A style of beef steak cut named after a famous 19th-century New York chef, characterized by being thick, tender, and richly prepared.
Named after Lorenzo Delmonico, an Italian-Swiss restaurateur who pioneered fine dining in New York City in the 1800s. The word evolved from his surname 'Delmonico' becoming anglicized into 'damonico' in culinary contexts.
This word proves that restaurant chefs can become so famous their names literally enter the dictionary—Delmonico wasn't just a chef, he basically invented the fine dining restaurant concept in America, and his influence is still served on steakhouse menus today.
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