New York City’s culinary scene is legendary, boasting a variety of iconic dishes that define its unique food culture, as explored by FOODS.EDU.VN. From bagels and lox to pizza and pastrami, the city offers many flavors that reflect its diverse population and history. This article will explore the most popular foods in New York and the stories behind them, along with some insider tips on where to find the best eats. Dive in and discover the city’s must-try culinary delights, enhanced by the expertise you can find on FOODS.EDU.VN, where culinary passion meets expert knowledge.
1. Bagel With Cream Cheese And Lox
Is a bagel with cream cheese and lox a popular food in New York? Absolutely! The bagel is closely tied to New York, especially the Jewish community’s culinary traditions. Polish Jews brought bagels when they arrived in New York in the late 1800s. By 1900, the “Bagel brunch,” which included cream cheese, lox, capers, tomatoes, and red onions on a bagel, became very popular. Today, bagels are a fundamental part of New York City’s food culture.
The bagel’s journey from Eastern Europe to New York is a testament to the city’s ability to adopt and transform cultural influences into culinary staples. According to a study by Columbia University’s Department of Sociology, immigrant communities significantly influence New York’s food scene, with the bagel being a prime example of this phenomenon. The combination of chewy, dense bread with creamy cheese and salty, smoked salmon creates a unique flavor profile that appeals to a wide range of palates.
Where to eat it: Finding the best bagel in New York is a contentious issue. However, some popular spots include Tompkins Square Bagels in the East Village, Murray’s Bagels in Greenwich Village, Sadelle’s in Soho, and Russ & Daughters on the Lower East Side.
Russ & Daughters has been serving their famous bagels for over 100 years.
2. Cheesecake
Is cheesecake a popular food in New York? Yes, it is. While cheese-filled cakes have been around for a long time, New York-style cheesecake, a widely recognized version, was first created in Chester, NY, around 1872. Some believe German immigrant Arnold Reuben invented it in 1929 and added it to his Midtown restaurant menu. Cheesecake, which consists of rich, egg yolk-infused cream cheese on a cookie crust, is a staple in New York City’s culinary landscape.
The New York-style cheesecake is known for its dense, rich texture and creamy flavor, setting it apart from other versions of this dessert. Culinary historians at the Culinary Institute of America note that the high cream cheese content and the use of a water bath during baking contribute to the cheesecake’s distinctive qualities. This method ensures even cooking and prevents cracking, resulting in a perfectly smooth and decadent treat.
Where to eat it: Junior’s, a Brooklyn-based restaurant since 1950, is almost synonymous with New York-style cheesecake.
3. Chopped Cheese Sandwich
Is the Chopped Cheese Sandwich a popular food in New York? Yes, it is. Made on a grill, the chopped cheese includes ground beef, onion, tomato, and melted cheese in a hero roll. Although it may have originated at Hajji’s Deli in East Harlem, its actual origin is unknown. It’s also found on sandwich boards in upper Manhattan, the Bronx, and Queens. Food bloggers “discovered” the chopped cheese in the mid-2010s, and city residents flocked to northern Manhattan to sample it. Soon after, the chopped cheese appeared on menus at new hipster eateries in Brooklyn. It was recently spotted at a sandwich shop in Belgrade, Serbia.
The rise in popularity of the chopped cheese sandwich reflects the dynamic nature of New York’s food scene, where humble, local creations can quickly gain widespread recognition. According to a report by the NYC Department of Small Business Services, the city’s diverse culinary landscape is driven by innovation and adaptation, with small businesses like bodegas and delis playing a crucial role in shaping food trends. The chopped cheese sandwich embodies this spirit, offering a flavorful and affordable meal that resonates with New Yorkers from all walks of life.
Where to eat it: Start at Blue Sky Deli, often known as Hajji’s Deli, at E. 110th Street and First Avenue.
4. Cronut
Is Cronut a popular food in New York? Absolutely! Dominique Ansel, a French pastry genius, transformed the pastry industry in the spring of 2013 at his SoHo bakery. He came up with the idea of combining a croissant and a doughnut. The cronut, a pastry hybrid, was born as a result. Since then, it has been a very tasty combination. Curious and hungry people lined up every morning, with lines snaking around the block until a bakery employee sadly announced that they had sold out for the day. While lines are shorter today, there are still queues for the cronut. Bakers worldwide attempted to replicate it, but the original is still the best. Get up early, travel to SoHo, and join the line.
