminal. Walk to the bar area to the right, where their special oyster pan roast is prepared before you in original steam kettles. A combination of butter, cream, sweet chili sauce and oysters in a soupy concoction, this makes for an indulgent lunch or dinner that pairs beautifully with a Bloody Mary or local brew. Delmonico’s, 56 Beaver St. at South William St., 212.509.1144; Peter Luger, 178 Broadway btw Diggs and Bedford aves, Williamsburg, Brooklyn, 718.387.7400; Grand Central Oyster Bar, 89 E 42nd St., btw Park and Vanderbilt aves, Manhattan, 212.490.6650.

King Cole Bar and Salon

Although the Bloody at the Oyster Bar is a worthy selection, you should really pay homage to the “temple” where the cocktail was perfected, the King Cole Bar and Salon at the St. Regis Hotel. Once named the Red Snapper, the Bloody Mary was created 80 years ago by bartender Fernand Petiot and the original recipe of vodka, tomato juice, celery salt, pepper, lemon and Worcestershire Sauce is still served. While you’re there, take in the beauty of the mural that holds a secret only the bartenders can disclose. 2 E. 55th St., btw Madison and Fifth aves, Manhattan, 212.339.6857.

Sigmund’s Pretzels

Two other favorite libations in the Big Apple are the light and dark ales found at McSorley’s Old Ale House, with a heritage dating back to 1854. Revelers order saltines with Cheddar cheese, onions and mustard to accompany. 15 E. 7th Street, btw 2nd and 3rd aves, Manhattan, 212.473.9148. But I prefer to drink my brews in the company of another of the city’s iconic foods, the pretzel. Since you can’t imbibe outdoors in New York City unless at a sidewalk café with a liquor license (and they rarely serve pretzels), grabbing a pretzel from one of the many food carts isn’t a good option for a glam night on the town. However, Sigmund’s Pretzels in Alphabet City has you covered for this favorite. They ship their hand-rolled German pretzels nationwide. Following a recipe dating back more than a century but modernized with six flavor choices, the soft pretzels give you a nice reason to throw back a couple of cold ones as well. Be sure to dip them in some whole grain mustard to enhance their doughy center. 29 Avenue B at E. 3rd Street, Manhattan, 646.410.0333. https://sigmundnyc.com/

Yonah Schimmel’s

As long as you’re downtown, you should really stop by Yonah Schimmel’s for another of New York’s best, the knish. Baked fresh on premises with a variety of fillings, the knish is a potato- or sweet cheese-based pastry-like finger snack. Yonah Schimmel’s has been doling them out to hungry customers for more than 110 years. Ask for a Dr. Brown’s Cel-ray soda to wash them down. Nationwide shipping via Goldbelly East Houston St., btw Forsyth and Eldridge sts, Manhattan, 212.477.2858.

Eisenberg’s

If your sweet tooth has started to rear its fangs, New York is long on treats it can call its own. The 90-years young Eisenberg’s on Lower Fifth Avenue is a luncheonette oozing history and tradition. Try one of their refreshing egg creams made with neither cream nor egg. Choose from chocolate or vanilla – it’s a frothy drink made with Fox’s U-Bet syrup, icy cold milk and fountain seltzer, very much a New York original. 174 Fifth Ave., btw W. 22nd and W. 23rd sts, Manhattan, 212.675.5096.

Benfaremo Lemon Ice King of Corona

Many of you might remember the Italian ices in the opening credits from the TV show, “King of Queens.” Tucked behind Citi Field, Benfaremo Lemon Ice King of Corona scoops out 40 flavors of the slushy dessert that’s both portable and refreshing.  52-96 108th St., btw 52nd and 53rd aves, Corona, Queens, 718.699.5133.

William Greenberg Desserts

At the city’s bakeries, you’ll find a cookie distinctively New York that was made famous in “Seinfeld” when the bobka ran out. Head to William Greenberg Desserts on the Upper East Side for a black & white, a cookie-cake combo that’s made from vanilla cake dough and frosted on one half with soft vanilla fondant and the other with chocolate fondant. For the kids, there are even mini versions. Online shipping is available. https://wmgreenbergdesserts.com/ 1100 Madison Ave., btw E. 83rd and E. 84th sts, Manhattan, 212.861.1340.

