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Haute Cuisine Historic Dinner

Join us on July 10 as we present the next chapter in our Historic Dinner Series, when Chef Priscilla will pay homage to the role that French haute cuisine has played in shaping New York City’s modern culinary landscape.

The first bona fide “restaurants” opened in Paris in the 1760s; these were humble establishments serving simple food and restorative broths, notable primarily for the fact that they were open to the public. Diner tastes evolved rapidly, and by 1782, a new class of restaurants had appeared featuring stylish rooms, smart waiters, a selection of wines, and superior cooking. Once an experience exclusively reserved for the wealthiest nobility in private homes, “fine dining” was now within reach of the (affluent) general population.

It took nearly fifty years for this elegant “haute cuisine” dining style to reach New York City, in the form of the famed Delmonico’s Restaurant. Widely recognized as the first American restaurant to allow guests to order from a menu (“a la carte”), Delmonico’s blazed a trail that countless new restaurants and hotels have followed, setting the stage for New York to become the premier international culinary destination that it remains today.

From Chilled Lobster Salad to Grass-Fed Beef Tenderloin with Market Vegetables, Chef Priscilla’s haute cuisine menu showcases the classic French dishes that first thrilled New Yorkers in the 1820s, and continue to entice us nearly two centuries later. We hope that you can join us for this special dining experience.











When: Wed., Jul. 10, 2019 at 6:00 pm

Join us on July 10 as we present the next chapter in our Historic Dinner Series, when Chef Priscilla will pay homage to the role that French haute cuisine has played in shaping New York City’s modern culinary landscape.

The first bona fide “restaurants” opened in Paris in the 1760s; these were humble establishments serving simple food and restorative broths, notable primarily for the fact that they were open to the public. Diner tastes evolved rapidly, and by 1782, a new class of restaurants had appeared featuring stylish rooms, smart waiters, a selection of wines, and superior cooking. Once an experience exclusively reserved for the wealthiest nobility in private homes, “fine dining” was now within reach of the (affluent) general population.

It took nearly fifty years for this elegant “haute cuisine” dining style to reach New York City, in the form of the famed Delmonico’s Restaurant. Widely recognized as the first American restaurant to allow guests to order from a menu (“a la carte”), Delmonico’s blazed a trail that countless new restaurants and hotels have followed, setting the stage for New York to become the premier international culinary destination that it remains today.

From Chilled Lobster Salad to Grass-Fed Beef Tenderloin with Market Vegetables, Chef Priscilla’s haute cuisine menu showcases the classic French dishes that first thrilled New Yorkers in the 1820s, and continue to entice us nearly two centuries later. We hope that you can join us for this special dining experience.

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