Friday, August 19, 2011

Ed Ruscha & Richard Diebenkorn Shine at The Modern in Fort Worth + Sweet Tea


"The Modern" Art Museum of Fort Worth (above) was designed by Japanese architect Tadao Ando. It has five flat-roofed glass pavilions magically rising out of a beautiful reflecting pool. All of Fort Worth's Art Museums were designed by world renowned architects: the Kimbell Art Museum was designed by Louis I. Kahn with an annex (under construction) designed by Renzo Piano and the nearby Amon Carter Museum was designed by master architect Philip Johnson.

ART
"The Modern" 
Art Museum 
of Fort Worth, TX
There have been very few positive things said about "red meat" or "big oil" for quite some time! One very good thing which has resulted from these two out-of-favor American icons IS the once dusty cowtown of Fort Worth, Texas which has been turned into an American cultural mecca. (see postscript) Fort Worth has one of the most interesting collections of Art Museums anywhere in the world and yes, we owe it all to Cowboy Cattle Ranchers and their "Oil & Gas" wells!

The Modern Art Museum of Fort Worth is celebrating two California Artists this year with "ED RUSCHA: ROAD TESTED" and "RICHARD DIEBENKORN: THE OCEAN PARK SERIES". The Ruscha show ended last spring, but Diebenkorn will run from mid September through the end of the year. Both of these "West Coast" artists have ascended to the very pinnacle of America's Modern Art.


If you enjoy a beautiful museum experience, make the trip to "The Modern" museum in Fort Worth, Texas. It lacks the dense crowds of New York, Chicago or LA museums but otherwise you know you are in a fantastic, edgy and thoughtfully curated contemporary art space. Plus, like New York, you can walk to the next museum to see more great modern art and then walk a few more blocks to see yet another excellent art museum. Fort Worth is an amazing art destination.

I have two personal stories related to artists Ruscha and Diebenkorn. 




RUSCHA - Los Angeles painter, Ed Rushca, has attained recognition as one of America's living masters of modern art and I had the privilege of spending a day with him in New York as a part of a small ART WALK, NY group. He is an unassuming, conversant and very "normal" man. So much so, I relate my conversations with him that day, to time spent talking with a neighbor or good friend. He was just another art person in NY, dressed in a t-shirt and jeans, but with impressive hair - thick, full coverage (for his age) and quaffed in a slightly messy comb-back.

DIEBENKORN - When I was a 20-year-old, on my first visit to the Chicago Art Institute a fellow art student in our group was awe struck as he passed by the first Diebenkorn he had ever seen. As Ocean Park paintings go, this was a rather simple one. He spent the next five hours in that one spot, taking in every nuance of the boxes of pastel color and brushstrokes in "Ocean Park No.45". Obviously, it was love at first sight. The average time spent by most people who stop to look at a painting in a museum is usually three seconds or less. 
EXHIBITION - "ED RUSCHA: ROAD TESTED"
This artist's sees his world from his automobile and comments on L.A's urban landscape.




Artist Ed (Edward) Ruscha, pronounced ru-shay, (1937 - ) was born in Omaha, Nebraska, but was raised in Oklahoma City, Oklahoma, where his family moved in 1941. At age 19 he moved to Los Angeles to attend the Chouinard Art Institute, and had his first solo exhibition seven years later at the FERUS Gallery in LA. In 1973, Ruscha began showing his work at the famous Leo Castelli Gallery in New York. He continues to live and work in Los Angeles, and currently shows with one of America's leading galleries, Gagosian NY & LA.


Ruscha has consistently seen the cityscape of LA as a particular urban experience. Ruscha's painting, drawing, photography, and artist's books holds a mirror up to the banality of urban life and the barrage of mass media-fed images which confront us daily. Ruscha's early career as a graphic artist continues to strongly influence his approach with his use of typography and illustrative, graphic images.




"Ed Ruscha: Road Tested" is all about the artist’s fascination with driving. Since Ruscha’s first road trip from Oklahoma City to Los Angeles in 1956, the artist has incorporated into his work the images he has encountered along the highways and streets of the West and southern California. In this exhibition: some of his most iconic paintings, including two large-scale works from the 1960s, Standard Station, Amarillo, Texas (1963) and Standard Station with Ten-Cent Western Being Torn in Half (1964). The exhibition was the first time these two paintings were reunited in over thirty years.





Ruscha is known for his exploration of the topographical landscape of greater Los Angeles which he represents in paintings that depict aerial grids of the city - in smog and at night - as well as various Southern California horizons and sunsets, plus paintings inspired by street names and road signs. The Modern's exhibition had many of the artist’s most famous books, including Twenty-six Gasoline Stations, Real-Estate Opportunities, Some Los Angeles Apartments, Thirty-four Parking Lots, and his innovative panoramic Every Building on the Sunset Strip.

