NYC – FiDi: Delmonico’s
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NYC – FiDi: Delmonico’s
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Delmonico’s, at 56 Beaver Street, was America’s first fine dining restaurant. The birthplace of the Delmonico Steak, Delmonico Potatoes, Eggs Benedict, Lobster Newburg, and Baked Alaska, the original Delmonico’s offered a new novelty in dining, including the Parisian "bill of fare", or a carte, (which today we call a menu) instead of a price fix meal. The brick, Beaux-Arts structure was built in 1891 by James Brown Lord. The Renaissance-inspired building is faced in orange brick with a brownstone base and terra-cotta trim.
On December 13, 1827, Swiss brothers Giovanni (John) and Pietro (Peter) Del-Monico opened a small pastry shop at 23 William Street called Delmonico and Brother. Business was growing an in 1829, they rented a room in the adjoining building, at 25 William Street and by 1830, they rented the entire building, which served as a restaurant next to the cafe.
In 1834, the brothers used purchased a 220 acre farm on Long Island (incorporated into Brookln in 1855), where they grew vegetables, many that were not otherwise available in America, for the restaurant. In 1834, they purchased a lodging house at 76 Broad Street.
The Fire of 1835 destroyed much of lower New York including the restaurant and cafe and just two months later, the brothers started rebuilding at 2 South William Street. The building was 3 1/2 stories high, and the entrance featured marble pillars imported from Pompeii, that today flank the corner entrance of the Beaver Street location. The first and second floors featured large "saloons" (dining rooms), decorated with inlaid floors and the most expensive decor. The third floor held several private dining rooms, as well as the kitchen. The cellar included wine vaults stocked with 16,000 bottles of French wine. For the first time, the brothers gave it the name Delmonico’s Restaurant. But the public soon called it The Citadel.
In 1845, another fire swept through the city destroying the lodging house, but sparing The Citadel. Under Lorenzo, Peter’s nephew, the family business leased a parcel of land at Broadway and Morris Street to open the new Delmonico Hotel, which was the first hotel in the United States to operate under the European plan–with rooms and and meals price separately.
In 1848, Peter retired and sold his half interest to Lorenzo, paving the way for a grand era until 1856 when Lorenzo let the lease expire, closing the hotel In 1856, he opened a new restaurant at Broadway and Chambers Street, turning the Citadel into a luncheonette. In 1862, Lorenzo opened a second restaurant uptown at Fifth Avenue and East 14th Street. He followed in 1865 with a new branch at 22 Broad Street. In 1876, he moved his Union Square branch uptown near Madison Square, and his Chambers Street location to 112-114 Pine Street. Lorenzo died in 1881 and chef Charles Ranhofer took over the franhcise until he died in 1884.
Under the guidance of general manager, Young Charly, a new location was opened on July 7, 1891. By 1923, all the Delmonco’s restaurants were closed. In 1929, shortly before the Wall Street Crash, Oscar Tucci opened the South William Street building as a restaurant, which he called Delmonico’s Restaurant but which the public knew as Oscar’s Delmonico’s. In July, 1977, the Huber Family acquired the premises and opened a restaurant called Delmonico’s Restaurant. It closed in 1992, and the building remained vacant for six years. In 1998, the Bice Group, which operated a chain of restaurants, opened a restaurant on the South William Street property which it called Delmonico’s Restaurant. The new owners, Robert Ruggeri and Stefano Frittella, spent .5 million to recreate the Old World feel. The new Delmonico’s featured executive chef Gian Pietro Branchi, from the Bice Restaurant in New York. In 1999 ownership changed hands again.
The Delmonico’s Building was designated a landmark by the New York City Landmarks Preservation Commission in 1966.
Signorello Estate Winery, Napa Valley, California, USA
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Signorello Estate Winery, Napa Valley, California, USA
History of the Signorello Estate Winery:
Starting the Venture
Ray Signorello Jr. began his journey as winemaker and vineyard owner in the Napa Valley during the mid 1980’s. Ray, born in San Francisco, California, moved to Vancouver, Canada where the Signorello family continues to maintain a home. Ray divides his time between Napa, San Francisco, Vancouver and business related travel. Ray’s father, Ray Sr., initiated the vineyard project during the mid 1970’s by purchasing the 100-acre estate located on the Silverado Trail in the beautiful Napa Valley. Ray Sr. worked side by side with Ray Jr., establishing the winery’s reputation for excellence until his passing in the fall of 1998.
No Turning Back
Signorellos’ original plan was to grow quality grapes to sell to existing wineries, but the harvest of 1985 changed this plan into a new level of evolvement. The bountiful crop allowed Signorellos to custom crush the excess grapes. This opportunity demonstrated what fabulous wine their vineyards were capable of producing. The project continues to grow, as do the spectacular 42 acres planted in several different varietals. Ray’s continuing effort represents the invested energies that created this reality from a dream.
In 1986 the Signorellos began the second phase of the venture, this was the building of the main winery structure. This beautiful building is used for barrel storage, wine tasting and retail sales. Along with the building of the winery, wine production was expanded to include Cabernet Sauvignon and Pinot Noir. By the end of the 1980’s the Signorello family was thoroughly committed to making wine as well as growing grapes.
The decade of the nineties proved to be pivotal for Signorello Estate. In 1990 the first planting of red varietals began on the property- Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.
What brought the Signorellos to the Napa Valley was the romantic side of winemaking; growing grapes, working the land, and enjoying the wine country lifestyle of camaraderie, good wine and great meals. While the Valley lifestyle is a very real part of the business, there is a serious responsibility to making a dream become a reality, both father and son realized this fact early in the endeavor.
This venture was a dream; now it is reality.
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