20 Famous New York Foods To Eat in NYC: Chef’s Guide
Let’s talk about New York City—the food capital of the entire world. As a native New Yorker I may be biased, but I will debate anyone who says otherwise.
As a chef and foodie, I appreciate the melting pot of cultures and cuisines, the histories of the dishes, and the amazingly talented chefs that are all such exciting aspects of the NYC food scene.
It doesn’t matter if New York food is served on a paper plate, out of a takeout box, or on fine china. A five-star meal and a street cart hot dog can both change your life here. That’s the magic of NYC.
If you’re planning a trip to the Big Apple, or you just want to eat like you’ve lived there your whole life, you need a game plan. The options are endless and things can get overwhelming fast. However, some dishes are non-negotiable.
This is your cheat sheet to the iconic NYC foods that built this city’s reputation, bite by glorious bite. Grab a napkin (you’ll need it) and let's get into the 20 famous foods of New York you absolutely must try.
Chef’s Tip: I’m not kidding about the napkin. I always have a few along with a knife (for sharing purposes) in my purse.
1. New York Pizza
When I moved to California from New York, the biggest difference was the pizza. What my friends thought of as “the best pizza” was barely edible to me.
What it is
New York pizza is not just any pizza made in New York. It has its own distinct style that differs from Italian pizzas and from pizzas you’ll find in the rest of the United States.
New York–style pizza means a big, hand-tossed, thin crust that’s crisp at the edge but still soft enough everywhere else so that you can fold your slice in half and eat it on the move (and you should fold it—that’s how New Yorkers do it).
The traditional plain slice will do: simple tomato sauce and shredded mozzarella, no fuss needed.
The Backstory
Pizza came over to New York with Italian immigrants in the late 1800s and early 1900s, and Lombardi’s, opened in 1905 in Little Italy, claims the title of America’s first pizzeria.
Locals will swear up and down that the magic crust comes from the minerals in NYC tap water—and honestly, I believe it; I’ve never had a “New York–style pizza” outside of New York that was worthy of the name.
The authentic New York pizza remains a classic that started out as the original grab-and-go meal for a city that never stops moving—and it’s still going strong.
Where to find it
Joe’s Pizza (Greenwich Village) for the classic street slice
John’s of Bleecker Street (Greenwich Village) Go with friends or go extra hungry because John’s has a strict whole-pie-only policy.
Di Fara Pizza (Midwood, Brooklyn) for a legendary, slow-made pie with premium ingredients
Prince Street Pizza (Nolita) for a square slice with pepperoni cups that curl up crispy—trust me on this one
2. Bagel with Lox and Schmear
When I was a kid in New York, bagels were pretty basic. We didn’t have “everything bagels” or 20 kinds of schmear, but we loved them just the same.
What it is
This magic circle is a dense, chewy ring of dough that’s boiled then baked, sliced open, and piled high with cream cheese (that’s your “schmear”) and silky cured salmon. Capers, red onion, and tomato are all welcome to the party, but they’re not required.
The Backstory
Eastern European Jewish immigrants brought the bagel to New York, and it became the heart of the city’s “appetizing shops.” Just as with the local pizza, the secret to New York’s bagels is supposedly in the NYC tap water used to boil the dough.
Where to find it
Russ & Daughters (Lower East Side), the gold standard, full stop
Ess-a-Bagel (Midtown) for bagels the size of your face, in the best way
Tompkins Square Bagels (East Village) for inventive schmears for when you’re feeling adventurous
Popup Bagels (multiple locations), the most seeds on a bagel I’ve ever seen—also, voted best bagel by my NYC friends
3. Pastrami on Rye
If you’ve had “good pastrami,” and are wondering if it’s worth trying a NY version, my answer is a definitive “Yes!” Unless you do not eat meat, I urge you to try a pastrami sandwich at one of NYC’s iconic restaurants.
What it is
Here’s a sandwich piled comically high with hot, smoked, and seasoned beef brisket or navel, served on rye with a smear of spicy brown mustard. No lettuce, no nonsense.
The Backstory
This is the king of the Jewish deli. Pastrami was popularized in New York in the late 1800s by Romanian Jewish immigrants.
The preparation of pastrami started as a way to preserve meat and ended up becoming pure luxury for the palate. Katz’s Delicatessen cemented its legend status forever thanks to a little movie called When Harry Met Sally.
Where to find it
Katz’s Delicatessen (Lower East Side), the most famous deli in America
2nd Ave Deli (Midtown/Upper East Side) for a kosher, authentic take
4. New York Cheesecake
My family’s go-to dessert for as long as I can remember. Last Christmas my aunt even had one delivered to San Diego from Junior’s.
What it is
New York-style cheesecake leans on cream cheese and heavy cream (no ricotta here) for a dense, smooth, rich slice that means business. Graham cracker or sponge crust—your choice.
