its current location, was preparing
for its 14th season of racing when Mc-
Caffery welcomed his first guests to
the Adelphi. Broadway was lined by
majestic hotels and the Adelphi was
tucked in between the United States
Hotel, which was rebuilt with 768
guest rooms and the Grand Union,
the biggest hotel in the world at the
time with 824 rooms and a dining
room that could accommodate 1,400.
Both are long gone, but McCaffery's
hotel remains. Its facade is designed
in the Italian Villa style that was pop-
ular from 1865 to 1880, with charac-
teristic slender columns on the piaz-
za. The round arched windows and
the elaborate masonry with patterns
of layered bricks is Lombardian, a
sub-category of Italian Villa.
The new Adelphi has 32 guest
rooms, two restaurants, a private 14-
seat wine dining room in the base-
ment, a ballroom, and Morrissey's Bar
at street level. The company's first
restaurant, the upscale steakhouse
Salt & Char, opened in 2016 when
space became available unexpectedly
next door at the former Rip Van Dam
hotel. The 40-seat Blue Hen restau-
rant is located in a conservatory
space adjacent to the ballroom in the
back of the hotel. Braden Reardon is
the executive chef.
Richbell has a proposed second
phase of development on proper-
ty it has acquired directly behind
the Adelphi: 50 hotel rooms and a
