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.
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.
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.
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!
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.
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!
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.
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
@@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 😂
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…
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
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.
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
And there are some phone cases that have something on the back that can make the phone rest on a table at a perfect angle for what you're doing, and do so discretely.
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!
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.
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!
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 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.
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 !
@@jimmyfumbanks6081 i believe that was a heart of iceberg, not bib. Bib is a very soft pliable leaf, iceburg is crisp and shapes into wedges to cut through.
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.
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?
Really appreciate the no fuss reviews. Makes you feel like you're actually there especially getting the signature dishes which is what we would all likely do.
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!
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.
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
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
Thx for the info and vid! I love food history. That steak looked ahhhmazing! $26 for a salad :o Ever try grape tomatoes, or teardrops? They’re less squish-texture than larger tomatoes. Hmu if you make you way to Rhode Island. For a tiny state, we have an abundance of food history, and damn good seafood.
(UA orders wedge salad w/ Prosciutto) Also UA: "mmmmm don't know if I've ever seen a piece of bacon like this before. almost like deep fried prosciutto"
Maybe I'm wrong about this, but I feel it's a bit unfair to rate the side on its own, because imo it's meant to be eaten with the steak. I think if the side is seasoned to stand on its own, then the total experience would be too salty, but.. maybe not.
UA, tomatoes have a fruity texture because IT IS a fruit. The wedge salad is not the same as the one before COVID,, that one had an actual wedge that was cut into 4 quarters and used bacon crumbs,
If I was laying out that money for a meal at a legendary place like Delmonico's, I would not want a You-Tuber talking on their device next to my table. Sometimes you just go for the food the experience and appreciate things for what they are and have been.
@@aqibshirazi8099 Mmmmmm ............. because it's not two people talking beside you. It's someone self-promoting them selves, so it's more like a guy on top of the table singing off tune.
There’s a saying… “Hot food, hot plates!” It is good that you’ve got a very hot plate. Last thing you want is that your nice hot food is on a cold plate…
At this point, I've had every cut of steak from endless places, It started with 'Cut' in Beverly Hills, CA. I had my first A5 Wagyu NY strip, and I could cut it with a fork (FYI, this was in 2006) I had no idea what Wagyu was, but back then? It wasn't like now where it's a term they use all over, it really meant something. I come to find out, I was super early at the time and ate at a soon to be Michelin starred place. Well Deserved, the NY strip at that time was 75$ which now is now somewhere north of 180$ last I heard. Crazy!
If you are ever in the Black Hills of SD you should try The Buffalo Jump steakhouse in Beulah WY!! They are my favorite. I also noticed on Delmonicos menu that they get a couple of their meat cuts from SD, thought that was cool.
FYI, the Delmonico Steak (basically house cut) is wet aged. They have another ribeye on the menu that is dry aged for 30 days, and is so much better in regards to flavor. Also, they do list the farms that these steaks are from.
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
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
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.
Tomatoes are a fruit actually bro...hince the texture. Lol! Love your reviews! I will definitely be trying some of you steakhouse review places. That steak bite reaction!!! I bet that was amazing!!
Thanks for this great video! Do I have to make a reservation or I can simply walk in this restaurant? As a tourist, the agenda keeps changing so I am not sure when I will arrive.
I ate at the Delmonico's Steak House in Las Vegas. Are they the same owner? Anyway the restaurant provided all the trimming such as fine plates, good looking utensils, nice glasses. The food however, the steaks and vegetables, were average at best compare to other high end steak houses. I had medium rare ribeye and it had plenty of butter over it. I also ordered some vegetables. The meal was very expensive. Would I go there again? The experience was good but it was too expensive to go again. There are plenty of steak houses in Las Vegas I would definitely try others in the future.
