New York City is a global culinary heavyweight, a city where every street corner tells a story and every bite offers a taste of history. Nowhere else in North America boasts such an incredible concentration of iconic, must-try dishes. The truly remarkable thing about the famous food in New York is how deeply intertwined it is with the city’s identity as a melting pot of cultures, shaped by waves of immigration over centuries.
From steaming hot dogs served from a cart to exquisite pastries and legendary deli sandwiches, the city’s most celebrated dishes are a direct reflection of the diverse communities who have called NYC home. Understanding the origins and evolution of these foods is key to truly appreciating the Big Apple’s vibrant culinary landscape.
Dive into the heart of NYC’s edible history and discover why these dishes have earned their legendary status. new york famous food places are more than just eateries; they are cultural institutions preserving tradition and flavor.
Iconic NYC Dishes: A Taste of History
New York’s food scene is a dynamic tapestry, with new culinary trends constantly emerging. However, certain classic dishes have stood the test of time, becoming synonymous with the city itself. These aren’t just meals; they are experiences, pieces of history you can taste. Let’s explore some of the most cherished and famous food in New York.
Bagel with Cream Cheese and Lox
Few foods are as instantly recognizable as a symbol of New York City as the bagel. This dense, chewy ring of dough holds a significant place in the city’s Jewish eating culture, a tradition brought over by Polish Jewish immigrants arriving in New York in the late 19th century. It didn’t take long for New Yorkers from all walks of life to embrace the bagel. By the dawn of the 20th century, the “Bagel brunch” had become a popular weekend ritual – a glorious combination of cream cheese, smoked salmon (lox), capers, tomato, and red onions piled generously onto a freshly baked bagel. Today, the bagel remains an indispensable part of New York City’s culinary identity.
Where to eat it: The debate over New York’s best bagel is fierce and never-ending! However, consistently praised spots include Tompkins Square Bagels in the East Village, Murray’s Bagels in Greenwich Village, Sadelle’s in Soho (known for their elegant take on the brunch), and the historic Russ & Daughters on the Lower East Side, which has been a purveyor of smoked fish and bagels for over a century.
New York bagel with cream cheese and lox, a famous food from NYC.Russ & Daughters has been serving their famous bagels and fixings for over 100 years, a true institution for famous food in New York.
New York-Style Cheesecake
While cheesecakes in various forms have existed for millennia, the distinct New York-style cheesecake is a relatively modern invention, characterized by its rich, dense, smooth, and creamy texture, often with a subtle tang from cream cheese and the inclusion of egg yolks. One popular origin story attributes its creation to dairyman William Lawrence in Chester, NY, in 1872, while trying to replicate French Neufchâtel cheese.
Another widely cited claim credits German immigrant Arnold Reuben, who reportedly created his version in 1929 for his Midtown restaurant. (Interestingly, this is the same Arnold Reuben behind the famous Reuben sandwich!). Regardless of its precise origin, the New York-style cheesecake, typically featuring a buttery graham cracker or cookie crust, is undeniably cemented as a quintessential famous food in New York.
Where to eat it: Junior’s, with its flagship location in Downtown Brooklyn dating back to 1950, is practically synonymous with New York-style cheesecake. They offer a wide variety of flavors, but the classic plain is the benchmark.
The Essential Chopped Cheese Sandwich
A true bodega icon, the chopped cheese sandwich is a straightforward yet incredibly satisfying creation. Made on a hot grill, it consists of chopped ground beef mixed with sautéed onions, topped with melting cheese (often American or provolone), and served on a hero roll with lettuce, tomato, and sometimes condiments like ketchup or mayo.
While its exact birthplace is debated, many point to Hajji’s Deli (also known as Blue Sky Deli) in East Harlem as its origin. This humble sandwich was a beloved local secret in Upper Manhattan, the Bronx, and Queens until recent years when food bloggers and enthusiasts “discovered” it, propelling it into citywide fame. It’s a perfect example of how simple, community-based dishes can become famous food in New York.
Where to eat it: To experience a classic chopped cheese, a pilgrimage to Blue Sky Deli (Hajji’s Deli) at E. 110th Street and First Avenue in East Harlem is highly recommended. However, you can find excellent versions in many delis and bodegas throughout the boroughs.
Exploring the diverse neighborhoods where these foods originated is an adventure in itself. Consider adding some famous places in new york to your culinary itinerary.
The Revolutionary Cronut
In the spring of 2013, pastry chef Dominique Ansel unleashed a phenomenon from his SoHo bakery that forever changed the world of pastries: the Cronut. A brilliant hybrid of a croissant and a doughnut, this innovative creation features laminated dough (like a croissant) that is fried (like a doughnut), filled with cream, rolled in sugar, and glazed. The Cronut became an instant sensation, drawing lines that snaked around the block daily as eager patrons queued up for a taste before they sold out. While the initial frenzy has subsided slightly, the Cronut remains a sought-after treat and a modern classic among famous food in New York. Many have tried to replicate it, but the original remains the benchmark.
