Keens Steakhouse Pub Menu

Table Of Content

• How is the Legendary Mutton Chop made?
• The Best Restaurants In Midtown
• Keens Steakhouse's legacy is carved in clay
• The History of Keens, The 126 Year-Old House of Mutton
• The Best Dishes Eater Editors Ate This Week
• What Makes Keens Steakhouse's Legendary Mutton Chop So Iconic
• Food Rundown

You may be tempted by the comically large king’s cut, a 32-ounce prime rib straight out of a Ron Swanson fever dream, but you should focus your attention on the porterhouse and the mutton chop. The porterhouse isn’t drenched in butter like the one at Peter Luger—a Brooklyn institution that opened two years after Keens—so the funk from the dry-aging is front and center. We’d confidently put the sirloin portion of the Keens’ porterhouse into the ring with Luger’s filet in what would be the meatiest fight since Rocky and Ivan Drago. The porterhouse “for two” can and should be shared by four, but Keens’ Mona Lisa is the mutton chop.

How is the Legendary Mutton Chop made?

They were, and are now, stored on the ceiling and number over 90,000, the largest collection of such pipes in the world. According to tradition, when a member passed away, the stem of the pipe would be cracked. Every once in a while we like to take a look at the rich history of a restaurant that has survived for generations, outliving trends, critics, wars, Prohibition even. Accompanying this opulent creation is a side of escarole sautéed with lemon, garlic, and butter. The freshness of the escarole cuts through the richness of the young mutton, creating a harmonious balance that ensures each bite is a celebration of flavors and textures. Keens is a place where you can learn about the past, see rare artifacts, and get annoyed with parents for allowing their kids to watch YouTube in the middle of it all.

The Best Restaurants In Midtown

This tradition adds a touch of historical allure to the dining experience, connecting diners to a time when conversations flowed as freely as the wine and intertwined with billowing pipe smoke. In 1935, the restaurant sold its one millionth mutton chop, a signature dish that is still the star of the menu. According to longtime manager Bonnie Jenkins' account to Frank Bruni, after WWII, Americans tired of eating mutton and getting fresh, high quality meat became less and less possible. So at some unknown point in the late 40's, the restaurant switched to lamb "choosing a cut with a winged shape that mimicked the mutton chop of yore." Each Legendary Mutton Chop is carefully butchered and aged in-house from Colorado lamb. Since it's been harvested at a slightly older age than most supermarket lamb, it has a robust color and intense flavor profile.

Keens Steakhouse's legacy is carved in clay

These days, whenever an old or simply beloved restaurant is on the verge of shutter—think of Gino, Elaine's, even Savoy—the outrage comes on hard and fast, both from regulars and more often than not, those who long ago left the restaurant for newer, flashier models. The fans and the restaurant historians clamor for someone, a savior, a philanthropist to swoop in and save the icon. Which brings us back to Schwarz, a radiologist restaurateur, who thought he would end up sinking $30,000 into the project until he actually bought the building and started poking around.

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In the heart of bustling New York City lies a culinary gem that has stood the test of time — Keens Steakhouse. Nestled amidst the urban frenzy, Keens Steakhouse serves up a dish that has become an institution the Legendary Mutton Chop. As you dive into this delectable masterpiece, a revelation unfolds — this isn't your ordinary mutton, nor is it just a simple cut.

But George Schwarz, the owner of the clubby and successful One Fifth (where Keith McNally got his restaurant world start) and Elephant & Castle, came in and, with his artist wife Kiki Kogelnik, pulled the restaurant back from the brink. They put in new air conditioning and floors, raised the basement's ceiling, lengthened the bar, cleaned every artifact, and re-mounted the pipes on the ceiling. After soaking up the last of the steak juice with house bread, you’ll be saturated with history and cholesterol, but you can’t call it a night quite yet. Share the ice cream sundae that has a thick layer of melted fudge at the bottom.

The Best Dishes Eater Editors Ate This Week

To truly appreciate the Legendary Mutton Chop, one must delve into the history of Keens Steakhouse itself. Established in the late 19th century, Keens has etched its name in the annals of New York City's culinary heritage. As you step into its hallowed halls, you're stepping into a time capsule — a journey to an era when dining was an art, a social ritual that brought people together. Jenkins tells Eater that they store filet mignon, lamb racks, and prime rib alongside the short loins and strip loins (which are aged for three weeks onsite) in their dry aging room. The room holds about 20,000 pounds of meat, more in the winter and less in the summer.

In an age which tears down so much of the past it is comforting to find one landmark which survives. One of the biggest changes to the restaurant, before its modern revamp in the 70's, was its admittance of women —which did not come easy. In 1905, Lillie Langtry, an actress and onetime paramour of King Edward VII sued the restaurant for refusing female entrance. She eventually won, and the restaurant put up the sign "Ladies are in luck, they can dine at Keens." Now she has a room named after her.

As you take in all the relics, a bow-tied server will come over and explain the different cuts of meat like a tour guide in the Denon Wing at The Louvre. Whichever ones you go with, don’t forget to order some appetizers and sides as well. The hash browns are like a salty, charred shell surrounding creamy mashed potatoes. There are massive slabs of smoky bacon, and the creamed spinach will make you want to apologize to your doctor before your next visit, in a good way.

