Delmonico's

"The city’s oldest steakhouse in the Financial District offers plant-based dishes like the 'chicken' a la Keene, featuring lion’s mane mushroom and a coconut milk miso beurre blanc." - Shivani Vora

"The Delmonico steak ($79), weighing in at 18 ounces, is Eater critic Robert Sietsema’s favorite. lifetime. It’s the signature of the city’s oldest steakhouse, which reopened after a three-year shutter during COVID, followed by a ferocious battle over ownership. It is now run by Dennis Turcinovic. Go to the back bar for a more relaxed, casual vibe, though the front room is a classic." - Eater Staff

"Delmonico’s opened in 1837—so basically when Thanksgiving was invented, give or take a couple of centuries. This suit-and-tie steakhouse in Fidi looks like it could still belong to a time when curbstone brokers traded stocks on nearby corners, and it will impress any family members flying in for the holiday. This year, they’re offering a $145, three-course meal with turkey and a classic spread, as well as steakhouse sides and their best cuts of meat. This place is the sort of over-the-top place that usually hosts retired investment bankers, but we expect a warmer vibe during the holidays. " - neha talreja, molly fitzpatrick

"Yes, this is one of the city’s oldest restaurants and it may have been the first restaurant in town to serve a hamburger in the 1870s. But more important, the hamburger, made from wagyu — available at lunch in the dining room and all the time in the barroom — is splendid, with the bacon and a sort of cheese fondue poured over the top. The fries are also excellent." - Robert Sietsema, Eater Staff

"The Dish: Signature Delmonico Ribeye Delmonico’s signature steak has a legacy of its own. Coined by the FiDi institution sometime in the 1800s, the cut refers specifically to a thick, boneless chunk of meat sourced from somewhere between the rib and short loin. These days, it’s become a universal term for any steak that’s at least two-inches thick. This one, at the original Delmonico’s, is a juicy, 18 oz cut of ribeye, with char marks that look like a street map of Manhattan. Get some crispy fries and creamed spinach on the side, and you’ll be eating like Elizabeth Taylor in no time. You don’t even need sauce." - bryan kim, sonal shah, willa moore, will hartman, molly fitzpatrick, neha talreja