Ed Ruscha has had a lifelong interest in the mechanics and design of cars which he shows in many of his paintings, photographs, drawings, and in the film Miracle, which tells the story of a mechanic who is magically transformed as he rebuilds the carburetor of a 1965 Mustang. Curator Michael Auping: “Ed’s work has always been associated with the theme of travel, but amazingly an exhibition bringing together many of the images that have been specifically inspired by the road had never been put together.” 

Ruscha has been the subject of numerous museum retrospectives around the world. In 2005, he was selected as the artist to represent the United States at the 51st Venice Biennale and he was tapped during the Bush administration to serve as the United States' Secretary of Arts and Technology. In 2001, Ruscha was elected to The American Academy of Arts and Letters and the first comprehensive monograph on the artist was published by Phaidon in 2003. A major retrospective, "Ed Ruscha: Fifty Years of Painting," opened at the Hayward Gallery in London in October 2009 and also traveled to the Haus der Kunst in Munich and the Moderna Museet in Stockholm.


COMING SOON
EXHIBITION - Richard Diebenkorn: The Ocean Park Series 
Form and color as poetic metaphor.



This is the most comprehensive show to date of Diebenkorn's most celebrated series. Co-organized by Orange County Museum of Art and the Modern Art Museum of Fort Worth and will feature more than 75 paintings, prints, and drawings, spanning two decades—the largest selection of his work ever on view together—this show will offer visitors the opportunity to view the complexity of Diebenkorn's artistic achievements. With works in various media, the exhibition presents a long-overdue opportunity to explore the breadth and depth of "The Ocean Park Series", showing the variety, subtlety, and intricacy of the artist's range. Many of the works are from private collections and are rarely seen in a public venue.



Richard Clifford Diebenkorn, Jr. (1922-1993) was born in April in Portland, Oregon. When he was two years old, his father, a hotel supply sales executive, relocated the family to San Francisco. Diebenkorn attended school there, then entered Stanford University in 1940 concentrating on studio arts and art history where he became interested in one of his great influences, Edward Hopper. While there he also visited the home of Gertrude Stein's sister-in-law, Sarah Stein, to see works by the the great modern European painters. At Stanford he met and married fellow student Phyllis Gilman.


Diebenkorn served as a Marine during WWII. In 1946, after returning from duty, he returned to San Francisco to study but soon received a fellowship to spend a year in Woodstock NY with fellow artists looking to find their way in the new "abstract" world of art.



Richard again returned to San Francisco to teach at California School of Fine Arts and in 1950 he enrolled in The University of New Mexico for graduate school. His graduate work of soft scrubbed flat colors hinted at his ultimate style, although at the time he was influenced by Clyfford Still and Arshile Gorky so the shapes were all random and organic, not geometric. In Albuquerque he experienced a viewing of the landscape from a low-flying plane. He then combined flat patches of color in stylized landscapes with this aerial perspective into an artistic style which flowered. This is also the time, he established his pattern of working simultaneously with large-scale oil paintings on canvas and with small experimental works on paper. 



For the next 16 years - through various teaching positions and fellowships - he moved around from Sausalito, to Urbana Illinois, to NYC, to a residency in the Soviet Union as a cultural exchange through the State Department, and back to Berkley.



In 1966 Diebenkorn moved from teaching at Stanford to accepting a position at UCLA, so the family moved to Santa Monica, California in southern California. He began working in a studio, located near a beach known as Ocean Park. It was here the artist flourished, he embarked on his most famous and important works - a cycle of paintings and drawings known as "The Ocean Park Series". He was now working in his own invented abstract language, which he would pursue for the next 20 years. During this time both the drawings and paintings became ever more richly chromatic and compositionally complex. 

In 1976–77, a major exhibition of his work, organized by the Albright-Knox museum, traveled to from Buffalo to DC, NYC, Cincinnati, LA and Oakland. By 1976, having had major annual shows in NYC for the past 10 years and now with a traveling museum retrospective, Diebenkorn was regarded as a well-established American master and closely associated with California. Although Diebenkorn lived all over the US, his classification as a "California Artist" has become a large part of his identity. Because of his acceptance as a world-class artist he is credited as elevating the stature of the California art scene in eyes of the art world. 



In late 1992, the Diebenkorns moved from their home in Healdsburg, CA to their Berkeley apartment, to be near medical treatment. Richard Diebenkorn died there from the complications of emphysema on March 30, 1993.