It’s a two-pound cut of relatively old lamb that was a popular dish until modern breeding techniques phased it out. Keens is the only place in New York City still serving it, and it seems only fitting to enjoy this lost joy of a previous era in a room covered in grandfather clocks and smoking pipes. Keens Steakhouse's mutton chop harks back to a time when these flavors were celebrated. It invites us to reconsider our palates and embrace the depth of taste that mutton and lamb offer. As culinary trends cycle, there's a revival of interest in heritage ingredients, and the Legendary Mutton Chop stands as a testament to the enduring charm of classic flavors.

It's a throwback to an era when dining was an experience, an ode to historical authenticity that resonates with modern palates. Picture a plate adorned with a generously sized chop, cooked to perfection — a masterpiece that is the embodiment of culinary craftsmanship. Contrary to its name, the Legendary Mutton Chop isn't technically mutton; it is a culinary alchemy, made from the tender saddle of lamb that is nearly on the cusp of being mutton, which is any sheep over 12 months in age. This choice ensures a succulent texture and a depth of flavor that elevates it beyond any ordinary cut. The story of the Legendary Mutton Chop is intricately linked to the shifting culinary landscape of America.

And, after you pay, escape the tourists taking pictures all over the dining room by heading to the casual bar room for a digestive aid in the form of a strong drink. Tourists are to be expected in museums, and at least at this one, you can take a sip of a classic martini whenever you feel the urge to yell at some kid watching YouTube. For $5 a year, Lambs Club members could keep their pipes, the long ones pictured, at the restaurant, where a pipe warden would keep an inventory and pipe boys would bring the pipes to each table.

Keens Steakhouse Dinner Menu

Table Of Content

• The History of Keens, The 126 Year-Old House of Mutton
• Keens Steakhouse's legacy is carved in clay
• How is the Legendary Mutton Chop made?
• The Best Dishes Eater Editors Ate This Week
• Food Rundown

As you take in all the relics, a bow-tied server will come over and explain the different cuts of meat like a tour guide in the Denon Wing at The Louvre. Whichever ones you go with, don’t forget to order some appetizers and sides as well. The hash browns are like a salty, charred shell surrounding creamy mashed potatoes. There are massive slabs of smoky bacon, and the creamed spinach will make you want to apologize to your doctor before your next visit, in a good way.

The History of Keens, The 126 Year-Old House of Mutton

So, even though it bills itself as a steakhouse, it’s really more like a museum. This Midtown spot has been around since 1885, and it fully embraces its history and lore, but not at the expense of the main attraction—the meat on your plate. In 1885 Keens Chophouse opened independently under the ownership of Albert Keen, by then a noted figure in the Herald Square Theatre District. Actors in full stage make-up hurried through the rear door to "fortify" themselves between acts at the neighboring Garrick Theatre. By the time Keens celebrated its 20th anniversary, you could glance into the Pipe Room and see the jovial congregations of producers, playwrights, publishers and newspaper men who frequented Keens.

Keens Steakhouse's legacy is carved in clay

But George Schwarz, the owner of the clubby and successful One Fifth (where Keith McNally got his restaurant world start) and Elephant & Castle, came in and, with his artist wife Kiki Kogelnik, pulled the restaurant back from the brink. They put in new air conditioning and floors, raised the basement's ceiling, lengthened the bar, cleaned every artifact, and re-mounted the pipes on the ceiling. After soaking up the last of the steak juice with house bread, you’ll be saturated with history and cholesterol, but you can’t call it a night quite yet. Share the ice cream sundae that has a thick layer of melted fudge at the bottom.

How is the Legendary Mutton Chop made?

They were, and are now, stored on the ceiling and number over 90,000, the largest collection of such pipes in the world. According to tradition, when a member passed away, the stem of the pipe would be cracked. Every once in a while we like to take a look at the rich history of a restaurant that has survived for generations, outliving trends, critics, wars, Prohibition even. Accompanying this opulent creation is a side of escarole sautéed with lemon, garlic, and butter. The freshness of the escarole cuts through the richness of the young mutton, creating a harmonious balance that ensures each bite is a celebration of flavors and textures. Keens is a place where you can learn about the past, see rare artifacts, and get annoyed with parents for allowing their kids to watch YouTube in the middle of it all.

In an age which tears down so much of the past it is comforting to find one landmark which survives. One of the biggest changes to the restaurant, before its modern revamp in the 70's, was its admittance of women —which did not come easy. In 1905, Lillie Langtry, an actress and onetime paramour of King Edward VII sued the restaurant for refusing female entrance. She eventually won, and the restaurant put up the sign "Ladies are in luck, they can dine at Keens." Now she has a room named after her.

Once a staple on tables across the nation, mutton and lamb have seen their popularity wane over the years, particularly since the end of World War Two. Historically cherished for their robust flavors, these meats adorned menus in various forms, from stews to chops. However, changing tastes, urbanization, and the rise of other protein sources led to a decline in their consumption. Just as you won’t find the T-Rex hanging out by the vending machines in the Museum of Natural History, you’ll have to work your way to the meat at Keens.

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Side Dishes

You may be tempted by the comically large king’s cut, a 32-ounce prime rib straight out of a Ron Swanson fever dream, but you should focus your attention on the porterhouse and the mutton chop. The porterhouse isn’t drenched in butter like the one at Peter Luger—a Brooklyn institution that opened two years after Keens—so the funk from the dry-aging is front and center. We’d confidently put the sirloin portion of the Keens’ porterhouse into the ring with Luger’s filet in what would be the meatiest fight since Rocky and Ivan Drago. The porterhouse “for two” can and should be shared by four, but Keens’ Mona Lisa is the mutton chop.

