10 New York Dishes That Sound Strange (Until You Taste Them)
Every corner of New York carries a culinary tale, and some of the most fascinating come wrapped in dishes that sound… unusual. Born from immigrant kitchens, diner experiments, and late-night cravings, these quirky plates reflect the state’s spirit of reinvention.
Whether it’s a mountain of macaroni, meat, and hot sauce in Rochester or a “cream” that somehow skips the eggs in Brooklyn, these oddities prove that flavor often hides behind the unexpected.
1. Egg Cream: The Dairy Deception
First-timers often do a double-take when they learn there’s no egg or cream in this Brooklyn classic. Just a magical mix of chocolate syrup, milk, and fizzy seltzer that creates a frothy, refreshing treat.
The drink dates back to Jewish candy shops of the early 1900s. I remember my grandfather insisting that Lou Reed’s song “Egg Cream” got the recipe all wrong – apparently a serious offense in New York.
Katz’s Delicatessen on the Lower East Side serves a textbook version that’ll convert skeptics with one sip.
2. Garbage Plate: Hangover Helper in Disguise
Rochester’s most famous contribution to culinary chaos looks exactly like its name suggests – a mountain of mismatched foods piled high on a single plate.
Home fries and macaroni salad form the base, topped with hot dogs or burgers and smothered in meat sauce.
The genius is in the combination. Each bite delivers a perfect balance of carbs, protein, and that signature spicy sauce.
Nick Tahou Hots created this masterpiece that’s become the unofficial late-night meal of western New York.
3. Chicken Riggies: Utica’s Spicy Pasta Secret
The name sounds like something from a children’s book, but this Mohawk Valley specialty packs serious heat. Rigatoni pasta tossed with tender chicken chunks in a creamy tomato sauce that gets its kick from cherry peppers.
Back in college, my roommate from Utica would make this for our friend group during finals week. He swore the spice kept us awake for late-night study sessions.
Every restaurant in Utica claims to have the original recipe, sparking fierce local debates about who does it best.
4. Utica Greens: Leafy Vegetables Never Tasted This Good
Vegetables rarely earn cult status, but these aren’t your average greens. Escarole sautéed with prosciutto, hot cherry peppers, and garlic, then baked under a blanket of Romano cheese and breadcrumbs.
The dish transforms bitter greens into something indulgent. The contrast between the tender escarole and crispy topping creates textural magic.
Chef Joe Morelle created this dish in the 1980s, and it’s since become a staple on Italian restaurant menus throughout central New York.
5. Spiedies: The Sandwich Binghamton Built
Pronouncing it correctly (“SPEE-deez”) is the first challenge; resisting a second helping is the next. Cubes of meat – usually chicken, pork, or lamb – marinated for days in a tangy herb-vinegar blend, then grilled on skewers and served on Italian bread.
The name comes from the Italian “spiedini,” meaning “little skewers.” Every August, thousands gather for Spiedie Fest, a balloon rally and cooking competition celebrating this humble sandwich.
I once drove two hours just to satisfy a spiedie craving after moving away from the Southern Tier.
6. White Hots: The Albino Hot Dog Experience
These pale hot dogs look like regular franks that forgot to tan. Made from uncured pork, beef, and veal, white hots have a milder flavor and softer texture than their red cousins.
Zweigle’s, Rochester’s premier sausage maker, has been crafting these since 1925. The lack of nitrates explains both the color and the distinctive taste.
Locals serve them “dressed” with mustard and onions at summer cookouts. Don’s Original drive-in offers the quintessential Rochester experience – white hots with classic sides like fries or onion rings.
7. Cold Cheese Pizza: The Slice That Saved a Thousand Tongues
College students in Oneonta created this bizarre pizza hack that sounds like culinary sacrilege. A piping hot slice gets buried under a generous handful of cold, shredded mozzarella.
The genius lies in its practicality. The cold cheese melts slightly from the heat below while cooling the slice enough to eat immediately.
Tino’s Pizzeria claims to have invented this creation in the 1980s when impatient late-night customers couldn’t wait for their slices to cool.
Now it’s a regional phenomenon worth the curious stares from pizza purists.
8. Beef on Weck: Buffalo’s Other Culinary Claim to Fame
While Buffalo wings get all the glory, this sandwich deserves equal billing. Tender roast beef piled on a kummelweck roll – a kaiser topped with coarse salt and caraway seeds – served with horseradish and au jus for dipping.
The name comes from “kummelweck,” which sounds like something a fairy tale villain might say. But the taste is pure comfort food magic.
When my uncle visited from California, he declared this better than any French dip he’d ever had. Bar-Bill Tavern in East Aurora serves a version that converts first-timers into lifelong fans.
9. Michigans: The Hot Dog That Got Lost
Despite the name, these hot dogs have nothing to do with the Midwest. Plattsburgh’s signature dish features a steamed frank nestled in a split-top bun, smothered in a special meat sauce, mustard, and onions.
The sauce is neither chili nor sloppy joe – it’s something uniquely North Country. Each family claims their recipe is the authentic one.
Clare & Carl’s has been serving their version since 1942 in a tiny roadside stand that looks unchanged by time. The town even celebrates “Michigan Month” each July with special events.
10. Syracuse Salt Potatoes: Simple Spuds, Spectacular Results
These potatoes sound basic but deliver extraordinary flavor through a surprisingly simple technique. Small, young potatoes boiled in heavily salted water until the insides become creamy while developing a distinctive salt crust outside.
The dish originated with 19th-century Irish salt miners who cooked potatoes in brine during lunch breaks. The standard preparation includes dunking them in melted butter after cooking.
These humble spuds appear at nearly every summer gathering in Central New York, from backyard barbecues to the State Fair.