We Visited The Old-School NYC Steakhouse Frequented By Marilyn Monroe And JFK - Tasting Table

"When two immigrant brothers opened a modest caf and pastry shop in 1827 at the southern tip of Manhattan, few could have imagined the legacy they were about to create. John (Giovanni) and Peter (Pietro) Delmonico - originally Del-Monico - changed the course of American cuisine when they branched out into fine dining, bringing a taste of Europe to a bustling city in a still young country."

"The brothers, following Delmonico descendants, and the Tucci family who followed in their footsteps, along with a slew of exemplary chefs in their employ, not only helped to change the perception of dining in America, but practically defined it. While Delmonico's has existed in 10 different locations, many opened at the same time, the one that remains left standing resides in a beautifully elegant, triangular building where Beaver and South William Streets meet."

"This longstanding Delmonico's location, known as "The Citadel," has survived Prohibition, economic downturns, and pandemics. It is here where Tasting Table has entered its doors to break bread with current managing partner Dennis Turcinovic and learn about its incredible storied past, present, and bright future. We also spoke with third-generation partner and brand ambassador Max Tucci, who literally wrote the book about "The Delmonico Way.""

Delmonico's began as a modest café and pastry shop in 1827 and evolved into a pioneering fine-dining institution that reshaped American dining. John and Peter Delmonico introduced European-style service and culinary standards to New York, helping shift public habits from informal 'eating houses' to formal restaurants. The establishment operated from multiple locations, with the enduring triangular building at Beaver and South William Streets known as 'The Citadel.' The restaurant survived Prohibition, economic downturns, and pandemics. Generations of the Delmonico and Tucci families, supported by notable chefs, sustained and defined the restaurant's legacy and practices.

Read at Tasting Table