This culinary masterpiece encapsulates the essence of authenticity and craftsmanship, inviting diners to savor the rich tapestry of tastes that history has to offer. The restaurant was first a part of the Lambs Club, the famed theater group (after which the Geoffrey Zakarian restaurant is named) that was founded originally in London, and Keens was manager. Keens opened independently in what was then the Theater District, Herald Square. One of Keens' most fascinating attractions is its collection of clay churchwarden pipes and its pipe club.

Food Rundown

In the heart of bustling New York City lies a culinary gem that has stood the test of time — Keens Steakhouse. Nestled amidst the urban frenzy, Keens Steakhouse serves up a dish that has become an institution the Legendary Mutton Chop. As you dive into this delectable masterpiece, a revelation unfolds — this isn't your ordinary mutton, nor is it just a simple cut.

It's a throwback to an era when dining was an experience, an ode to historical authenticity that resonates with modern palates. Picture a plate adorned with a generously sized chop, cooked to perfection — a masterpiece that is the embodiment of culinary craftsmanship. Contrary to its name, the Legendary Mutton Chop isn't technically mutton; it is a culinary alchemy, made from the tender saddle of lamb that is nearly on the cusp of being mutton, which is any sheep over 12 months in age. This choice ensures a succulent texture and a depth of flavor that elevates it beyond any ordinary cut. The story of the Legendary Mutton Chop is intricately linked to the shifting culinary landscape of America.

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Keens soldiered on from the mid-century and began to fall into disrepair by the 60's. As the years wore on, Keens grew into a proper restaurant and a destination for group meals and a haunt of famed people of the day including JP Morgan, Teddy Roosevelt, and Babe Ruth. The artifacts that line the walls now have been collected from the beginning and number in the 500s. The pipes from the most famous patrons, including Ruth, Will Rogers, Adlai Stevenson, and Albert Einstein, are displayed in cases in the front. The restaurant was on the verge of closure, rocked hard by the economic crisis and long since faded and dated.

These days, whenever an old or simply beloved restaurant is on the verge of shutter—think of Gino, Elaine's, even Savoy—the outrage comes on hard and fast, both from regulars and more often than not, those who long ago left the restaurant for newer, flashier models. The fans and the restaurant historians clamor for someone, a savior, a philanthropist to swoop in and save the icon. Which brings us back to Schwarz, a radiologist restaurateur, who thought he would end up sinking $30,000 into the project until he actually bought the building and started poking around.

It’s a two-pound cut of relatively old lamb that was a popular dish until modern breeding techniques phased it out. Keens is the only place in New York City still serving it, and it seems only fitting to enjoy this lost joy of a previous era in a room covered in grandfather clocks and smoking pipes. Keens Steakhouse's mutton chop harks back to a time when these flavors were celebrated. It invites us to reconsider our palates and embrace the depth of taste that mutton and lamb offer. As culinary trends cycle, there's a revival of interest in heritage ingredients, and the Legendary Mutton Chop stands as a testament to the enduring charm of classic flavors.

Wherever your table is in the two-floor dining room, you’ll be surrounded by countless antiques, like grandfather clocks, old guns, or a playbill that Abraham Lincoln was allegedly holding when he was shot. Take a second to scope out the ceiling, which is covered in 45,000 smoking pipes that belonged to former members of Keens’ Pipe Club, like Teddy Roosevelt, Babe Ruth, JP Morgan, Buffalo Bill Cody, and Albert Einstein. It’s almost impossible not to picture Babe in pinstripes and cleats ordering another round of whiskey and requesting his pipe.

Though it isn't technically dry-aged, the saddle for the Legendary Mutton Chop spends some time in Keens' dry-aging room, lending it some further beefiness as it rests beside ribeyes and strips. Leaving nothing to waste, the trimmings from the saddle are skillfully combined with veal stock, shallots, and garlic, resulting in a luscious jus — finished with fresh mint — that envelops the chop in a rich embrace. In a world of culinary experimentation and boundary-pushing, Keens' menu may read to some like a relic, but to others, it is a time capsule of a bygone era in American dining when opulence reigned supreme. There are nods to modern palates such as fried calamari and blistered shishito peppers. Yet what stands out here isn't the innovation so much as those things that have stood the test of time. That isn't to say, though, that Keens rests on its laurels; no, it still puts culinary care and thought into crafting every single mutton chop.

To truly appreciate the Legendary Mutton Chop, one must delve into the history of Keens Steakhouse itself. Established in the late 19th century, Keens has etched its name in the annals of New York City's culinary heritage. As you step into its hallowed halls, you're stepping into a time capsule — a journey to an era when dining was an art, a social ritual that brought people together. Jenkins tells Eater that they store filet mignon, lamb racks, and prime rib alongside the short loins and strip loins (which are aged for three weeks onsite) in their dry aging room. The room holds about 20,000 pounds of meat, more in the winter and less in the summer.