The Backstory
Arnold Reuben—yes, the same name attached to the Reuben sandwich—is often credited with the modern NY cheesecake recipe that dates back to the late 1920s. However, Junior’s in Brooklyn is the establishment that made New York cheesecake world-famous in the 1950s.
Where to find it
Junior’s (Downtown Brooklyn and Times Square), the most iconic name in the game
Eileen’s Special Cheesecake (SoHo) for lighter, fluffier minis
5. General Tso’s Chicken
Even if your local takeout has amazing General Tso’s chicken, it’s still worth checking out New York’s Chinese restaurants (hello, Dim Sum).
What it is
Crispy fried chunks of dark meat chicken get tossed in a sweet, spicy, sticky glaze, and are usually plated up with broccoli and white rice.
The Backstory
The name is a nod to a 19th-century Chinese general, but the dish itself was invented in Taiwan. Twenty years later, it was transformed and popularized in NYC in the 1970s, as chefs sweetened it up for American taste buds. Now it’s a takeout staple from Manhattan to the West Coast.
Where to find it
Shun Lee Palace (Midtown), believed to be the first NYC restaurant to serve it
Chow House (Greenwich Village) order with a side of soup dumplings
Uncle Lou (Chinatown) for an authentic Chinatown experience
6. Black and White Cookie
When I was a kid, I admit I was attracted to these cookies for their gigantic size alone. Today, it’s still a huge selling point.
What it is
This is technically not even a cookie. It’s a “drop cake” with a soft, lemon-kissed texture, half-dipped in vanilla fondant and half in chocolate.
The Backstory
This bakery icon actually traces back to upstate New York (likely Utica), but bakeries like the late, great Glaser’s turned it into a true NYC symbol. Seinfeld fans will remember it as the “Look to the cookie!” guide for racial harmony.
Where to find it
William Greenberg Desserts (Upper East Side) for the widely crowned “best” version
Zabar’s (Upper West Side) for a classic grocery-store take
7. Egg Cream
When I can’t eat another New York bite, I take a sip instead and enjoy a bit of nostalgia.
What it is
Perplexingly containing no eggs or cream, this drink is nonetheless pure soda fountain alchemy: cold milk, seltzer, and chocolate syrup (Fox’s U-bet, accept no substitutes), stirred until it’s frothy on top.
The Backstory
Born in early 1900s soda fountains and candy shops, especially among Jewish immigrant communities in Brooklyn and the Lower East Side. Nobody quite agrees on where the name came from, but everybody agrees it’s delicious.
Where to find it
Ray’s Candy Store (East Village), carrying the torch since the legendary Gem Spa closed
Brooklyn Farmacy & Soda Fountain (Carroll Gardens, Brooklyn) for serious nostalgia
Lexington Candy Shop (Upper East Side) for a real 1925 luncheonette vibe while you sip
8. Manhattan Clam Chowder
If you know clam chowder as “red” or “white,” this is the red one.
What it is
This controversial tomato-based clam soup is loaded with carrots, onions, celery, and potatoes—with no cream allowed. This is the rebellious cousin of New England chowder.
The Backstory
Originally called “Coney Island Clam Chowder,” it got renamed Manhattan Clam Chowder in the 1930s.
The tomato base likely comes courtesy of Portuguese or Italian immigrants. New Englanders hated it so much, Maine once tried to outlaw putting tomatoes in chowder by law.
Where to find it
Grand Central Oyster Bar (Midtown), the definitive version
Randazzo’s Clam Bar (Sheepshead Bay, Brooklyn), from a family in the seafood biz for over 100 years
9. Dirty Water Dog
My husband cannot come to Manhattan without eating at least one of these famous hot dogs, and you shouldn’t either.
What it is
Imagine a street cart frankfurter, boiled all day in that signature hot water, tucked into a plain bun with mustard, sauerkraut, or onions in red sauce.
The Backstory
German immigrant Charles Feltman invented the hot dog at Coney Island, and his former employee Nathan Handwerker made it cheap and famous.
The “dirty water” nickname is affectionate—and let’s be honest, probably accurate. Don’t give it a second thought. Proudly enjoy this quintessential tourist snack with as much gusto as the home-town fans.
Where to find it
Various street carts near Central Park and the museums
Nathan’s Famous (street carts & Coney Island brick & mortar) for the original
10. New York Strip Steak
Meat lovers, this one’s for you.
What it is
This well-marbled, boneless cut from the short loin is known for nailing that perfect balance of tender and beefy. Keep it simple: seasoned, seared, done.
The Backstory
This strip gets its name from the classic NYC steakhouses where it became a staple in the late 1800s and early 1900s, particularly along Manhattan’s historic “Steak Row.”
