Most people who don't like tomatoes haven't had nice, heirloom tomatoes. They are delicious, and have a ton of flavour. And it was prosciutto, it was on the menu.
I just don't like them raw no matter the quality. It's not a taste that works for me and never has. The texture also doesn't work for me. Now good cooked tomatoes or sauces YUM.
The reason why you thought that the bacon was too salty is because it is fried prosciutto. And you can't change the saltiness of prosciutto because it's made by curing it. It's not cooked, it's cured after being brined. And what that chef did was to fry it after being cured and brined.
Entertaining review but UA needs to expand his culinary palate. Yuzu, merengue, prosciutto, heirloom tomatos….these should not be unfamiliar ingredients for someone doing high end restaurant reviews…
I’m happy it’s reopened as I work downtown and have been eating there for over 30 years. I’m also glad you dressed up for this review. They also invented lobster Newburg and the baked Alaska. I’ll be there next Friday.
@@georgewbushcenterforintell147 Especially for 26 bucks. I'll pay for a great well prepared stake anyday, but all the other mediore cheap stuff, not really. But it where there profits come from since good beef if expensive.
@@skatingcanuck9837 LOL people use this analogy because profits from food goes to rent and salary of the employees, it doesn't mean restaurant doesn't make any money from food, go back to economics class 😂
I'm confused. UA I love your videos but did you read the menu? You wondered where the Steaks come from and it says right on the menu Brandt Family Farms, you mention the "bacon" looks like prosciutto, and it states on the menu that they are prosciutto chips. Lastly, you ordered your steak medium and commented that it wasn't medium rare?
If you watch where the server asked how he wanted it cooked you can see that he said medium rare, but for whatever reason the sound clipped off the video. The other things, who knows! Lol!
You’ve had a three course meal that’s served in 99% of all the fine dining restaurants in the US, except all these dishes are invented here….it doesn’t get more legendary than that
Thank you for going to Delmonico and trying this for all of your viewers UA! We just went to NYC (from Vancouver) and didn't know which steakhouse to go to so this will definitely be Top of the List when we re-visit. I love love love your genuine reactions to your "first bites" to your steaks and it makes me so happy. Fans from Canada! Keep it up UA!
Super bonne critique monsieur! BRAVO ! C'EST ÉVIDENT que vous êtes sincère et non pas "payé " pour mousser les ventes. J'admire les gens honnêtes comme vous. Continuez votre bon travail !
You should invest in a mini tripod so you can eat with two hands and take a bite of every part of the dish in one go - I think that might have worked out better for the wedge salad and baked alaska. Just a friendly tip 🙂 Great video as always UA! Keep up the great work, love your channel
Ua i am so glad you could take advantage of the reopening, I was very excited for you to try this restaurant when I heard it reopened, you did not disappoint. I prefer when a great steak is slightly uneven to enjoy the different textures
I've been really enjoying your videos and love the fact that you always analyze the value aspect - something that is sorely lacking in reviews in general.
I love the Baked Alaska there. The Delmonico’s uses Banana gelato (one of my favorite gelato flavor) with walnut cake with a thin layer of apricot jam as the base then topped with a medium peaked whipped meringue (you can tell the egg white and sugar were whipped until medium peak not a stiff peak when you still get a light and airy meringue) then baked or in this case blow torched. Normally, standard Delmonico is wet aged at the Delmonico’s.
What amazes me is that you do not seem to be spoiled by the ultra expensive fancy restaurants yet, but know about food a lot. You are able to describe your experience eloquently and provide both entertainment and educational value!
Dude! I had reservations for September 11th. But, that's a very tough day, and I had to cancel. I will most certainly be there, and I'm glad you enjoyed! I wound up at Uncle Jack's in Bayside... If you want to do a review there, I'm 5 minutes away!
Great vlog. Definitely want to check out Delmonico's next time I am in NYC. My favorite steak restaurant is Golden Steer, in Las Vegas. Opened in 1958 and has never changed. Off strip. Brilliant steak.
UA really needs to up his game. In the menu it said the “lemony stuff” in his dressing was yuzu. The menu lists the cattle farm for each of their cuts. The bacon in his salad was actually prosciutto. What a jabron.
@@fin-nouk9971I agree totally for example the wedge salad you can't scrutinize each component by itself it needs to be eaten all together not one by one just like he scraped off the onions from the top of his steak he should definitely stick to fast food more up his alley he's definitely not a sophisticated food reviewer of fine restaurants by far you just can't eat one component of anything you need to taste all of it together that's why it's served in that fashion
I agree he's out of his league as far as fine dining you can't scrutinize a wedge salad component by component it's meant to be eaten together so you get the whole flavors that was created just like he scraped off the onions from his steak because he doesn't like onions and compared them to Burger King really😢
I know what you mean he gave in and out a bad review but was comparing it burgers that cost several times more. Homie in and out is cheap. It’s exceptionally good cheap food.
That steak was perfectly cooked, not sure what he was talking about. If a steak dips in on the edge, yeah, it won't be medium rare, because of its shape, that is always the case. The steak was a perfect medium rare, though, when it comes to classification.
Maybe I'm wrong about this, but I feel it's a bit unfair to rate the side on its own, because imo it's meant to be eaten with the steak. I think if the side is seasoned to stand on its own, then the total experience would be too salty, but.. maybe not.
I worked at the restaurant in the 70s for a few days as a temp. I moved out of the area and never got to eat there but it is on my bucket list. Thank you for the info.
Pretty sure you're supposed to have a bite of the salad and tomato alongside the bacon rather than eating it solo....would probably go a long way to cutting the saltiness
the menu states where the steaks were sourced from, the delmonico cut from Brandt Family Farms, CA. noticing how no one even mentioned either on the menu or by the waiter how long the steaks have been aged, its most likely not dry aged. every steakhouse that dry ages their own steaks in house love to taut such as a point of pride.