LINKS to eras in Diebenkorn's carreer:  His "wartime” work, the Sausalito Period, the “Albuquerque Period”, the “Urbana Period”, the “Berkeley Period”, 1955's exhaustively experimental figure drawings and still life drawings, at the Poindexter Gallery in New York, a 1964 lyrical group of figure drawings, the late figurative period, 1980/81 the “Clubs and Spades” drawings, 1988 small scale, gem-like, quirkily decorative works, the late etchings illustrating a book of poems by W.B. Yeats.

(Note: Diebenkorn's Ocean Park Series were all titiled with just numbers. Sources: Diebenkorn.org, themodern.org, Wikipedia, The Art Institute of Chicago, Gagosian, FergusGallery.com) 
------------------
The Modern Art Museum of Fort Worth
3200 Darnell Street
Fort Worth, Texas 76107
Telephone 817.738.9215
Toll-Free 1.866.824.5566
Fax 817.735.1161
www.themodern.org
Museum Gallery Hours
Tue-Sun 10 am-5 pm
Fri 10 am-8 pm
Admission Prices (includes special exhibitions)
$4 for students with ID and seniors (60+)
$10 for adults ($13+)
Free for children 12 and under, for Modern's members and for all on the first Sunday of every month.



FOOD



Southern Sweet Iced Tea






Southern Sweet Tea is known as the signature drink of America's Southern States. A tall glass of iced tea in the South goes with just about every event— pot luck dinners, family meals, reunions, Thanksgiving meal, Christmas dinner, Easter dinner, every holiday dinner, luncheons, after golf or swimming, 10am break, back yard gatherings and it’s just perfect for sittin' and visitin'. Iced tea is inexpensive, easy to brew and its a good option for a large, thirsty crowd. Beginning with tea specifically blended for iced tea and allowing for the correct steep time are two important elements in arriving at the perfect pitcher of iced tea.

America's Iced Tea Habits:
South: If you order "tea" in the South it will come iced, unless you specify, "hot tea". Although a few health conscious diners in the southern United States prefer unsweetened iced tea, most in the region find it hard to claim that iced tea can be “too sweet.” In most Southern restaurants if you order "tea" it is likely to come pre-sweetened, so be forewarned and specify unsweetened tea, if ordering "Iced Tea" south of the Mason-Dixon line. In Southern restaurant kitchens, iced tea is brewed by the gallon and the sugar is added while the tea is hot, to insure a good solution and because it takes less sugar to make the tea sweet.
North, East & West: As has happened many times in New York City, if a patron orders "Iced Tea" it is possible they will be served a glass of ice, a small pot of hot tea, and a lemon. America is becoming more homogenized, but except in the South, Iced Tea will never come to your table pre-sweetened, without your request!

South Carolina is given credit as the first place in the United States where tea was actually grown and the only place it was ever produced commercially. The oldest known "Sweet Tea" recipe in the US, can be found in a community cookbook published in 1879 titled Housekeeping in Old Virginia, by Marion Cabell Tyree. "Iced Sweet Tea" blossomed in the South only after the invention of refrigeration made ice easy to come by during hot weather and the South was known for its plentiful crops of sugar cane - all leading to a refreshing and inexpensive sweet treat, "Sweet Iced Tea".

So, if you’re in a state where there is a barbecue joint, a fried chicken place and a catfish restaurant on every other corner - stop in and order some "tea" with your meal, iced and sweet!
(Sources: Several articles in Southern Living Magazine, Recommendation: consult the May 2011 issue of Southern Living to learn "23 Ways to Enjoy Tea")

Recipe: Southern Sweet Tea

  • YIELD: Makes 2 1/2 qt.
  • COOK TIME: 5 Minutes
  • PREP TIME: 5 Minutes
  • STEEP:10 Minutes
  • COURSE: Beverages
Ingredients
  • 3 cups water
  • 2 family-size tea bags
  • 1/2 to 1 cup sugar
  • 7 cups cold water
Preparation
1. Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Remove and discard tea bags. Add desired amount of sugar, stirring until dissolved.
3. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.
Peach Iced Tea: Stir together 1 1/2 qt. Southern Sweet Tea made with 1/2 cup sugar; add 1 (33.8-oz.) bottle peach nectar and 1/4 cup lemon juice. Stir well. Serve over ice. Makes about 2 1/2 qt.
Tea 'n' Lemonade: Stir together 2 qt. Southern Sweet Tea made with 1/2 cup sugar; add 1 cup thawed lemonade concentrate, and stir well. Serve over ice. Makes 2 1/4 qt.
(Recipe first published in Southern Living Magazine)






Until later, 






Jack
ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2011 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.

