The article explores the legendary culinary legacy of the Waldorf-Astoria hotel, highlighting how it became the birthplace or popularizer of classic dishes and cocktails. Signature creations like the Waldorf salad (originally just apples, celery, mayonnaise, and lettuce), eggs Benedict (with a debated origin), and red velvet cake (with a famous urban legend about its recipe) are discussed alongside the invention or popularization of Thousand Island dressing, fried ice cream, and cocktails such as the Waldorf, Rob Roy, and Bronx. The article weaves in historical anecdotes, including celebrity scandals and colorful stories from the hotel’s past, illustrating how the Waldorf-Astoria’s chefs and bartenders shaped American dining and drinking culture.