Help The New York Public Library improve a unique collection!
We’re transcribing our historical restaurant menus, dish by dish, so that they can be searched by what people were eating back in the day. It’s a big job so we need your help! Learn more.
Connect: menus@nypl.org | Twitter | Facebook
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So far: 1,210,154 dishes transcribed from 16,563 menus
Food o’ the Irish
These restaurants are always ready for St. Patrick’s Day!
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Carnegie Hall
1916
10 dishes -
Park Lane
1960
49 dishes -
Friendly Sons Of St.Patrick
1885
27 dishes -
Penna. Scotch Irish Society
1900
17 dishes -
St. Stephen's Parish
1895
26 dishes -
Irish Fellowship Club
1907
17 dishes
Help review
Transcribed menus that need a second pair of eyes. Help fix misspellings, fill in missing data...
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Norddeutscher Lloyd Bremen Ame...
1884
14 dishes -
[Restaurant Name And/Or Locati...
1916
25 dishes -
Hotel Cecil
1921
10 dishes
Explore
Browse the collection. 16,563 menus digitized and counting...
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[Restaurant And/Or Location No...
1949
16 dishes -
Wm. F. Healy's 42nd St. Grill
1917
21 dishes -
Nippon Yusen Kaisha
1900
16 dishes
Map our Menus!
Need a break from transcribing? Help us locate menus with our new Geotagger tool.
Today's specials
An assortment of dishes from the collection
- Chateaubriand Bearnaise
- Curried Pork And Rice
- Pommes Des Bermudes
- Oysters On Half Shell
- Domestic Cigars
- Soupe Du Jour
- Stout, Guinness's Extra
- Sellerie
- Sandwich, Ham
- Kraftbruhe Mit Einlage
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American Historical Association
2011 New Media Award
“What’s on the Menu is a tremendous educational resource that breathes life into our city’s most beloved restaurants and dishes. It has been an indispensable and hugely inspirational tool in the ongoing development of my restaurant.”
—Rich Torrisi, Chef
“Menu writing is an art form seldom appreciated. In our restaurants, we put an incredible amount of time and thought into crafting menus. It’s remarkable to see menus being preserved and documented, for them to become a resource for future chefs, sociologists, historians and everyone who loves food. It’s not just What’s on the Menu, it reveals so much more.”
—Mario Batali, Chef, Author, Entrepreneur