Posted by Meryl Pearlstein
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Celebrate 150 Years of Women’s Rights in Dining at Historic Delmonico’s Restaurant

150 years ago, Delmonico’s lifted the ban on female diners needing to be accompanied by men. At a pivotal, first-of-its-kind Ladies’ Luncheon, the restaurant hosted “unchaperoned” women at a private meal, marking the first time women were allowed to dine (or be served) alone in a restaurant anywhere. It was also the first time that women were allowed to congregate as a group, alone.

Commemorating this event — the original Power Lunch for women — three-time James Beard Award-winning Chef Gabrielle Hamilton of Prune has created a special menu, putting her spin on the original $1 Ladies’ Luncheon meal which consisted of consommé, fish, lamb and dessert. The “updated” menu will be served as an option through April 28, along with Delmonico’s traditional menu. Menu choices include consommé, cold poached mackerel with pickled celery hearts, Colorado lamb loin chop and brûléed rice pudding with strawberry meringue and macerated strawberries.

At this landmark restaurant, established in 1837, Delmonico’s paved the wave for women’s rights activities to come and became a leader in the hospitality industry. The luncheon was organized by the Sorosis Club, the country’s first women’s rights organization and a model for other women’s clubs through the end of the century. Sorosis, by virtue of its existence had proven that women could work together, and men and women could dine together, without anyone being injured by the experiment. It further demonstrated that woman were capable orators, that they could propose a toast as men could, and that they could sing a song without being unwomanly.

The club came about in response to a males-only New York Press Club dinner honoring Charles Dickens. After her application to attend was refused, Jane Cunningham Croly, an experienced journalist and editor, was so outraged that she founded the all-female Sorosis to give women a venue for congregating and communing. She also approached Lorenzo Delmonico with the idea of allowing women to dine alone. The result was the Ladies’ Luncheon. The women were treated with such consideration at the luncheon that they chose Delmonico’s as their regular meeting place thereafter.

Delmonico’s, still in its original location, is known for its eponymous Delmonico steak, and many menu firsts including Baked Alaska, Lobster Newburg and Eggs Benedict. Considered the first fine-dining restaurant in the country, Delmonico’s takes diners to a time of opulence with its leather seats, lavish chandeliers, gracious service and beautiful art. Delmonico’s Restaurant 56 Beaver Street, New York City.

Posted by Meryl Pearlstein
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Fall Getaway from NYC: The Hamptons – Where to Eat

Fall is gorgeous in the Hamptons and the drive (without the summer rush) can be as little as an hour and a half. Here are some dining choices to whet your appetite.

noahs greenportNoah’s, Greenport – Noah Schwartz has brought his farm-to-table expertise from his days in Sonoma County.  Here, adding sea-to-table expertise to his repertoire, and a sophisticated knowledge of wine pairings, he brings the North Fork’s best and freshest to the table in this airy waterfront restaurant.  If you’re visiting from the Southern part of the island, you can take a ferry from Sag Harbor to Shelter Island, and a second ferry to Greenport.  You’ll feel like you’ve taken a vacation for the day. Be sure to try whatever crudo is on the menu, any shellfish (as fresh as you’ll ever have it), the BBQ duck on polenta, and filet mignon sliders. Try some local wines like Coffee Pot, which can be ordered in 3 ounce or 6 ounce pours. http://www.chefnoahs.com

Fresh FoodsFresh Hampton, Bridgehampton – It’s so wonderful that someone finally came up with a menu that lets you graze through a menu of the freshest of the fresh.  The name of this restaurant, helmed by Chef Todd Jacobs, tells you what to expect: everything fresh, local, and seasonal. Most of the ingredients come from the restaurant’s own garden, supplemented by produce from neighboring farms in Sag Harbor.  You can try a small portion of skate, steak, or chicken, or arrange a full medley of veggie dishes and skip the proteins entirely. All are delicious. The vibe is casual and buzzy. No reservations mean a democratic, but sometimes lengthy wait for seats.  It’s worth it. http://www.freshhamptons.com

