Trying America’s First Fine Dining Restaurant
America’s “first fine dining” wants $150 for a steak and $85 for a crab cake. Worth it—or are you paying for the museum tour? You’re about to see exactly where the value is hiding, and where the hype gets loud.
We’ll test Delmonico’s legend against the plate: USDA Prime ribeye with crispy shallots, a luxe eggs Benedict with duck eggs and truffle Hollandaise, and that flaming baked Alaska. I’ll show you how a party of two can share smart, skip waste, and still get the full story. Spoiler: one strategic entree might be the power move.
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They love to say “first fine dining,” but that title doesn’t season a $150 steak. It raises the stakes. The truth is, you’re not dining in a museum. You’re buying craft on a plate, or you’re funding a story on the wall.
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1 Comment
This isn’t about hype or history — it’s about what actually hits the plate.
Grade, technique, balance. That’s where the value shows up.
Would you split the steak and play it smart, or order solo?