The Stage Deli, a New York City institution, was famous for its celebrity-named sandwiches. Sadly those mile high sandwiches have disappeared along with the closing of the Deli. But for the lucky few, whose memory lives on in the form of famous dishes, here are some of the most popular ones, familiar to all.

Ox Wellington: Who put the meat in Wellington? Controversy abounds. The Duke of Wellington, a war hero who defeated Napoleon at Waterloo in 1815, frequently dined on steak, pate and mushrooms, so after he left his military duties, this rich dish was supposedly created in his honour. does not know what Napoleon had for dinner). , quite possibly raven). However, some historians scoff at that story, insisting that meat wrapped in puff pastry has been around for centuries, unlike the duke. (Yes, but did it also include mushrooms and pate?). A possible connection to Wellington, New Zealand also shares credit.

Rockefeller oysters: This one is easy. Created by the son of famed New Orleans restaurateur Antoine’s, it was named for John D. Rockefeller, who at the time (1889) was the richest man in America (and the oysters were pretty good, too). The original recipe was never shared, so all future chefs have had to improvise. No one knows if it was a popular item on John D’s table, but we’ll assume it was.

cherry jubilee: No one was named Jubilee, but this special dessert was probably created by renowned chef Auguste Escoffier, who prepared the dish for one of the Jubilee celebrations for British Queen Victoria (she lived long), believed to be the Jubilee of Diamond in 1887. Back when this flaming delicacy didn’t set the dining room curtains on fire, but was savored by royalty in both England and Europe.

Benedict eggs: It’s certainly not named after the infamous traitor Benedict Arnold, there’s a fair bit of competition as to its origin. Well-known New York City restaurant Delmonico’s claims ownership in 1860, but a gentleman named Lemuel Benedict insists it was his creation after ordering an entire plate of breakfast foods topped with hollandaise sauce at the Waldorf Hotel , 34 years later.

Caesar salad: A San Diego citizen named Caesar Cardini owned a restaurant called Hotel Caesar in Tijuana during Prohibition, which allowed him to serve alcohol during the 1920s. It was in his kitchen that this popular salad was created. Californians flocked there to eat romaine lettuce, anchovies, and a special dressing; diners could also enjoy a cocktail or two. (author’s note: as a San Diego resident, I can assure readers that no one travels south of the border to eat any kind of salad these days, trust me.)

Chicken to the King: It is not named after Elvis, but once again, the debates between historians and giant egos offer several versions; a Philadelphia gentleman named William King insisted it was his creation in 1915; another American, James Keene, argued that he came up with it, but that Keene chicken just wasn’t enough (perhaps Keene Chicken would have worked). Then Keene’s son Foxhall (would I make that up?) backed up his father’s story in the 1890s; The hotel’s well-known chef, George Greenwald, insisted that he invented it for the hotel’s wealthy residents, Mr. and Mrs. E. Clark King II at New York’s Brighton Beach Hotel. So there you have it. You decide, and if your last name is King, you could also enter the scene.

Newberg lobster: Captain Ben Wenberg, who discovered a delicious seafood dish on his world travels, brought back the recipe and offered it to Delmonico’s, a drive-through restaurant in New York City in the late 1800s. The chef happily recreated it for the Captain after tweaking the rich ingredients a bit and named it after him. Fast forward several decades, when the two men had a falling out (perhaps too much or too little cream, no one knows) and the offended chef changed his name; there was no one named Newberg, it just sounded better. First cousin of the Termidor Lobster, which we will give to the French, who named it after a popular play.

Beef Stroganoff: The first known recipe appeared in a Russian cookbook in 1871. Stroganov-style beef with mustard, the name is derived from a Russian diplomat and Minister of the Interior, Alexander Stroganov. It’s doubtful the diplomat even tasted his namesake, but one would like to think he conjured it up one night while he was craving beef and sour cream. Many countries have similar variations, including China, all claiming origin, but it remains a mystery. We know for sure that neither the explorer Marco Polo nor the enthusiastic president Thomas Jefferson had the pleasure.

Romanoff Noodles: It originally appeared at Romanoff’s, a favorite restaurant in the mid-1950s, located on Rodeo Drive in Beverly Hills. Years later, giant Stouffer’s Foods popularized it in its now-defunct Chicago restaurants, as well as a (also defunct) frozen version. A top item on the menu, it featured a tangy Cheddar and sour cream sauce, sinfully rich and delicious in every way. Sadly it has pretty much disappeared and needs to be made from scratch for those who still crave it.

Brandy Alexander: Some sources acknowledge the Russian Czar Alexander II as its namesake, but it was most likely named for Troy Alexander, a bartender at Rector’s, a New York City restaurant. He seems to have wanted to create a white drink for a dinner party celebrating Phoebe Snow, a fictional character portrayed as a New York socialite who was a spokesperson for a railroad and always wore white (you’ll notice). Regardless of origin, it remains a delicious dessert drink made with crème de cacao, cream, and brandy, reputedly the favorite cocktail of legendary Beatle John Lennon.

Chateaubriand: A beef tenderloin named for a French ambassador and viscount in the early 19th century by his personal chef, Viscount Chateaubrant, a native of a region of France bearing the same name; a large cut of prime steak, usually served as a meal for two, accompanied by a rich sauce and potatoes, but apparently the Viscount had quite an appetite and ate it alone, leaving Mrs. Viscount to fend for herself. herself.

These timeless dishes are reminiscent of their namesakes in the history books and on the charts of top foodies. But cheer up. There’s always room for more, so get cooking and you too could become a famous food item for years to come.