Bay Kitchen BarBay Kitchen Bar, East Hampton – You couldn’t ask for a more picturesque setting than at this open-air restaurant, seemingly set at the end of the world.  All seats have an oceanview of Three Mile Harbor from the blue-and-white dining room and bar. Come early for sunset and join the group at the bar and then move to a table for a seafood feast. Recommended are the dishes featuring local catch, like the super-fresh ceviches and crudo. Try the tastings of each. The lobster roll simply dressed with mayo on a roll is a worthy exception – only Maine lobster should ever be in a lobster roll anyhow.  Cocktails are well thought out. Served perfectly chilled in a metal cup filled to the brim with ice, the blackberry julep adds a Long Island twist to this Southern fave with macerated blackberries, a touch of mint, and agave. Desserts are scrumptious – if you can only order one, try the strawberry shortcake made Hamptons-style with strawberry rhubarb compote. http://baykitchenbar.com

The Lobster RollThe Lobster Roll, Baiting Hollow — And while on he subject of lobster rolls, I suggest you head North to The Lobster Roll in Baiting Hollow for the finest the area can offer.  The slightly more refined twin of Lunch in Amagansett, the restaurant doesn’t take reservations but it’s worth the wait. Begin your meal with creamy lobster bisque, add a palate cleanser of cole slaw, and finish with the piece de resistance, a lobster roll filled with fresh lobster and crunchy celery bits. A nice selection of North Fork wines is offered which you can also enjoy at the tasting room next door. Finish with a slice of strawberry rhubarb pie – there’s even a sugarless version. Pure heaven. http://www.lobsterroll.com

DelmonicoDelmonico’s, Southampton — For a meat fix that perfectly accompanies a starter of raw Montauk oysters and Peconic little necks, the sister restaurants to Manhattan’s downtown legend is the place to go.  Easy to reach from the Southampton train station, the restaurant sits in a tasteful house surrounded by lush gardens. Enjoy a trio of oysters drizzled with a tart mignonette sauce to start. Go for steakhouse perfection with a Caesar salad, the signature Delmonico steak, served sliced with grilled onions and a side of creamed spinach. The Southampton sibling adds a few special Long Island touches like seared scallops with corn pudding. The wine list is extensive so ask the sommelier for the best pairing.  Dessert is a no-brainer: the dish created by the restaurant, Baked Alaska. http://www.delmonicosrestaurantgroup.com/southampton/

Race Lane, East Hampton — Race Lane in East Hampton welcomes you into its casual environment, a combination of tables, a bar, and even a sunken fireplace area for drinks and appetizers. Seafood preparations are glorious. Grilled branzino exemplifies the best of the Hamptons, served with a side of rich lobster mac ‘n cheese.  Scallop crudo, drizzled with yuzu, is refreshing and delicious in its simplicity, as are the Montauk pearl oysters served with a blood orange granita.  http://www.racelanerestaurant.com

Sen in Sag HarborSen, Sag Harbor – Sen in Sag Harbor takes no reservations but you can spend your wait time watching the nightly passegiata or walking the small town yourself. Friendly service, masterfully prepared sushi and Japanese selections are the attraction. Start with a plate of lightly salted, blistered shishito peppers, grown locally, a more interesting opener than the usual edamame. Follow this by a miso-glazed cod, also locally caught, and a selection of creative maki. If soft-shelled crab is on the menu, try it in any roll offered. A lovely selection of sakes is offered including a cold, unpasteurized Masumi. http://www.senrestaurant.com

Pierre’s in BridgehamptonPierre’s, Bridgehampton — Pierre’s in Bridgehampton is a casual but refined French bistro with a lively, in-the-know feel. The menu gives carnivores and non-seafood eaters something to cheer about, too, with duck, pastas, and a cheesy Alsatian tarte flambé. Try to meet charming host Pierre Weber if you can. Be sure to look around the room, as this is a favorite haunt by both “out there” and undercover celebs. http://www.pierresbridgehampton.com

