From the restaurant's website:
"The 'Delmonico Steak' (boneless ribeye) is perhaps the best, rarest and most desirable steak on the market. It originated around 1830 as the house cut at Delmonico's Restaurant in New York City, and is now seen on menus in restaurants and supermarkets across the nation."
"Opulent, old-fashioned and dignified, the huge rooms are rich with stained wood and soft upholstery, and the tables are swathed in oceans of white linen. There is one steak to recommend: the rib-eye may not have the pedigree of a porterhouse or Delmonico, but it is big, tasty and perfectly cooked."
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The New York TimesThe New York Times:* (good)
Zagat 2012:24 food rating (very good to excellent)
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
From the restaurant's website:
"The 'Delmonico Steak' (boneless ribeye) is perhaps the best, rarest and most desirable steak on the market. It originated around 1830 as the house cut at Delmonico's Restaurant in New York City, and is now seen on menus in restaurants and supermarkets across the nation."
"Opulent, old-fashioned and dignified, the huge rooms are rich with stained wood and soft upholstery, and the tables are swathed in oceans of white linen. There is one steak to recommend: the rib-eye may not have the pedigree of a porterhouse or Delmonico, but it is big, tasty and perfectly cooked."
-
The New York TimesThe New York Times:* (good)
Zagat 2012:24 food rating (very good to excellent)
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.