Where to eat it: The only place to get the authentic Cronut is Dominique Ansel Bakery on Spring Street near Thompson Street in SoHo. Arriving early is still advisable, though the lines are much shorter than in 2013.
Freshly baked cronuts, a modern famous food in New York pastries.The Cronut, created in 2013, quickly became a modern icon of famous food in New York.
The Ubiquitous “Dirty Water Dog”
The hot dog arrived on the streets of New York City in the 1860s, introduced by German immigrants selling them as “dachshund sausages” from pushcarts. This convenient, affordable, and portable meal quickly became a street food staple. The nickname “dirty water dog” refers to the carts where frankfurters are kept warm, simmering in trays of hot water – a simple method that has characterized NYC street hot dogs for generations. Despite the proliferation of diverse food trucks and carts today, the classic “dirty water dog” remains an enduring symbol of New York street food and a truly famous food in New York.
Where to eat it: Look for the classic blue-and-yellow umbrella carts on busy street corners throughout the city. For a more permanent establishment known for its hot dogs, check out Papaya Dog (or similar Papaya-branded hot dog stands) like the one on Sixth Avenue and West 4th Street in the West Village.
Cook preparing a delicious hot dog, a quintessential famous food in New York street eat.Street carts selling hot dogs remain a beloved source of famous food in New York for locals and tourists alike.
The Morning Staple: Egg and Cheese on a Roll (BEC)
Similar to the chopped cheese, the egg and cheese on a roll is a beloved institution of the New York City bodega and deli scene. Unlike the chopped cheese, this breakfast sandwich is found almost everywhere in the five boroughs. It typically features scrambled eggs and melted cheese (often American) on a soft, warm roll. For many New Yorkers, the ultimate version includes bacon, transforming it into the iconic BEC (bacon, egg, and cheese). A truly perfect BEC ensures a harmonious bite containing meat, egg, and cheese with every mouthful – the fuel that powers the city. This simple yet perfect combination is a daily example of famous food in New York.
Where to eat it: This is one instance where you truly can find this famous food in New York almost anywhere. Walk into nearly any bodega or deli across the five boroughs, and they’ll likely have an egg and cheese (and bacon, egg, and cheese) ready to order from their grill.
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General Tso’s Chicken – An Americanized Classic
General Tso’s Chicken, the sweet and sticky deep-fried chicken dish, holds a fascinating place in the pantheon of famous food in New York, despite its origins tracing back to China’s Hunan province. Chef Peng Chang-kuei developed the dish and later fled to Taiwan. The story goes that in the late 1960s or early ’70s, a chef from Shun Lee Palace, a prominent Chinese restaurant in New York City, visited Taiwan, encountered Chef Peng’s creation, and brought the recipe back.
Adapting it slightly to suit American palates (specifically by adding more sugar), Shun Lee Palace put it on their menu, and it became incredibly popular, spreading rapidly to Chinese restaurants across the United States and beyond. New York played a pivotal role in popularizing this now-ubiquitous dish.
Where to eat it: For a taste of history, visit Shun Lee Palace, which still serves the dish it helped make famous. Jiang’s Kitchen in the East Village is another spot often recommended for a well-executed version.
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Keen’s Famous Mutton Chop
Opened in 1885 by Albert Keen, Keens Steakhouse in Manhattan’s Garment District is steeped in history and tradition. While primarily a steakhouse, it became legendary not just for its red meat but also for its unique status as a pipe depository, where loyal patrons like Babe Ruth, Albert Einstein, and Theodore Roosevelt would store their smoking pipes between visits. Over 50,000 pipes still hang from the ceiling today! However, the main draw continues to be the food, particularly their signature mutton chop. This massive, flavorful lamb chop, often larger and richer than a lamb chop, has become an iconic dish synonymous with the New York steakhouse experience and a truly distinctive famous food in New York.
Where to eat it: There is only one place to savor this historic dish: Keens Steakhouse, located on West 36th Street near Sixth Avenue. Ordering the mutton chop here is a rite of passage for any serious New York food lover.
Pastrami on Rye – A Deli Masterpiece
Few dishes embody the spirit of the classic New York deli quite like the pastrami on rye. According to city lore, pastrami first appeared in the late 19th century when Sussman Volk, a Lithuanian immigrant running a deli, received the recipe from a Romanian friend as payment. This Romanian method of curing, seasoning, smoking, and steaming beef brisket resulted in the incredibly tender, flavorful meat that would become a New York City staple. Piled high on soft rye bread, often with a smear of mustard, the pastrami on rye is more than just a sandwich; it’s a cultural icon and a defining famous food in New York.
