What Makes Keens Steakhouse's Legendary Mutton Chop So Iconic

Table Of Content

• Food Rundown
• The History of Keens, The 126 Year-Old House of Mutton
• Side Dishes
• A Dozen More Restaurants Close in New York City
• What Makes Keens Steakhouse's Legendary Mutton Chop So Iconic

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.

Food Rundown

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.

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

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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.

Side Dishes

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.

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.

Grand Central Oyster Bar

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.

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.

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.

The Best Restaurants In Midtown

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.

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.

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.

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.

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

Table Of Content

• Prime Rib Of Beef, King’s Cut
• Keens Steakhouse
• What Makes Keens Steakhouse's Legendary Mutton Chop So Iconic
• Keens Steakhouse's legacy is carved in clay
• Grand Central Oyster Bar
• Food Rundown
• Side Dishes

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.

Prime Rib Of Beef, King’s Cut

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.

Keens Steakhouse

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.

What Makes Keens Steakhouse's Legendary Mutton Chop So Iconic

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.

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.

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.

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.

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.

Pipe From Keens Steakhouse Is Claimed, and Smoked, Decades After Storage - The New York Times

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Posted: Sun, 04 Mar 2012 08:00:00 GMT [source]

How is the Legendary Mutton Chop made?

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.

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.

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.

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.

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.

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.

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.

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.

History of the Orsini family

Table Of Content

• Orsini Family Papers, ca. 1150-1950
• Family members
• Other distinguished family members
• Bracciano line

Pope Nicholas was willing to negotiate, but he refused to crown Rudolf as Emperor until Rudolph had acknowledged all the claims of the Church, including many that were quite dubious. The concordatwith Rudolph I of Habsburgwas concluded in May 1278. During Charles VIII of France's descent into Italy, he managed to keep Bracciano. Ferdinand II had his fiefs confiscated and imprisoned him in Castel dell'Ovo, where he was poisoned in 1497. The family recovered this setback under the more friendly Medici popes of the early 16th century. His nephew Virginio was a famous admiral for the Papal States and France, but in 1539 he had his fiefs confiscated under the charge of treason.

Orsini Family Papers, ca. 1150-1950

Francesco in 1370 took part to the war of Florence against the Visconti of Milan. Orso (died July 24, 1424) died fighting for the king of Naples in the Battle of Zagonara against the Milanese. His sons Giacomo (died 1482) and Lorenzo (1452) battled for the Papal States, Naples and Florence. One of Giacomo's daughters, Clarice (1453–July 30, 1488) became Lorenzo de' Medici's wife.

Family members

He continued in various ways to promote the welfare of the Dominican Order, richly endowing the Convent of St. Dominic in Bologna. In 1523 he also finally renounced the Valle Siciliana and became a supporter of Francis I of France, in the struggle of the latter king with Emperor Charles V. In 1527 Manoppello, for some time again under the Orsinis, returned into the hands of their rivals, the Colonnas. The Orsinis were left with Guardiagrele and a few other fiefdoms. Camillo Pardo Orsini retired to private life in Rome, where he died on 27 March 1553. The Orsini line of Manoppello and Valle Siciliana became extinct with his death. On 2 August 1633, Johann Andreas von Rosenberg, Herr von Rosenberg, was elevated to the Reichsfreiherrenstand with the title of Freiherr of the Holy Roman Empire, Freiherr of Lerchenau, Herr of Magereckh and Grafenstein, and in 1648 to the Austrian Grafenstand.

Other distinguished family members

Nicholas’ pontificate, though brief, was marked by several important events. On 1 October 1273, Rudolph Iof Habsburg, the godson of Frederick II, had been elected King of Germany and King of the Romans. Pope Gregory X had recognized him as King, after some hard negotiation, but the imperial title and coronation were withheld.

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In 1850, he was Minister of War and General Lieutenant of the Papal Armies, and also Senator of Rome.

The fourth duke, Francesco, was part of a conspiracy along with his brothers Giulio and Paolo against Cesare Borgia but were found out, and Francesco was strangled to death on 18 January 1503 along with his brother Paolo. One of Francesco's nephews, Flavio Orsini, was created cardinal in 1565. The fifth duke, Ferdinando (died December 6, 1549), had all his fiefs confiscated by the Spaniards, but he regained them after a 40,000 scudi payment. The line of Gravina, from the name of the eponymous city in Apulia, is the only existing line of the Orsini.

