New York City has a lot of famous things about it, and one of the biggest is its food.
This post lists 19 iconic foods worth trying when in the Big Apple.
As a native New Yorker, I grew up eating many of these foods - though some didn’t join the food scene until I was an adult.
Some of these foods I didn't try for the first time until I was an adult, but are now staples of my diet!
Well, they aren't exactly diet food, but they are part of my world.
When I wrote this post, I came up with a list and then ran it by my fellow local tour guides, who expanded it.
We had some debates, but in the end, we all agreed that these are NYC's famous foods.
Some of these foods are sampled on our different NYC Food Tours so join us if you want to sample some of these!
PIZZA
Pizza was introduced to NYC by Italian immigrants who settled in East Harlem and Little Italy.
Lombardi's in Little Italy opened in 1905 and was the first pizzeria in America.
Lombardi's thin-crust pies are pretty darn amazing and I cannot recommend them enough.
Another pizzeria you may have heard of is Grimaldi’s under the Brooklyn Bridge in DUMBO.
Be prepared to wait for a table, but it is well worth it.
I don't want to deny Grimaldi's claim to fame, but I prefer Juliana's around the corner and like it more.
Without going into the long history of these two shops, I will simply say that Grimaldi's is no longer run by the Grimaldi family. The Grimaldis own Juliana's. You can read the whole story on the website under "About Us"
Whichever you choose, you will gobble them up so fast, you may be in and out of the restaurant within 30 minutes! Walk it off with a stroll over the Brooklyn Bridge.
Our post, Best Pizza in New York City, has many more places to get a great slice.
Our Greenwich Village Food Tour stops at Bleecker Street Pizza where you can try the Nonna Maria slice for yourself.
BAGELS
While most Americans are familiar with bagels, travelers from overseas may not be so here is a brief explanation.
A bagel is a round bread product made with yeasted wheat dough that is shaped into a ring and boiled, then baked.
Bagels are about the size of the palm of your hand but fluffy and about 1 ½” to 2” high. They are typically eaten at breakfast with butter or cream cheese.
For the quintessential New York experience, have a bagel with cream cheese and lox (similar to smoked salmon), topped with thinly sliced red onions, tomato and capers.
Bagels are believed to have been invented in the 1600s by Jewish communities in Poland and when Polish Jews immigrated to America in the late 19th century, bagel shops popped up.
At first, you could only get bagels at specialty Jewish food shops. On our Lower East Side Food Tour, we visit one such shop, opened in 1936!
Not all bagels were created equal! One long-lasting debate among New Yorkers is “Who makes the best bagels?”
The email chain on this topic between me and my fellow guides got a bit heated!
We eventually agreed to disagree and threw in favorites from all of us in our post, The Best Bagels in New York City.
NEW YORK CHEESECAKE
Cheesecake is made with cream cheese, a cheese not widely known nor used in foreign cuisine. It’s an American invention.
To be fair to the French, it is somewhat like Neufchâtel which dates back to the year 1075.
In 1875, a dairy farmer, William Lawrence of New York, had a Neufchâtel factory. His clients asked if he could make a creamier version.
He simply added more cream and voila cream cheese was invented!
A genius somewhere came up with the idea of using cream cheese in a pie mold, mixing it with eggs and sugar. Thus, cheesecake was born.
Now, what about New York-style cheesecake? It’s different from other cheesecakes in that it includes heavy cream or sour cream.
It is both silky and dense and can be quite sweet. But I have no problem with that. My dentist might, however!
You can find cheesecake anywhere in the US, and you’ll see The Cheesecake Factory chain all over.
But do yourself a favor in New York City. Go for the real deal. Get yourself over to Juniors, for the quintessential NY-style cheesecake.
Opened in 1950, this landmark restaurant is located in Downtown Brooklyn near Brooklyn Heights. They also have locations in Times Square and Midtown Manhattan.
Be warned...slices are massive! Your stomach won't be happy but your sweet tooth will!
For the human-sized cheesecake, try an individual mini-cheesecake from Eileen’s Special Cheesecake at 17 Cleveland Place in NoLita.
Eileen has been making fantastic NY-style cheesecake in her small shop since 1974.
Another type of cheesecake to try in NYC is ‘Italian-style’, made using Ricotta cheese.
We recommend Pasticceria Rocco at 243 Bleecker St. in Greenwich Village and Veniero’s Pastry in the East Village.
PASTRAMI SANDWICH
Pastrami is cured cuts of meat (similar to corned beef or brisket).
This style of cooking meat can be traced to Romania, as “Pastra” is the Romanian word for preserve -- or in this case, cured.
This style of cured meat made its way to America via Romanian Jewish immigrants who settled on the Lower East Side.
