Eating Everything on the Menu at a Legendary NYC Steakhouse _ One of Everything _ Bon Appétit

**A Night to Remember at Del Monaco's Steakhouse**

As we sat down at our table, the excitement was palpable. We had heard great things about Del Monaco's Steakhouse, known as the first American fine dining restaurant, and were eager to experience it for ourselves. Our server presented us with a menu that read like a love letter to potatoes, with dishes like hash browns and crab cakes taking center stage.

**The Walnut Cake: A Nutty Delight**

One of our first bites was the walnut cake, which proved to be a revelation. It had a nuttiness without being too overpowering, thanks to a clever combination of flavors that balanced out the richness of the cake. But what really stood out was its creamy texture - it was like biting into a cloud. Paired with vanilla ice cream, the contrast between warm and cold was absolute perfection.

**Baked Alaska: A Show-Stopping Dessert**

And then came the pièce de résistance: baked Alaska. This decadent dessert consists of walnut cake, apricot jam, and meringue, all set on fire and drizzled with black rum. It's a true showstopper, with every element working together in harmony to create a truly unforgettable experience. Even our server was impressed, remarking that it was the only dish they'd had that came out of the kitchen looking almost too good to be true.

**The Crab Cake: A Repeated Favorite**

As we delved deeper into the menu, one dish kept popping up again and again: the crab cake. It's clear why - this expertly prepared delight is a masterclass in flavor and texture. With its crispy exterior giving way to a tender, juicy interior, it's no wonder that our server was adamant that the repeat order was the crab cake.

**A True American Classic**

As we explored the menu further, it became clear that Del Monaco's Steakhouse was more than just a fine dining restaurant - it was a institution. With dishes like lobster Newberg and steak taking center stage, it's no wonder that this restaurant has stood the test of time. Whether you're a seasoned foodie or just looking for a special night out, Del Monaco's is sure to deliver.

**The Hash B.R.S.: A Carnivore's Dream**

And then there was the hash B.R.S., a dish that seemed almost too good to be true. With its perfect balance of flavors and textures, it's clear why our server was so enthusiastic about this particular option. Whether you're a meat lover or just looking for something new to try, the hash B.R.S. is definitely worth a shot.

**Rock Paper Scissors: A Winner is Chosen**

As we finished up our meal and prepared to leave, our server presented us with one final question: Rock Paper Scissors. It seemed like an arbitrary choice, but ultimately, it led to the big reveal - Del Monaco's Steakhouse was crowned the star of the evening, with the Monaco steak taking top honors. And if you want to experience all that this restaurant has to offer, be sure to order the hash B.R.S.

**A Night to Remember**

As we left Del Monaco's Steakhouse, our senses were still reeling from the incredible meal we'd just experienced. From the walnut cake to the crab cake, and from the baked Alaska to the hash B.R.S., every dish had been a revelation. It was clear that this restaurant was something special - and if you haven't been here before, do yourself a favor and book your table now.