@@underated17 you'll notice on the menu only 1 steak is specified to be dry aged, the rest are likely wet aged for uncertain amount of days. they sure are charging dry aged prices tho!
(UA orders wedge salad w/ Prosciutto) Also UA: "mmmmm don't know if I've ever seen a piece of bacon like this before. almost like deep fried prosciutto"
@@uaeats if you want to do this full time you need to up your game. Mark wienes travels the world and covers multiple destinations but is absolutely humble and informed. You come off as uptight, overly opinionated, and uninformed.
UA, tomatoes have a fruity texture because IT IS a fruit. The wedge salad is not the same as the one before COVID,, that one had an actual wedge that was cut into 4 quarters and used bacon crumbs,
I think if you are into beautiful settings, Le Bernardin is really nice. It's a Michelin 3 star restaurant and regarded as one of the best seafood restaurants. Their lunch menu is a great value for fine dining, if you ever consider going there for a review.
If I was laying out that money for a meal at a legendary place like Delmonico's, I would not want a You-Tuber talking on their device next to my table. Sometimes you just go for the food the experience and appreciate things for what they are and have been.
@@aqibshirazi8099 Mmmmmm ............. because it's not two people talking beside you. It's someone self-promoting them selves, so it's more like a guy on top of the table singing off tune.
Thx for the info and vid! I love food history. That steak looked ahhhmazing! $26 for a salad :o Ever try grape tomatoes, or teardrops? They’re less squish-texture than larger tomatoes. Hmu if you make you way to Rhode Island. For a tiny state, we have an abundance of food history, and damn good seafood.
Always enjoy the history lesson in each of your videos. I get a little smarter. Your steak looked delicious! NY is a little far for me. Is this the same Delmonico that's in the Venetian Casino in Las Vegas?
Up in Canada we have a SteakHouse Chain known as THE KEG that does the fried onions and they are glorious, so much so my family has frequently ordered an extra side plate for our meal.
I haven't been here in ages... I think the last time I went here was like 2016ish... I have good memories. If you're wondering why I don't go more often... live in south Brooklyn and steak is a special treat for me...the wife and I are very loyal to Gallagher's & Del Frisco's Double Eagle... will also go to Keens one in a while. I gotta make a trip to Delmonico's this winter. Got reservations for family dinner in December... if overtime looks good this year (I work for dsny - we need snow)... then maybe I'll get a lunch or dinner in.
There’s a saying… “Hot food, hot plates!” It is good that you’ve got a very hot plate. Last thing you want is that your nice hot food is on a cold plate…
There's only one place where I'll pay $80 or more and it's a harbor located crab place. Really casual and right on the water. As far as steaks, Costco rib eyes on charcoal grill. I don't need no fancy chairs and tables!
10:00 it’s not a toss up… delmonico isn’t just a ribeye but rather the chuck end of the ribeye…anyone who uses a rib end of a chuck is doing it cheap, while anyone who uses a sirloin end of the ribeye also misses the proper placement of where the delmonico is
What🤷🏽♂️, “A little on the pricey side”, UA all the steakhouses steaks generally cost that much, c’mon man 😊. I agree with you on the cost of the dessert.
That's the smallest salad I've ever seen. For the price of that tiny salad, you can order a perfectly seasoned and cooked New York Strip steak, salad, and loaded baked potato at Longhorn Steakhouse.
Accidentally stumbled upon your content and I love it. You this calm positive vibe, without the snobbery. Instantly makes me trust your judgement. And damn that stake looks good, I’m not a big stake lover, but seeing your reaction to those first bites makes me want to try it 😂 I think that stuff on the salad was indeed fried prosciutto, which is really nice but very salty
I cant believe i never ate there as i worked on Broad street for a few years in the 80s. Just a 2 minute walk down Beaver street. Passed by it many times...while bumming around drinking with friends.
Ok you definitely cut up this place before even taking a bite. And the fried onions you said were shallots, and the bacon you said is actually prosciutto
Grew up in Brooklyn but moved to Florida in 1994 at the age of 38. Never went to Delmonico’s OR Peter Luger’s, and it really bothers me now. And those prices don’t look ridiculous at all for high end NYC.
When I go out to eat, especially for steak, I often bring my folding steak knife that’s very sharp. And occasionally some salt and pepper ppc’s. It can sometimes make all the difference
At this point, I've had every cut of steak from endless places, It started with 'Cut' in Beverly Hills, CA. I had my first A5 Wagyu NY strip, and I could cut it with a fork (FYI, this was in 2006) I had no idea what Wagyu was, but back then? It wasn't like now where it's a term they use all over, it really meant something. I come to find out, I was super early at the time and ate at a soon to be Michelin starred place. Well Deserved, the NY strip at that time was 75$ which now is now somewhere north of 180$ last I heard. Crazy!
Wow - bold statement with “best ever” take on their steak. I’m going there next month, now I gotta get it. I’ve been to every nyc steak spot you’ve been to & I’ve agreed with every meat take- I believe. Mos def gonna skip everything else, they looked all hype & too $$$$. And that definitely was prosciutto, not bacon according to their online menu. Thanks for the heads up!
My cousin was rather unsophisticated and we went to a fancy restaurant once and he started eating the whipped butter because he thought it was ice cream. We were like 14ish at the time but still pretty stupid😂
DelMonico's is credited with having the first printed menu, inventing baked Alaska, and Lobster Newberg. Insiders Tip: Delmonico's (Keen's too) has a pub connected to the restaurant with a more reasonably priced menu. Not sure if it reopened yet. They also have participated in restaurant week. This has been one of NYC very best!
