Waldorf Astoria

A New York City landmark since 1993, the Waldorf-Astoria occupies an entire city block of prime, mid-town Manhattan real estate. This 47-story, 625-feet structure, one of the world’s largest art deco buildings, also is the birthplace of several culinary classics. Oscar Tschirky, known as "Oscar of the Waldorf," was maître d'hôtel from the hotel's inauguration in 1893 until his retirement in 1943. During his storied career, Tschirky developed a great knowledge of cuisine. In 1896, he authored “The Cookbook by Oscar of The Waldorf,” a 900-page book featuring the popular recipes of the day, including his own recipes for Waldorf salad, Eggs Benedict and Oscar Veal. Waldorf-Astoria Hotel started serving Eggs Benedict after a patron, Lemuel Benedict, ordered buttered toast topped with bacon, poached eggs and hollandaise to cure his alcohol-induced headache. Tschirky refined the dish by using an English muffin and ham instead of toast and bacon. Tschirky also invented the Waldorf salad, made with apples, celery, walnuts and mayonnaise over lettuce; and Veal Oscar, veal cutlets topped with crab or crayfish meat, drizzled with béarnaise, and garnished with asparagus spears. The hotel also became famous for red velvet cake when a rumor began that a woman dining at one of the hotel’s restaurants was served the dessert and asked for the recipe. The urban legend goes on to say the kitchen obliged her request, but charged her $100 (or $200, depending on the version of the story) for the recipe of the mild cocoa confection filled and finished with a rich, cream cheese frosting. In response, she gave the recipe away free to hundreds of individuals. Today, no meal at the Waldorf is complete without a Red Velvet Cupcake.

301 Park Ave, New York, NY 10022, United States
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Opening times
Tue: 11:45 am - 1:00 am
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