"WEBVTTKind: captionsLanguage: enI'm Eric Z of are6 and11 and today we are outside of an American institution Del monos Del monos is known as a steakhouse but really it's a restaurant restaurant I'm going to hit every single item on the menu I brought my great friend chef ed shinsky of Dame and Lords all right let's get to it I'm very very excited this also means we have to behave a little bit cuz it's so classy if we're capable of doing that Dom Monaco's the first fine dining restaurant in America has one of the biggest Wine sellers in America which you're m wine gun yeah if the budget stretches it to it I'll try and get down there and sneak a few bottles and they also invented a bunch of dishes like the baked Alaska Chicken al King L Newberg and Monaco steak there are some iffy claims they maybe claim they invented a few more things than they really did but either way historic restaurant awesome to have chance to eat everything all at once before we dive in we got to establish some ground rules we need to order one of everything off the menu we can only take one bite of everything the order of which we Frolic with these dishes it's completely up to us to us and at the very end we're going to give out Awards to the best dishes let's do it round one wron cold let's go first round okay wrong cold everything's here I have a dirty martini here with Jin and two blue cheese olives dry Jin for me magnificent sprad it's enough I think we start with the caviar these are potato chips that they make in-house cook slowly flattened really fancy this probably at least $25 this is an obscene Le decadent thing I'm just trying to get you full so you tap out before me yeah one bite but it doesn't specify how big the bite Chin Chin Chin Chin cheers sir that's really good caviar I don't eat caviar a lot that's some good caviar if you did eat caviar a lot you wouldn't say it on camera though that would be obnoxious we can only have one bite I want another bite what do you want to do next let's do the seafood Plateau interesting name Seafood Plateau fancy wor tower on the bottom these Kumamoto oysters what sauce you going with just a little lemon on want a tasty oyster I'm not even going going to go with lemon okay cheers sir Sal super meaty this is a Hamachi tartar very fresh delicious top Tower Crums here's the thing I love shrimp cocktail I'm just not in that tax bracket to order it at restaurants no I'm not normally a cocktail so I don't love this American Affinity to put ketchup and everything but um this is very good so the shrimp is cooked in Dashi with a lot of shallots dill and pepper corns it's a very unique shrimp cocktail and it's also it's also straight why is that you you really stick a metal skew it in it when you cook it so it doesn't Cur okay so lobster tail and Lobster Claw they've very kindly separated the segments of the lobster H should we have the claw we should Let's see we should come here not on camera sometime I eat more than one bite of everything this is like the best way to start a meal we already have these but we're going to have to take another bite because we play by the rules was a great TR just as good yeah I actually really wanted a second one and another oyster for you very good just as good as the first time so the Yello is cured in comu for a day and it's served with an avocado puree and it's rolled in this crispy rice Pearl all right delicious and very complex like you were pointing out this is not just a steakhouse and this food is quite ambitious very strong across the board it's a kind of cheating to say the caviar cuz of course that's amazing I think the Crudo surprised me I'm going to say the caviar very strong start I am still very very hung I'm famished actually next up we have the appetizers we got some champagne we drinking some Paul Ro CU Winston Churchill 1986 I'm kidding I wish we were we're drinking some Bruno payad um champagne which would be very refreshing and delicious Sal cheers cheers to us like true gentlemen at a fine Steakhouse we have our appetizers here we're still pretty hungry I say we go with the Caesar first apparently they paint every leaf in the kitchen with a dressing so I feel bad for the guy on G who has to do that safe to say there's so much Seafood in this Caesar salad it's a sea Cesar salad did you think of these last night little gem for Caesar salad is just so much better than Roma yeah it needs to be something really crunchy and like Roma can be a little too leafy this is a wedge salad which they claim to have invented here you want a huge bite of this little tomato tomato tomato I want everything in one bite it's so hard to get a salad to have the textural sort of Melody that this this has this might be one of the best wedge salads textural Melody what a phrase we're picking up all day okay beautiful composed bite that's a poshka crazy salad bacon next the bacon is SED and then braced and it's glazed with a maple syrup dressing that's been emulsified with f gra the fo is great the bacon itself is very fatty to begin with this is just luxury crab cakes crab cake yeah this is the fanciest crab cake I've ever my enti life it's wrapped in what is this like the fanciest Julian potatoes starting to feel like we're having a real lunch now it's like a hash brown wrapped outside kind of the ideal crab cake really a crab cake is this one bite mhm that's very good that one's like I would like to go back in for another bite of that now that's very tasty crispy potato on the outside and then mustard coming through in that sauce herbiness as well from the Pasty oil and the Pasty powder that's really good you really shouldn't be fooled by the presentation of this dish tastes like some Grandma Marilyn made it for you for me this one's kind of easy like I think the crab cake Takes the Cake if you will I got to go with the wedge salad man okay that bite with the tomato with with the lettuce and the blue cheese and the onions this round is done next round steaks we have the first three steaks here and there's a total of eight all the stakes they're based in dry HB fat a little bit of brown butter and a little bit of rendered duck fat here we have the piece the resistance yeah PS PS the resistance okay I'm not even going to try this is the center piece the Del mono that's right so it's essentially a ribeye that's wet aged and seared to Perfection served with Crispy shallots and in terms of sauces we have the blue cheese sauce the black garlic butter is seasoned with white showyou we have their take on the op quav which is citron peppercorn sauce and here we have the Jew takes a whole day to just boil down and the second day they season it with shallots and a little bit of soy sauce this is the spicy kosho butter it's got pickle peppers inside and balanced with a Teriyaki glaze we are drinking a bottle of kristofh rier musini from 1993 my birth year my birth year too there you go congrats well it's just fermented grapes to me these are all of my favorite wines that I could never afford to drink so I'm pretending that they're in our glass I think it would be a crime if we didn't start with the demon oh I agree this looks like a nice medium rare I want this SP cap here some people return rib eyeses for being too fatty but they're just wrong for me this is the best part of the animal this like little bit up top here I'm going to fold a little bit of these fried chots because somebody works very very hard for these fried chots come on so good you would name a