I def wanna go. I had one the best steaks of my life (NY strip) at the prior location in Jan 2020, right before everything closed. But funny that the entrance has two “Do Not Enter” signs flanking the front door LOL
@@annehajdu8654 the salad was well worth the $, particularly when looking at the description. It was well more than basic wedge salad. The dessert is their signature dish which they supposedly originated in 1876. That he’s not familiar with meringue at all I find surprising, but it is definitely worth the $. That he didn’t care for it has nothing to do with the pricing. I agree that the hash browns might be a pricy so-so dish for what it was, but that’s just me. I make baked hash browns with my leftover potatoes so I don’t see the value. As for the steak - $80 for what he called the best steak he ever had . I’m not sure what he’s complaining about . He knew it to be a pricy steak house before he went there. Very confusing.
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.
Totally agree - don’t really trust anyone who doesn’t like tomatoes! And it was clearly prosciutto.
I don't mean to interrupt, but I just wanted to also say that tomatoes are good and it was indeed prosciutto.
I laughed when dude said tomatoes have the texture of fruit. Maybe because they ARE fruit?
Agreed he definitely cut up this place before even taking a bite. And the fried onions he said were shallots
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.
A great Caesar salad or a delicious wedge, crusty bread, a heavy red, aaand a delicious medium rare steak is a favorite meal for me...
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.
Dressed up??
I’m so excited they opened back up to! Flying all the way up from Texas to dine for my birthday!
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.
And if you eat it as intended with the other elements on the plate, that 10-15% decrease will come naturally
Congrats on 24k subscribers! Remember us when you really take off UA!
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!
As a fellow fan from Canada (Saskatoon in my case), if I can get out to NYC, I’ll definitely try Del Monico’s!
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.
Solid choice in Vegas.
$26 for an iceberg salad? Absolutely Craziness … $80 for great meat….. Absolutely Worth It
Agreed. $80 isn't actually bad for top notch steak in NYC. They make their profits off of the sides, appetizers etc and of course the booze.
Pro tip…ask for a second…or third serving of bread, and make yourself a PLT!!! Prosciutto, lettuce, tomato steakhouse sandwich. 👊🙏🤙
@@markpang8847 that’s kind of like asking for lemon slices and sugar packets to make lemonade at the table 😂
@@markpang8847 That's not really the reason you go to a high end restaurant.
In a time where 70% of Americans are living paycheck to paycheck, yeah bro that's alot for one piece of meat. @@johniii8147
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!
I actually filmed this vid that day so you would've seen me recording!
@@uaeatshi
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.
I never had banana gelato!
🤤🤤🤤🤤
Dying😫😫😫
I wanna go!!!
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
This might be the best looking steak video I have seen! Great camera work! Priceless reaction! Nice!!
Love how the initial reaction is completely turned around. "$26 for a wedge salad???", "Oh... I see..."
As a cook I always thought wedge salads were stupid.
@@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.
@@georgewbushcenterforintell147 And that is why you don't work in Delmonico... Nor, why, you can sell a $26 wedge salad...
I have a $17 salad spending limit.
@@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 😂
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…
fair point
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
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.
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
And there are some phone cases that have something on the back that can make the phone rest on a table at a perfect angle for what you're doing, and do so discretely.
thanks for all the restaurant reviews. You're a very likeable dude and 100% down to earth!
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!
I'd love to see you do Peter Luger's since you like steaks so much.
@@TerryAckerman-c2n : He did Peter Luger's. It sucked.
He’s autistic. Give him a break.
🤣
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.
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.
So the steak is likely not dry aged at all?
@@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!
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 am in Canada. I think these historical restaurants are so cool. I wonder how most kegs compare to these historical steakhouses.
My wife and I tried The Keg when visiting The Falls,.. great dinner
@@edwinrodeoI would like to try a historic non chain steakhouse. It would have been cool to go Moishes.
I’m from Saskatoon and I quite enjoy The Keg, but we also have a place called Carvers here, which is an amazing steakhouse.
whenever i make steak at home, strip or ribeye, i often serve it with some garlic i roast in their skins. really nice combination.
Love the uncut reaction! Thank you for making me drool.
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.
Love your channel! And you are adorably non-resistant to being upsold. Glad you got the hash browns to show us.
I noticed that as well. He got upsold pretty easily.
Ngl your channel is a nice gem. Good way to see nice food/good camera angles and nice commentary overall.