Orsini Family

Table Of Content

• Pope Celestine III 27th Great Grand Uncle
• Cardinals of the Orsini family
• History of a family: the Orsinis
• Orsini Family

However, the two cardinals Orsini, Matteo Rosso and Giordano, the latter a brother of the deceased pope, Nicholas III, energetically opposed this choice. As neither party could command the necessary majority, no election resulted. In February, 1281, the French party resolved to have recourse to a bold stroke. At the instigation of the marshal of the conclave, Annibaldi, who was at variance with the Orsini, citizens from Viterbo suddenly attacked the anti-French cardinals, and took prisoners the two Orsini, carrying them away from the conclave and holding them in custody. The candidate of the French party was now elected pope under the name of Martin IV (22 February, 1281), whereupon Giordano was released, and afterwards Matteo Rosso.

Pope Celestine III 27th Great Grand Uncle

He renounced his birthright in his youth, entered the military order of the Knights of Malta, and more than once distinguished himself in the war against the Turks by his reckless bravery. In December, 1641, Urban VIII raised him to the dignity of cardinal, and appointed him Protector of the Polish as well as of the Portuguese Orient. He was commissioned to direct the building of the new fortifications with which Urban VIII enclosed the Leonine City and a quarter of Trastevere, and which are still in existence.

Cardinals of the Orsini family

Roberto (1295–1345), Gentile II's grandson, married Sibilla del Balzo, daughter of the Great Senechal of the Kingdom of Naples. Among his sons, Giacomo (died 13 August 1379; Dean of Salisbury, Archdeacon of Leicester and Archdeacon of Durham) was created cardinal by Gregory XI in 1371, while Nicola (August 27, 1331 – February 14, 1399) obtained the counties of Ariano and Celano. The latter was also Senator of Rome and enlarged the family territories in Lazio and Tuscany.

History of a family: the Orsinis

This mission occupied more than three years, terminating on 12 June, 1309. Cardinal Napoleone played an important part during the political disturbances of the time. At first an opponent of the Colonna and their ambitions, he later became a promoter of French policy and entered into close relations with the French rulers. At the election of Clement V and John XXII he exercised a decisive influence, but subsequently became an enemy of the latter. He upheld the Franciscan Spirituals, and espoused the cause of King Louis of Bavaria against the pope. A cardinal for fifty-four years, he took part in the election of seven popes (Celestine V to Clement VI), on at least three of whom he placed the tiara.

Pope Nicholas III

Between the end of the Republic and the beginning of the Empire, the construction sector and the housing market did not only represent a world of opportunities but were also subject to legal constraints that this paper proposes to explore. In 1405 the Orsinis lost Manoppello, Turri, Letto, Casale in Contrada, Roccamorice and Manerio, Those feuds were sold to Chieti. The line decayed from the late 16th century, when several members were assassinated or lost their lands for various reasons. Its last representatives Enrico (died September 12, 1643) and Francesco ( September 21, 1650) sold Monterotondo to the Barberini in 1641. The line started to decay after the loss of Nola by Ludovico, who was also forced to accept the Sienese suzerainty over Pitigliano.

The family produced three popes, about thirty cardinals and 62 senators of Rome, as well as several electors of Saxony and Brandenburg, and grand masters of the Knights of Malta. There is also a substantial amount of legal material, mostly produced by the many law-suits in which the family was involved, and correspondence, largely dating from the 18th century. (6) PONCELLO ORSINI, Bishop of Aversa (Southern Italy) from 19 June, 1370, d. He was created cardinal-priest with the title of St. Clement at the great consistory convoked by Urban VI on 28 September, 1378.

Family members

This, along with a general economical decadence, damaged the dukedom, and last Duke and Prince, Flavio (March 4, 1620 – April 5, 1698) was forced by the huge debts to sell it to Livio Odescalchi. Of the members of the Orsini family who flourished during the sixteenth century (8) PAOLO GIORDANO ORSINI is also worthy of mention. Born in 1541, he was created a duke, with the title of Bracciano, by Pope Pius IV (1560). Under Paul IV, he was general of the papal troops in the war against the Turks (1566).

The earliest known member of the Orsini-Rosenberg family, Konrad (von Graben) ab dem Roesenperg, lived around 1322.[3][4] He was a member of the low nobility who lived at Schloss Alt-Grabenhofen, between Reinerkogel and Rosenberg. During the 17th and 18th centuries, the success of the family arose from the steady accumulation of land, and loyalty to the Habsburg Emperor. List of the members of the House of Orsini, listed alphabetically with photos when available. This list includes the names of each famous person in the House of Orsini, along with information like where each person was born.

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(7) TOMMASO, of the line of the Counts of Manupello, raised to the cardinalate (1381) by Urban VI; d. He was sent by the pope as legate to the Patrimony of the Marches, where Prince Rinaldo Orsini of Aquila and Tagliacozzo had seized the cities of Urbino and Spoleto in addition to other territory. The legate declared war against him and won back for the pope the cities of Narni, Ameli, Terni, and later also Viterbo. His conduct towards the Papal Vicar of Viterbo brought upon himself the disfavour of the pope, who imprisoned him in the fortress of Amelia, but later granted him his liberty. On the occasion of the conspiracy of several of the cardinals against Urban, Cardinal Orsini remained loyal to the pope. His relations were intimate with Urban's successor, Boniface IX, during whose pontificate he died.

Commissioned by Pope Boniface VIII, he brought Orvieto back to its submission to the Holy See, shortly after which the pope named him legate for Umbria, Spoleto, and the March of Ancona. In this capacity he left the Curia on 27 May, 1300, returning, however, on 28 May, 1301. During this time he had to combat various enemies of the Roman Church, and recovered the city of Gubbio for the pope.