It’s still a symbol of the city’s love for hearty, no-frills cooking done exceptionally well.
For more info on the NYC’s meat packing history, check out my friend Jacquie’s book and tours.
Where to find it
Keens Steakhouse (Midtown Manhattan), a historic icon
Gallaghers Steakhouse (Theater District) for in-house dry-aged perfection
11. Matzah Ball Soup
In the winter, there’s nothing better to prepare you for a stroll to admire the city’s holiday decorations than a warm bowl of Matzah Ball Soup.
What it is
This chicken soup kicks things up with fluffy dumplings made from matzah meal, eggs, water, and schmaltz, plus carrots, celery, and chicken.
The Backstory
Known affectionately as “Jewish Penicillin,” this Ashkenazi staple started as a Passover dish and became a year-round comfort classic at diners and delis across the five boroughs.
Where to find it
2nd Ave Deli (Midtown)
Veselka (East Village) for a Ukrainian-style version that absolutely holds its own
Sarge’s Delicatessen (Murray Hill), one of NYC’s best kept secrets for 55 years
12. Knish
I don’t think I’ve ever had a knish outside of New York. (Sounds like I just figured out my next recipe!)
What it is
A savory pillow of dough is wrapped around a filling, usually mashed potato, sometimes kasha, spinach, or meat, and then gets baked or fried.
The Backstory
Eastern European immigrants brought the knish over as cheap, filling street food in the early 1900s, and Yonah Schimmel’s has been making them on the Lower East Side since 1910.
Where to find it
Yonah Schimmel Knish Bakery (Lower East Side), basically a living museum
Knish Nosh (Forest Hills, Queens) on the way to JFK
13. Waldorf Salad
As a kid, this was my favorite salad; I liked fruits way more than veggies back then.
What it is
This crisp, creamy fruit-and-nut salad is full of apples, celery, walnuts, and grapes dressed in mayonnaise over a bed of lettuce.
The Backstory
Created right in New York City at the Waldorf-Astoria Hotel in 1896—not by a chef, mind you, but by dining room manager Oscar Tschirky. It was an instant hit with high society and has stuck around ever since.
Where to find it
The Waldorf Astoria (Midtown) is the birthplace of its namesake salad. The bonus? This landmark hotel is now looking better than ever after an 8-year, multi-billion-dollar renovation.
Most classic American diners around the city still serve their own version of the Waldorf.
14. Chopped Cheese
Don’t let the name fool you, this is a very meaty sandwich.
What it is
Ground beef gets chopped right on the griddle with onions, peppers, and seasoning, smothered in melted American cheese, and stacked into a hero roll with lettuce, tomato, and condiments.
The Backstory
Often called the “New York Philly Cheesesteak,” this sandwich was born in the bodegas of Harlem and the Bronx—specifically Hajji’s. It was a hyper-local secret for decades before it finally got its citywide props.
Where to find it
Blue Sky Deli (Hajji’s) (East Harlem), the true birthplace
Mr. Sandwich (Queens College, Queens), frequently cited among the best in New York
15. Eggs Benedict
One of the most famous American breakfast dishes was invented in America’s most famous city.
What it is
This breakfast beauty consists of English muffin halves topped with Canadian bacon, a poached egg, and rich hollandaise sauce.
The Backstory
This one’s contested, which I personally love. One story says stockbroker Lemuel Benedict ordered it at the Waldorf Hotel in 1894 to cure a hangover. Another credits Chef Charles Ranhofer, who made it for Mrs. LeGrand Benedict at Delmonico’s. Either way—born and raised in New York.
Where to find it
Delmonico’s (Financial District) for the original recipe
Balthazar (SoHo) for a French bistro–perfect rendition
16. Buffalo Wings
I admit, now that I make my own Buffalo Chicken Dip, my wing consumption is way down, but when you’re out and about in the City, you should hunt down and enjoy the classic preparation.
What it is
Crispy fried chicken wings get tossed in a tangy, spicy, buttery hot sauce, and are then served with celery and blue cheese dressing.
The Backstory
Buffalo wings were born at the Anchor Bar in Buffalo, NY, but they soon spread like wildfire through bars and restaurants across NYC. Their sauce became part of the unofficial uniform of sports fans everywhere, and the dish became everyone’s answer to late-night cravings and a must on every party platter in the city.
Where to find it
Blondies Sports Bar (Upper West Side) a no-frills, beloved wing institution
Dan and John’s Wings (multiple locations) Two friends from Buffalo serve up the classic wing recipe.
The Three Monkeys (Midtown) Wash them down at this sports bar with your choice of 30 draft beers.
17. Lobster Newberg
I am a big lobster fan—a lover of lobster rolls, lobster pasta, pretty much anything lobster—so this one absolutely gets my vote.