restaurant after it perhaps that's delicious that's Peak ribey it's not dry AG it's very simple the lore is the the D Monico steak sort of means butcher's cut and was at a certain point in time whatever cut they had on hand they needed to sell that day and they would Market it as the house steak same way that modern steakhouses will call it a butcher's cut or a chef's cut something like that and they called it the D Monico cut the restaurant was so popular throughout the 19th century that other restaurants started imitating this and would put a d mono steak on their menu even though they had no tited to the Monaco family and eventually like throughout the course of history it settled on being this cut the wet aged boneless ribey from the Chuck end next on we're going to try the Domico Sans spinal dorsy just the eye of the mono the demonico is a riye right and a ribeye is comprised of the eye and also the spinal stor if you want a leaner cut but you don't want the F Minon this is your cut feton for people with a little more character I'm going to do the spicy Koso butter okay I'll do the black garlic one then all right not going to waste wow I'm not going to say I prefer it over the regular do Monaco but I will say that it took me by surprise I mean the cook was just perfect it's absolutely perfect dry riy dry aged for 30 plus days even though this it's the same cut yeah as the Del Monaco different Farm different preparation too different product the one bite only thing means I got to go for you picked the right one yeah look how juicy it is look you can see the fat dripping off this this is just like a competitive eating challenge I'm going to dip it in the the P I'm going to do the Chow you you can tell whoever's making these sauces knows what they're doing very good flavor and much more intensity anyone who wants a study and Dy us is wet aging it's very obvious to me from this like this tastes like Funk and blue cheese and age beef this tastes fresh it's delicious um but it tastes like fresher beef it's very tender and that's part of what the wet aging process does without developing the funk it tenderizes the me dry aging does both that is the first three Stakes we have five more to go we're not done we're just going to clear these we are still in the staks I think the staks are a little bit higher this round we are drinking some shat Maro 1982 for this mini round we should focus on going leanest to most fatty so we're going to start with the fet minion how big of a bite do you want I can take a big bite of fet you would order the filet if you wanted a lean cut of beef so traditionally old school restaurants you would serve the fatty beef without a lot of sauce or with a lean sauce like in a Jew or something like that and you'd serve the lean cut of beef with a rich sauce serve this in a cream sauce or something with fat MiFi into the source nowadays they finish cattle with so much corn at the end of their life that even the feton can be pretty rich okay if it's very dry I'm not going to be able to eat this whole thing in one bite they say you should be able to cut filet minion with a spoon let's see shall we yeah yeah yeah there you go yeah there you see that's good that is a really good F sck I'm not just saying that because the staff are all looking at me also very well seasoned the flaky salt on top is great incredibly tender but perfectly charred and well cooked too you overcook or undercook a Fila no good next up New York strimp and mind you all of these steaks are dry AED except for the wagu the muscle that we call the New York strip is the same as the eye of the ri eye just from further back on the C so it should be tender and fatty and delicious oh yeah that's very good I actually might prefer New York strips over rby I know it's the same muscle well same muscle but different po of the muscle further down A5 Miyazaki wagu wagu means huno which means Japanese cow Miyazaki is where they produced it A5 is the ranking of the cow this steak actually takes a little bit longer to cook because they have to cook it slowly to a not overcook it and B render out most of the fat or else you just be eating like a cube of Tallow very price cut very expensive hence the miniature portion but we won't fault them for that I'm that you said you could have 34 o of steak so that's 10 of these first of all I said 34 o of steak not A5 Miyazaki okay this is like the fourth shot of whiskey at 2 in the morning at the bar you know it's about a day but it feels so right at the time this it's just like clogging my arteries as it goes down each bite is like somebody shooting a water gun of beef fat in your pallet I think I have to go for a jog right now this is like exercise in refinement it's very delicate in the like flavor profile it's just fat and beef whereas this tastes like smoke and Char and peppers and there's like all this sauce that's sitting on the bottom of plate too it's a real privilege to be able to do this side by side cuz you wouldn't frequently have a chance to do that all right we've had six Stakes we got two to go we have codb and a pter house and in our glass they very generously P Us deand La Roman Conti latach from 1990 I think we might have to break the rule for the porter house cuz the magic of the Porter House is the two different muscles on both side of the bone you have the filet on one side and you have the strip on the other side this is the New York strip right mhm and then we will take the fet and this is very difficult technically to cook the two muscles the the same temperature New York strip flame andon I'm not sure how you can top that cuz the New York strip is leaner the F Minon is obviously a little bit more tender so when you're biting down there's that contrast of squishy and tender it just constantly is flowing through and every bite of the New York strip actually gushes a little bit of juice so your mouth is your palette is always lubricated I feel like my body temperature has risen like 5° in the last uh few minutes throughout the steak calls I would imagine that's a cod to buff all right I would imagine you flip over in a dictionary you look up Cod to buff and this photo pops up yeah Cod to buff is a ribeye to this is Australian wagy the beef is delicious it's not as fatty as that Japanese wagy we just had cuz imagine a 36 o portion of that Eric you said 34 Oz please take it away eat the whole thing at 11:00 a.m. today I could have put this away for sure all right and have space for sides and dessert on that note which slice would you like me to serve you actually I think we should start with the bone and we should share this bone okay most romantic thing I've ever done that's really good so fatty it's glistening tell it's pretty raw towards the top but it's the best kind of beef all right let's get a slice to the Cook is definitely different like it's notably less cooked than some of the other steaks my assumption here is that's to showcase the fattiness of the Australian wagu versus the domestic beef you can see the shine on the product and again like beautifully rested nothing on the plate beneath it so out of the eight Saks mhm which I know seems like a century ago which one was your favorite the most surprising to me was the filet that was really a lot better than I thought it would be it's hard to beat that first El Monaco there's a reason the restaurant's named after that I got to say my number one steak FR ribeye is something about dry aging a piece of ribeye where that