While Others Scramble to Offset Egg Costs, Delmonico’s Is Redefining the Dish That Started It All—Proving Innovation Thrives Even in Volatile Markets

NEW YORK--(BUSINESS WIRE)--As egg prices hit record highs, reaching over $6 per dozen in some states in early February, and nationally recognized chains impose egg surcharges, Delmonico's, the birthplace of Eggs Benedict, is doubling down on its iconic dish with a bold new twist. The restaurant is officially reintroducing its classic Eggs Benedict ($27) and debuting a Royal Eggs Benedict ($52), featuring Maine lobster, black truffle, and Ossetra caviar.

Why Now?

Historical Resilience: Delmonico’s has navigated culinary challenges since the 19th century, including the original creation of Eggs Benedict by Chef Charles Ranhofer in the 1860s. The dish’s enduring appeal underscores the restaurant’s ability to adapt to market shifts while maintaining quality.

Contrast to Industry Trends: While chains grapple with egg shortages and surcharges, Delmonico’s leverages its legacy and expertise to innovate, offering both accessible and elevated options.

Timely Symbolism: Eggs Benedict, invented during a time of culinary innovation, now serves as a symbol of indulgence and resilience amid inflationary pressures.

"Eggs Benedict isn’t just a dish; it’s a symbol of indulgence, a celebration, and a legacy we honor every time we plate it,” said Dennis Turcinovic, owner and managing partner of Delmonico’s Hospitality Group. “From its creation for Mrs. LeGrand Benedict to today’s new Royal version, it’s a testament to how tradition and innovation can coexist, ensuring it remains a timeless staple in American cuisine."

Historical Significance: America’s first fine-dining restaurant, Delmonico’s, is credited with inventing Eggs Benedict. The first print reference to the dish appeared in The Epicurean (1894) by Chef Charles Ranhofer, who named it after Mrs. LeGrand Benedict, a long-time customer who requested a new creation.

While the dish was previously available as an “off-menu” item or during holidays, it now returns to the lunch and dinner menus alongside its elevated counterpart.

Menu Details: Delmonico’s now offers two variations of the iconic dish: Classic Eggs Benedict, featuring poached eggs, pork belly, brioche, and hollandaise ($27), and the new Royal Eggs Benedict, made with Maine lobster, poached eggs, brioche, black truffle, hollandaise, and Ossetra caviar ($52).

For more information on Delmonico’s and its history and menus, visit www.theoriginaldelmonicos.com

About Delmonico’s Hospitality Group

Delmonico's Hospitality Group (DHG) is a leading culinary and hospitality investment and management company with a portfolio of acclaimed and innovative restaurants, culinary concepts, and properties in New York City and beyond.

The group operates the legendary Delmonico's restaurant, one of the most iconic and oldest dining establishments in the United States, widely regarded as the first fine dining restaurant in the country. The restaurant is responsible for shaping classic American cuisine with dishes such as Baked Alaska; Lobster Newberg; Chicken a la Keene; the Wedge Salad; and the Delmonico Steak.

In addition to Delmonico's, the group also operates the restaurant's sister property, TUCCI, a modern Italian eatery in the NOHO district of New York City influenced by the Delmonico family’s heritage.

DHG also oversees US and international operations and distribution for food tech innovator and craft bakery, Boogie Lab. The company’s proprietary food technology integrates artificial intelligence with traditional techniques for precise control over the baking process, resulting in consistently perfect sourdough breads, pastries and sandwiches. Follow DHG on Instagram here.