Today, you can find some of the best pastrami in NYC at Katz’s Delicatessen in that neighborhood.
Katz’s pastrami on rye bread sandwich is big enough for two people to share.
Order a side of pickles or cole slaw and wash it all down with a Dr. Brown’s Cream Soda and you will have done Katz’s right.
You might recognize Katz’s Deli from the infamous scene in the movie When Harry Met Sally.
I like to wash my sandwich down with a can of Dr. Brown's black cherry soda, a brand that goes back to 1869!
Another excellent spot for Pastrami sandwiches and other Jewish food like Matzo Ball soup (explained in our Katz's Deli post) is at the 2nd Avenue Deli.
They have a location on the Upper East Side and Midtown Manhattan.
HOT DOGS
Hot dogs existed long before they arrived in America. The origins are German, where sausages rule the day.
A German immigrant started selling hot dogs in the 1860s and they immediately became popular.
At the World’s Fair in 1893, hot dogs were sold by the thousands and after that, hot dogs became a staple at baseball games across America.
While not unique to New York City, hot dogs are associated closely with the city, possibly because of how often characters in TV and movies eat them!
How many travelers to New York City have imagined themselves getting a hot dog from a cart piled high with sauerkraut?
Most hot dog carts sell the same brand of hog dog -- Sabrett. Carts sell boiled hot dogs that sit in water until ordered.
Some locals refer to hot dogs from a cart as 'dirty water dogs'.
Don't be put off. With spicy brown mustard, sauerkraut, green relish, and hot onions on top, these hot dogs taste great.
I prefer grilled hot dogs. Some iconic places to go to are Gray’s Papaya on the Upper West Side at Broadway and 72nd Street.
You can smell the aroma from at least a block away.
Gray's is a few blocks from Central Park and the American Museum of Natural History. Grab one if you pass by!
Another excellent hot dog chain is Nathan’s. What started as one hot dog cart in 1916 is now an international chain.
For a great hot dog and fries, head to Coney Island, the sight of the first Nathan’s.
For a unique twist on the hot dog, try Crif Dogs in the East Village.
If you get their John-John Deragon (a hot dog with cream cheese, scallions & everything bagel seeds) it’s like eating two must-try New York foods in one!
They have a second location in Williamsburg.
KNISH
First question. What is a knish (pronounced k’nish)?
A knish is typically made as a ball of lightly seasoned mashed potatoes wrapped in a thin layer of dough and then baked. Simple and delicious. And very hearty!
Knishes originated in Eastern Europe, at least 200 years ago, and are regarded as a Jewish food.
When boatloads of Jewish immigrants came to America in the late 1800s, they brought their homeland's recipes.
Many of these immigrants settled on the Lower East Side, which is where the first knishery (knish shop) opened in 1910.
While you can find knish in many big cities where there is a Jewish population, they were first introduced to New Yorkers.
You can find knish carts around the city, though these are square and deep-fried. They are delicious and make a wonderful snack on the go.
But if you want the real deal, go to Yonah Schimmel Knishery on the Lower East Side -- or come with us on our Lower East Side Food Tour where we start with the best knish in town.
I have a hysterical story involving my attempt to fly knish to Florida for my relatives, former New Yorkers, who were dying for a great knish.
My wrapped package raised suspicion as they passed through the security x-ray.
You can read the rest of my knish caper in our post on Things to do on the Lower East Side.
FALAFEL
Falafel is a chickpea batter made with herbs and mild spices and deep-fried into a ball a bit smaller than a golf ball.
It's usually eaten on pita bread with lettuce and tomato garnish and tahini (sesame paste).
Falafel sandwiches or even falafel balls on their own are a cheap and quick snack.
Though there are food carts that sell falafel around town, the best is at Mamoun’s on MacDougal Street in Greenwich Village.
They have been serving NYC the best falafel since 1971.
They stay open until 5 am every night and it can be quite busy at that time as it is near the campus of New York University.
NYU is my alma mater, and oh boy did I eat a lot of falafel over four years. Filling and cheap - what college student would turn down that combination!
They have another location on St. Mark’s Place in the East Village.
Our Greenwich Village Food Tour visits Mamoun’s so you can try this tasty food!
DOUGHNUTS
The concept of the doughnut goes back centuries with variations across the globe.
An early form of doughnut made its way to America with Dutch settlers in the 1600s.
At that time, doughnuts did not have holes.
It wasn’t until centuries later that doughnuts began appearing with a hole in the middle.
The first hole-making machine was invented right here in New York City in 1920!
If you want to discover one of the best doughnut shops in the city, this Greenwich Village food tour includes a gourmet doughnut in addition to some of the other dishes on this list.
One of my favorite shops - among so many in NYC - is the Doughnut Plant, where everything is made fresh and all-natural.