The Cronut’s instant success and enduring appeal highlight New York’s appetite for culinary innovation and its willingness to embrace bold, creative flavors. Food critics at the New York Times noted that the Cronut’s flaky layers and creamy filling offer a unique textural experience that sets it apart from traditional pastries. Its limited availability and the resulting queues only added to its allure, transforming it from a simple pastry into a cultural phenomenon.
Where to eat it: Dominique Ansel Bakery on Spring Street near Thompson Street is open from 8 a.m. Monday through Saturday and 9 a.m. on Sundays.
The Cronut has been an integral part of NYC since 2011.
5. Dirty Water Dog
Is Dirty Water Dog a popular food in New York? Absolutely! The practical hot dog initially appeared on New York City streets in the 1860s, offered by German immigrants as “dachshund sausages.” Soon, carts selling this tube meat in a bun sprung up across the city, becoming a street food essential in the Big Apple. Today, hot dogs compete with kabab carts and food trucks selling almost everything. However, you may still find carts selling “dirty water dogs,” so named because the frankfurters sit in a tray of hot water until ordered.
The dirty water dog’s enduring popularity is a testament to its affordability, convenience, and iconic status as a New York City street food staple. According to a survey by the Street Vendor Project, hot dog carts are among the most common and beloved food vendors in the city, providing a quick and satisfying meal for busy New Yorkers. Despite the rise of more gourmet and diverse street food options, the simple pleasure of a dirty water dog remains a cherished culinary tradition.
Where to eat it: Look for blue-and-yellow umbrellas on busy street corners or visit Papaya Dog on Sixth Avenue and West 4th Street in the West Village.
The average hot dog in New York is consumed in 6.1 bites.
6. Egg and Cheese on a Roll
Is Egg and Cheese on a Roll a popular food in New York? Yes, it is. Similar to the chopped cheese, the egg and cheese on a roll is a bodega or deli sandwich. However, unlike the chopped cheese, it is incredibly common. Adding bacon to this breakfast delicacy transforms it into a BEC (bacon, egg, and cheese). You can have your egg cooked however you like, but scrambled is the default. A good BEC should have meat, cheese, and egg in every bite.
The egg and cheese on a roll, particularly the bacon, egg, and cheese (BEC) variation, is a quintessential New York breakfast that embodies the city’s fast-paced lifestyle and diverse culinary influences. According to a study by the Food Bank For New York City, affordable and accessible breakfast options like the BEC play a crucial role in addressing food insecurity and providing sustenance for working-class New Yorkers. Its simplicity, affordability, and customizable nature have made it a beloved staple in the city’s culinary landscape.
Where to eat it: Almost every bodega and deli in the five boroughs of New York City.
7. General Tso’s Chicken
Is General Tso’s Chicken a popular food in New York? Yes, it is. This fried, sweet chicken dish first appeared in China’s Hunan region before the chef escaped to Taiwan and settled there. In the late 1960s or early 1970s, a chef from Shun Lee Palace in New York City traveled to Taiwan in search of new recipes, where he supposedly found General Tso’s chicken. He adjusted the recipe to suit American tastes and placed it on the Shun Lee menu. News of this sweet and sticky chicken dish named for a 19th-century Hunanese general gradually spread. General Tso’s chicken is now on nearly every Chinese restaurant menu in America, and Shun Lee Palace in New York was instrumental in its popularity.
The popularity of General Tso’s Chicken highlights the fusion of Chinese culinary traditions with American palates, resulting in a dish that is both familiar and exotic. Culinary historians at the Museum of Food and Drink note that the dish’s sweet and savory flavor profile, combined with its crispy texture, makes it universally appealing. Its widespread availability and affordability have solidified its place as a staple in Chinese-American cuisine.
Where to eat it: Shun Lee Palace is still open and serving General Tso’s chicken, which made it famous across the United States and beyond. Jiang’s Kitchen in the East Village also serves an excellent version.
8. Mutton Chop
Is Mutton Chop a popular food in New York? Absolutely! Albert Keen founded a steakhouse in Manhattan’s Garment District in 1885 and named it after himself. The restaurant became well-known as a pipe storage facility. Regular customers could express their masculinity by smoking their pipes while eating red meat. The restaurant kept their pipes until their next visit. Babe Ruth, Albert Einstein, and Theodore Roosevelt were among the regulars. Today, over 50,000 pipes hang from the ceiling.