funk completely comes through when it's perfectly cooked the fat in the center between the lusus and the spinalis is is is rendered just enough where it's edible and it's not as chew we flab of fat they achieved it they achieved it that's it for the steaks coming up next are the size Eric how you feeling I feel like I could use another two steaks I am not staked out handcut fries chips of course the Brit says chips and this is a spicy mustard aoli you know we're in a fancy place if they serve them in like a posh little basket British chip shop serve them in newspapers right not in Kansas no more very good good chips well seasoned ni some crunchy he's not going to stop craing your chips let's move on good asparagus this asparagus is to me incredible it it it it checks all the boxes of what I'm looking for in a summer barbecue right it has a Char flavor it's tender it's fresh a little bit of olive oil to garnish broccol Raw it's really tasty well cooked the Aleppo pepper on tops a nice hit of spice very bit of vegetable so it worked well to cut the foil of some of the Richer meat dishes we just ate very tasty pump puree potato and a lot of butter you going to do a canel no not exactly the best we're getting there right you got it sir just as Ruban intended now it feels rude to eat it giving me a piece of art very good like good technique happening in that kitchen wild mushrooms they had a crazy night last night that was a underrated joke all right that tastes like three cup mushrooms from T the Sesame flavor ha is quite strong too like it's fun to have a side that's non-conventional yeah I would order that yeah let's do the hash brown it's cooked with a lot of butter a lot of duck fat and a lot of potatoes it looks very daunting and it's served with a dollop of creme fresh it has a shallot gem on the bottom I want them to show my kitchen Team how to do canals this is that's a very nice uh shape and creamy on the inside oh yeah the shallot Jam that's light sweetness and it's just a hint of it it really brings everything together that's great it's delicious right I would order this hash brown every single time I have a winner for this round we haven't tried the spinach yet it's spinach bro it's green all right let's eat it that's good really good that's fantastic initially we turned our noses up at this but now after tasting it you would order this right I would definitely order this I have to pick one I'd say the hash brown there we go we can finally agree on something we've had our sides let's go to our Entre let's do it we have our Entre these are the Entre that are not steak let's get the stuff that they didn't in out the way first lamb chops and on the side here it's homemade yogurt that's been hung for about a day or so and it's combined with a caramel so that it's like a caramelized yogurt there's pistachio powder in these lamb chops unfortunately my dining companion has a severe allergy to nuts this will kill me so I will do the honors and dip it in the yogurt yogurt as you might say mhm that's fantastic impeccable cook and the caramel actually really does come through yogurt tends to like overpower and be a little bit too rich sometimes especially paired with lamp but this just cuts it it retains that Tang perfectly shall we do the wild mushroom reso rotto let's do it looks like a pretty classic risotto to me mushroomy trule sweet too that's good let's do the pasta next that's good if your toddler came he she doesn't really want steak you get a bowl of this com nothing wrong with it let's do it fantastic cook on it do ver so it's like a Sunday breakfast it's buttery yeah the brown butter just it shines it's swimming in a pool of it but then it never gets too much right because it's still so meaty Chicken Chicken al King so they invented this dish little shell pasta looks like bacon little asparagus bacon little peas yeah this is like uh school lunch very fancy TV dinner yeah exactly in in my opinion it's delicious yeah brilliantly executed chicken dish if I may say so it's very much goes by everything you can buy in a can yes yes except for the chicken that's you might be on something there that might be where all this canned mushrooms canned tomatoes canned asparagus canned peas we are onto the final entree the lobster Newberg the lore is that it was a fisherman called wenberg who invented it brought it to Del monicos but they got into a massive fight the owners renamed it Lobster Newberg very cheffy presentation again served with a side of caramelized nois that's a dish worthy of the name it's like a steamed lobster plus Lobster Sashimi in one with a nice crey sauce creamy tomato driven spicy sauce you want to try some of these nois let's do it I don't normally order Lobster when I go out same thing as shrimp cocktail just not in that tax bra in but I would save up just to order this yeah this is really good it's delicious what are your favorites of this round no question the lobster Lobster I think you're right yeah this has the delicate layers and the variety of texture pair with the noi it's a perfect Lobster dish in my opinion we are finally ready for the grand finale desserts how you feeling my meat sweats are hitting now it's a delayed hit but I am feeling it you look a little glazed over but these should reinvigorate us I'm ready for Frozen things a little sugar high would hurt right now how are you feeling I'm ready to go for a jog mango sorbet raspberry sorbet all of this is made in housee and they're love delicious tastes like raspberries come on it's good it's refreshing and then some mango one of the best mango Sur I've had delicious typically mango in the states is a little bit too artificial this one you can taste it's the real deal ice creams next vanilla and chocolate yeah sweeter than most vanillas you'll find in your store bought ice creams not in a bad way yeah in a that's very refreshing after 45 o of steak chocolate it's like they took milk chocolate and turn it into ice cream you have the hazelnut one let me know how I won't have that one either that's why it's near you cuz of the nuts again super smooth just crazy decent that's good that's my favorite am I missing out on something that's my favorite you want to try this cheesecake U and blueberry and sesame nice and light not a huge portion which I appreciate I don't know if it's light buddy it's just overtaking my mouth but as all cheesecakes should very Yu forward coconut cream pie shall we try the ice cream first yeah passion fruit Cuts Like a passion fruit ice cream toss and tangy let's go for all right and you need the passion fruit ice cream that acidity really brings it over the top that's a fantastic dessert chocolate cake is a vanilla ice cream mhm shall we dig it yeah come on that's a great chocolate cake come on what is in this chocolate cake it's not just a chocolate cake a black current leor in this cake so it gives it that nuttiness without bringing too much alcohol into your palette it is creamy it's very very creamy prare with that vanilla ice cream even though it's more cream it Blends together but you have the best for last you have this baked Alaska in front of you and it's the only dish we've had that is served on the Del Monaco's plate also invented here walnut cake apricot jam merang around the outside set on fire they pour black rum all over it and then everything lights on on fire and it's super showy everybody in the dining room is very jealous that you got one this one will kill me cuz of the