Bell and AnchorBell and Anchor, Sag Harbor — I know I’m sounding a bit redundant when it comes to seafood recommendations, but I’d be remiss if I didn’t mention the Bell and Anchor, sister restaurant to Sag Harbor’s wonderful Beacon and Southampton’s Red Bar. The nautical dining room is the setting for a lively evening of seafood dining. Clams, lobster, calamari, pretty much every kind of seafood is on the menu and it’s all delicious. http://www.bellandanchor.com/#oysters-to-start

Crow’s NestCrow’s Nest, Montauk – Another restaurant with a no-reservations policy, Crow’s Nest actually makes your waiting time a desirable experience. You can sit by the beachside bar and watch the sunset while eating oysters on the half, washed down with a specialty cocktail like a watermelon cooler or a gin concoction aptly named the Summer Rental. If it’s chilly, there’s a fire pit to cozy around. The dining room has lovely views of the harbor and a small, handwritten menu of dishes ranging from pasta with sea urchin and chilis, to locally caught striped bass and Montauk fluke crudo. The busy restaurant manages to keep a very cheerful tone with a rustic, yet polished feel.  To avoid the wait, arrive by 7:15, especially on a weekend when everyone seems to want to be in Montauk. http://crowsnestmtk.com

Posted by Meryl Pearlstein
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It’s Time to Reserve for NYC Summer Restaurant Week – July 22-August 16

The city’s exodus to the beaches is a boon for diners who remain in the city.  Lasting almost a month from July 22 through August 16, the 21st year of New York City’s restaurant week is ready for booking.  This is the time to score a prized table of some of the city’s most desirable restaurants.  The 300 participating restaurants feature $25 three-course prix fixe lunches $38 prix fixe dinners. Most time slots are during the week for lunch and dinner, with a few left for Sunday lunch and  dinner.  This year, there are restaurants from Queens and Brooklyn making an appearance. We say, bravo! Here’s to eating with panache and change in your pocket. The full list of restaurants including menus is available online.  Call now so you don’t lose out.
http://www.nycgo.com/restaurantweek

If you’re an American Express Cardmember, you get even more savings.  Sign up to register your card and use it when you dine at any restaurant participating in Restaurant Week. You’ll get an additional $5 off of any meal of $25 or more. https://enroll.amexnetwork.com/US/en/nycrestaurantweek2013/

A sampling of the restaurants on the list, with many of my favorites includes :

Brooklyn

Benchmark Restaurant (Park Slope) –  lunch and dinner (Monday-Friday); lunch and dinner (Sunday)

Queens

The Greenhouse Café (Bay Ridge) – lunch and dinner (Monday-Friday); lunch and dinner (Sunday)

Water’s Edge Restaurant (Long Island City) – lunch and dinner ( Monday-Friday)

Manhattan

A Voce Columbus – lunch (Monday-Friday)

Boulud Sud – lunch and dinner (Monday-Friday)

Circo – lunch and dinner (Monday – Friday); dinner (Sunday)

Delmonico’s – lunch and dinner (Monday-Friday)

The Dutch – lunch (Monday-Friday)

Il Mulino – lunch (Monday-Friday)

Lincoln Ristorante – lunch (Monday-Friday)

Maialino – lunch (Monday-Friday)

Le Perigord – lunch (Monday-Friday); dinner (Sunday-Friday)

Red Rooster Harlem – lunch (Monday-Friday)

Riverpark – lunch and dinner (Monday-Friday); dinner (Sunday)

Spice Market – lunch and dinner (Monday-Friday); dinner (Sunday)

Thalassa – lunch and dinner (Monday-Friday)

Tulsi – lunch and dinner (Monday-Friday); dinner (Sunday)

Posted by Meryl Pearlstein
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New York City Restaurant Week is in Full Swing through Labor Day Weekend

It’s that time of the year when cities around the country start imitating the “best”: New York City’s Restaurant Week.  Started in 1992, the annual event has grown by its number of weeks and participants and has just been extended through September 6.

More on New York City Restaurant Week is in Full Swing through Labor Day Weekend

Posted by Meryl Pearlstein
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