Inventing the Eggs Benedict: Delmonico’s Restaurant from New York Makes a Special Appearance in Taiwan

▲ The Eggs Benedict, now commonly found at many brunch restaurants, was first created by Delmonico’s Restaurant. (Photo / Provided by Fresh & Aged Steakhouse)

Tourism Center / Comprehensive Report

Fresh & Aged Steakhouse, voted one of the top ten steakhouses by netizens, has specially invited the "first fine-dining restaurant in the United States" — the legendary century-old Delmonico’s Restaurant — for a special guest appearance in October. During its residency, the restaurant will present its most famous and globally acclaimed classic dishes that have been celebrated for over 150 years, including several pioneering creations such as Delmonico steak, Lobster Newberg, Eggs Benedict, and the dessert Baked Alaska.

The Eggs Benedict, now commonly found at many brunch restaurants, was first created by Delmonico’s Restaurant. Legend has it that in 1862, a regular customer named Mrs. Benedict wanted to try something new. She discussed the idea with then-head chef Charles Ranhofer of Delmonico’s, who combined poached eggs with hollandaise sauce — giving birth to what we now know as Eggs Benedict, a dish that has endured to this day.


▲ The Delmonico steak is widely known as a boneless ribeye. (Photo / Provided by Fresh & Aged Steakhouse)

During its residency at Fresh & Aged Steakhouse, Delmonico’s will introduce a deluxe version of Eggs Benedict, featuring Chef Chen’s dry-aged 55-day hamburger-style beef patty and Chef Billy’s signature thick-cut bacon cured in maple syrup and smoked with longan wood. Guests can enjoy two types of premium meats in one dish, along with a golden, runny poached egg and a soft English muffin, all topped with classic hollandaise sauce and garnished with black truffle.

Steak has always been Delmonico’s specialty, and the Delmonico steak is widely known as a boneless ribeye. Since it was also the first restaurant to serve this particular cut, the term "Delmonico steak" eventually became the common name for this cut and spread to restaurants around the world. During its guest appearance, the restaurant will use the most tender and well-marbled part of the ribeye from American Prime SRF Black Angus beef — rich in fat but also lean, offering a different profile from the typically fattier wagyu ribeyes.


▲ Dessert: Baked Alaska. (Provided by Fresh & Aged Steakhouse)

Delmonico’s Restaurant’s guest appearance event will be held in Taiwan from October 13 to October 31, 2016. During this period, an exclusive special menu will be offered, with lunch sets starting from NT$1,680 + 10% and dinner sets starting from NT$2,800 + 10%. Additionally, on October 18 and October 19, a reservation-only gourmet wine dinner will be held, priced at NT$5,000 + 10% per person.