New York City is the culinary capital of the world. Fighting words, I know. But folks travel from all corners of the world to try the great variety of iconic foods in NYC. Whether you’re into carb-heavy meals or innovative desserts, nobody does it like quite like the Big Apple.
From my recent trip to New York, here’s a few ideas covering all the non-negotiable famous foods NYC is known for that you need to try the next time you’re visiting.
New York-Style Pizza
Origin: New York-style pizza originated in the late 19th century by Italian immigrants hungry for a taste of home. This style of pizza is characterized by large and thin foldable slices topped with tomato sauce and mozzarella.
Pizza is arguably the most famous food in New York City. Some pizza joints have been around for over a century, while new joints gain viral popularity seemingly out of the blue. With approximately 1,600 pizza places in the city, every New Yorker has their favorite go-to spot when the urge strikes.
Where to eat it: In my opinion, the top three pizza spots in NYC are Juliana’s in DUMBO, Rubirosa in SoHo, and John’s Of Bleecker Street in the West Village.
New York-Style Cheesecake
Origin: Jewish delicatessens are often credited with popularizing this creamy dessert. Unlike traditional European cheesecakes, New York-style cheesecake is dense and smooth, baked at a high temperature, typically made with cream cheese, and served on a graham cracker crust. It has become a beloved American dessert known for indulgent flavor and texture.
Whether you’re at a bakery or dining in a fancy restaurant, chances are high that you’ll come across New York-style cheesecake on the menu, which is the perfect way to cap a meal. It’s one of NYC’s most iconic foods, so give it a go when you see in on the menu.
Where to eat it: Few places stand out for a truly memorable slice of cheesecake. Consider swinging by Eileen’s Special Cheesecake in SoHo (non-negotiable if you’re a fan of the famous NYC treat).
Bagels (With Lox)
Origin: Bagels and lox can be traced back to Eastern European Jewish immigrants who settled in New York City in the late 19th and early 20th centuries. It’s assumed that this winning combo hails from the Lower East Side, where a recent influx of Jewish immigrants was establishing their footing in NYC. The bagels could be eaten stale and lox didn’t spoil easily, the combination became an instant classic NYC food
The secret to greatness of New York bagels? It’s the water. NYC’s low-mineral content water affects the gluten in the dough, resulting in a chewier and fluffier texture. New York City bagels are briefly boiled before being baked until golden brown. This method results in a distinctively chewy texture with a crispy exterior.
A fresh-baked bagel is one of the most iconic foods in NYC and it’s something New Yorkers are very passionate about. With a million different ways to order the “perfect bagel”, one thing is for certain: a proper bagel will keep you coming back for more.
Where to eat it: You won’t find better lox in the city than at Russ & Daughters on the Lower East Side. The old-school deli makes some of the best bagels and lox in the city. For those who just want a classic bagel and schmear, Ess-a-Bagel never disappoints.
New York Hotdogs
Origin: New York hotdogs originated in the late 19th century when German immigrants introduced their sausages to the streets of New York City. The sausages were served in a bun with mustard and sauerkraut, quickly becoming popular street food, sold from pushcarts in Lower Manhattan.
Ask any New Yorker about their favorite spot to grab a hotdog and you’ll probably hear the same two names consistently: Nathan’s Famous Hotdogs (opened in Coney Island in 1916) and Gray’s Papaya (opened in 1973).
The unfussy NYC food has been a quick and convenient snack for years. Loved for its affordability and easy access, New York Hotdogs are an iconic staple in the city and a must-try for any foodie visiting the Big Apple.
Where to eat it: Nothing beats a classic hotdog from Nathan’s.
Soft Pretzels
Origin: Soft pretzels have been enjoyed since around the 7th century, originating in Europe, particularly in regions like Germany and Austria. They were initially created by monks and later became popular street food sold at markets and fairs. German immigrants brought the tradition to America, where soft pretzels became a beloved snack and one of the most iconic foods in New York City.
Pretzels stand as an iconic symbol of New York, featured on everything from t-shirts to mugs. This twisted treat is loved by both locals and tourists, especially when enjoyed during a leisurely stroll through Central Park. It’s often served with cheese or mustard, adding a nice savory touch.
Where to eat it: If you’re not too picky, I find that hotdog carts tend to sell satisfying pretzels. But if you take your pretzels seriously, most beer halls or breweries have a soft pretzel you’re almost embarrassed to like as much as you do.
Manhattan Clam Chowder
Origin: Several sources credit Rhode Island’s Portuguese fishing communities for inventing Manhattan clam chowder. It was made popular thanks to their regular visits to New York City’s Fulton Fish Market in the mid-1800s.
You might be wondering, what sets Manhattan clam chowder apart from the classic clam chowder we all know and love? Well, Manhattan clam chowder is made with a tomatoey, brothy, and clear base. While New England clam chowder is known for its thick, creamy, and milky-white consistency.
With its easy access to fresh seafood and the bustling Fulton Fish Market, the Big Apple was the perfect place for this iconic NYC dish to thrive. Today, Manhattan clam chowder is a staple food in New York’s seafood restaurants.
Where to eat it: The Grand Central Oyster Bar in Grand Central Terminal is a crowd favorite when it comes to the famous New York City dish. The chowder has a slight kick to it and is extremely satisfying.
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