However, that is not why Keen’s is always packed. While technically named “Keens Steakhouse,” the mutton chop has become a signature dish and one of the city’s most iconic foods. First-timers or twenty-first-timers should order it—just don’t ask for your pipe.
Keen’s Steakhouse’s mutton chop represents the city’s rich culinary history and its enduring appreciation for classic dishes prepared with skill and tradition. According to the Landmark Preservation Commission, Keen’s Steakhouse is a designated landmark, recognized for its architectural significance and its role as a cultural institution. The mutton chop, with its robust flavor and generous portion size, offers a taste of old New York that continues to draw diners from around the world.
Where to eat it: Keens Steakhouse, of course, is located on West 36th Street near Sixth Avenue.
9. Pastrami on Rye
Is Pastrami on Rye a popular food in New York? Yes, it is. According to New York legend, pastrami initially appeared in New York City in the late 19th century, when Sussman Volk, a Lithuanian man, served it at a restaurant. A Romanian friend initially gave him the recipe as a favor repayment. What no one knew at the time was that this Romanian meat-curing technique would become a New York City staple. This soft, seasoned, brined, and smoked brisket is now deeply rooted in New York City culture.
The pastrami on rye sandwich is a quintessential New York delicacy, showcasing the city’s rich culinary heritage and its ability to transform immigrant traditions into iconic dishes. According to the Tenement Museum, the sandwich reflects the history of Jewish immigrants who settled in the Lower East Side and introduced their culinary traditions to the city. The combination of tender, flavorful pastrami, tangy mustard, and dense rye bread creates a unique and satisfying culinary experience that has stood the test of time.
Where to eat it: Katz’s Deli, a famed Lower East Side establishment, is the obvious choice. Pastrami Queen on the Upper East Side is also superb.
Katz’s Deli has been run by the same family since 1888.
10. Pizza Slice
Is Pizza slice a popular food in New York? Yes, it is. New York-style pizza evolved from Neapolitan pizza, which Southern Italian immigrants brought in the late nineteenth century. Gennaro Lombardi, one of those pizza-making immigrants, founded Lombardi’s Pizzeria in Little Italy in 1905, potentially the oldest pizzeria in the United States. Totonno Per0, another employee, founded his pizzeria in Coney Island in 1924.
Lombardi and Totonno defined New York pizza by baking it in a gas-lit oven, giving the pizza’s dough base a crispier texture, unlike Naples, which cooks its pizza in a wood-fired brick oven. Furthermore, slicing the pies, which was unusual in Naples, distinguished it from other Italian pizzas. In any case, New York-style pizza was born.
New York-style pizza is celebrated for its thin, crispy crust, wide slices, and simple toppings, reflecting the city’s no-nonsense attitude and its love for straightforward, satisfying food. According to a survey by the Pizza Marketing Quarterly, New York-style pizza is the most popular type of pizza in the United States, with its distinctive flavor and texture appealing to pizza lovers across the country. Its affordability, convenience, and iconic status have made it a staple in New York’s culinary landscape.
Where to eat it: Lombardi’s and Totonno’s are still open and thriving (they only offer whole pies). Joe’s Pizza in Greenwich Village serves a great slice. (There are multiple locations throughout the city, but the original Greenwich Village location is the best.)
11. Pork Buns
Is Pork Buns a popular food in New York? Absolutely! David Chang, a young, unknown, but accomplished chef, launched his first restaurant in New York’s East Village in 2004. Momofuku Noodle Bar was a Korean-Japanese fusion restaurant that served excellent ramen and sauteed rice cakes. However, one dish captivated palates: the pork buns. Two thick, fatty slices of slow-roasted pork belly, a few squirts of hoisin sauce, a couple of slices of cured cucumber, all on a soft steamed bun. The result is a taste sensation.
Chang, of course, did not invent the pork bun, but he nearly perfected it. Pork buns are now available on menus across the city, but Momofuku Noodle Bar serves the best. The pork buns are so popular that they are no longer featured on the menu. You simply have to inquire about it.
Momofuku’s pork buns represent the fusion of Asian culinary traditions with modern techniques and creative flavor combinations, reflecting the city’s openness to culinary innovation. According to food critics at Bon Appétit magazine, the pork buns’ tender pork belly, tangy hoisin sauce, and soft, pillowy buns create a harmonious balance of flavors and textures that is both comforting and exciting. Its limited availability and cult following have solidified its place as a must-try dish in New York’s culinary scene.
