New York City is a global melting pot, and its culinary landscape is a direct reflection of this vibrant diversity. From bustling street corners to legendary institutions, the city offers an unparalleled array of tastes that tell stories of immigration, innovation, and community. When you think of famous food in New york, you’re not just thinking about delicious meals; you’re envisioning the very soul of the city itself. These are the dishes that have become synonymous with the Big Apple, each with its own unique history woven into the fabric of NYC life. Exploring the city’s food scene is an essential part of the New York experience, offering insights into its past and present.
The foods that have achieved iconic status here didn’t just appear out of nowhere. Many are rooted in the traditions brought by waves of immigrants who settled in New York over centuries. Bagels, pastrami, and hot dogs, for instance, arrived with communities from Central and Eastern Europe in the late 19th and early 20th centuries. Later, dishes like General Tso’s Chicken emerged as Asian immigration patterns shifted. This constant evolution means that in another few decades, a new set of dishes will likely join this esteemed list, reflecting today’s demographic shifts.
For anyone wanting to truly live the New York experience rather than just visit, diving into its food is non-negotiable. It’s a delicious journey through history and culture. While many of these foods have “old school” origins, the city’s dynamic nature means newer creations also quickly gain legendary status. Here are 13 iconic new york famous food places you absolutely must try, and our recommendations for where to find the best versions.
Bagel with Cream Cheese and Lox
The bagel is undeniably one of the most potent symbols of New York’s food scene, particularly its Jewish culinary heritage. Brought over by Polish Jews migrating to the city in the late 19th century, the boiled-then-baked ring quickly became a New York staple. By the turn of the 20th century, the “Bagel Brunch” – a combination featuring a fresh bagel, cream cheese, smoked salmon (lox), capers, tomato slices, and red onion – was already a popular weekend ritual. Today, the humble bagel remains a cornerstone of the city’s breakfast and brunch culture, available on almost every block.
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Finding the “best” bagel in New York is a fiercely debated topic among locals, capable of sparking friendly (or not-so-friendly) arguments. However, several establishments consistently top the lists. Tompkins Square Bagels in the East Village and Murray’s Bagels in Greenwich Village are beloved for their classic chewy texture. Sadelle’s in Soho offers a more upscale take, while Russ & Daughters on the Lower East Side is a historic institution, serving iconic bagels and schmears for over a century.
Close-up of a classic New York famous food bagel with cream cheese and lox from Russ & Daughters
New York Style Cheesecake
While variations of cheese-based cakes exist globally and throughout history, the dense, smooth, and creamy New York-style cheesecake is a distinct entity. Its origins are somewhat debated. Some attribute its creation to Chester, NY, in 1872, but a more widely accepted narrative points to German immigrant Arnold Reuben. The same man behind the famous Reuben sandwich, Reuben reportedly developed the iconic recipe in 1929 for his Midtown restaurant. This version, characterized by a rich filling heavy on cream cheese and sometimes spiked with egg yolks, typically sits atop a simple cookie or graham cracker crust. It’s a luxurious, unmistakable dessert firmly entrenched in the city’s culinary identity.
When it comes to classic New York-style cheesecake, Junior’s is often the first name that comes to mind. Operating in Downtown Brooklyn since 1950, Junior’s is practically synonymous with this dessert, drawing crowds for its consistently excellent, traditional recipe.
The Chopped Cheese Sandwich
Emerging from the bodegas of Upper Manhattan, the Bronx, and Queens, the chopped cheese sandwich is a more recent but rapidly iconic [new york famous food] item, especially within certain neighborhoods. This hearty sandwich is made by grilling ground beef and onions, chopping them up on the griddle, smothering them in melted cheese (usually American or provolone), and serving the mixture on a hero roll with lettuce, tomatoes, and condiments. Its exact origin is debated, with Hajji’s Deli in East Harlem often cited as the birthplace, though others dispute this.