(5) GIACOMO ORSINI, created cardinal-deacon by Gregory XI on 30 May, 1371, d. Appointed papal legate in Siena in 1376, he was a strong supporter of Gregory XI. In the conclave of 1378, he espoused the cause of Urban VI, but later attached himself to the antipope Clement VII. Orsini Family, one of the oldest, most illustrious, and for centuries most powerful of the Roman princely families. Their origins, when stripped of legend, can be traced back to a certain Ursus de Paro, recorded at Rome in 998.

On 4 December, 1454, the Archbishopric of Bari was conferred upon him, which made it possible for him to take up his residence in Rome, the See of Trani being given to his brother, John Orsini, Abbot of Farfa. Sixtus IV, for whose election in 1471 Cardinal Latino had worked energetically, named him camerlengo of the College of Cardinals, granted him in 1472 the Archdiocese of Taranto, which he governed by proxy, and, in addition, placed him at the head of the government of the Papal States. He was also appointed commander-in-chief of the papal fleet in the war against the Turks, and, acting for the pope, crowned Ferdinand King of Naples. Salvatore in Lauro, which he richly endowed and in which he established the canons regular, donating to it also numerous manuscripts. In the last years of his life he became deeply religious, though he had been worldly in his youth, leaving a natural son named Paul, whom, with the consent of the pope, he made heir of his vast possessions.

In 1572 he was sent by Gregory XIII as legate to Charles IX of France, principally to support this monarch in his conflict with the Huguenots. He entered the Dominican Order, completed the full course of theology, obtained the Degree of Master, and taught theology at Paris, Florence, and Rome. He won great distinction by his zeal for the spread of the order, and was appointed provincial of the Roman province in 1322. In this capacity he became a member of the embassy deputed by the Romans to invite John XXII to transfer his residence to the Eternal City. On 20 October, 1326, the pope named him Bishop of Girgenti (Sicily), but shortly after (15 June, 1327) transferred him to the archiepiscopal See of Liponto (Manfredonia, Southern Italy), made him Cardinal-Priest of S. Giovanni e Paolo on 18 December, 1327, and Cardinal-Bishop of Sabina on 18 December, 1338.

The instigator of the attack was excommunicated and the city of Viterbo placed under an interdict. When the news of the capture of the two Cardinals Orsini was received in Rome, great confusion ensued. Their relatives were driven from the city by the adherents of the Annibaldi, but were later recalled by Martin IV, with whom the Cardinals Orsini had become reconciled. During the conflict between Boniface VIII and Philip the Fair of France, it was Cardinal Matteo who, having remained faithful to the persecuted pontiff, brought Boniface back to Rome after the attack of Anagni (1303). Cardinal Matteo attended the numerous conclaves held between 1254 and 1305, there being no less than thirteen. His body was later transferred to Rome, where it lies in the Orsini Chapel in St. Peter's.

Thanks to the strategic positions of their fiefs, and to their famous castle built in Bracciano in 1426, they were the most powerful Orsini line in the Lazio. Count Carlo (died after 1485), son of another Napoleone (died October 3, 1480), was Papal Gonfaloniere. By his marriage with a Francesca Orsini of Monterotondo was born Gentile Virginio Orsini, one of the most prominent figures of Italian politics in the late 15th century.

History of the Orsini family

Table Of Content

• Other distinguished family members
• Orsini Family Papers, ca. 1150-1950
• Orsini Family
• Orsini cardinals
• Pope Celestine III

It descends from Francesco (died 1456), a son of Count Carlo of Bracciano. Most of his fief was located in northern Lazio, but he entered in the Neapolitan orbit when in 1418 he was called by Sergianni Caracciolo to fight against the Angevine troops, which he defeated. He was made Duke of Gravina by King Alfonso, a title definitely assigned to his son Giacomo (died 1472), to which had been added the counties of Conversano, Campagna and Copertino. Two of Francesco's sons, Marino (died 1471) and Giovanni Battista (died June 8, 1476), were respectively archbishop of Taranto and Grand Master of the Knights of Rhodes.

Other distinguished family members

Under his son Giovan Francesco (died May 8, 1567) the county entered the orbit of the Grand Duke of Tuscany. Later, the attempt of Alessandro (died February 9, 1604) to obtain the title of Monterotondo was thwarted by Pope Gregory XIII. His son Giannantonio (March 25, 1569 – 1613) sold Pitigliano to Tuscany, in exchange for the marquisate of Monte San Savino. According to their own family legend, the Orsini are descended from the Julio-Claudian dynasty of ancient Rome. The Orsini carried on a political feud with the Colonna family for centuries in Rome,[4] until it was stopped by Papal Bull in 1511.

Orsini Family Papers, ca. 1150-1950

The Orsini family was briefly mentioned in Boccaccio's book The Decameron in the 5th day, 3rd story. In the woods, it is described that soldiers from a rival family's soldiers attacked a fictional character in the book named Pietro while they had become lost in the woods about eight miles from Rome. Boccaccio describes the soldiers acting to spite of the Orsini's. Furthermore, a castle named Campo de' Fiori, was included in the text.

Orsini Family

In 1571, the heads of both families married nieces of Pope Sixtus V as an act of reconciliation. Ironically the Colonna family also claims descent from the Julio-Claudian dynasty of ancient Rome. And this, to be deprived of such sweet habits and companionship...made me feel, and currently makes me feel, as if I'm lost. He was created a cardinal in 1565, having been a bishop since 1560, first of the See of Muro and later that of Spoleto.

