New York City’s dining scene is infinite, all-consuming and a proud tribute to the kaleidoscope of citizens who call the city home.
The top picks in this extract from our upcoming ebook ‘Iconic Dishes New York,’ come from across green markets, ethnic neighbourhood cuisine, food trucks and carts, tony Michelin-star restaurants and the city’s never-ending dining scene.
So go ahead, take a bite out of the Big Apple – we promise you won’t be sorry.
The NYC frank is a classic. History traces the first frankfurter to a German who introduced it at Coney Island. The sausage is made of ground beef or pork, flavoured with mustard sauce, sauerkraut, garlic, smoked and cooked and slid between slabs of hot dog buns to make for a chunky bite. This humble eat is available at push carts and fancy eateries around the city too.
Yet another import from German soldiers from Hamburg who docked in the 1820s in New York. While the first burgers (or hamburgs, as they were initially called) were made from meat of pork or beef, in time the disc of meat was slipped between a bun with layers of salad greens encasing it. From New York the hamburger became ubiquitous at diners across America and acquired a global following.
Then came the Italians bringing along their Neopolitan flavours to NYC. The first pizzeria was set up by Gennaro Lombardi in the 1800s. The iconic pizzeria stands even today, drawing locals and tourists alike while pizza joints are dotted across the city for New Yorkers to bite into a slice. The pizza here has a thin crust, and can be folded, napkin-like, for a bite and is flavoured with oregano and cheese.
Lots more in our upcoming ebook ‘Iconic Dishes New York’. Stay tuned!