-------------------
POSTSCRIPT: 
A Short History of 
FORT WORTH Texas.
Major General William Jenkins Worth (1794–1849) was given command the Department of Texas in 1849. That same year he died of cholera, so they named one of the Army forts, on the Trinity River, after him. Fort Worth still embraces its Western heritage, the rodeo and "Stockyards" are tourist attractions and you can still get a beer and dance the Texas two step at Billy Bob's cowboy bar. During the "Old West", Fort Worth was known as Hell's Half Acre, for its crime, violence, drunks and the largest concentration of bars, dance halls, gambling and "pleasure" houses south of Dodge City.  
Today Fort Worth is one of America's cultural centers! For Theatre lovers there is the Bass Performance Hall; for Art lovers: the Kimbell Art Museum (best old masters collection in the Southwest), the Amon Carter Museum of American Art (outstanding collection of American art and possibly the best collection of exclusively American photography in US), the Modern Art Museum of Fort Worth (international in scope, artworks of living artists and modern masters), and the Sid Richardson Collection of Western Art. For Music lovers you will find the Fort Worth Symphony Orchestra, Texas Ballet Theater, the Van Cliburn International Piano Competition at Bass Hall, and the Fort Worth Opera. Rounding out the cultural options are the Fort Worth Zoo (home to over 5000 animals) and the Fort Worth Botanic Garden. 

Postscript extra:

Ed Ruscha's Murals in the Denver Public Library
A Rolling Historical Landscape of Colorado and the West
On permanent display in the Denver Central Library's Schlessman Hall, is a mural, 130 yards long, which includes 70 panels and spans the entire length of the atrium in a 360 degree panorama. 

"A rolling historical landscape" of Colorado and the West is how artist Edward Ruscha describes his panoramic artwork for the Library. The work unfolds in epic fashion on 70 painted panels high above Schlessman Hall, and in the atriums on either side of the Hall.

The complete artwork took more than two years to produce from concept to finished canvas. It was commissioned for the Denver Public Library by the Denver Mayor's Office of Art, Culture and Film, which awards one percent of major public construction budgets for original art. A panel of local art and design professionals, and library and community representatives selected Ruscha's entry from more than 400 submissions in this national competition.
Anamorphic writing in the tepee panels reads: Ouray, Ute Jack, Colorow, Black Kettle and Chipeta, all leaders of the Ute Indian tribe. The anamorphic writing in panel T reads Baby Doe, miner and wife of Horace Tabor, and near the postmark in panel W reads Soapy Smith, a famous Western flimflam man.
One section shows 'Voice Prints' which "came about by accident" admits the artist. 
"Reading the history of Colorado Indians made me think of voices from the past. The use of anamorphics planted a vertical notion in my mind, and the voice prints evolved into acoustically vertical images." The buffalo panel voice prints signify one-and-one-half seconds of a stampede and the beast's snorts and sneezes. The trill of a lark bunting accents the painting of the Colorado State Bird. For additional prints, the artist's wife read selected words aloud, which were then transposed, via computer, into graphic voice prints.

Ruscha shipped the finished paintings to Denver in June 1995 and the six day installation of the canvases took place at night while the Library was closed.

Friday, August 12, 2011

Gold & Gemstones in Art + Remembering Delmonico's in NYC


ART
If Gold and Jewels
are the Medium -
What is the Message?

With the value of gold soaring towards $2000 an ounce, I thought it was a good time to feature art made of precious materials. When I was in undergraduate school, one of my Art History professors said something nonchalantly that stuck with me. He wondered out loud "Why don't more artists incorporate precious metals and gemstones into their sculptures and paintings? These artworks would have an intrinsic value inherent in the materials themselves and the artists wouldn't have to rely so much on the changing aesthetic tastes of the art world. At least their work would always be worth something." This statement could fuel a debate about "What makes art desirable and collectible?" which could last unresolved forever. He did have one point, gold and gemstones are naturally beautiful by themselves. 

Kate Moss by Artist 
Marc Quinn

Recently a solid gold sculpture, by artist Marc Quinn, of model Kate Moss was unveiled at the British Museum in London. It is the largest solid gold sculpture created since the Pharaohs of Egypt demanded their likenesses be in solid gold. An interesting note is that although Ms Moss posed for the sculptor, she did not pose in the contorted position depicted in the actual sculpture.

Tutankhamen

The most famous icon from Ancient Egypt is the funerary mask of Tutankhamen. It is made of solid gold, inlaid with lapis lazuli, cornelian, quartz, obsidian, turquoise and colored glass. 


The most impressive piece found in Tutankhamen's tomb was the kings gold inner coffin. This large solid gold piece shows the king holding the crook and flail, symbols of the Pharaohs.