walnuts but you will dig in you can eat both you can eat my bite you have the cake and you have the gelato and then you have the mering how is it it's good you look happy the banana and the apricot melds together and then you have the sort of sponginess but also a little bit of CR ice crystally texture from the the galato and everything just homogenizes in your mouth I'm impressed by the restaurant I'm also impressed by us cuz it seems like we're doing okay I think the chocolate cake is the win for me I might have to go with the baked Alaska but it's unfair I can't I can't make thetive decision it's famous for a reason so we're going to clear the table and we're going to be back we're going to figure out our Awards we've had a bite of everything on the menu we feel okay we're still alive yeah we feel good we can actually have another dinner after we have to decide our Awards okay so we have the star which is the best dish overall every time you're coming here you're ordering this the second is the you've been here before you know what the star dish is but what is something that you will keep getting the third one is the repeat you come here once a week what are you getting that other people are not your doctors advis is to not come here once a week doctors be damn if you ignore that then okay what is something that you tried you're so blown away defeated all your expectations that one dish that took you by surprise D Monaco's Steakhouse known as the first American fine dining restaurant low key it's a potato restaurant some of the best dishes we've had being potato Focus that hash brown and that crab cake that crab cake I see you it's better than most other crab cakes that's the kind of thing I would come and eat once a week if I was sitting at the bar by myself and crushing that crab cake it'd be a good site I would not be ashamed of it I think he has a point the repeat is the crab cake I could not agree more the Sho string fries wrapped around the crab cake itself and the presentation right I'm curious to hear about your return cuz the lobster Newberg is fantastic it probably is one of the best fites today that was the thing that I said well that that's the best version of that this is the place to get it so the return the lobster Newber I couldn't come here and not have that what is your star maybe it's the law maybe it's where we're sitting maybe it's the the walls around us but like if I'm coming here one time in my life I'm ordering a Del Monaco steak I don't think you can come to Del Monaco's and not do that it may not be the greatest s you've ever had it may not be the most complex cut we may prefer dry aging to wet aging but there's steak houses around the country that have a done mon too steak on that menu and we're sitting in the place that it was invented if you're coming here once that's what I'm getting I'm voting for The Hash BR this is where the exercise is a little tricky cuz you really need both of those things I get your allore I get the entire atmosphere you're at down Monaco it's the name steak name steak but man I we're chefs man you on the hash that hash brown was fantastic best I've ever had we're skipping a lot of things here remember those appetizers wasn't just the crab cake that was great like those shrimp were really well cooked the lobster Roba the caviar was great we had a lot of good food today hey I don't think that's the wrong answer you pick yours rock paper scissors okay Rock Paper Scissors Shoot Rock Paper Scissors Shoot as luck will have it the star is the Monaco steak but order the hash BRS there you have it that is one of everything at Del Monaco Steakhouse carnivore's dream that was a huge meal I wonder what the bill was I'll put my car down first you pay me back withell laterI'm Eric Z of are6 and11 and today we are outside of an American institution Del monos Del monos is known as a steakhouse but really it's a restaurant restaurant I'm going to hit every single item on the menu I brought my great friend chef ed shinsky of Dame and Lords all right let's get to it I'm very very excited this also means we have to behave a little bit cuz it's so classy if we're capable of doing that Dom Monaco's the first fine dining restaurant in America has one of the biggest Wine sellers in America which you're m wine gun yeah if the budget stretches it to it I'll try and get down there and sneak a few bottles and they also invented a bunch of dishes like the baked Alaska Chicken al King L Newberg and Monaco steak there are some iffy claims they maybe claim they invented a few more things than they really did but either way historic restaurant awesome to have chance to eat everything all at once before we dive in we got to establish some ground rules we need to order one of everything off the menu we can only take one bite of everything the order of which we Frolic with these dishes it's completely up to us to us and at the very end we're going to give out Awards to the best dishes let's do it round one wron cold let's go first round okay wrong cold everything's here I have a dirty martini here with Jin and two blue cheese olives dry Jin for me magnificent sprad it's enough I think we start with the caviar these are potato chips that they make in-house cook slowly flattened really fancy this probably at least $25 this is an obscene Le decadent thing I'm just trying to get you full so you tap out before me yeah one bite but it doesn't specify how big the bite Chin Chin Chin Chin cheers sir that's really good caviar I don't eat caviar a lot that's some good caviar if you did eat caviar a lot you wouldn't say it on camera though that would be obnoxious we can only have one bite I want another bite what do you want to do next let's do the seafood Plateau interesting name Seafood Plateau fancy wor tower on the bottom these Kumamoto oysters what sauce you going with just a little lemon on want a tasty oyster I'm not even going going to go with lemon okay cheers sir Sal super meaty this is a Hamachi tartar very fresh delicious top Tower Crums here's the thing I love shrimp cocktail I'm just not in that tax bracket to order it at restaurants no I'm not normally a cocktail so I don't love this American Affinity to put ketchup and everything but um this is very good so the shrimp is cooked in Dashi with a lot of shallots dill and pepper corns it's a very unique shrimp cocktail and it's also it's also straight why is that you you really stick a metal skew it in it when you cook it so it doesn't Cur okay so lobster tail and Lobster Claw they've very kindly separated the segments of the lobster H should we have the claw we should Let's see we should come here not on camera sometime I eat more than one bite of everything this is like the best way to start a meal we already have these but we're going to have to take another bite because we play by the rules was a great TR just as good yeah I actually really wanted a second one and another oyster for you very good just as good as the first time so the Yello is cured in comu for a day and it's served with an avocado puree and it's rolled in this crispy rice Pearl all right delicious and very complex like you were pointing out this is not just a steakhouse and this food is quite ambitious very strong across the board it's a kind of cheating to say the caviar cuz of course that's amazing I think the Crudo surprised me I'm going to say the caviar very strong start I am still very very hung I'm famished actually next up we have the appetizers