NYC’s Iconic Delmonico’s Gets in on the Mushrooms-As-Meat Trend

Delmonico's Steakhouse in NYC, known for iconic dishes like Eggs Benedict and Baked Alaska, is now offering a plant-based version of its classic Chicken a la Keene. The dish, created in 1880s, has been reimagined with lion's mane mushrooms for a meaty texture. Chef Natalie Prhat crafted the dish with artisanal lentil pasta, miso beurre blanc sauce, and crispy lentils for added crunch, appealing to both vegan and non-vegan diners.

Owner Dennis Turcinovic aims to continue evolving the menu at Delmonico's to include more innovative plant-based offerings. The introduction of the plant-based Chicken a la Keene sets a new standard for fine-dining establishments embracing the plant-based trend. With diners increasingly seeking plant-based options, Delmonico's is staying ahead of the curve by offering thoughtfully crafted, intentional plant-based dishes that cater to all dietary preferences.