I like that UA shares the interaction he has with the staff. Honestly the only food reviewer whose opinion I trust😊
guys eyes are barely open and he closes them shut when eating the stake
ITS CALLED Bibb Lettuce but they didn't give you a choice of dressing or much lettuce . You can tell if it's Chuck eye.
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 !
Moi également!
@@jimmyfumbanks6081 i believe that was a heart of iceberg, not bib. Bib is a very soft pliable leaf, iceburg is crisp and shapes into wedges to cut through.
What time of the day did you go and did you need a reservation? Loving your vids btw
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.
Thanks for remaining transparent with your reviews.
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?
Really appreciate the no fuss reviews. Makes you feel like you're actually there especially getting the signature dishes which is what we would all likely do.
The bacon was prosciutto fried crispy. That is why is what saltier than typical bacon.
The menu states the exact source of the beef.
Yeah, looked like California and South Dakota
Protip: it came from cows
Cows bunger
Great review! I ate there many years ago but didn't get any of those dishes.
The server calling the hashbrowns "interesting" told me enough.
For real. At least recommend something good if you're wanting to increase his sale (increase tip).
He also said that they were very good, though. I think he was just pointing out how unique they are.
Right
he was told to push the Hash brown.
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!
That crust was beautiful... Broiler did wonders.
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.
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
Medium rare is spot on, with perfect pinkness and a beautiful crust.
Excellent review!
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
Delmonico's exterior columns are actually ancient. They were brought over to NYC from the ruins in Rome a long time ago.
Love this channel, glad I discovered it. You're a great host
They created the Delmonico cut/preparation, so they deserve a lot of credit for just that alone.
For sure! As well as Eggs Benedict, Wedge Salad, and Baked Alaska
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.
Aye UA, im here now eating a ribeye and mannnn you ain’t lying bro. It is so good!!!! Thank you for the recommendation!
(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"
Haha whoops 😅 I guess I forgot to read the description
@@uaeats also theres something lemony vinegary in the dressing.... its a yuzu vinaigrette
@@trollzone1 most of the comments are trolling this guy! 🤣
Love your content; ignore the haters @@uaeats
@@trollzone1I tend to agree. He's reviewing a $200 dinner for 1, and he's not even sure what half of the ingredients are in the dishes.
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.
The salty bacon should be eaten with the rest of the salad in one bite
It's prosciutto.
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,
Looking oh so good...
Thank you for sharing your visit to a great restaurant there in New York.
Great video UA! Do one on Harry’s right down the block at 1 Hanover Square. Would love to see your thoughts on it!
I'll continue to compliment you on your improving one-handed buttering skills!
Thank you. I enjoyed the way you explained it & show it.
I have to have my potato, perfer fries. I guess Peter & Luger or Empire Steak will be my 1st experience in NY.
Compared to the other hype restaurants in NYC, this one seems the most high quality, in terms of ingredients and service.
I would agree. SO much of it hype in NYC that don't really deliver. Glad to see they are back open and seem to have maintained the standards.
Try Keen’s in midtown Manhattan.
@@jessewolf7649 That's one place in NYC I haven't had a chance to try yet.
Agreed, and Gallagher’s on 52nd@@jessewolf7649
Frankie and Johnny's
Love your reviews guy thank you
The menu stated the portion size--18 ounces. Where the beef came from was also listed.
Delmonico steak aka Spencer steak aka market steak is the best cut imo.
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.
Yes I totally agree. This guy only cares about himself & he really knows absolutely nothing about Being a Food Reviewer. 😦👎
How is that any different than two people talking to each other beside you?
@@aqibshirazi8099 this guy talking into his phone at a expensive restaurant for his own gain is Sick 🤢. He has No Class or Manners Absolutely Annoying
@@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.
@@paulbuckles5353 Can you tell us how UA Eats is going to record a video and do a review at a legendary place like Delmonico's?
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…
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!
Thank you for the honest and detailed review 😊
That’s called the presentation side, no steak can have both sides the same in relation to searing/crust.
Great video - really love your reactions and descriptions. So fun.