we got some champagne we drinking some Paul Ro CU Winston Churchill 1986 I'm kidding I wish we were we're drinking some Bruno payad um champagne which would be very refreshing and delicious Sal cheers cheers to us like true gentlemen at a fine Steakhouse we have our appetizers here we're still pretty hungry I say we go with the Caesar first apparently they paint every leaf in the kitchen with a dressing so I feel bad for the guy on G who has to do that safe to say there's so much Seafood in this Caesar salad it's a sea Cesar salad did you think of these last night little gem for Caesar salad is just so much better than Roma yeah it needs to be something really crunchy and like Roma can be a little too leafy this is a wedge salad which they claim to have invented here you want a huge bite of this little tomato tomato tomato I want everything in one bite it's so hard to get a salad to have the textural sort of Melody that this this has this might be one of the best wedge salads textural Melody what a phrase we're picking up all day okay beautiful composed bite that's a poshka crazy salad bacon next the bacon is SED and then braced and it's glazed with a maple syrup dressing that's been emulsified with f gra the fo is great the bacon itself is very fatty to begin with this is just luxury crab cakes crab cake yeah this is the fanciest crab cake I've ever my enti life it's wrapped in what is this like the fanciest Julian potatoes starting to feel like we're having a real lunch now it's like a hash brown wrapped outside kind of the ideal crab cake really a crab cake is this one bite mhm that's very good that one's like I would like to go back in for another bite of that now that's very tasty crispy potato on the outside and then mustard coming through in that sauce herbiness as well from the Pasty oil and the Pasty powder that's really good you really shouldn't be fooled by the presentation of this dish tastes like some Grandma Marilyn made it for you for me this one's kind of easy like I think the crab cake Takes the Cake if you will I got to go with the wedge salad man okay that bite with the tomato with with the lettuce and the blue cheese and the onions this round is done next round steaks we have the first three steaks here and there's a total of eight all the stakes they're based in dry HB fat a little bit of brown butter and a little bit of rendered duck fat here we have the piece the resistance yeah PS PS the resistance okay I'm not even going to try this is the center piece the Del mono that's right so it's essentially a ribeye that's wet aged and seared to Perfection served with Crispy shallots and in terms of sauces we have the blue cheese sauce the black garlic butter is seasoned with white showyou we have their take on the op quav which is citron peppercorn sauce and here we have the Jew takes a whole day to just boil down and the second day they season it with shallots and a little bit of soy sauce this is the spicy kosho butter it's got pickle peppers inside and balanced with a Teriyaki glaze we are drinking a bottle of kristofh rier musini from 1993 my birth year my birth year too there you go congrats well it's just fermented grapes to me these are all of my favorite wines that I could never afford to drink so I'm pretending that they're in our glass I think it would be a crime if we didn't start with the demon oh I agree this looks like a nice medium rare I want this SP cap here some people return rib eyeses for being too fatty but they're just wrong for me this is the best part of the animal this like little bit up top here I'm going to fold a little bit of these fried chots because somebody works very very hard for these fried chots come on so good you would name a restaurant after it perhaps that's delicious that's Peak ribey it's not dry AG it's very simple the lore is the the D Monico steak sort of means butcher's cut and was at a certain point in time whatever cut they had on hand they needed to sell that day and they would Market it as the house steak same way that modern steakhouses will call it a butcher's cut or a chef's cut something like that and they called it the D Monico cut the restaurant was so popular throughout the 19th century that other restaurants started imitating this and would put a d mono steak on their menu even though they had no tited to the Monaco family and eventually like throughout the course of history it settled on being this cut the wet aged boneless ribey from the Chuck end next on we're going to try the Domico Sans spinal dorsy just the eye of the mono the demonico is a riye right and a ribeye is comprised of the eye and also the spinal stor if you want a leaner cut but you don't want the F Minon this is your cut feton for people with a little more character I'm going to do the spicy Koso butter okay I'll do the black garlic one then all right not going to waste wow I'm not going to say I prefer it over the regular do Monaco but I will say that it took me by surprise I mean the cook was just perfect it's absolutely perfect dry riy dry aged for 30 plus days even though this it's the same cut yeah as the Del Monaco different Farm different preparation too different product the one bite only thing means I got to go for you picked the right one yeah look how juicy it is look you can see the fat dripping off this this is just like a competitive eating challenge I'm going to dip it in the the P I'm going to do the Chow you you can tell whoever's making these sauces knows what they're doing very good flavor and much more intensity anyone who wants a study and Dy us is wet aging it's very obvious to me from this like this tastes like Funk and blue cheese and age beef this tastes fresh it's delicious um but it tastes like fresher beef it's very tender and that's part of what the wet aging process does without developing the funk it tenderizes the me dry aging does both that is the first three Stakes we have five more to go we're not done we're just going to clear these we are still in the staks I think the staks are a little bit higher this round we are drinking some shat Maro 1982 for this mini round we should focus on going leanest to most fatty so we're going to start with the fet minion how big of a bite do you want I can take a big bite of fet you would order the filet if you wanted a lean cut of beef so traditionally old school restaurants you would serve the fatty beef without a lot of sauce or with a lean sauce like in a Jew or something like that and you'd serve the lean cut of beef with a rich sauce serve this in a cream sauce or something with fat MiFi into the source nowadays they finish cattle with so much corn at the end of their life that even the feton can be pretty rich okay if it's very dry I'm not going to be able to eat this whole thing in one bite they say you should be able to cut filet minion with a spoon let's see shall we yeah yeah yeah there you go yeah there you see that's good that is a really good F sck I'm not just saying that because the staff are all looking at me also very well seasoned the flaky salt on top is great incredibly tender but perfectly charred and well cooked too you overcook or undercook a Fila no good next up New York strimp and mind you all of these steaks are dry AED except for the wagu the muscle that we call the New York strip is the same as the eye of the ri eye just from further back on the C so it should be tender and fatty and delicious oh yeah that's very good I actually might prefer New York strips over