Delmonico’s Love Letter To America: A Red, White, And Blue Baked Alaska

In the conversation about the world’s greatest steakhouses, Delmonico’s is always among the shortlist of names.

The Lower Manhattan institution is a destination for New Yorkers and tourists alike, an attraction as much as a restaurant. First opened in 1837, it is widely recognized as America’s first fine-dining restaurant. It was here that dishes that have become cultural symbols of this country as much as they are cuisine were born: the Delmonico Steak, Lobster Newberg, Eggs Benedict, and perhaps most famously, Baked Alaska.

Now, as the United States prepares to celebrate its 250th birthday, Delmonico’s is giving one of its signature creations, a dessert that’s as much a cultural symbol as it is a sweet ending, a patriotic makeover.

On July 4, the restaurant will debut the America 250 Baked Alaska, a reinterpretation of the classic dessert that celebrates both the nation’s history and North America’s native ingredients. The striking red, white, and blue confection has already earned the nickname “America’s Birthday Cake.”

The dessert was created by acclaimed pastry chef Miro Uskokovic of Hani’s Bakery + Cafe in the East Village, who also serves as Delmonico’s consulting pastry chef. While his interpretation is rooted in the original version, he has reimagined it with a distinctly American theme.

Pawpaw, the largest fruit native to North America, becomes a rich ice cream. Wild blueberry lemonade sorbet adds a bright, tart layer, while pecan cake- made with the only major tree nut indigenous to North America- forms the base. Mixed berry jam, toasted meringue, and fresh seasonal berries complete the dessert.

The cone-shaped presentation also pays tribute to history.

The original Baked Alaska dates to 1867, when the legendary French chef Charles Ranhofer, who headed the kitchen at Delmonico’s in the late 19th century, created the dessert to commemorate the United States’ purchase of Alaska from Russia. Epicurean lore goes that Ranhofer originally called the dessert “Alaska, Florida,” highlighting the contrast between frozen ice cream and warm toasted meringue. He later featured elaborate mountain-shaped versions in his 1894 cookbook, “The Epicurean.”

Today, nearly 160 years later, Delmonico’s is revisiting that theatrical presentation while looking ahead to its next chapter.

“This dessert is a piece of American history,” says Dennis Turcinovic, owner and executive culinary partner of Delmonico’s Hospitality Group. “Delmonico’s has never just served food. For nearly 190 years, it has served hope, opportunity, and the American dream. Today, we’re celebrating that with our red, white, and blue Baked Alaska.”

For Uskokovic, it’s both a history lesson and a celebration.

“America’s 250th anniversary presents an opportunity to celebrate not only our nation’s history, but the evolution of American cuisine,” he said in a release announcing the dessert. “We wanted to revisit one of the most important desserts in Delmonico’s history while showcasing ingredients that are uniquely American.”

According to a release, the dessert will be available as a serving for two for $40, with production limited to just 10 each day because of its labor-intensive preparation. Larger versions serving 10 to 12 guests can also be ordered for private celebrations.

The best part? For non-New Yorkers clamoring for a chance to try the dessert, the America 250 Baked Alaska is here to stay as a permanent fixture on the menu. And when Delmonico’s Reserve, the brand’s upcoming Midtown Manhattan restaurant, opens next year, New Yorkers and visitors alike can order it there.