Van Cleef & Arpels
Bird brooch/pendant - A present  from is man to his wife, to commemorate the birth of their fist child. 1971. Gold, sapphires, yellow diamonds (briolette diamond is 95 carats), white diamonds. 
Bird brooch can also be worn as a detachable briolette and the wings detach and become earrings.

Gemstones have always been part of Royal treasuries around the World and they still make for extravagant jewelry worn as a symbol of wealth. Shown above is a piece from "The Jewelry of Van Cleef & Arpels” an exhibition earlier this year at the Cooper-Hewitt National Design Museum in New York. To view more images of this exhibit, go to http://cooperhewitt.org/press/imagegallery/setinstyle. All images are copyrighted by the Cooper-Hewitt National Design Museum.

Salvador Dali
Starting in the 1940s until the mid-1950s, artist Salvador Dali created a collection of Surrealistic Jewelry where the actual artworks became more important than and very much overpowered the expensive medium of gold and gemstones from which they were created. These works can be appreciated on two levels, (1) as conceptual works of art created simply to please the eye, uplift the spirit and stir the imagination and (2) they can be appreciated for their value as beautiful jewels. I only had room for a few examples. For more information on these Jewels designed by Salvador Dali, please go to





Ringo Starr's Gold Drum

Ringo Starr is shown accepting the gold plated snare drum in 1964 from William F. Ludwig, Jr., president of Ludwig Drum Company (second from left), as his daughter Brooke, Ludwig's director of marketing at the time, R. L. Schory (far right), and the other Beatles look on.  The Metropolitan Museum of Art displayed the Gold-Plated snare drum for six months during 2010. Photo courtesy of: Ludwig Industries.

Gold from the Americas

The search for gold was one of the driving factors in the European exploration and colonization of the worlds beyond the European / Asian / Arabian / African land mass. The existence of a second great continental land mass to their west was unknown to Europe until the fateful day in October 1492 when Christopher Columbus landed on an island in the Caribbean, having miscalculated the circumference of the globe by about 25 percent. 

Columbus, a master mariner, then in the service of Spain, was searching for Cipangu (Japan), the island of "endless gold," which he had read about in Marco Polo's Travels —thereby initiating what would become the many European claims on the "New World".

The island's inhabitants greeted Columbus with curiosity and some wore little pieces of gold suspended from holes in their noses. Columbus was determined to learn more about the availability and quantity of this gold. The precious metals in the Americas would be a major obsession of conquerors, colonists, travelers, and opportunists for centuries. As Columbus sailed among the islands his ship ran aground. The
Santa Maria was firmly stuck on the banks of an island that he named Española (Hispanola). While the crew attended to the damaged vessel, local people arrived to trade bits of gold with the sailors. The island chieftain told the mariner that the precious metal could be found in abundance and gave him an impressive mask inset with large pieces of gold. This led Columbus to believe that the shipwreck had been providential and this wealth would be a tangible indicator to the Queen that the voyage she had financed was a success and this would also be a vindication of his vision to reach far east by sailing west. On the voyage  back to Spain, Columbus wrote a letter to the Spanish Court telling them of the new found lands and the wealth that lay there.  This letter was eagerly received in Spain and was published in Latin for distribution in the spring of 1493. In Europe, this news spread quickly.

The gold rush was on and the search for valuable art objects made of gold became a predictable part of all European exploration of the New World. Gold mines were very rare, because the gold had primarily been harvested in tiny bits and pieces from the rivers and streams over the centuries. 

In what is now Mexico, the ruler was the Aztec king Montezuma II. Wishing to befriend Cortés, he sent emissaries with extravagant gifts and Cortés quickly sent the gifts back to Spain.
Albrecht Dürer, who saw the treasures in Brussels, wrote in his diary about the gifts "brought to the King from the new golden land: a whole golden sun, a whole yard wide, likewise a whole silver moon, also equally big, likewise two chambers full of … wonderful things for various uses, that are much more beautiful to behold than things of which miracles are made."

Cortés was far from being befriended by the gifts. He marched on to Tenochtitlan, imprisoning Montezuma II and sacking his treasury. Much of the beautiful objects went to Spain, but only a few of the most exceptional pieces reached there as art objects made by the native artisans; most were melted down and arrived as bullion. 


Francisco Pizarro, sailing along the Pacific coast encountered communities with abundant gold and silver. Inca Peru was the richest of all the American kingdoms where temple walls were covered with gold and golden pots held golden treasure. Precious metals had been worked in Peru for 3,000 years before Pizarro arrived, the Incas all wore personal adornments of gold and silver. Their creations were highly imaginative and included miniature gardens made entirely of gold. The civilization was stripped of its wealth and the golden art in their beautiful temples was rendered into neat bars.