(2) NAPOLEONE ORSINI, son of Rinaldo, a brother of Pope Nicholas III, b. In his youth he embraced the ecclesiastical state, was appointed papal chaplain by Honorius IV (1285-7), was created Cardinal Deacon of S. Adriano by Nicholas IV in May, 1288, and later, under Clement V was named archpriest of St. Peter's.

Orsini cardinals

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BC onwards is linked to the considerable expansion of urban markets throughout the empire. In this context, the sources draw our attention towards the surprising practice of deliberate destruction of houses in Rome, but also in Italy and the provinces. Roman authorities also tried to prevent the losses caused by the poor quality of constructions. AD, to restrict the bad quality of buildings by adopting measures like the limitation of the buildings’ height. On the other hand, legal mechanisms were also elaborated, like the cautio damni infecti, a security given to the neighbours in case damage was apprehended from a house threatening to collapse.

Researching Italian Ancestors

(6) VIRGINIO ORSINO, Lord of Bracciano, was leader of the forces of Sixtus IV ( ) in the war against Ferrara, and victor at the battle of Campo Morto against the Neapolitans (1482). Later, however, he entered the service of Naples to oppose King Charles VIII of France ( ); in 1494, however, he took the side of the latter, and was imprisoned on this account. The development of the housing business in Rome and in the Roman cities from the 1st c.

Pope Nicholas III

In 1675 he became Cardinal Bishop of Frascati, but died the next year, leaving behind him a reputation of a pious, gentle, and benevolent prince of the Church. The family survived in the Orsini dukes of Gravina, descended from Napoleone Orsini, son of the 13th-century senator, Matteo. Their principal fiefs were Bracciano (near Rome), acquired in the 14th century, and Gravina (near Bari), acquired in the 15th century. They received the ducal title from Pius IV in 1560 and held Bracciano into the 17th century and Gravina to 1807. From the 16th century it became regular for an Orsini to hold the office of prince assistant to the pontifical throne.

Pope Celestine III

If you're doing research on historic members of the House of Orsini, then this list is the perfect jumping off point for finding out which notable people are included. The House of Orsini has held prominence in the world dating back many years, so it's no wonder that many people have a fascination with its members. While this is not an exact family tree, it does show a list of many popular members of the House of Orsini. (7) NICCOLO ORSINI, Count of Petigliano, was, at this time, in the service of the Anjous, military leader in the war against Naples, Sixtus IV, Siena, Florence, and Venice.

Upon his return to Rome, he devoted himself to religion and to the practice of an austere asceticism. He even begged permission of the pope to resign the cardinalate and to enter the Jesuit Order, but this was refused. Nevertheless, the pious cardinal always remained closely united to the Jesuits. His successor raised Benedict XIII's nephew, Prince Beroaldo Orsini, to the dignity of Prince Assistants to the Papal Throne (title held until 1958), after the emperor Charles VI had already, in 1724, made him a prince of the Holy Roman Empire. After the heirless death of Duke Michele Antonio (January 26, 1627), his lands passed to his cousin Pietro Orsini, count of Muro Lucano (died 1641). The latter's nephew Pier Francesco, who had renounced the succession in favour of his brother Domenico to become a Dominican, was later elected pope with the name of Benedict XIII.

He is also known as an author, having written a biography of St. Clare of Montefalco. (9) LATINO ORSINI, likewise of the Roman branch of the family and the owner of rich possessions, b. He entered the ranks of the Roman clergy as a youth, became subdeacon, and as early as 10 March, 1438, was raised to the Episcopal See of Conza in Southern Italy. Transferred from this see to that of Trani (Southern Italy) on 8 June, 1439, he remained archbishop of the latter after his elevation to the cardinalate by Nicholas V on 20 December, 1448.

Bertoldo's son, Gentile II (1250–1318), was two times Senator of Rome, podestà of Viterbo and, from 1314, Gran Giustiziere ("Great Justicer") of the Kingdom of Naples. He married Clarice Ruffo, daughter of the counts of Catanzaro, forming an alliance of the most powerful Calabrian dynasty. His son Romano (1268–1327), called Romanello, was Royal Vicar of Rome in 1326, and inherited the countship of Soana through his marriage with Anastasia de Montfort, Countess of Nola. After his death, his two sons divided his fiefs, forming the Pitigliano and the second southern line. (12) ALESSANDRO ORSINI, belonging to the ducal family of Bracciano, b. He was brought up at the court of the Grand Duke Ferdinand I of Tuscany, and in 1615 created a cardinal by Paul V. As Legate to Ravenna under Gregory XV, he distinguished himself in 1621 by his great charity on the occasion of the outbreak of a malignant pestilence.

Harris Crab House Grasonville, Maryland Review & What to Eat

Table Of Content

• Nearby Restaurants
• Harris Crab House and Seafood Restaurant
• It’s lucky DC is next to Maryland, it’s only a short drive away to the most delicious crabs in the nation!
• Best Western-Kent Narrows Inn

The Hyatt Place Kent Narrows Hotel and Marina. Enjoy freshly steamed Maryland Blue Crab (hard and soft), oysters, calamari, shrimp, clams, mussels, scallops and much more! A traditional seafood establishment situated on the Kent Narrows waterway, offering indoor, outdoor, and dockside dining. Long tables are covered with brown wrapping paper at Harris Crab House. The big, airy dining room and outdoor deck pulse with the beat of crab shells cracking and people slurping up sweet pink meat.