The chopped cheese remained a local secret for years before gaining wider recognition, largely thanks to food bloggers and social media in the mid-2010s. This exposure led to the sandwich appearing on menus in trendier spots across the city, even inspiring versions outside of New York. However, to experience the authentic article, many agree that starting at a long-standing bodega like Blue Sky Deli (Hajji’s Deli) at E. 110th Street and First Avenue is a must.
The Cronut
A true pastry sensation and a symbol of modern New York culinary innovation, the Cronut burst onto the scene in the spring of 2013. Created by French pastry chef Dominique Ansel at his SoHo bakery, the Cronut is a hybrid of a croissant and a doughnut. This unique creation involves laminating dough like a croissant, then frying it like a doughnut, filling it with cream, and rolling it in sugar, often finished with a glaze. Its novelty and deliciousness immediately created a frenzy, with customers lining up for hours each morning just to get their hands on one before they sold out.
While countless imitations have appeared worldwide, the original Cronut from Dominique Ansel Bakery remains the benchmark. The intense lines of its debut year may have shortened, but there’s still a consistent queue, a testament to its enduring popularity as a must-try [new york famous food] pastry. For the authentic experience, head to Dominique Ansel Bakery on Spring Street.
Freshly baked cronuts, a famous New York food pastry innovation
The Dirty Water Dog
Long before food trucks offered gourmet options on every corner, the hot dog cart was the quintessential New York street food vendor. The utilitarian frankfurter made its debut on NYC streets in the 1860s, sold by German immigrants as “dachshund sausages.” These carts, often identifiable by their blue and yellow umbrellas, quickly became ubiquitous, serving up simple hot dogs in buns. The nickname “dirty water dog” comes from the fact that the sausages are typically kept warm by simmering in a pot of hot water on the cart – a simple, effective, and iconic method.
While the street food scene has diversified dramatically, the classic hot dog cart is still a beloved sight. These hot dogs are appreciated for their convenience and nostalgic New York feel. Beyond the anonymous carts found on busy intersections, establishments like Papaya Dog offer a consistent, classic version, often paired with tropical drinks. Experiencing a “dirty water dog” from a street vendor is a quintessential part of immersing yourself in the city’s everyday life. These carts are true [new york famous food places] on the go.
Egg and Cheese on a Roll
Another democratic and widely available bodega staple is the Egg and Cheese on a Roll. This simple yet perfect breakfast sandwich can be found in nearly every deli and bodega across the five boroughs. It typically consists of scrambled eggs and melted cheese (often American) served on a soft roll. Adding bacon transforms it into the highly popular BEC (Bacon, Egg, and Cheese), while sausage or ham are also common additions. It’s a quick, affordable, and utterly satisfying way to start the day for countless New Yorkers.
Unlike some other iconic foods that point to specific originators, the beauty of the Egg and Cheese on a Roll lies in its ubiquity. You don’t need to seek out a specific famous location; you can likely find a perfectly good one at the nearest bodega or deli. This accessibility makes it a true embodiment of everyday [new york famous food].
General Tso’s Chicken
General Tso’s Chicken, a dish now found in virtually every Chinese restaurant across America, has a significant link to New York City, despite its origins in the Hunan province of China. Chef Peng Chang-kuei, who fled to Taiwan, is credited with inventing the dish. However, its popularization in the United States is largely thanks to a chef from Shun Lee Palace in New York City. Visiting Taiwan in the late 1960s or early 1970s, he brought the recipe back, adapting it slightly by sweetening it to appeal to American palates.
This sweet and sticky fried chicken dish, named after a 19th-century general, quickly became a hit at Shun Lee and spread like wildfire to Chinese-American menus nationwide. Shun Lee Palace thus played a pivotal role in making General Tso’s Chicken the ubiquitous dish it is today. Shun Lee Palace is still open and continues to serve the dish they helped make famous, while other restaurants like Jiang’s Kitchen in the East Village also offer highly regarded versions.