Where to eat it: The undisputed champion in many New Yorkers’ hearts is Katz’s Deli on the Lower East Side, an institution dating back to 1888. Their hand-carved, melt-in-your-mouth pastrami is legendary. Pastrami Queen on the Upper East Side is another highly regarded spot for an excellent pastrami sandwich.
Classic pastrami on rye sandwich, a legendary famous food in New York deli item.A towering pastrami on rye sandwich from a classic New York deli is a must-try famous food in New York.
While you’re exploring the city’s culinary delights, don’t forget there’s more to see. Check out some of the top 10 new york attractions for a complete New York experience.
The Perfect New York Pizza Slice
New York-style pizza, with its thin, foldable crust and generous toppings, evolved from the Neapolitan pizza brought by Southern Italian immigrants in the late 19th and early 20th centuries. Pioneers like Gennaro Lombardi, who opened his pizzeria in Little Italy in 1905 (possibly the oldest in the U.S.), and his employee Totonno Pero, who opened Totonno’s in Coney Island in 1924, adapted the Neapolitan style. Crucially, they often used gas-fired ovens instead of wood, resulting in a crispier base. And selling pizza by the slice, uncommon in Naples, further cemented its unique New York identity. Grabbing a large, foldable slice from a neighborhood spot is a quintessential New York experience and undoubtedly a famous food in New York.
Where to eat it: Historic pizzerias like Lombardi’s and Totonno’s still operate, though they typically sell whole pies. For an exemplary slice, Joe’s Pizza (the original location in Greenwich Village is highly recommended) is a favorite among purists.
Momofuku’s Game-Changing Pork Buns
While steamed pork buns (bao) are an ancient Asian tradition, Chef David Chang revolutionized their perception in New York with the opening of Momofuku Noodle Bar in the East Village in 2004. His version features thick, succulent slices of slow-roasted pork belly, hoisin sauce, pickled cucumbers, and sometimes scallions, all nestled within a soft, fluffy steamed bun. This seemingly simple dish became an instant sensation, driving foodies into a frenzy and cementing Momofuku’s reputation. Chang didn’t invent the concept, but his execution arguably perfected it for the modern palate, making it a modern icon among famous food in New York.
Where to eat it: While pork buns are now found on menus across the city, the original and still arguably the best can be found at Momofuku Noodle Bar in the East Village (First Avenue near East 10th Street). They are so popular, they’re often not even listed on the menu – you just have to ask.
The King of Steaks: Porterhouse
New York City is a steakhouse town, and the porterhouse is arguably the cut that defines the classic New York steakhouse experience. This impressive cut, featuring both a tender filet mignon and a flavorful strip steak separated by a T-bone, is typically dry-aged for weeks to enhance its flavor and tenderness. Cooked to perfection, usually in a high-heat broiler, and often served sizzling on a platter, ordering a porterhouse is a celebratory, quintessential New York dining ritual and a definitive famous food in New York.
Where to eat it: When it comes to the classic New York steakhouse experience centered around the porterhouse, Peter Luger Steak House in Brooklyn (and a newer location in Long Island) stands as a legendary institution, consistently ranked among the city’s best since 1984.
Porterhouse steak, a famous food in New York steakhouse experience.A perfectly cooked porterhouse steak is a signature experience when seeking out famous food in New York.
Delicate Soup Dumplings (Xiao Long Bao)
Soup dumplings, or xiao long bao (literally “little basket buns”), are a culinary marvel that gained significant popularity in New York City around the turn of the millennium, largely thanks to Joe’s Shanghai restaurant in Chinatown. These delicate steamed dumplings, typically filled with pork and sometimes crab, are unique because they also contain a hot, savory broth sealed inside with the filling. The trick is to carefully bite a corner, slurp the soup, and then eat the rest of the dumpling. Hailing from the Jiangnan region of China, they represent a more recent but now firmly established example of famous food in New York, adding another layer to the city’s incredibly diverse culinary landscape.
Where to eat it: Joe’s Shanghai (with locations in Chinatown, Midtown, and Flushing) was instrumental in popularizing these dumplings in NYC and is still a classic spot. However, excellent versions can also be found at places like Pinch Chinese in SoHo, Red Farm in the West Village and Upper West Side, and in the vibrant Chinatown in Flushing, Queens, at spots like Nan Xiang Xiao Long Bao and Kung Fu Xiao Long Bao.
Embarking on a culinary journey through New York City is one of the best ways to experience its rich history and vibrant culture. Each dish tells a story of immigration, innovation, and tradition. From the historic delis and steakhouses to the modern bakeries and street carts, exploring the famous food in New York offers an unforgettable adventure for your taste buds and a deeper connection to the city’s soul.
If you’re eager to delve deeper into the connection between food, culture, and history, consider joining a specialized tour. Exploring the rich cultural heritage and turbulent history of New York through iconic family-run eateries and their foods on a Lower East Side Historical Food Tour can offer a unique perspective. It’s a chance to taste a range of different local staples, from those with roots in the 19th century to modern and international treats popular today.