The links with the court increased further under Sergianni Caracciolo, Joan's lover and Great Senechal. A younger brother of Giannantonio married one of Sergianni's daughters. However, the Orsini changed side when Alfonso V of Aragon started his conquest of the Kingdom of Naples. Giannantonio was awarded with the duchy of Bari, the position of Great Connestable and an appanage of 100,000 ducati. Giannantonio remained faithful to Alfonso's heir, Ferdinand I, but was killed during a revolt of nobles. Having died without legitimate sons, much of his possessions were absorbed into the Royal Chamber.

Pricing and availability subject to change at any time.The Orsini does not warrant or represent that image renderings on this website are an accurate representation of every floor plan available at the Property. Floor plans may vary unit by unit and by location at the Property. Please contact our Leasing Office to schedule a tour of the Property and the particular unit you are interested in.

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Ciro Orsini is an Italian from Naples, a bloodline relative of the Italian noble Orsini family. He is a businessman, serial entrepreneur, restaurateur and the founder of world renowned Ciro’s Pizza Pomodoro of Knightsbridge. On 30 July 1488 she died in Florence, and was buried two days later.[15] Her husband was not with her when she died, nor did he attend the funeral,[15] because he himself was very ill and was in Bad Filetta near Siena to get cured. During the Pazzi conspiracy, which was aimed at murdering Lorenzo and his younger brother Giuliano, Clarice and her children were sent to Pistoia. (The Pazzis succeeded in murdering Giuliano, but Lorenzo survived the attack, thus the conspirators' plan to replace the Medicis as de facto rulers of Florence failed). Clarice's religious upbringing was a bit in contrast with the humanist ideals of the age popular in Florence.

They first became important in the late 12th century with the election of Giacinto Orsini as Pope Celestine III (1191–98), whose generosity to his nephews founded the territorial fortunes of the family. An accomplished condottiero, he was however also a ruthless figure who had his wife Isabella de' Medici murdered. He was succeeded by Virginio, whose heir Paolo Giordano II married the princess of Piombino and was created Prince of the Holy Roman Empire. His brother Alessandro was cardinal and Papal legate, and another brother, Ferdinando (died March 4, 1660) acquired the assets of the other line of San Gemini. In the 17th century the Dukes of Bracciano moved their residence to Rome.

He was too successful, however, and the Papacy found itself in the deadly embrace of the Angevins. Nicholas’ prime goal was to loosen Charles I’s grip on the Papacy, Rome, and the lands of the Church. The remaining princely family is represented by Prince Domenico Napoleone Orsini, Duke of Gravina (b. 1948). With no sons or male-line descendants, the heir to the dukedom of Gravina is his unmarried brother Don Benedetto Orsini (b. 1956), followed by his cousin Prince Lelio Orsini d'Aragona (b. 1981), whose mother is Princess Ketevan Bagration of Mukhrani.

However, at his death in 1406 the southern Orsini fiefs were confiscated. Relationships with the royal family remained cold under Joan II; However, when Raimondello's son Giannantonio (1386–1453) sent his troops to help her against the usurpation attempt of James of Bourbon, he received in exchange the Principality of Taranto. A son of this Rinaldo, (4) MATTEO ORSINI, was twice senator in Rome. The power of the Orsini was in general much strengthened by this capable pope of their race. In addition to the members of the Orsini family who were prominent as cardinals in the history of the Roman Church, others have gained a place in political history as statesmen, warriors, or patrons of the arts and sciences. The lands under direct Papal rule were threatened by surrounding powers.

Since 1681, the family held the title of Reichsgraf, and in 1683 they became members of the Reichstag. In the same year, they took the name of the old Italian princely Orsini family; their family name changed to Ursini-Rosenberg or Orsini-Rosenberg. On 9 October 1790, Franz Xaver Wolfgang von Orsini-Rosenberg was elevated to Reichsfürst von Orsini-Rosenberg. Ron Hilton, Co-founding partner of ÉlpisÉremo, and Cofounder & Chairman of the board of R&N Hilton Enterprises, CLUB R&N HILTON, and RJ HILTON LIVING.