Forty years after Christopher Columbus saw modest bits of gold among the peoples of Española, the dream of a seemingly endless supply of gold from the New World had come true for the European royal courts. 

(The main source for this article "Gold from the Americas" was from an essay by Julie Jones, curator of Oceania and the Americas at the Metropolitan Museum of Art, plus Wikipedia and misc. other online sources.)

There are many other great works of art created over the centuries in Art History using gold and gemstones, maybe in a future article, we can look at a few more.

FOOD
The Greatest Restaurant New York Ever Produced

Delmonico's is a restaurant which has survived, in various incarnations, through much of New York's history, trends, harsh critics, wars and politics. It has been revered, incinerated, revived, reworked, deceased, great, mediocre, and closed several times. Delmonico's has returned to NYC under new corporate management.


On December 13, 1827 the Swiss Del-Monico brothers, Giovanni (John) and Pietro (Peter) pooled their savings of $20,000 to open a small cafe and pastry shop in lower Manhattan. In 1835, the original location of Delmonico's burned down in a massive fire that swept downtown Manhattan, taking out over 700 buildings. They moved their eatery to a guest house at 76 Broad St. and began work on a new space at 2 Williams Street. 

They opened this grand restaurant nicknamed "The Citadel" in 1837. It had three floors and many private dining rooms. The rumor was that the outside pillars were smuggled in from Pompeii. They catered to the wealthy New York elite of the city as well as titled foreigners visiting or living in the city. Their wine cellar was stocked with 16,000 bottles of French wine. They hosted balls, held ceremonial dinners for Charles Dickens and Mark Twain and hosted cotillions. For many years Delmonico's held the reputation as being one of the finest restaurants in the world.

In 1834 the family bought a farm, in what is now Williamsburg, to grow the best and freshest produce for their restaurant. The 1838 menu offered squab, hare, quail, pheasant, grouse, venison and wild duck as well as salmon, mackerel, artichokes a la Barigoule, eggplant and more. Delmonico's became famous for their Steak Delmonico which was added to the menu in 1850 and served with their special Delmonico Potatoes. 
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There are at least eight different cuts which are claimed to be the original Steak Delmonico. Some believe the Delmonico steak was a 2" thick boneless TOP SIRLOIN with delicate marbling. But the debate continues and the Delmonico's Steak can now refer to other cuts: broiled, fried, or grilled, including: 
A BONE-IN TOP LOIN STEAK
The first cut of the top loin next to the rib end. 
A BONELESS TOP LOIN STRIP STEAK
Also known as a New York strip. 
OR THIS UNIQUE BONELESS RIB-EYE STEAK
A Delmonico cut rib-eye consists of two heart cuts of rib-eye tied together with butcher's twine. It resembles a fillet mignon in appearance, but because of the marbled nature of a ribeye, it is more moist. The modern rarity of the Delmonico cut of rib-eye may be due to fact that it renders the remaining pieces of rib-eye unsaleable as anything but stew meat and the profit to be made from a pair of choice rib-eyes is almost always more than that of a single Delmonico.
The famous steak meal also included a potato dish, known as Delmonico's Potatoes, prepared by making a mashed potatoes dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served hot.
------------------------

The guest house at 76 Broadway burned down in 1845. The brothers then built The Delmonico House, a hotel, at 25 Broadway which offered meals a la carte instead of being included in the room rate. In 1842 John died and in 1848 Peter sold his interest in the properties to his nephew Lorenzo Delmonico. He saw the gentry was migrating north, so Lorenzo let the lease run out on the hotel and opened a flagship restaurant at Chambers and Broadway, just north of City Hall in 1856. Six years later he opened a branch further north overlooking Union Square. Lorenzo quickly hired His Nephew Charles Delmonico and Chef Charles Ranhofer as the chef de cuisine, the true secret behind Delmonico's fame. Chef Charles worked for the restaurant group for 35 years, and has been given credit for creating hundreds of dishes including Lobster Newberg, Eggs Benedict and Baked Alaska. He compiled his recipes into a book titled The Epicurean in1894.











Lorenzo opened another Delmonico's at 22 Broad St. in 1865 which catered to Wall Street. In 1876 the wealthy New Yorkers migrated north again, so he closed Union Sq. and opened a restaurant at 212 Fifth Ave. across from Madison Square at 26th. For years this area was New York's central shopping and theater district.

In 1881 Lorenzo died and four years later his nephew Charles passed. 

The final original family owned Delmonico's opened in 1899 at Fifth Ave and 44th, again with grand ballrooms and private dining rooms but now with electricity and all of the modern luxuries. In 1923 the last of the family's restaurants closed. Dining habits changed because of Prohibition and speakeasys pushed aside fine dining establishments without wine or liquor. 