Nearby Restaurants

Buy extra-large ones by the dozen and feast, the Chesapeake Bay way. I haven't had great experiences with Harris. But my family visiting wanted to go so we went. Crab dip is a staple in the area.

Harris Crab House and Seafood Restaurant

We were passing through and even though there are many seafood restaurants on the water, Harris’ has its own oyster and crab packing plant (right next door). Very casual with extremely friendly and... Established in 1631, Kent Island is the third oldest English settlement in the U.S.

Dock & Dine in Queen Anne's County - Chesapeake Bay Magazine

Dock & Dine in Queen Anne's County.

Posted: Thu, 04 May 2023 07:00:00 GMT [source]

It’s lucky DC is next to Maryland, it’s only a short drive away to the most delicious crabs in the nation!

As the largest island in the Chesapeake Bay, Kent Island’s economy and culture have been defined by its rich traditions in the seafood industry. Harris Crab House is proud of its role in the local heritage. Harris Crab House opened its doors in 1981, just four miles east of the Chesapeake Bay Bridge. For five generations, Harris Crab House has remained a family business, and has been a fixture in the seafood business on the Eastern Shore of Maryland. Sign up with your email address to receive news and updates.

With blue crabs being Maryland’s specialty food, Washingtonians have it nice being only a state over from the freshest and juiciest crab in probably the whole nation. Get your hands dirty and crack open these local crabs at these fun and good ambiance restaurants around Maryland. From foggy dawns to striking sunsets the majestic and bountiful Chesapeake Bay has influenced life in the region for generations. Our marinas here are the perfectly positioned for all of your Chesapeake Adventures. Kent Narrows is home to Anglers Marina, Piney Narrows Yacht Haven, The Kent Narrows Boatel (Indoor Marina), Safe Harbor Narrows Point Marina, Cedar Point Marina, and Wells Cove Marina.

We appreciate our patrons as we continue to expand our offerings while maintaining the highest quality of service.

Stop at our award-winning eateries. Enjoy a crab feast, or have freshly shucked oysters! The Kent Narrows area offers everything from world class marinas, charter and head boat fishing, scenic land and water trails and more. Eating the freshest seafood is not only good for your dinner, it’s good for the local seafood economy!

OYsters Year-round!

We are currently not taking reservations at this time, all seating will be first-come, first-serve. Please call for information about available seating or Crab Feast pricing. Crab dip was extremely thin/watery with little sign of crab, accompanied by antipasto???? The smokehouse platter special was plentiful... SINCE 1947, THE HARRIS FAMILY has been harvesting the freshest seafood from the Bay to deliver to our customers.

Kent Island

Table Of Content

• Holiday Inn Express-Annapolis East/Kent Island
• Get on the Water
• OYsters Year-round!
• Maryland Blue Crab House
• The Inn at the Chesapeake Bay Beach Club

We are currently not taking reservations at this time, all seating will be first-come, first-serve. Please call for information about available seating or Crab Feast pricing. Crab dip was extremely thin/watery with little sign of crab, accompanied by antipasto???? The smokehouse platter special was plentiful... SINCE 1947, THE HARRIS FAMILY has been harvesting the freshest seafood from the Bay to deliver to our customers.

Holiday Inn Express-Annapolis East/Kent Island

We appreciate our patrons as we continue to expand our offerings while maintaining the highest quality of service.

Get on the Water

Stop at our award-winning eateries. Enjoy a crab feast, or have freshly shucked oysters! The Kent Narrows area offers everything from world class marinas, charter and head boat fishing, scenic land and water trails and more. Eating the freshest seafood is not only good for your dinner, it’s good for the local seafood economy!

OYsters Year-round!

As the largest island in the Chesapeake Bay, Kent Island’s economy and culture have been defined by its rich traditions in the seafood industry. Harris Crab House is proud of its role in the local heritage. Harris Crab House opened its doors in 1981, just four miles east of the Chesapeake Bay Bridge. For five generations, Harris Crab House has remained a family business, and has been a fixture in the seafood business on the Eastern Shore of Maryland. Sign up with your email address to receive news and updates.

Crab house guide: A dozen great places to get Chesapeake soul food - Capital Gazette

Crab house guide: A dozen great places to get Chesapeake soul food.

Posted: Thu, 10 Aug 2017 07:00:00 GMT [source]

We were passing through and even though there are many seafood restaurants on the water, Harris’ has its own oyster and crab packing plant (right next door). Very casual with extremely friendly and... Established in 1631, Kent Island is the third oldest English settlement in the U.S.

Buy extra-large ones by the dozen and feast, the Chesapeake Bay way. I haven't had great experiences with Harris. But my family visiting wanted to go so we went. Crab dip is a staple in the area.

The Hyatt Place Kent Narrows Hotel and Marina. Enjoy freshly steamed Maryland Blue Crab (hard and soft), oysters, calamari, shrimp, clams, mussels, scallops and much more! A traditional seafood establishment situated on the Kent Narrows waterway, offering indoor, outdoor, and dockside dining. Long tables are covered with brown wrapping paper at Harris Crab House. The big, airy dining room and outdoor deck pulse with the beat of crab shells cracking and people slurping up sweet pink meat.