In the second quarter of the 13th century, they were threatened by the expansionist policies of the Emperor Frederick II, who aimed to unite his inheritance in the south (Sicily and southern Italy) with his acquisition of the German Empire in northern Italy. He spent a great deal of time and energy attempting to gain control over Lombardy and Tuscany, which brought him into direct conflict with the Papacy. Frederick was repeatedly excommunicated by one pope after another. In order to drive off the Hohenstaufen, the Papacy contrived a deal with the brother of Louis IX of France, Charles of Anjou, Count of Provence, who was invited to Italy to assume the crown of Sicily and be a counterweight against the Empire.

[10] Nevertheless, sources and letters suggest that there was a great deal of affection and respect between her and Lorenzo. [11] [12]Of the ten children born to them, four died in infancy. Clarice Orsini (1453–1488)[1] was the daughter of Jacopo Orsini, and his wife and cousin Maddalena Orsini both from the Orsini family, a great Roman noble house [2] and was the wife of Lorenzo de' Medici. (1) ORSO DI BOBONE, nephew of Pope Celestine III (1191-8) and the first Orsini to hold a conspicuous place in Rome. Under the protection of his uncle, the pope, he was destined to have the principal part in laying the foundation of the dominion, power, and prestige of the Roman Orsini. This branch of the family moved to Rome in the 18th century, where Duke Domenico (November 23, 1790 – April 28, 1874), married Maria Luisa Torlonia in 1823.

Orsini Family

Table Of Content

• Orsini cardinals
• Cardinals of the Orsini family
• Bracciano line
• History of a family: the Orsinis
• Orsini family

(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.

Orsini cardinals

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.

Cardinals of the Orsini family

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.

Bracciano line

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.

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.

The second southern line

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.

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.

Pope Nicholas III 23rd Great Grand Uncle

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Posted: Thu, 09 Nov 2023 08:00:00 GMT [source]

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.

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.

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.

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.

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.

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.

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.

Harris Crab House Grasonville, Maryland Review & What to Eat

Table Of Content

• It’s lucky DC is next to Maryland, it’s only a short drive away to the most delicious crabs in the nation!
• Shop Local
• Restaurant Near Me
• What To Eat
• Maryland Blue Crab House

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.

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

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.

Shop Local

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

Restaurant Near Me

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.

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.

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!

5 Summer Island Escapes—All Around the Chesapeake Bay - Washingtonian

5 Summer Island Escapes—All Around the Chesapeake Bay.

Posted: Thu, 07 Jul 2016 07:00:00 GMT [source]

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.

Maryland Blue Crab House

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.

Kent Island

Table Of Content

• Kentmorr Restaurant and Crab House
• What To Eat
• OYsters Year-round!
• Shop Local
• The Inn at the Chesapeake Bay Beach Club

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.

Kentmorr Restaurant and Crab House

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!

What To Eat

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.

OYsters Year-round!

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.

Where to Make a Pit Stop on the Way to the Maryland-Delaware Shore - Eater DC

Where to Make a Pit Stop on the Way to the Maryland-Delaware Shore.

Posted: Wed, 28 Jun 2023 07:00:00 GMT [source]

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.

Shop Local

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.

Maryland Blue Crab House

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.

The Inn at the Chesapeake Bay Beach Club

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

Menu for Cooper's Seafood House in Scranton, PA

Table Of Content

• View Menu
• Restaurant Description
• Private Dining
• Best Restaurants Nearby
• Kids menu,
• Good for kids,
• $1.25 Oysters & 1/2 Price Drafts* (Mon – Thurs 5-

We just had the worst most inconsiderate service imaginable. My wife and I took our two boys (ages 2 & 5) to dinner at Coopers in Scranton. My wife got the boys kids meals of fried shrimp and French fries.

View Menu

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.

Restaurant Description

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.

Private Dining

"Retro prices" at Cooper's for anniversary and kickoff to Go Joe - WNEP Scranton/Wilkes-Barre

"Retro prices" at Cooper's for anniversary and kickoff to Go Joe.

Posted: Wed, 24 Apr 2024 12:41:00 GMT [source]

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.

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.

Kids menu,

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.

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.

7 Locations that 'The Office' Fans Must Visit in Scranton, PA - FanBolt

7 Locations that 'The Office' Fans Must Visit in Scranton, PA.

Posted: Thu, 29 Feb 2024 08:00:00 GMT [source]

Solo dining,

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.

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.

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.

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.

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.