Throughout the years many restaurants using the name "Delmonico's" have opened around the United States and at different locations in NYC, including one in the original "Citadel" location at 2 Williams St. The family originally legally protested this use of their name, but a judge ruled that the name had become public domain after the closure of the last family restaurant. The non-family owned Delmonico's on Williams St. served many of the original famous dishes but finally closed in 1977. A different restaurateur opened a "Delmonico's" in the same space from 1981 until 1999.

Today a corporation operates a restaurant named "Delmonico's" in that same building and of course they serve Lobster Newberg.

The keys to the Delmonico success were simply these:
  • The customer must be pleased;
  • The quality of the ingredients must be absolutely the best obtainable and of the highest quality;
  • Pay little heed to (and indeed, even relish) complaints about the steepness of the prices;  but
  • Let the least hint of criticism about your food or service bring instant, personal and complete attention.
(Sources: For more information see the history of Delmonico's" by Joe O'Connell at http://www.steakperfection.com/delmonico/History.html. The Delmonico's Restaurant website and the Feb. 2, 2011 Village Voice story on Delmonico's.  Another major source was the blog "ny.eater.com" - Wednesday, June 29, 2011 issue, written and researched by Amanda Kludt.)

POSTSCRIPT: The rest of the story.

Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room in the US ever to allow patrons to order from an individual menu, a la carte - as opposed to the standard practice of a "prix fixe" meal with a set menu and a set price. It was also the first restaurant to use white tablecloths and the first to have a separate printed wine list. 

The "Delmonico Steak" (boneless ribeye) is perhaps the best, rarest and most desirable steak on the market.  It originated as the house cut at Delmonico's Restaurant in New York City, and is now seen on menus in restaurants and supermarkets across the nation.

"Baked Alaska" - 1867 - Charles Ranhofer (1836-1899), the French chef at the famous Delmonico's restaurant in New York, created a new cake to celebrate the United States purchase of Alaska from the Russians. William H. Seward (1801-1872), a Senator from New York, negotiated the purchase of Alaska from Russia, and the bill was signed on October 18, 1867. This purchase was known as "Seward's Folly" and/or "Stewart's Icebox." In Charles Ranhofer's 1894 cookbook, The Epicurean, he called it an "Alaska, Florida" and made it in individual portions.

"Eggs Benedict" - In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1836-1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894.


Original Recipe Eggs à la Benedick, The Epicurean, published in 1894, Ranhofer:
"Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce." 

"Lobster Newberg" - was originally named Lobster Wenberg, after Ben Wenberg, a wealthy sea captain engaged in the fruit trade between Cuba and New York. When on shore, he customarily ate at Delmonico's Restaurant. One day in 1876, home from a cruise, he entered the cafe and announced that he had brought back a new way to cook lobster (where he originally got the idea for this new dish has never been discovered). He demonstrated his discovery to the Chef, to which the Delmonicos said, "Delicious" and forthwith entered the dish on the restaurant menu, naming it in honor of its creator Lobster a la Wenberg. The dish quickly became popular and much in demand, especially by the after-theatre clientele.
Many months after Ben Wenberg and Charles Delmonico fought or argued over an as-yet-undiscovered and probably trivial matter.  The upshot was that Charles banished Wenberg from Delmonico's and ordered Lobster a la Wenberg struck from the menu. That did not stop patrons from asking for the dish. By typographical slight-of-hand, Delmonico changed the spelling from "Wenberg" to "Newberg," and Lobster Newberg was born. This dish has also been called Lobster Delmonico.
Delmonico's famous chef, Chef Charles Ranhofer (1836-1899), altered the original recipe to add his own touch. In 1876, Charles Ranhofer retired and returned to France. In 1879, three years after he left Delmonico's to retire in France, Charles Ranhofer returned to America and Delmonico's as chef de cuisine at the 26th Street (Madison Square) restaurant. He was the chef at Delmonico's from 1862 to 1896.

Recipe for Lobster a la Newberg, The Epicurean, published in 1894, Ranhofer:
"Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes.  Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat with three to four ounces of coral.  When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter;   season with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream;  reduce quickly to half;  and then add two or three spoonfuls of Madeira wine;  boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream.  Cook without boiling, incorporating a little cayenne and butter; then arrange the pieces in a vegetable dish and pour the sauce over." 

Until later,
Jack
ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2011 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.