The Mutton Chop at Keens Steakhouse
Keens Steakhouse, established in Manhattan’s Garment District in 1885 by Albert Keen, is famous for more than just its prime cuts of beef. While it’s a legendary steakhouse (originally known as Keen’s English Chop House), its signature and perhaps most iconic dish is the mutton chop. In an era when lamb chops were more common, the robust, flavorful mutton chop offered at Keens became a defining menu item. The restaurant also boasts a fascinating history as a pipe depository for famous patrons like Babe Ruth and Theodore Roosevelt, with over 50,000 pipes still hanging from the ceiling.
Despite its fame for steaks and its historical pipe collection, it’s the massive, perfectly cooked mutton chop that draws dedicated diners. It’s considered a must-order for anyone experiencing Keens for the first time, offering a taste of the restaurant’s unique heritage and a distinct [new york famous food] experience rooted in the city’s Gilded Age. Keens Steakhouse is located on West 36th Street.
Pastrami on Rye
The pastrami on rye sandwich is another New York icon with strong ties to the city’s immigrant history. Legend has it that pastrami was introduced to New York in the late 19th century by Sussman Volk, a Lithuanian immigrant. He reportedly received the recipe, a Romanian method of curing and smoking beef brisket, as a thank-you from a friend. Volk began serving it at his restaurant, and the intensely flavorful, tender, and spiced meat quickly captured the city’s palate. This method of preparing beef became profoundly associated with New York City deli culture.
The quintessential place to experience the New York pastrami on rye is the world-famous Katz’s Deli on the Lower East Side. An institution since 1888, Katz’s serves generously stacked sandwiches that are the benchmark for many. Pastrami Queen on the Upper East Side is another highly regarded spot known for its excellent pastrami. Trying this sandwich is essential for understanding the heart of deli culture as part of the [new york famous food] landscape.
Close-up of a classic New York famous food Pastrami on Rye sandwich from Katz’s Deli
The Pizza Slice
New York-style pizza, particularly the quintessential foldable slice, is a direct descendant of Neapolitan pizza brought by southern Italian immigrants in the late 19th century. Pioneers like Gennaro Lombardi, who opened his pizzeria in Little Italy in 1905 (possibly the oldest in the US), and his employee Totonno Pero, who later opened Totonno’s in Coney Island, adapted the traditional Neapolitan method. Instead of wood-fired brick ovens, they often used coal or gas-fired ovens, resulting in a crispier crust. Crucially, they also began selling pizza by the slice, a departure from the whole-pie tradition in Naples, making it an accessible, on-the-go meal for busy New Yorkers.
This adaptation created the distinct New York slice: large, thin enough to fold in half, and with a firm crust. While legendary pizzerias like Lombardi’s and Totonno’s still serve whole pies based on these early traditions, the slice became the symbol of New York pizza for the masses. For a superior example of the classic slice, Joe’s Pizza in Greenwich Village is widely acclaimed and a popular stop for both locals and visitors seeking authentic [new york famous food].
For travelers interested in experiencing the breadth of New York’s culinary offerings and attractions, exploring places that are famous places to visit in new york often leads you straight to iconic food spots. Many of the most celebrated pizzerias and delis are located in historically significant neighborhoods or near major landmarks.
Pork Buns at Momofuku Noodle Bar
Representing the modern era of [new york famous food], David Chang’s pork buns at Momofuku Noodle Bar caused a sensation when the restaurant opened in the East Village in 2004. While not an invention (variations exist in various Asian cuisines), Chang’s specific execution elevated the humble pork bun to culinary stardom. His version features thick, tender slices of slow-roasted pork belly, hoisin sauce, and pickled cucumber slices tucked into a soft, steamed bun.
The combination was so immediately and immensely popular that it became the restaurant’s signature dish, driving its early fame. Though other restaurants have since added pork buns to their menus, Momofuku’s remains the most sought-after version. They are so iconic that they are no longer explicitly listed on the menu; you simply need to ask for them. This modern classic is a testament to New York’s continuous ability to embrace and popularize new culinary ideas.
