New York’s Most Iconic Foods (and Where to Try Them)
Few cities in North America boast as many iconic dishes as New York. But how did these famous foods come to be?
New York’s culinary scene reflects its immigrant history. Bagels, pastrami, and hot dogs all originated with waves of Central and Eastern European immigrants. Later, dishes like General Tso’s Chicken began to reflect the influence of Asian immigrants. As the city’s demographics evolve, its food culture continues to adapt.
Here’s a list of New York’s most famous foods—some old-school staples, and a few newer additions that have already become classics.
Bagel with Cream Cheese and Lox
The bagel, a staple of New York Jewish culture, was introduced by Polish Jews in the late 19th century. By 1900, the “Bagel Brunch,” consisting of cream cheese, lox, capers, tomato, and red onion on a bagel, became a beloved New York meal.
Where to Try It: For top-notch bagels, check out Tompkins Square Bagels, Murray’s Bagels,Sadelle’s, or the iconic Russ & Daughters.
Cheesecake
New York-style cheesecake, rich with egg yolk-spiked cream cheese on a cookie crust, dates back to the late 19th century. Some say it was invented in 1872 in Chester, NY, while others credit German immigrant Arnold Reuben for adding it to his menu in 1929.
Where to Try It: Junior’s in Downtown Brooklyn is synonymous with this creamy dessert.
Chopped Cheese Sandwich
This Harlem-born sandwich consists of ground beef, onion, tomato, and melted cheese on a hero roll. It gained a cult following and has since spread across the city and beyond.
Where to Try It: Hajji’s Deli (Blue Sky Deli) in East Harlem is a great starting point.
Cronut
Pastry chef Dominique Ansel created the cronut, a croissant-doughnut hybrid, at his SoHo bakery in 2013. The buzz was immediate, and long lines followed. It’s still a favorite.
Where to Try It:Dominique Ansel Bakery, SoHo.
Dirty Water Dog
Introduced by German immigrants in the 1860s, New York’s iconic street hot dog got its nickname from the water they sit in while waiting to be served.
Where to Try It: Look for carts with blue-and-yellow umbrellas on busy streets or visit Papaya Dog.
Egg and Cheese on a Roll
This simple yet satisfying sandwich, often with added bacon (BEC), is a breakfast staple found at bodegas and delis across the city.
Where to Try It: Any corner bodega or deli will serve up a great BEC.
General Tso’s Chicken
This sweet, sticky fried chicken dish was introduced to the U.S. at Shun Lee Palace in the ’60s. It has since become a Chinese-American classic.
Where to Try It: Shun Lee Palace or Jiang’s Kitchen.
Mutton Chop
Keens Steakhouse has been serving this iconic dish for over a century. Pairing it with a bit of New York history, the restaurant also famously stores 50,000 customer pipes.
Where to Try It: Keens Steakhouse in Manhattan.
Pastrami on Rye
Pastrami first appeared in New York in the late 1800s, thanks to a Lithuanian man named Sussman Volk. His recipe became a New York classic.
Where to Try It:Katz’s Deli or Pastrami Queen.
Pizza Slice
New York-style pizza, with its crispy gas-oven crust, evolved from Neapolitan pizza brought by Italian immigrants in the late 19th century.
Where to Try It: Lombardi’s, Totonno’s, and Joe’s Pizza are legendary.
Pork Buns
Chef David Chang perfected the pork bun at Momofuku Noodle Bar, turning it into a must-try item in the city.
Where to Try It: Momofuku Noodle Bar, East Village or the Shops at Columbus Circle.
Porterhouse Steak
Dry-aged and cooked to perfection, the porterhouse steak is the signature cut at New York steakhouses.
Where to Try It:Peter Luger Steakhouse.
Soup Dumplings
Xiao long bao, soup-filled dumplings, gained popularity in New York around the 2000s, thanks to Chinatown’s Joe’s Shanghai.
Where to Try It: Joe’s Shanghai, Pinch Chinese, or Nan Xiang Xiao Long Bao.
These dishes offer a delicious glimpse into New York’s rich cultural history.