This shop is known for its creative take - they came up with the world's first Crème Brûlée doughnut!
They sell traditional doughnut flavors like vanilla bean glazed, double chocolate and cinnamon, but also some originals like a jelly-filled doughnut with peanut butter glaze.
If you are seeking the international craze - the “Cronut” (the croissant/doughnut hybrid) you will find them at Dominique Ansel Bakery at 189 Spring St. in SoHo.
We pass it during our SoHo, Little Italy, and Chinatown.
BLACK AND WHITE COOKIE
Many New Yorkers agree that the Black and White cookie is the unofficial cookie symbol of NYC.
This classic NY cookie is a big flat disc with a shortbread base and iced with fondant frosting.
One half has vanilla fondant and the other half has chocolate, hence the name.
Black and White cookies are SO New York that they even make an appearance in an episode of Seinfeld.
If you are a fan, check out our self-guided Seinfeld walking tour.
For some of the best Black and White cookies head to Russ & Daughters on the Lower East Side.
There's also William Greenberg Desserts (my fave) at Hudson Yards in Chelsea and also on the Upper East Side.
They sell other yummy treats like their famous Linzer tarts and almond cookies.
SOUP DUMPLINGS
Soup dumplings (xiaolongbao) are one of the most famous dishes that originated in the Jiangnan region of China.
Xiaolongbao are small steamed dumplings filled with seasoned pork filling and - as the name indicates - savory soup!
Other fillings are available such as pork and shrimp, chicken, or beef.
The wonder of this food is not only the delicious flavor but also the magic of how the soup stays in the dumpling.
Xiaolongbao is served with a side of black vinegar and strips of ginger, but even without this condiment, you will enjoy every bite - and sip!
It wasn't until 1995 that soup dumplings were picked up on NYC’s foodies' radar, though Chinese communities across the city had been eating them for decades.
My first soup dumpling experience was a messy one.
If you don't know how to eat them, the broth will spill everywhere and you will be left with a chewy dumpling skin, which is still tasty.
Here’s a Wiki How tutorial with step-by-step pictures.
For some great soup dumplings, head to Chinatown to try Joe's Shanghai, Noodle Village, or Deluxe Green Bo.
EGG AND CHEESE ON A ROLL
Just about any deli in NYC whip up this sandwich of scrambled eggs covered with a slice of cheese (usually bright orange American cheese) served on a soft Kaiser roll.
It takes less than 5 minutes to make this sandwich and even less time to gobble it down!
NEW YORK EGG CREAM
This classic fountain soda shop drink was invented in the 1920s and was made mainly in New York City (particularly Brooklyn).
Despite the name, Egg Creams contain neither eggs nor cream!
That's the only part about this New York drink that doesn't make sense.
Everything else about it does. The quick explanation: it's chocolate milk with seltzer.
Sounds easy, but a good egg cream is all about the amounts of each ingredient, the stirring method you choose, and some say, the brand of chocolate syrup you use.
Foodies know that U-Bet, made in Brooklyn, is the real deal!
For the ultimate New York Egg Cream in NYC hit up S and P's (formerly the historic Eisenberg's Sandwich Shop). It's located across the street from the Flatiron Building.
Also, try out Ray’s Candy Store at 113 Avenue A in the East Village and Russ and Daughters on the Lower East Side.
GENERAL TSO'S CHICKEN
This Hunan-style Chinese dish is battered chicken pieces fried until crispy then tossed in a sweet and spicy sauce.
It is typically served with broccoli and sometimes hot red chile peppers so be on alert.
While there is no doubt that this dish is incredibly tasty, its origins are in dispute.
In 1972, a prominent chef of Hunan Chinese cuisine, Peng Chang-Kuei, moved from Taiwan to New York.
He opened Peng's Restaurant on E. 44th Street in Midtown Manhattan and claimed that his restaurant was the first to serve General Tso's Chicken.
Meanwhile, across town at Shun Lee Palace on E. 55th St., chef T.T. Wang and partner Michael Tong claim that they put General Tso's Chicken on the map.
Regardless of where it came from and how it got to New York City, General Tso’s Chicken is a must-try.
He opened Peng's Restaurant on E. 44th Street in Midtown Manhattan and claimed that his restaurant was the first to serve General Tso's Chicken.
Meanwhile, across town at Shun Lee Palace on E. 55th St., chef T.T. Wang and partner Michael Tong claim that they put General Tso's Chicken on the map.
Regardless of where it came from and how it got to New York City, General Tso’s Chicken is a must-try.
I first tasted General Tso’s Chicken in the early 1990s with my family on the Upper East Side. It was the start of a lifelong love affair.
There are too many places to list here where you can find the best rendition of this dish. This Reddit thread has dozens upon dozens of suggestions from New Yorkers.