EVEN MORE:

Review of the current Delmonico's in the Village Voice on Feb. 2, 2011:
"Lobster Delmonico - The contemporary rendition ($49, now spelled Lobster “Newburg”) remains impressive: meat from a pair of pink crustaceans (Ranhofer’s original recipe called for six) parked in a long shallow plate, with a wallow of Technicolor sauce that enhances the clean taste of the lobster. Bubbling in a small crock, the Delmonico potatoes ($12) were creamy and crusty, but really no richer than you’d get in any steakhouse. Better was the newfangled crab-stuffed mac-and-cheese, tasting more of bacon than crab—a predictable menu inclusion on the part of current chef William Oliva, who needs to not only preserve antique dishes, but strike modern poses, too.
Another old warhorse called chicken à la Keene is named after financier Foxhall P. Keene. Yes, this is the same pimento-flecked chicken à la king found in every school lunchroom, with white sauce resembling library paste. Oliva’s version ($28) has been rather gracelessly updated with wide pappardelle, an assortment of exotic mushrooms, and far too many peas rolling around the plate. It’s like something you might invent at home from things found in the fridge. Much better are the oysters Diamond Jim Brady ($19), a half-dozen specimens paved with lardons and crucolo cheese—a modern dish, to be sure, but one that seems old-fashioned.
In the days when there was enough prime meat to go around, a handful of restaurants could cherry-pick the most tender and well-marbled cuts, which boiled down to porterhouse, rib-eye, and what is sometimes known as the New York strip—a top loin steak slightly further forward on the animal’s shoulder than the other two. What constitutes a Delmonico’s steak—invented well before beef butchering was standardized—is now a matter of controversy, but it was one of those three cuts. The restaurant now serves a boneless rib-eye, and it’s a beauty—an elongated mass of pink flesh, charred on top and bottom, the fat so good you won’t be able to resist gobbling every trace. Served with shredded, breaded, and fried onions, and priced at $44, it should be shared with a friend."

Delmonico's  current 
LUNCH & DINNER MENU:

Appetizers
COLD
Caesar Salad 11
Poached Egg, Gemolata,White Anchovies
Iceberg Salad 13
Jasper Hill Blue Cheese, Smoked Apple-Wood Bacon
Delmonico’s Salad 10
Summer Vegetables, Lemon Yogurt
Buratta & Heirloom Prosciutto   13                                            
Summer Pickled Vegetables, Petit Herbs, Yellow Tomato Vinaigrette
Dressed Peekytoe Crab  18                                                     
Mango Ribbons, Red Chili, Cucumber, Lime, Mint, Coconut
Seard King Fish & Tuna Tartare 17                                       
Smoked Bacon, Watermelon, Radish, Aji Amarillo
Shellfish Chateau  26                                                       
Oysters, Lobster, King Crab, Jumbo Shrimp

HOT
Warm Seafood Salad 17                                                         
Fava Beans, Tomato, Lemon, Arugula
Fennel Dusted Sweet Breads 18                                            
Sweet and Sour Onion Marmalade, Crisp Pancetta, Roasted Peach
Oysters "Diamond Jim Brady" 19                                               
Lardo, Spinach, Champagne Creme, Crucolo Cheese
Sheep's Milk Ricotta Agnolotti 15                                           
Sweet Peas, Ramp Butter, Chantarelle Mushrooms
Foi Gras 21                                                                       
Chef's Preparation, Changes Daily
Foie Gras 21                                                                     
Chef's Seasonal Inspiration
Main Course
Delmonico Steak 44
Vintage All Natural Boneless Rib Eye
Prime New York Strip 43
Vintage All Natural Dry Aged Sirloin Strip
Double Porterhouse 90
Vintage All Natural Dry Aged Short Loin Steak
Delmonico Double Rib Chop 90
The “John Krupa” Three Pound Bone In Rib Eye
Filet Mignon 44                                                                
Vintage All Natural Tenderloin Steak
Steak Style Oscar 21
Au Poivre 5
Surf for Turf 19
Entrees
Chicken A La Keene 28
Herbed Pappardelle
1876 Lobster Newburg 49
Sauce a’ la Wenberg
Roasted Monkfish  34                                                       
Chorizo, Summer Greens
Seared Atlantic Halibut 33
Sun Chokes, Roasted Shitakes, Rock Bird Shrimp, Pistachio, Spinach
Grilled Double Cut Lamb Chops 43                                           
Piperade, Rainbow Swiss Chard
Porcini Dusted Veal Chop 48                                           
Chanterelle's, Mustard Spaetzle, Local Escarole

SIDES 
Whipped Potatoes 9
French Fries 8
Hash Browns 9
Classic Delmonico Potatoes 12
Summer Greens, Roasted Red Pearl Onions, Pancetta 10
Creamed Spinach 10
Exotic Mushrooms 14
Grilled Asparagus 14
King Crab Macaroni and Cheese 16
Spaetzle  8