8 New York Foods That Aren’t For Everyone And 8 That Win Every Time

New York City isn’t just famous for its towering skyscrapers and bustling streets – it’s a paradise for food lovers too!

I’ve spent years exploring the Big Apple’s culinary landscape, from fancy restaurants to humble street carts.

Some NYC foods have stolen my heart (and stomach), while others… well, let’s just say they’re an acquired taste.

Here’s my honest take on the hits and misses of New York’s food scene.

1. Beef Tongue Sandwiches: The Polarizing Deli Classic

Beef Tongue Sandwiches: The Polarizing Deli Classic
© Katz’s Delicatessen

My first encounter with a beef tongue sandwich at Katz’s Deli left me utterly speechless. The meat’s unique texture – simultaneously tender yet firm – creates an experience that’s impossible to forget, whether you love it or hate it. Most newcomers can’t get past the mental image of what they’re eating.

The rich, slightly gamey flavor intensifies when you realize you’re literally tasting taste buds! But devoted fans praise its buttery quality and how it soaks up the tangy deli mustard. Fun fact: Before refrigeration became common, tongue was prized because it could be preserved through curing and smoking, making it a staple in traditional Jewish delis throughout the Lower East Side.

2. Pickled Herring: The Briny Breakfast Divider

Pickled Herring: The Briny Breakfast Divider
© The New York Times

Nothing separates New York food tourists from locals quite like pickled herring. I remember my grandmother slicing these silvery fish morsels onto pumpernickel for Sunday brunch, completely unfazed by their pungent aroma. The fish’s vinegary tang and soft-yet-firm texture creates an intense flavor bomb that’s either heaven or horror, depending on your palate.

Usually served with chopped onions and sour cream, this Eastern European staple found its American home in NYC’s Jewish appetizing stores. Devotees swear by its omega-3 benefits and claim it cures hangovers, but many first-timers can’t get past that first briny, fishy bite. Russ & Daughters serves the city’s most famous version – if you’re brave enough to try it!

3. Bialys: The Bagel’s Underappreciated Cousin

Bialys: The Bagel's Underappreciated Cousin
© Serious Eats

“What’s that flat bagel with the onion crater?” asked my out-of-town friend during their first NYC breakfast. Bialys – the unsung heroes of New York’s Jewish bakeries – remain mysterious even to many New Yorkers! Unlike their famous circular cousins, these chewy discs skip the boiling process and feature a depression filled with caramelized onions and sometimes poppy seeds.

Their subtle yeasty flavor and slightly crisp exterior create a more delicate experience than bagels. Originally from Białystok, Poland, these treats arrived with Jewish immigrants in the early 1900s. While bagel shops dot every corner, true bialys have become increasingly rare treasures. Kossar’s on the Lower East Side still bakes them the old-school way – without the hole but with plenty of soul.

4. Chopped Liver: The Divisive Delicacy

Chopped Liver: The Divisive Delicacy
© Serious Eats

“What am I, chopped liver?” The classic New York expression makes perfect sense once you’ve encountered this polarizing spread. My first taste came at a family Passover seder, where I watched relatives battle over the last schmear while others politely declined. This rich, iron-forward pâté combines chicken or beef liver with caramelized onions, hard-boiled eggs, and schmaltz (rendered chicken fat).

The resulting brown mush looks decidedly unappetizing but delivers complex umami flavors that liver lovers consider transcendent. Second Avenue Deli serves one of the city’s most authentic versions, topped with gribenes (crispy chicken skin cracklings). For the uninitiated, that first bite can be overwhelming – earthy, mineral-rich, and unapologetically organ-meaty. No wonder it’s the ultimate love-it-or-hate-it New York food!

5. Black-and-White Cookies: Too Dry For Some Taste Buds

Black-and-White Cookies: Too Dry For Some Taste Buds
© The Infatuation

Jerry Seinfeld famously celebrated these iconic half-chocolate, half-vanilla frosted cookies as symbols of racial harmony. I remember my first disappointing bite – expecting something moist and decadent only to find a cakey, often dry disc that seemed more impressive visually than gustatorily. These oversized treats (really more cake than cookie) feature a vanilla base topped with chocolate fondant on one half and vanilla on the other.

The problem? Many bakeries prioritize appearance over texture, resulting in cookies that look Instagram-worthy but taste like sweetened cardboard. Glaser’s Bake Shop made legendary versions before closing in 2018. Today, William Greenberg Desserts carries the torch for quality black-and-whites. When fresh, they can be delightful, but too often they’re stale disappointments – proving that not all New York food icons deserve their exalted status.

6. Egg Creams: The Misleading Misnomer

Egg Creams: The Misleading Misnomer
© Not Entirely Average

The first time someone offered me an egg cream, I politely declined – convinced it contained raw eggs. Boy, was I wrong! This quintessential New York beverage contains neither eggs nor cream, just seltzer, milk, and chocolate syrup, creating one of the city’s most misunderstood treats. Created in Brooklyn’s Jewish neighborhoods in the late 1800s, the egg cream’s name remains mysterious.