rby I know it's the same muscle well same muscle but different po of the muscle further down A5 Miyazaki wagu wagu means huno which means Japanese cow Miyazaki is where they produced it A5 is the ranking of the cow this steak actually takes a little bit longer to cook because they have to cook it slowly to a not overcook it and B render out most of the fat or else you just be eating like a cube of Tallow very price cut very expensive hence the miniature portion but we won't fault them for that I'm that you said you could have 34 o of steak so that's 10 of these first of all I said 34 o of steak not A5 Miyazaki okay this is like the fourth shot of whiskey at 2 in the morning at the bar you know it's about a day but it feels so right at the time this it's just like clogging my arteries as it goes down each bite is like somebody shooting a water gun of beef fat in your pallet I think I have to go for a jog right now this is like exercise in refinement it's very delicate in the like flavor profile it's just fat and beef whereas this tastes like smoke and Char and peppers and there's like all this sauce that's sitting on the bottom of plate too it's a real privilege to be able to do this side by side cuz you wouldn't frequently have a chance to do that all right we've had six Stakes we got two to go we have codb and a pter house and in our glass they very generously P Us deand La Roman Conti latach from 1990 I think we might have to break the rule for the porter house cuz the magic of the Porter House is the two different muscles on both side of the bone you have the filet on one side and you have the strip on the other side this is the New York strip right mhm and then we will take the fet and this is very difficult technically to cook the two muscles the the same temperature New York strip flame andon I'm not sure how you can top that cuz the New York strip is leaner the F Minon is obviously a little bit more tender so when you're biting down there's that contrast of squishy and tender it just constantly is flowing through and every bite of the New York strip actually gushes a little bit of juice so your mouth is your palette is always lubricated I feel like my body temperature has risen like 5° in the last uh few minutes throughout the steak calls I would imagine that's a cod to buff all right I would imagine you flip over in a dictionary you look up Cod to buff and this photo pops up yeah Cod to buff is a ribeye to this is Australian wagy the beef is delicious it's not as fatty as that Japanese wagy we just had cuz imagine a 36 o portion of that Eric you said 34 Oz please take it away eat the whole thing at 11:00 a.m. today I could have put this away for sure all right and have space for sides and dessert on that note which slice would you like me to serve you actually I think we should start with the bone and we should share this bone okay most romantic thing I've ever done that's really good so fatty it's glistening tell it's pretty raw towards the top but it's the best kind of beef all right let's get a slice to the Cook is definitely different like it's notably less cooked than some of the other steaks my assumption here is that's to showcase the fattiness of the Australian wagu versus the domestic beef you can see the shine on the product and again like beautifully rested nothing on the plate beneath it so out of the eight Saks mhm which I know seems like a century ago which one was your favorite the most surprising to me was the filet that was really a lot better than I thought it would be it's hard to beat that first El Monaco there's a reason the restaurant's named after that I got to say my number one steak FR ribeye is something about dry aging a piece of ribeye where that funk completely comes through when it's perfectly cooked the fat in the center between the lusus and the spinalis is is is rendered just enough where it's edible and it's not as chew we flab of fat they achieved it they achieved it that's it for the steaks coming up next are the size Eric how you feeling I feel like I could use another two steaks I am not staked out handcut fries chips of course the Brit says chips and this is a spicy mustard aoli you know we're in a fancy place if they serve them in like a posh little basket British chip shop serve them in newspapers right not in Kansas no more very good good chips well seasoned ni some crunchy he's not going to stop craing your chips let's move on good asparagus this asparagus is to me incredible it it it it checks all the boxes of what I'm looking for in a summer barbecue right it has a Char flavor it's tender it's fresh a little bit of olive oil to garnish broccol Raw it's really tasty well cooked the Aleppo pepper on tops a nice hit of spice very bit of vegetable so it worked well to cut the foil of some of the Richer meat dishes we just ate very tasty pump puree potato and a lot of butter you going to do a canel no not exactly the best we're getting there right you got it sir just as Ruban intended now it feels rude to eat it giving me a piece of art very good like good technique happening in that kitchen wild mushrooms they had a crazy night last night that was a underrated joke all right that tastes like three cup mushrooms from T the Sesame flavor ha is quite strong too like it's fun to have a side that's non-conventional yeah I would order that yeah let's do the hash brown it's cooked with a lot of butter a lot of duck fat and a lot of potatoes it looks very daunting and it's served with a dollop of creme fresh it has a shallot gem on the bottom I want them to show my kitchen Team how to do canals this is that's a very nice uh shape and creamy on the inside oh yeah the shallot Jam that's light sweetness and it's just a hint of it it really brings everything together that's great it's delicious right I would order this hash brown every single time I have a winner for this round we haven't tried the spinach yet it's spinach bro it's green all right let's eat it that's good really good that's fantastic initially we turned our noses up at this but now after tasting it you would order this right I would definitely order this I have to pick one I'd say the hash brown there we go we can finally agree on something we've had our sides let's go to our Entre let's do it we have our Entre these are the Entre that are not steak let's get the stuff that they didn't in out the way first lamb chops and on the side here it's homemade yogurt that's been hung for about a day or so and it's combined with a caramel so that it's like a caramelized yogurt there's pistachio powder in these lamb chops unfortunately my dining companion has a severe allergy to nuts this will kill me so I will do the honors and dip it in the yogurt yogurt as you might say mhm that's fantastic impeccable cook and the caramel actually really does come through yogurt tends to like overpower and be a little bit too rich sometimes especially paired with lamp but this just cuts it it retains that Tang perfectly shall we do the wild mushroom reso rotto let's do it looks like a pretty classic risotto to me mushroomy trule sweet too that's good let's do the pasta next that's good if your toddler came he she doesn't really want steak you get a bowl of this com nothing wrong with it let's do it fantastic cook on it do ver so it's like a Sunday breakfast it's buttery yeah the brown butter just it shines it's swimming in a pool of it but then it never gets too much right because it's still so meaty Chicken Chicken al