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Maggiano's Little Italy
Maggiano's Little Italy opened its first location in 1991 in Chicago's Lincoln Park neighborhood, built around a deliberately old-school, family-style Italian-American dining concept evoking a fictional early-20th-century immigrant restaurant, complete with a backstory and decor meant to suggest decades of history despite being an entirely new concept. The chain built its identity around oversized portions served family-style, specifically designed for sharing across a table rather than individual plated courses, a format that's made it a particularly popular choice for large group gatherings, family celebrations, and business dinners needing to accommodate varied tastes at one table. Maggiano's was acquired by Brinker International, the parent company of Chili's, in 1995 and has since expanded to dozens of locations across the country while maintaining the same family-style, generous-portion format at every restaurant regardless of region. Maggiano's combination of its deliberately nostalgic old-world Italian-American concept and its family-style, large-portion sharing format has made it one of the most consistently popular choices for group dining and celebrations anywhere in the American casual-Italian dining category.
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Delmonico's
Delmonico's opened in 1837 in Lower Manhattan, founded by Swiss immigrant brothers John and Peter Delmonico, and it's widely credited as the first fine-dining restaurant in the United States, a genuinely foundational claim in American culinary history predating most other restaurants on any "oldest in America" list by decades. The restaurant is credited with introducing several dishes now considered permanent fixtures of American cuisine, including Lobster Newberg, Baked Alaska, and the eggs Benedict, along with popularizing the printed à la carte menu itself at a time when most American restaurants served a fixed, limited daily selection rather than letting diners choose individual dishes. Delmonico's steak, a bone-in ribeye cut named directly for the restaurant, has become its own enduringly popular cut sold at steakhouses nationwide regardless of any connection to the original restaurant, a rare case of a single restaurant's signature dish becoming a permanent, generic part of American butchery vocabulary. Delmonico's combination of its foundational status as America's first fine-dining restaurant and its direct role in inventing multiple dishes now considered permanent American culinary staples has made it one of the most historically significant restaurants of any cuisine anywhere in the country.
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