What To Eat

With blue crabs being Maryland’s specialty food, Washingtonians have it nice being only a state over from the freshest and juiciest crab in probably the whole nation. Get your hands dirty and crack open these local crabs at these fun and good ambiance restaurants around Maryland. From foggy dawns to striking sunsets the majestic and bountiful Chesapeake Bay has influenced life in the region for generations. Our marinas here are the perfectly positioned for all of your Chesapeake Adventures. Kent Narrows is home to Anglers Marina, Piney Narrows Yacht Haven, The Kent Narrows Boatel (Indoor Marina), Safe Harbor Narrows Point Marina, Cedar Point Marina, and Wells Cove Marina.

Online Menu of Cooper's Seafood House, Scranton, PA

Table Of Content

• Menu
• Best Restaurants Nearby
• View the Menu
• Kids menu,
• View Menu
• Places Near Scranton with Seafood Restaurants

I recommend spending your hard earned money elsewhere. The Cooper family has owned and operated Cooper's Seafood House in Scranton, PA, since 1948, turning it into a city landmark. Its transformation from its humble beginnings as the passenger station of the Erie-Lackawanna Train Station is astonishing. The establishment now boasts a full-sized pirate ship that hosts the ship pub and the lighthouse bar, the tiki bar deck, the whale room, the train room, and the exclusive coral room. Akin to the Eiffel Tower is a must-visit in Paris, Cooper's Seafood House is an unmissable destination for anyone visiting Scranton.

Menu

My wife and I both started taking the tails off the shrimp so our kids wouldn’t choke on them. The Shrimp burned our fingers because they were so incredibly hot. It definitely would have burned my 2 year olds lips if I gave it to him. Meanwhile our adult meals were taking forever.

Best Restaurants Nearby

Cooper's Seafood House menu has been digitised by Sirved. The menu for Cooper's Seafood House may have changed since the last user update. Sirved does not guarantee prices or the availability of menu items. Customers are free to download these images, but not use these digital files (watermarked by the Sirved logo) for any commercial purpose, without prior written permission of Sirved.

View the Menu

She repeated her safe seafood temp logic and I asked to speak to the manager. The Manager came over and I started to tell her about our interaction with this waitress. The manager did apologize and offered to do something with our bill. She also offered a free desert for the kids. We accepted the offer because the kids were done eating and my wife and I just received our meals.

I would implore all parents to stay away from Coopers seafood house, especially if you don’t find toddler safety to be a laughing matter. Cooper's offers more than just dining; it's an immersive experience. The establishment's reputation precedes itself, consistently ranking among the top 100 independently owned restaurants in the U.S. Coopers is perfect for great food and fine drinks. The new outside deck is great to eat (a lighter menu) and enjoy some entertainment and drinks. The only reason it doesn't rate 5 of 5 is the beer prices are too high.

Kids menu,

The family has dinned there for years however went went as a group , funeral, and it was not good. We were told we would have a private room, we were given a room with booths were every one was separated. The food was sub -good and we had one waitress for over 20 people which resulted in slow service and warm food. As former patrons we were all disapointed. When compared to other restaurants, Cooper's Seafood House is moderate.

Menu for Cooper's Seafood House in Scranton, PA

We love food, lots of different food, just like you, but fresh fish is our specialty and we’re serving up something incredible every day. Our menu changes frequently so that our chefs may bring you the very best of their creations. Occasionally, this may mean some items listed here are temporarily unavailable or that pricing varies. If a specific item is important to you, please contact us before visiting. Especially when it's free on your birthday.

View Menu

The waitress did not return to our table until after we were done eating. She still had that smirk on her face and used polite words dripping in sarcasm. The final insult, as we were driving home, my wife explained that the kids’ meals came with a desert anyway.

Cooper's Seafood Market draws crowd ahead of New Year's celebrations - WNEP Scranton/Wilkes-Barre

Cooper's Seafood Market draws crowd ahead of New Year's celebrations.

Posted: Sun, 31 Dec 2023 08:00:00 GMT [source]

Places Near Scranton with Seafood Restaurants

I immediately explained to her that the food should also be served at a temperature that is safe to eat. If my 2 year old ate the food, he’d be in serious pain. The server thought this was funny and she started to laugh.

If only I could take you back 10 years to an exceptional restaurant with terrific food that was reasonably priced, a great atmosphere, and a courtious waitstaff. As it stands today, Cooper's has gone from a great place to something that should be put out of it's misery. The food comes two ways, extremely raw or way overcooked, either way, you'll be paying a good chunk of change for something you wouldn't feed your pet . The atmosphere has basically disappeared and the waitstaff seems to be permanently visited by Aunt Flo. The only reason to visit Cooper's now is for the decor.

Looking for Cooper's Seafood House prices? Cooper's Seafood House has an average price range between $6.00 and $39.00 per person. Are you in the mood for some seafood? Well, what better place than Cooper's Seafood House right here in Scranton! Besides being known for having excellent seafood, other cuisines they offer include Seafood, and Caterers. Scranton, known as the “Electric City” because of its electric streetcar systems, was a great iron industrial center followed by the coal industry.

By the time our meals were served, the kids were almost done, which meant we had to entertain our kids while we tried to eat. When she served the adult meals, the server asked us if everything was okay. I told her how incredibly hot the kids’ meals were. She smirked and explained to me that seafood had to be cooked to a certain temperature.

Our server said ours would be right out. The kids’ meals still had the tail on the shrimp, which isn’t a big deal. Otherwise, I would not have known how scalding hot the meals were.