Some say it’s a corruption of “echt keem” (Yiddish for “pure sweetness”), while others claim early versions used eggs or egg whites that were later omitted. The magic happens when the ingredients are mixed in precise order: syrup first, then milk, then seltzer shot in to create a foamy head. Purists insist on Fox’s U-Bet chocolate syrup. The resulting fizzy chocolate milk confuses many first-timers expecting something richer, creamier, or, well, eggier!

7. Garlic Knishes: The Starchy Stomach Bomb

Garlic Knishes: The Starchy Stomach Bomb
© yonahschimmel

My Ukrainian grandmother would scold me for saying this, but knishes can be divisive little dough pockets! These Eastern European imports – essentially mashed potato wrapped in dough – hit the New York scene with Jewish immigrants in the early 1900s. The garlic variety packs an aromatic punch that lingers for hours after eating.

Dense, heavy, and intensely savory, they’re comfort food for some but starchy gut-bombs for others. The traditional square version from Yonah Schimmel’s hasn’t changed much since 1910 – for better or worse. Critics find them too bland or too heavy, especially compared to the diverse street foods available today. Yet nothing beats a hot knish on a cold day when you need serious stomach ballast. Just maybe avoid eating one before a first date – unless you’re testing their commitment to your garlic-infused presence!

8. Salt Bagels: The Sodium Overload

Salt Bagels: The Sodium Overload
© Homebody Eats

Salt bagels nearly ruined my first New York breakfast experience! Expecting a subtle seasoning, I instead bit into what felt like a sodium asteroid – my mouth instantly drier than the Sahara. These crystalline-coated carb bombs represent the extreme sport of New York bagel consumption. Unlike their more balanced everything, sesame, or poppy counterparts, salt bagels feature a heavy coating of coarse salt that can overwhelm even the most robust schmear.

One wrong bite and you’re reaching desperately for water. Their intense salinity makes them particularly divisive among bagel enthusiasts. Bagel purists defend them as the perfect canvas for sweet cream cheese or butter, arguing the salt enhances these mild spreads. But for many, including tourists who accidentally order them, they’re a textbook example of how New York food sometimes takes a good thing to unnecessary extremes.

9. New York-Style Pizza: The Undefeated Champion

New York-Style Pizza: The Undefeated Champion
© Reddit

My love affair with New York pizza began with that magical first fold – the perfect structural solution to eating a massive, floppy slice while walking. There’s something almost spiritual about watching a pizzaiolo toss dough skyward before transforming it into the city’s most perfect food. The hallmarks are unmistakable: thin, hand-tossed crust with a crisp exterior and chewy interior, tangy-sweet tomato sauce, and a blanket of melted mozzarella. Simple yet sophisticated.

The slice should droop slightly when held, requiring that iconic New York fold. Joe’s Pizza in Greenwich Village serves textbook specimens that haven’t changed in decades. What makes it universally beloved is its democratic nature – equally satisfying to billionaires and broke students at 2 AM. While New Yorkers debate their favorite spots with religious fervor, we all agree that our pizza reigns supreme.

10. Bagels with Lox And Cream Cheese: The Breakfast Of Champions

Bagels with Lox And Cream Cheese: The Breakfast Of Champions
© The Infatuation

Saturday mornings in my family meant one thing: a pilgrimage to Ess-a-Bagel for warm, chewy rings of perfection topped with silky cream cheese and translucent sheets of salmon. This holy trinity of New York breakfast foods creates a symphony of flavors and textures that’s greater than the sum of its parts. The ideal version starts with a freshly baked bagel – slightly crisp outside, dense and chewy inside.

Next comes a generous schmear of cream cheese (never too cold), followed by hand-sliced Nova lox, red onion, capers, and maybe a tomato slice. Each bite delivers the perfect balance of savory, creamy, briny, and chewy. While tourists debate whether to toast (locals generally don’t), real New Yorkers focus on quality ingredients. Absolute Bagels, Russ & Daughters, and Barney Greengrass set the gold standard for this quintessential New York experience that transcends all cultural boundaries.

11. Pastrami On Rye: The Sandwich That Built New York

Pastrami On Rye: The Sandwich That Built New York
© Indulgent Eats

My grandfather taught me the proper way to eat pastrami on rye: “Take half home for tomorrow, because finishing it in one sitting is impossible!” He was right about the size but wrong about my determination – I’ve never met a Katz’s sandwich I couldn’t finish. This towering masterpiece features hand-carved, spice-crusted brisket that’s been smoked and steamed until meltingly tender.

Served on seeded rye with spicy brown mustard (never mayo!), it’s a carnivore’s dream that requires both hands and several napkins. Romanian Jewish immigrants brought pastrami techniques to New York in the late 1800s, and it remains the ultimate expression of the city’s delicatessen culture. At Katz’s, they still carve each order by hand, giving you a sample while you wait. The first bite – spicy, smoky, fatty, and peppery – is a transcendent New York moment.