King so they invented this dish little shell pasta looks like bacon little asparagus bacon little peas yeah this is like uh school lunch very fancy TV dinner yeah exactly in in my opinion it's delicious yeah brilliantly executed chicken dish if I may say so it's very much goes by everything you can buy in a can yes yes except for the chicken that's you might be on something there that might be where all this canned mushrooms canned tomatoes canned asparagus canned peas we are onto the final entree the lobster Newberg the lore is that it was a fisherman called wenberg who invented it brought it to Del monicos but they got into a massive fight the owners renamed it Lobster Newberg very cheffy presentation again served with a side of caramelized nois that's a dish worthy of the name it's like a steamed lobster plus Lobster Sashimi in one with a nice crey sauce creamy tomato driven spicy sauce you want to try some of these nois let's do it I don't normally order Lobster when I go out same thing as shrimp cocktail just not in that tax bra in but I would save up just to order this yeah this is really good it's delicious what are your favorites of this round no question the lobster Lobster I think you're right yeah this has the delicate layers and the variety of texture pair with the noi it's a perfect Lobster dish in my opinion we are finally ready for the grand finale desserts how you feeling my meat sweats are hitting now it's a delayed hit but I am feeling it you look a little glazed over but these should reinvigorate us I'm ready for Frozen things a little sugar high would hurt right now how are you feeling I'm ready to go for a jog mango sorbet raspberry sorbet all of this is made in housee and they're love delicious tastes like raspberries come on it's good it's refreshing and then some mango one of the best mango Sur I've had delicious typically mango in the states is a little bit too artificial this one you can taste it's the real deal ice creams next vanilla and chocolate yeah sweeter than most vanillas you'll find in your store bought ice creams not in a bad way yeah in a that's very refreshing after 45 o of steak chocolate it's like they took milk chocolate and turn it into ice cream you have the hazelnut one let me know how I won't have that one either that's why it's near you cuz of the nuts again super smooth just crazy decent that's good that's my favorite am I missing out on something that's my favorite you want to try this cheesecake U and blueberry and sesame nice and light not a huge portion which I appreciate I don't know if it's light buddy it's just overtaking my mouth but as all cheesecakes should very Yu forward coconut cream pie shall we try the ice cream first yeah passion fruit Cuts Like a passion fruit ice cream toss and tangy let's go for all right and you need the passion fruit ice cream that acidity really brings it over the top that's a fantastic dessert chocolate cake is a vanilla ice cream mhm shall we dig it yeah come on that's a great chocolate cake come on what is in this chocolate cake it's not just a chocolate cake a black current leor in this cake so it gives it that nuttiness without bringing too much alcohol into your palette it is creamy it's very very creamy prare with that vanilla ice cream even though it's more cream it Blends together but you have the best for last you have this baked Alaska in front of you and it's the only dish we've had that is served on the Del Monaco's plate also invented here walnut cake apricot jam merang around the outside set on fire they pour black rum all over it and then everything lights on on fire and it's super showy everybody in the dining room is very jealous that you got one this one will kill me cuz of the walnuts but you will dig in you can eat both you can eat my bite you have the cake and you have the gelato and then you have the mering how is it it's good you look happy the banana and the apricot melds together and then you have the sort of sponginess but also a little bit of CR ice crystally texture from the the galato and everything just homogenizes in your mouth I'm impressed by the restaurant I'm also impressed by us cuz it seems like we're doing okay I think the chocolate cake is the win for me I might have to go with the baked Alaska but it's unfair I can't I can't make thetive decision it's famous for a reason so we're going to clear the table and we're going to be back we're going to figure out our Awards we've had a bite of everything on the menu we feel okay we're still alive yeah we feel good we can actually have another dinner after we have to decide our Awards okay so we have the star which is the best dish overall every time you're coming here you're ordering this the second is the you've been here before you know what the star dish is but what is something that you will keep getting the third one is the repeat you come here once a week what are you getting that other people are not your doctors advis is to not come here once a week doctors be damn if you ignore that then okay what is something that you tried you're so blown away defeated all your expectations that one dish that took you by surprise D Monaco's Steakhouse known as the first American fine dining restaurant low key it's a potato restaurant some of the best dishes we've had being potato Focus that hash brown and that crab cake that crab cake I see you it's better than most other crab cakes that's the kind of thing I would come and eat once a week if I was sitting at the bar by myself and crushing that crab cake it'd be a good site I would not be ashamed of it I think he has a point the repeat is the crab cake I could not agree more the Sho string fries wrapped around the crab cake itself and the presentation right I'm curious to hear about your return cuz the lobster Newberg is fantastic it probably is one of the best fites today that was the thing that I said well that that's the best version of that this is the place to get it so the return the lobster Newber I couldn't come here and not have that what is your star maybe it's the law maybe it's where we're sitting maybe it's the the walls around us but like if I'm coming here one time in my life I'm ordering a Del Monaco steak I don't think you can come to Del Monaco's and not do that it may not be the greatest s you've ever had it may not be the most complex cut we may prefer dry aging to wet aging but there's steak houses around the country that have a done mon too steak on that menu and we're sitting in the place that it was invented if you're coming here once that's what I'm getting I'm voting for The Hash BR this is where the exercise is a little tricky cuz you really need both of those things I get your allore I get the entire atmosphere you're at down Monaco it's the name steak name steak but man I we're chefs man you on the hash that hash brown was fantastic best I've ever had we're skipping a lot of things here remember those appetizers wasn't just the crab cake that was great like those shrimp were really well cooked the lobster Roba the caviar was great we had a lot of good food today hey I don't think that's the wrong answer you pick yours rock paper scissors okay Rock Paper Scissors Shoot Rock Paper Scissors Shoot as luck will have it the star is the Monaco steak but order the hash BRS there you have it that is one of everything at Del Monaco Steakhouse carnivore's dream that was a huge meal I wonder what the bill was I'll put my car down first you pay me back withell later\n"