It says on the menu that the meat comes from Brandt Family Farms 😊
If you are ever in the Black Hills of SD you should try The Buffalo Jump steakhouse in Beulah WY!! They are my favorite. I also noticed on Delmonicos menu that they get a couple of their meat cuts from SD, thought that was cool.
that crust looked so good
FYI, the Delmonico Steak (basically house cut) is wet aged. They have another ribeye on the menu that is dry aged for 30 days, and is so much better in regards to flavor. Also, they do list the farms that these steaks are from.
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
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.
Hit up smith and wollensky in south beach. great spot
its not bacon... Its prociutto chips 😂😂😂😂
When you grabbed you forehead i was like oh damn he has found it 😂😂😂
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
Great video and great upselling from the staff!
The way you described tomatoes was perfect!
Great video looks yummy 👍👍I think Luger steak house presentation of steak look better don’t u think?? Thx
You ordered medium but got medium rare and i think chef did you a favor doing that..looks fantastic
The one bite where the steak was more medium is because it’s the edge of the steak. Edges will typically be more done than the middle/inside.
Your detailed description keeps me revited
Why do you eat a wedge salad like its an appetizer plate? I would say its intended to be eaten like a salad with all ingredients mixed together.
I just enjoy your expressions so much. When you seem to be suffering, I now know you love it. Thanks!!
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.
Tomatoes are a fruit actually bro...hince the texture. Lol!
Love your reviews! I will definitely be trying some of you steakhouse review places. That steak bite reaction!!! I bet that was amazing!!
Thanks for this great video! Do I have to make a reservation or I can simply walk in this restaurant? As a tourist, the agenda keeps changing so I am not sure when I will arrive.
I ate at the Delmonico's Steak House in Las Vegas. Are they the same owner? Anyway the restaurant provided all the trimming such as fine plates, good looking utensils, nice glasses. The food however, the steaks and vegetables, were average at best compare to other high end steak houses. I had medium rare ribeye and it had plenty of butter over it. I also ordered some vegetables. The meal was very expensive. Would I go there again? The experience was good but it was too expensive to go again. There are plenty of steak houses in Las Vegas I would definitely try others in the future.
Not bacon, it’s crisped up prosciutto. Different part of the pig- belly/side vs leg
Prosciutto comes from the rear leg of the pig on the bone, not the belly or side, cured in salt 400 days to 3 yrs....if we're talking di parma!!!
Hi, crazy question here, do you need waiters permission to record his voice? I live in Maryland and I figure the "laws" are similar. BIG FAN HERE!😊
I def wanna go. I had one the best steaks of my life (NY strip) at the prior location in Jan 2020, right before everything closed.
But funny that the entrance has two “Do Not Enter” signs flanking the front door LOL
I never eat a steak without a bone.I love chewing on the bone but I might make an exception. Ribeyes are hard to mess up
LOL it's not the type of place you'd be chewing on the bone.
Great presentation. And who remembers Delmonico's in Dodge City from TV's 1950s-1970s "Gunsmoke?" For the moment, I'm going with the phone-in ribeye.
If the waiting staff ever told me that a dish is “interesting” I would not take that as a high recommendation lol
He got conned into shelling out $52 for food he didn't like. $26 salad, $26 hash browns. Wait, baked Alaska not grear, $26. $78 overspent.
@@annehajdu8654 the salad was well worth the $, particularly when looking at the description. It was well more than basic wedge salad. The dessert is their signature dish which they supposedly originated in 1876. That he’s not familiar with meringue at all I find surprising, but it is definitely worth the $. That he didn’t care for it has nothing to do with the pricing. I agree that the hash browns might be a pricy so-so dish for what it was, but that’s just me. I make baked hash browns with my leftover potatoes so I don’t see the value. As for the steak - $80 for what he called the best steak he ever had . I’m not sure what he’s complaining about . He knew it to be a pricy steak house before he went there. Very confusing.
Have you done Sparks Steakhouse yet?
Hash brown looks like a knish..
Watching you while eating my big Mac makes it taste better 😂
It is almost impossible to cook the entire steak evenly when there’s thicker and thinner portions of it
😀😀I Don't like my Steaks (Pink on the Inside) More (Well Done) side I just like it like that!! Just like the Song. Great Video anyway (UA).