What It Was Like To Eat At The First Steakhouse

Delmonico's, America's first steakhouse, was opened by two brothers, Giovanni and Pietro Delmonico, in New York during 1837. This restaurant offered a dining experience that was unlike anything else in the United States. The dining room was grand, the menu expansive, and the clientele exclusive. Eating at Delmonico's was a truly majestic experience that many steakhouse aficionados would love to experience today, quirks and oddities included. Thankfully, plenty of sources survive from this time, allowing us to paint a picture of what eating in America's first steakhouse was like. 

The Delmonico brothers started their empire by opening a café in 1827 and went on to open numerous restaurants. While they always dreamed big, what they couldn't imagine was the enormous impact their restaurant would have on how those in the U.S. ate. In a few short years, their venture would become a byword for luxury and form the basis of a national industry that's set to reach $1 trillion in sales in 2024. More impressively, Delmonico's has survived to see its impact; after several short closures, the restaurant is open today and is still frequented by celebrities and steak enthusiasts alike.

With the earnings from their café, the Delmonico brothers took over the adjoining store and opened a restaurant in 1831. This was America's first restaurant. As such, dining here was an entirely unique experience; the public had only ever experienced taverns and coffee houses. In these spaces, all patrons were crammed together at large tables and food was served family-style at a specific hour.

Prior to Delmonico's, most Americans ate a cold, packed lunch — usually sandwiches they'd prepared in the morning. However, the restaurant's location in New York's commercial district soon saw locals exchanging their sandwiches for sit down, hot lunches consisting of French classics. This marked the beginnings of America's obsession with French cuisine, an obsession that lasts to this day.

Aside from the grandness of the dining room, the restaurant's team of trained waiters, and the food itself, the most surprising aspect of Delmonico's was the menu. Up until this point, those in New York were used to having only a single option when eating out; most taverns served the one dish the owner decided to prepare that day. As a result, having the ability to order à la carte was a revelation that gave Delmonico's patrons an unprecedented control over their dining experience.

The New York Times' first restaurant review was published in 1859 and featured a round-up of the city's leading institutions, including Delmonico's. One of the unnamed reporter's first comments revolves around the steakhouse's reputation as a fine-dining destination. They note that such a reputation makes for intimidating dining; Delmonico's waiters were known to sneer if patrons asked for a low quality wine or did not order their dishes in the "correct" sequence. That being said, once patrons had ordered, they could expect the best service imaginable. The reporter notes that the serving of all food and drink was precise, stylish, and performed by an impressively well-presented team of waiters.

This review also provides some insight into the astounding prices Delmonico's was charging only 30 years after being founded. At this time, meals ranged in price from $5 a head without wine, to $50 a head including wine. If inflation is taken into account, these sums are approximately $188 and $1,881 respectively. Thankfully, such prices were warranted, as the food at Delmonico's was deemed to be superb.

The first Delmonico establishment was closed after it was destroyed in the 1835 Great Fire of New York. The brothers responded by opening an even grander restaurant in 1837. Located at the intersection between three streets – Beaver, William, and South William – this restaurant became known as The Citadel. Everything about Delmonico's flagship restaurant was impressive — even the entrance to the building. This was due to a pair of marble pillars that stood sentinel by the front door. Although it hasn't been proven, it's long been suggested that these pillars — which are still in use — were taken from the Ancient Roman city of Pompeii.

The restaurant contained three floors and even had private dining rooms, a novelty that the rich and privileged adored; most Americans at this time ate at vast tables in taverns, literally rubbing shoulders with a host of strangers. Other common practices that patrons thought uncivilized, such as the ringing of a gong to announce the serving of food, were abandoned in Delmonico's in favor of European etiquette. This made dining at Delmonico's a rare and impressive experience.

Although Delmonico's was known for its steak, especially after its eponymous cut of beef was introduced to the menu in 1850, the restaurant is remembered as the birthplace of several other dishes. This is largely thanks to chef Charles Ranhofer who started working at Delmonico's in 1862.

Ranhofer was a French chef who had learnt his trade in Paris. After moving to the United States, he soon found himself working at Delmonico's where he gained a reputation as America's first superstar chef. Ranhofer's excellent cooking was one of the main reasons he attained such fame. Another was his willingness to create dishes that catered to the tastes and whims of his regular patrons. The chef's creations included the now famous chicken à la king and lobster Newburg. Some people even suggest Ranhofer created the popular dessert, baked Alaska.

Due to Ranhofer's creativity, patrons at Delmonico's were treated to a menu rich in innovation. This proved to be as great an allure as the promise of exceptional steaks. Indeed, Delmonico's was famed for its ability to serve hundreds of guests with distinctly elaborate dishes, making it the foremost establishment when one aimed to impress.

Each of the various Delmonico's locations that opened during the 19th century were enormous. When coupled with the steakhouse's formidable reputation, this made Delmonico's the ideal venue for the 19th century's most decadent balls. Chief amongst these were the so-called Patriarch Balls. These balls were organized by Ward McAllister in an attempt to matchmake the children of New York's most distinguished families. The balls often involved a nine course Delmonico's supper that was served on gold plates. One of the Patriarch Balls, held in 1882, featured exquisite dishes such as truffled turkey, foie gras pâté, and truffled capons.

Aside from hosting prestigious balls, Delmonico's also catered for them. Perhaps the most luxurious event the brand catered was Alva Vanderbilt's famous masquerade ball, held in 1883. Thrown at her new house on Fifth Avenue, the ball welcomed 1,200 guests, each in costume. Delmonico's served an impressive menu that included favorites of the day such as terrapin, fried oysters, and sandwiches. It's also reported that Vanderbilt spent $65,000 on Champagne, which is equivalent to $2 million today.