-12.THE FATHER OF THE AMERICAN RESTAURANT
For nearly 50 years Lorenzo Delmonico ran the foremost and largest restaurant in the United States. Nobody in the 19th century contributed more than he did to make the concept of fine restaurant dining a reality in America. Delmonico, born in Switzerland in 1813, went to New York at the age of 19 and worked with relatives in a catering firm. He soon opened a restaurant that offered an unusually large menu, including a great variety of European dishes never before served in the United States. He also served American wild game as well as a selection of wines. The success of the restaurant inspired him to open branch restaurants, including-the internationally renowned Delmonico's on the corner of Broadway and 26th Street in New York City. His organisation also operated its own farm in nearby Brooklyn and temporarily ran a hotel. His fame as a restaurateur brought many imitators, and between them they helped make New York City one of the primary culinary centres in the world. He was largely responsible for making the restaurant an accepted and popular institution.
One of the factors that made Delmonico's first restaurant different from other restaurants was that ------ .
a choice of free wine was provided along with the meal ordered
it used special serving dishes which were imported from Europe
the range of food on offer at the restaurant was uncommonly large
much of the food was freshly imported from European countries
it was the first American restaurant to serve European cuisine
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