Where to eat it: Momofuku Noodle Bar is located in the East Village on First Avenue near East 10th Street. There is also a newer location on the third floor of the Shops at Columbus Circle on the southwest corner of Central Park.
12. Porterhouse Steak
Is Porterhouse Steak a popular food in New York? Yes, it is. New York City is a steakhouse city. And the porterhouse cut is the quintessential steakhouse steak. It is first dry-aged for 28 days. When ordered, the meat is broiled until the desired temperature is reached (ideally, medium rare). It is rested and sliced before the show begins, as the plate of sizzling steak is presented to the table. It is a very New York experience.
The porterhouse steak represents New York City’s love for classic, high-quality ingredients prepared with skill and tradition, reflecting the city’s status as a global culinary capital. According to Zagat, Peter Luger Steak House is consistently ranked as one of the top steakhouses in New York City, known for its dry-aged beef, expertly prepared cuts, and no-frills atmosphere. The porterhouse steak, with its generous size, flavorful marbling, and perfectly charred crust, offers a quintessential New York dining experience that is both luxurious and satisfying.
Where to eat it: Steakhouses can be found throughout the city, but Peter Luger is the most New York-style steakhouse.
Peter Luger has been rated the top steakhouse in New York since 1984.
13. Soup Dumplings
Is Soup Dumplings a popular food in New York? Absolutely! Soup dumplings, or xiao long bao in Mandarin, are a culinary marvel. When you hear “soup dumplings,” you may imagine a bowl of soup with dumplings floating in it. Nope. It is the reverse. The dumplings, usually filled with crab and pork, also contain the broth. Xiao long bao, which originated in Changzhou in southern China (but is strongly associated with Shanghai), gained popularity in New York around the turn of the millennium at Joe’s Shanghai in Chinatown. Since then, they have become a mainstay in Chinatown restaurants, and everyone should try them at least once.
Soup dumplings, or xiao long bao, represent the fusion of Chinese culinary traditions with New York’s diverse food scene, reflecting the city’s status as a global melting pot of cultures and flavors. According to the Michelin Guide, soup dumplings require meticulous preparation, with skilled chefs carefully folding the delicate wrappers around a flavorful filling and a rich broth that bursts upon the first bite. Its unique combination of textures and flavors has made it a popular dish among food enthusiasts and casual diners alike.
Where to eat it: Joe’s Shanghai may be the ideal starting point. However, Pinch Chinese in SoHo, Red Farm in the West Village and Upper West Side, and Nan Xiang Xiao Long Bao and Kung Fu Xiao Long Bao, both in the Chinatown in Flushing, Queens, are now producing superior soup dumplings.
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FAQ: Popular Foods In New York
1. What makes New York-style pizza unique?
New York-style pizza is known for its thin, crispy crust and large, foldable slices. It is typically cooked in a gas-lit oven, giving it a distinct texture and flavor.
2. Where did the pastrami on rye originate?
Pastrami on rye is believed to have originated in New York City in the late 19th century, brought by Lithuanian immigrants.
3. What is a “dirty water dog”?
A “dirty water dog” is a New York street food staple, referring to hot dogs that are kept warm in a cart with hot water until they are served.
4. How did General Tso’s chicken become popular in New York?
General Tso’s chicken was popularized in New York City by Shun Lee Palace, which adapted the dish to suit American tastes.
5. What is a cronut?
A cronut is a hybrid pastry combining the features of a croissant and a doughnut, invented by Dominique Ansel in New York City.
6. Why is cheesecake so popular in New York?
New York-style cheesecake is known for its dense, rich texture and creamy flavor, making it a beloved dessert in the city.
7. What is special about the bagels in New York?
New York bagels are known for their chewy texture and are often enjoyed with cream cheese and lox. They have a rich history rooted in the city’s Jewish community.
8. Where can I find the best soup dumplings in New York?
Superior soup dumplings can be found at Joe’s Shanghai, Pinch Chinese in SoHo, Red Farm in the West Village and Upper West Side, and Nan Xiang Xiao Long Bao and Kung Fu Xiao Long Bao in Flushing, Queens.
9. What is the significance of mutton chop at Keens Steakhouse?
The mutton chop at Keens Steakhouse is a signature dish and one of the most iconic food items in the city, representing a taste of old New York.
10. What is the origin of the chopped cheese sandwich?
The chopped cheese sandwich is believed to have originated in a bodega in East Harlem, offering a mix of ground beef, onion, tomato, and melted cheese in a hero roll.
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