12. Junior’s Cheesecake: The Creamy Crown Jewel

Junior's Cheesecake: The Creamy Crown Jewel
© Goldbelly

“Save room for cheesecake!” became my mantra during childhood Brooklyn visits. Junior’s legendary version – a velvety mountain of cream cheese atop a thin sponge cake base – has been setting the gold standard since 1950. Unlike Italian-style ricotta cheesecakes or dense German varieties, New York cheesecake is all about smooth, rich decadence. Junior’s achieves the perfect consistency: substantial enough to hold its shape but creamy enough to melt on your tongue.

The secret lies in their technique – mixing cream cheese with heavy cream and eggs, then baking it in a water bath. While purists stick with the plain version, Junior’s offers everything from strawberry swirl to chocolate mousse variations. The Downtown Brooklyn location still draws lines of tourists and locals alike. One bite explains why this dessert has achieved icon status – it’s simply impossible to replicate outside the five boroughs.

13. Dirty Water Hot Dogs: Street Meat Perfection

Dirty Water Hot Dogs: Street Meat Perfection
© Flickr

My first week as a New Yorker, I was broke and hungry when I spotted a hot dog cart billowing steam on a cold February day. That first “dirty water dog” – pulled from its mysterious warm bath and dressed with sauerkraut and mustard – was a revelation in simplicity. These ubiquitous sidewalk staples get their nickname from the cloudy water in which they simmer for hours. While that might sound unappetizing, something magical happens in those steamy carts.

The franks develop a distinctive snap and juicy interior that puts fancy restaurant dogs to shame. Sabrett’s with the blue and yellow umbrellas reign supreme, recognized by their natural-casing beef franks with that distinctive garlic-forward flavor. The beauty lies in their accessibility – available on virtually every corner for just a few bucks. Add the free entertainment of watching vendors’ lightning-fast assembly skills, and you’ve got quintessential New York street food.

14. Halal Cart Chicken Over Rice: The Late Night Legend

Halal Cart Chicken Over Rice: The Late Night Legend
© There’s Food at Home

My first encounter with “The Platter” happened at 2 AM after a concert – standing in a line 20 people deep at the famous 53rd and 6th cart. One bite of that yellow-tinged rice topped with chopped chicken and drenched in mysterious white and red sauces, and I understood why people queue up regardless of weather or hour. This street food phenomenon began with Egyptian immigrants in the 1990s, reaching legendary status when the Halal Guys cart created their signature combination.

The magic lies in the contrasts: tender, well-spiced chicken against fragrant basmati rice, cool yogurt-based white sauce balancing fiery red hot sauce. Countless imitators now dot Manhattan streets, but connoisseurs can spot the authentic versions by their massive lines and generous sauce application. It’s the ultimate democratic dining experience – construction workers and Wall Street bankers standing shoulder-to-shoulder for $7 styrofoam containers of cross-cultural deliciousness.

15. Street Cart Pretzels: The Tourist Trap Worth Falling For

Street Cart Pretzels: The Tourist Trap Worth Falling For
© Lyssy in the City

On my first trip to Central Park, the aroma of fresh pretzels wafting from a weathered cart proved irresistible. The vendor handed me a massive, salt-studded knot of dough – still warm and radiating that distinctive yeasty perfume that’s become part of New York’s olfactory landscape. These oversized snacks bear little resemblance to their dainty shopping mall cousins.

New York street pretzels are substantial affairs – chewy, slightly dense, with a mahogany exterior that gives way to a soft interior. The best ones achieve the perfect salt-to-dough ratio and maintain their warmth even on frigid winter days. While quality varies dramatically between vendors (some, sadly, serve reheated frozen versions), finding a freshly made pretzel near the Metropolitan Museum or along Fifth Avenue remains a quintessential New York experience. A squiggle of yellow mustard completes this portable, affordable bite of the Big Apple.

16. Little Italy Cannoli: The Dessert That Dreams Are Made Of

Little Italy Cannoli: The Dessert That Dreams Are Made Of
© stunnafoods

“Leave the gun, take the cannoli,” whispered The Godfather, and after tasting my first authentic version at Ferrara’s in Little Italy, I understood why these crispy tubes of sweetened ricotta merit such devotion. The perfect cannoli achieves textural nirvana – shattering pastry shell giving way to creamy, not-too-sweet filling. Traditional versions feature plain ricotta studded with chocolate chips or candied fruit, with pistachios adorning the ends.

Modern variations might include chocolate-dipped shells or flavored fillings, but purists consider these unnecessary embellishments. The key to cannoli excellence is freshness – shells filled to order so they maintain their crisp texture. Tourists often make the mistake of buying pre-filled versions that turn soggy within minutes. For the authentic experience, watch the counterperson pipe the filling before your eyes at century-old establishments like Ferrara’s or Caffé Palermo, where the “Cannoli King” still reigns supreme.