The Delmonico Room is the fine dining restaurant on the first floor of the Hotel Fauchere. The restaurant is named after founder Louis Fauchere's friends, the Delmonico brothers, proprietor of famous Delmonico's restaurant in New York in the 19th century.
The Delmonico brothers were French-speaking Swiss who emigrated from France to the U.S. in the 1820s. Their eponymous restaurant was the first in the U.S. to bring the new fashion in France, a restaurant that offered diners an ala carte choice, with a menu, to the U.S.
Until the Delmonico brothers, what we think of today as "fine dining" was only available in private clubs or private homes; there were no free-standing restaurants known for culinary excellence where a diner could come in at any time and order from a choice of items. A tavern or lodging establishment might offer food to a traveler, but it was as a convenience and the patron ate whatever was offered whenever it was served.
But the Delmonico brothers made their restaurant a destination unto itself, introducing culinary innovation that led to them "inventing" the hamburger as a sandwich, Lobster Newberg, Lobster Thermidor, Delmonico-style potatoes, the Delmonico cut of steak, Baked Alaska and many other well-known dishes.
Louis Fauchere was also French-speaking Swiss and when he arrived in the U.S. in 1848, the Delmonico brothers hired him and he eventually became a master chef. He opened the Hotel Fauchere in Milford as a summer hotel, bringing the elite of the Gilded Era--the Delmonico brothers' clientele--to Milford.
The hotel's kitchen is serviced by a large organic garden and greenhouse, more than a dozen local farmers and foragers, as well as regional pureyors smoking fish, making cheese, wine, honey, maple syrup and other fine products.
Today the Delmonico Room serves a farm-to-table menu that varies every week. Classic cuisine with a contemporary twist, prepared by Chef Scott Myers. Open every weekend or by special arrangement.