PORK BUNS
Another Chinese treat is steamed pork buns (char siu bao). These fluffy, steamed buns are filled with sweet and savory barbecue pork.
You can also get a baked variation, but steamed buns are more traditional.
They also are sold plain if you prefer to skip the meat.
Pork buns are a staple of Dim Sum, a Chinese brunch where small plates of a variety of foods are served.
Many Chinese restaurants in NYC serve these but you can also find them at bakeries in Chinatown.
Two of the best bakeries are Mei Lai Wah and Golden Steamer. The prices are very low and the buns are big!
At both these bakeries, the pork buns are the standouts but I like to get other flavors from time to time.
I suggest the pumpkin bun with a dense filling from Golden Steamer and the pineapple bun with a sweet custard inside from Mei Lai Wah.
PORTERHOUSE STEAK
NYC is a top city for a porterhouse steak, and while there are many great steakhouses to eat at, the historic Peter Luger Steakhouse in Brooklyn is arguably the 1st choice.
These dry-aged steaks can weigh upwards of 2 lbs (almost 1kg!). For most people, this is a meal for two.
And please, eat this steak rare. On my first trip to Peter Luger as a young child my dad ordered our steaks 'black and blue' (a fun term for rare).
When the steaks arrived, I burst into tears at the sight of them and refused to eat any. I have learned since then.
If rare is too much for you, and I don't blame you, try no more than medium rare.
Another amazing place for steak and other dishes like mutton chops is Keen's Steakhouse in Midtown Manhattan.
CHOPPED CHEESE SANDWICH
This mouth-watering sandwich is the Big Apple's version of a Philly cheesesteak.
A chopped cheese sandwich starts with ground beef, onions, and peppers laid out on a flat-top grill and then chopped up together.
One of my fellow tour guides practically lives on these sandwiches!
The finishing touches are slices of American cheese, which melt nicely, served on a roll with lettuce and tomato.
It's believed that the chopped cheese sandwich originated at Hajji's at 2135 1st Ave. in East Harlem (formerly Blue Sky Deli).
But just about every bodega (Spanish for "small grocery store") serves them up.
FOOD TRUCKS
Walking around the city, you will see food carts and food trucks. If you don’t see them at first, you will likely catch their savory smells in the air.
Follow your nose to try some of the best food in New York City.
Food carts have been around forever, but food trucks made a splash around the country around 2008.
Whether cart or truck, if there is a line to order, you know it's good.
The Halal Guys cart at W. 53rd Street and 6th Avenue, down the block from the Museum of Modern Art.
There's always a line but their chicken and rice served with white sauce and hot sauce are worth the wait.
They are one of the places to get the best cheap eats in NYC.
Another New York favorite is the El Toro Rojo Truck which roves around the city to a new location weekly.
Their chicken or beef tacos are fabulously juicy, though be careful with the el pastor which may be a bit too spicy for some.
I, like thousands of others, like NY Dosas, next to Washington Square Park in Greenwich Village.
This cart has been around since 2001 and you will always find a line here.
Dosas are like a crepe, but with a batter made of rice and lentil. They are filled with potatoes, vegetables, or both.
There is always a line at this cart, but if a snack will suffice you can skip the line by ordering a samosa (potatoes, peas & veggies in a deep-fried batter, served with sweet chutney.
CHICKEN AND WAFFLES
Sweet meets savory in this dish with roots in the American South.
It's often on a brunch menu, but some places serve it at any meal.
Considered part of African-American cuisine, chicken and waffles are a must-try staple of 'soul food'.
You can find this dish at many places in NYC, but two of the best restaurants are in Harlem, the famous Sylvia's Restaurant and Amy Ruth's Restaurant.
Read about both of them in our post, Harlem Soul Food.
If you can't make it uptown, try Sweet Chick, with two locations: 178 Ludlow St. on the Lower East Side and 164 Bedford Ave. in Williamsburg.
FOOD HALLS
Food Halls are like upscale versions of food courts. It's one-stop shopping for all kinds of foods.
For great culinary experiences check out Chelsea Market.
I usually grab food here when I go for a walk on the High Line, an urban park on the west side lined with amazing architecture.
Some others are Eataly located in the Oculus at the World Trade Center and Hudson Yards.
The Time Out Market in DUMBO has a view of the Manhattan skyline that might be better than the delicious food!
Best Neighborhoods for Foodie Experiences
If you are looking to enjoy a lot of small food tastings within one neighborhood, here are a few to check out.
They are filled with Mom-and-Pop shops to try out.
Many of these are in historic neighborhoods which means you'll enjoy seeing many landmarks as well.
- Greenwich Village
- Chinatown
- Lower East Side
- East Village
- Arthur Avenue (the Little Italy of the Bronx)
