January Trip to NYC Brought Exciting Things...Including a Famous Recipe

Thursday, February 6, 2025 Page A3 MAGNOLIA GAZETTE

The northeastern U.S. in the middle of January might not seem like an obvious vacation choice. However, I’ve never been one to follow the rules AND by the way, the south was simultaneously covered in even greater amounts of snow and ice, so it all worked out. A trip to New York City was filled with exciting adventures, gastronomical delights ranging from pizza and lobster rolls to a meal fit for U.S. Presidents (literally) and a luxurious, pampered stay at the newly-renovated Hilton New York Times Square within walking distance from everything on my mustsee list.

But first, the timing of my visit during the dead of winter: if you’ve ever wanted to visit NYC or desire to return but need to cut costs, January and February are the months to go.

Besides significant savings on hotels and meals for several weeks courtesy of special discounts offered by NYC Tourism + Conventions, crowds are smaller than those you’ll encounter in spring and summer months and the Christmas season. As long as you wear proper outer and footwear, braving cold temperatures and sporadic snowfall (which didn’t happen during my visit, but ironically, occurred in Mississippi) is not a problem.

It’s impossible to list all the meals, attractions, historic sites, fun and adventures accumulated during a week that also including networking with other travel writers and destinations. However, I’ve compiled a list of the highlights of my trip to a city I consider the most fascinating in the world.

Imagine dining at a restaurant that’s nearly 200 years old and was a favorite of Abraham Lincoln. Yes, there’s a restaurant still in existence that served the 16th President of the United States as well as other notable figures, including John F. Kennedy (and JFK, Jr.) and Richard Nixon, to name a few.

Located in lower Manhattan in the Financial District (FiDi to locals),

Delmonico’s opened in 1837, becoming the first fine dining establishment in the U.S, (previously, Americans were only served food at taverns or hotels), the first to use the term “restaurant,” and the first to allow women to dine at their own table. In 1850, the restaurant’s signature ribeye, the “

Delmonico Steak,” was created in the

Delmonico kitchen.

In addition to its namesake steak,

Delmonico is responsible for shaping American cuisine with the addition of famous dishes like Baked Alaska, Lobster Newburg and Chicken a la Keene. And while I’d always heard of and seen recipes for “

Delmonico Potatoes,” I had no idea until now that they were copycat versions of the NYC restaurant’s original dish.

Additionally, I’ve seen cuts of beef labeled “

Delmonico” in high-end meat counters and on restaurant menus offering their version of the famous steak, but never knew the origin. To say I was excited to sample the steak at the famous restaurant where it all began is an understatement.

A creative wedge salad topped with crispy prosciutto chips, heirloom tomatoes, red onion and a delicious Yuzu honey vinaigrette was the prelude to a memorable meal. The main event – a tender, perfectly-cooked New York strip was accompanied by the most amazing hash browns I’d ever seen or tasted.

I didn’t succeed in coaxing the chef to share his secret recipe, but it appeared that diced potatoes were combined with a light sauce and crisped in a skillet, then turned onto a dish and topped with seasonings and crème fraiche. I’m still dreaming about this otherworldly dish.

Last, a delectable baked Alaska filled with banana gelato, walnut cake and apricot jam and covered with a light meringue before being lit to create a light toasty goodness was the perfect end to an unforgettable meal.

Other highlights of the week were visiting Grand Central Station and taking in the stunning architecture of the 112-year-old building, then enjoying a typical “Northeastern” meal of lobster roll and cole slaw at Grand Central’s Oyster Bar; visiting the moving 9/11 Memorial Museum as well as the outdoor Reflection Pools and Freedom Tower after a hearty pancake breakfast at nearby Bubby’s; seeing the first Winnie the Pooh (and friends) doll at the amazing New York Public Library; darting into St. Patrick’s Cathedral across from Rockefeller Center to escape the cold and experiencing a Catholic mass complete with heavenly organ music; my favorite pastrami sandwich and cheesecake meal at Junior’s Deli and experiencing a magnificent sunset with 100-mile vistas from the 106th floor of the Empire State Building.

Important tip: purchasing a CityPass is the perfect way to see all the main attractions at a fraction of the cost of purchasing singular admission tickets. Plus, you often go to the head of the line, avoiding a long wait in the cold.

Last, a vital component of any enjoyable (and safe) NYC trip is the right accommodations. Last year, I stayed at the Hilton New York Times Square. I loved the spacious guest rooms and its location just minutes from all of the attractions listed above (with the exception of 9/11, which can be reached via a subway line located just outside the hotel’s front entrance).

Based on last years’ experience, I booked the Hilton for this year’s stay.

I was shocked upon arrival to view the hotel’s $20 million renovation that included an entirely transformed ground floor lobby, 15th floor Sky Lobby, and 3 brand new food and beverage options.

Note: I especially love the fact that guests must pass by the doormen stationed aroundthe-clock in the ground floor lobby, then take an elevator 15 floors to reach the main, or newly-renovated Sky Lobby. In my opinion, this layout offers the upmost in safety and security for those concerned about visiting a large city.

Drawing inspiration from New York’s Gilded Age, the Sky Lobby is a spacious, calming oasis from the city’s noise and activity, outfitted with luxurious, yet comfortable furnishings and a beautiful collection of artwork. Also located on the 15th floor is High Rise, a dining option I enjoyed each morning that offers an JANUARY TRIP TO NYC BROUGHT EXCITING THINGS… INCLUDING A FAMOUS RECIPE by Kara Kimbrough