Porterhouse Steak
New York City has a long and storied history as a steakhouse town, and the porterhouse cut is arguably the quintessential New York steakhouse steak. This impressive cut includes both a piece of the tenderloin (filet mignon) and a piece of the strip steak, separated by a T-shaped bone. In classic New York steakhouses, the porterhouse is typically dry-aged for several weeks to intensify flavor and tenderness before being broiled at high heat to achieve a perfect crust while remaining juicy inside, usually served medium-rare. The presentation, often arriving sizzling on a platter, is as much a part of the experience as the steak itself.
Dining on a porterhouse at a classic New York steakhouse is a ritualistic experience, embodying a certain type of old-school New York luxury and indulgence. While excellent steakhouses are found throughout the city, Peter Luger Steak House in Brooklyn is widely considered one of the most iconic and traditional, consistently serving acclaimed dry-aged porterhouse steaks for over a century. Visiting such historic dining establishments offers a taste of both culinary excellence and the city’s enduring traditions. Discovering new york most visited places often involves iconic eateries like Peter Luger.
A perfectly cooked porterhouse steak, a classic New York famous food steakhouse dish
Soup Dumplings (Xiao Long Bao)
Soup dumplings, or xiao long bao, are a fascinating culinary marvel, originating from the Jiangnan region of China, near Shanghai. Unlike typical dumplings served in soup, these delicate parcels are filled with both meat (often pork and crab) and hot, flavorful broth, all encased within a thin wrapper. The magic lies in how the broth is solidified with gelatin before being wrapped with the filling; upon steaming, the gelatin melts, creating the soup inside the dumpling.
Soup dumplings gained significant popularity in New York around the turn of the millennium, largely spearheaded by restaurants in Chinatown. Joe’s Shanghai is often credited with introducing them to a wider New York audience and creating an early craze for the dish. Since then, soup dumplings have become a beloved part of the city’s extensive Chinese food scene, available at numerous restaurants.
Trying them requires a bit of technique – often involving gently lifting the dumpling, biting a small hole to sip the soup, and then eating the rest with vinegar and ginger. While Joe’s Shanghai remains a classic choice, other spots like Pinch Chinese in SoHo or Nan Xiang Xiao Long Bao in Flushing are also highly recommended for their excellent versions of this delightful [new york famous food].
Frequently Asked Questions About New York Famous Food
What is considered the most iconic New York famous food?
While subjective, the New York-style pizza slice and the New York bagel are arguably the two most widely recognized and iconic foods immediately associated with the city. Pastrami on rye and cheesecake are also extremely high on the list.
Can I find these New York famous food items outside of NYC?
Many of these foods have been replicated in other cities and countries, but purists often argue that factors like New York tap water (said to affect bagel and pizza dough) and the density of expert immigrant cooks give the versions found in NYC a unique authenticity and quality.
Are these famous foods expensive?
Many iconic New York foods, like the pizza slice, hot dogs, bagels, and egg and cheese sandwiches, originated as affordable, accessible options for working-class New Yorkers. While gourmet versions exist, you can still find delicious and inexpensive versions of these classics throughout the city, especially from bodegas, delis, and street vendors. Trying top 10 new york attractions doesn’t always require a high budget, especially when many attractions are tied to exploring the city’s diverse food neighborhoods.
What is the best way to experience New York famous food?
The best way is to explore different neighborhoods. Walk the streets, visit local delis, bakeries, and small restaurants. Don’t be afraid to ask locals for recommendations. Trying street food is also a crucial part of the experience.
Exploring the diverse world of [new york famous food] is an adventure in itself. Each dish offers a window into the city’s dynamic history, its immigrant roots, and its continuous culinary evolution. From a quick bagel on the go to a sit-down steakhouse experience, the food tells the story of New York, one delicious bite at a time.