Terrific Takeout: Delmonico's Kitchen Our Coverage Sponsored by Fresh Origins
Something old and something new: Delmonico's sublime Ribeye Steak and Maple Brook Farms Burrata
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What could be better than Delmonico's Steak? How about Delmonico's Steak AND a New York Rangers game? OR a New York Liberty Game with Mover and Shaker Kym Hampton. At 207 West 36th Street you'll find a midtown location for America's oldest restaurant, and we are thrilled to tell you about our inaugural visit. It is the same as the original because you can expect total quality from beginning to end, however, Delmonico's Kitchen differs in that it sports a more casual atmosphere-no tablecloths, and you can even have a hamburger in the dining room. We understand their lunch business is quite busy! Open since October 2012, Delmonico's Kitchen is one of the best restaurants we've found ever in their geographic area of Manhattan. Executive Chef Billy Oliva oversees this location (you'll remember him from our Delmonico's Original reviews) and the Chef de Cuisine is Marco Santizo.
As we like to begin angelically from a nutrition standpoint, we began with the Tuscan Kale Salad. It was a bevy of greens with festive cranberry, crunchy almond, farro which added nice texture and green apple. Delmonico's Kitchen, (just like the original which we've known and loved for years downtown), is extremely detail-oriented and they did listen and put the dressing on the side.
Though normally we are extremely tentative about dressing, we did like this honey lemon edition highlighted by roasted garlic (we love garlic!) and EVOO.
We are huge fans of burrata! For our appetizer, we opted for the Maple Brook Farms burrata which even had microgreens on it. It gorgeously rests on a bed of roasted golden beets, pear jam, hazelnuts, baby arugula and saba. Sometimes we see lesser venues get overly creative with burrata mixing it with flavors that overpower it or that totally don't go with the majesty of burrata, but Delmonico's Kitchen does it just right. This star appetizer also scores with the pear puree accent.
We know Delmonico's does steak, but we believe we have not had their salmon prior to this meeting. We chose the wild salmon as our fish entree. It is absolutely superlative and the crispy outside is just ideal as it is cooked to temperature inside. It's joined by risotto with almonds, sweet potato, roasted pear, glazed apple, toasted farro and aged balconville vinegar and this combination marries well flavor-wise and is a bastion of wintery goodness! You'll notice it's garnished with pea shoots, and our microgreen of the month for last November included this type (among other peas!).
For our steak entree, Manager Joe Oliva suggested the Ribeye, which was just sublime! The steak is prime corn-fed beef from Pennsylvania, and it arrived charred just perfectly medium as we asked. It comes with addictive, delicious crispy onions.
Every bit is pure ecstasy and you will not want to be interrupted once you meet the Delmonico's Ribeye, which the menu reminds you was created in their stoves in the 1840's.
We love their custom knives!
As a side, we'd highly recommend the sauteed spinach which was highlighted by garlic.
Among the dishes Delmonico's has invented is the Baked Alaska.
How many restaurants can you go to that have invented dishes that have lasted throughout the ages this long? (None that have this longevity!)
Because as they say on their Twitter, this is not your father's Delmonico's, the Baked Alaska at Delmonico's Kitchen does differ from the original. It has the same super-attractive outside however inside, it has rocky road ice cream, raspberry (our favorite part) and walnut sponge cake.
Chocolate and caramel punctuate the plate around the dessert, and this is what it looks like inside:
Delmonico's Kitchen is absolutely Terrific Takeout!