What it is
This elegant dish features chunks of lobster sautéed in butter, finished in a rich sauce of cream, egg yolks, brandy, and sherry. This is fancy with a capital “F.”
The Backstory
This dish was invented by Sea Captain Ben Wenberg, who shared the recipe with the staff at Delmonico’s in the 1870s. It was added to the menu, but the name was scrambled to “Newberg” after the captain had a falling-out with the chef. In any event, this lobster classic has endured as a symbol of Gilded Age luxury dining.
Where to find it
Delmonico’s (Financial District), the birthplace
18. Baked Alaska
If it’s made with ice cream, I’m ordering it!
What it is
This is sponge cake and ice cream completely wrapped in meringue, then flambéed tableside until gorgeously golden. Pure theater—but a lot tastier.
The Backstory
Surprise! This dessert was not invented in Alaska. Rather, it was invented at Delmonico’s in the late 1800s to celebrate the U.S. acquisition of Alaska. This dessert perfectly captures old New York’s love of drama and showmanship at the table.
Where to find it
Delmonico’s (Financial District) for the original showstopper
The Grill (Midtown), for a massive shareable slice in the iconic Seagram Building
19. Cronut
Enjoy one of the more recent NYC inventions that should not be missed.
What it is
This is the tastiest culinary Frankenstein: part croissant, part doughnut—flaky, rich, fried, glazed, and stuffed with flavored cream. It’s a pastry that literally broke the internet (don’t worry, it’s up and running again now).
The Backstory
Invented by pastry chef Dominique Ansel in 2013 in SoHo, the Cronut caused actual lines around the block within days. It’s the perfect symbol of NYC’s relentless appetite for the next big food trend.
Where to find it
Dominique Ansel Bakery (SoHo), the one and only birthplace
20. Chicken and Waffles
What it is
Crispy fried chicken gets laid right on top of a fluffy, sweet waffle, then gets finished with butter and maple syrup—or hot honey, if you’re feeling spicy.
The Backstory
Although often tied to Southern cooking, chicken and waffles found real fame thanks to Harlem’s jazz clubs in the 1930s, where musicians and night owls needed a savory-sweet meal after the last set wrapped up.
Where to find it
Sylvia’s Restaurant (Harlem), a true soul food landmark
Melba’s Restaurant (Harlem) for legendary, highly-rated chicken and waffle platters
Sweet Chick (Lower East Side & Williamsburg) for a modern twist that's earned its own loyal following
Bonus Bites: A Few More NYC Originals Worthy of Your Appetite
I said 20, but honestly, how could I leave you without mentioning the following? If you’ve got room (make room), these are some of the most compelling foods either born in New York or so closely tied to it that they belong on this list too.
Halal Cart Chicken and Rice
This iconic combo of seasoned chicken, rice, and lettuce with white and hot sauce served out of metal food trucks isn’t just convenient, it’s a genuine NYC original.
It was created by the city's Middle Eastern and South Asian halal cart vendors starting in the 1990s. Try The Halal Guys (Midtown), the food truck that started it all, or Adel’s Halal Grill (Hell’s Kitchen) for a beloved local favorite.
Bialy
This is a close cousin to the bagel, but softer, smaller, and baked but not boiled, with a savory pocket of caramelized onion right in the center. This little roll came over with Polish Jewish immigrants from the town of Bialystok. You’ll find them at bagel shops throughout Manhattan. However, Kossar’s Bagels & Bialys (Lower East Side) has been the City’s bialy headquarters since 1936.
Reuben Sandwich
This legendary sandwich comprises grilled rye bread stacked with corned beef, sauerkraut, Swiss cheese, and Russian dressing. New York lays claim to this epicurean delight, with Arnold Reuben of Reuben’s Delicatessen often credited for inventing it in the early 1900s.
Alas, Rueben’s Deli is now long gone, but 2nd Ave Deli (Midtown/Upper East Side) and Frankel’s Delicatessen (Greenpoint, Brooklyn) both serve up a properly classic version.
Italian Ice
This refreshing, dairy-free frozen treat made from fruit, sugar, and water, was brought over by Italian immigrants and turned into a sweltering-summer NYC staple. I couldn’t imagine what my New York summers as a kid would have been like without them! Lemon Ice King of Corona (Corona, Queens) has been the gold standard since 1944.
Final Bite
Working your way through these famous foods of New York is more than just eating, it’s a history lesson served on a plate. Every single one of these dishes tells its own story of immigration or reinvention, hustle, and that relentless New York energy that never quits.
Whether you’re folding a slice in Brooklyn, slurping an egg cream in the East Village, or sitting down for a properly aged steak in Manhattan, you’re taking part in a tradition that makes New York City the greatest food city in the world.
So, when you make it to NYC, loosen that belt, grab your MetroCard, and dig in—New York style. Let me know how it goes.