5 Unique New York Eats You’ve Got To Try + 5 Underrated Spots That Will Blow You Away
New York City’s food scene hits differently—it’s a living, breathing melting pot of flavors that tells the story of countless cultures colliding on one small island.
Every block, every bodega, and every corner restaurant has a tale to tell through its menu, from generations-old family recipes to bold new fusions that could only exist here.
I’ve spent years crisscrossing the boroughs in search of the city’s most memorable bites, uncovering everything from iconic staples that define New York dining to hidden gems tucked away in neighborhoods tourists rarely wander. Consider this my personal food map of the Big Apple.
1. The Life-Changing Bagel with Lox & Schmear
My first morning in New York, I stood bleary-eyed in a line that stretched around the block, wondering if any breakfast could be worth this wait. One bite answered that question forever.
The perfect New York bagel has a crackling exterior that gives way to a chewy, dense interior – nothing like those bread donuts from the grocery store. Topped with silky smoked salmon, tangy cream cheese, briny capers, and thin-sliced red onion, it’s a perfect harmony of flavors.
Pro tip: Real New Yorkers order their bagel ‘scooped’ – with some of the doughy inside removed to create the perfect bread-to-filling ratio.
2. The Fold-and-Go New York Pizza Slice
Nothing screams ‘New York’ louder than watching locals grab a massive triangle of pizza, fold it lengthwise, and eat it while walking. This isn’t just food – it’s a cultural institution.
The magic lies in its perfect trinity: thin, foldable crust with just enough chew; tangy-sweet tomato sauce that doesn’t overwhelm; and a blanket of melted mozzarella that stretches with each bite. The oil that pools on top? That’s liquid gold, baby.
My favorite slice joints make it simple – no fancy toppings needed when the basics are this perfect. Just $3 can buy you a slice of New York history.
3. The Iconic Black & White Cookie
First time I saw these half-chocolate, half-vanilla cookies in a bakery window, I thought they were just pretty faces. Boy, was I wrong!
These cake-like treats have been a New York staple since the early 1900s. Soft, dome-shaped with a hint of lemon in the vanilla base, they’re frosted with chocolate on one side and vanilla on the other. The size of your palm, they’re substantial enough to satisfy but light enough to enjoy after a hearty meal.
Legend says eating a black and white cookie symbolizes racial harmony – ‘Look to the cookie!’ as Seinfeld famously declared. I just know they taste like New York in every bite.
4. The Mountain-High Pastrami on Rye
My first pastrami sandwich in New York nearly dislocated my jaw. These aren’t dainty deli portions – they’re monuments to excess, piled so high you’ll wonder how to take the first bite.
Hand-carved, warm pastrami slices practically melt on your tongue, their edges crusted with peppery spices. The rye bread serves mostly as a delivery vehicle, its caraway seeds adding earthy notes to counter the meat’s richness. A smear of spicy brown mustard cuts through the fat perfectly.
No lettuce. No tomato. No mayo. New Yorkers would sooner put ketchup on pizza than desecrate this sandwich with unnecessary additions. Pure carnivorous bliss!
5. The Heavenly New York Cheesecake
The first time I tasted real New York cheesecake, I closed my eyes and momentarily forgot where I was. This isn’t that light, airy stuff other cities try to pass off as cheesecake.
New York’s version stands tall and proud – dense, rich, and impossibly smooth. The graham cracker crust provides just enough textural contrast to the velvety cream cheese filling. No fancy swirls, no excessive toppings – though a cascade of fresh strawberries never hurts.
The secret? Full-fat cream cheese (and plenty of it), extra egg yolks, and baking in a water bath. When done right, it’s simultaneously light and rich – a paradox that only New York has mastered.
6. Di Fara Pizza – The Pilgrimage-Worthy Slice
Watching Dom DeMarco (rest his soul) make pizza was like watching Michelangelo paint – every movement deliberate, every ingredient sacred. This Midwood, Brooklyn institution has been serving the city’s most obsessed-over pies since 1965.
The wait can stretch hours, but patience transforms into religious experience when you taste that first slice. The crust bubbles with char marks from the ancient oven while imported Italian olive oil drizzled post-bake creates flavor fireworks.
What makes it special? Dom used to cut fresh basil over each pie with scissors and grate hard cheese by hand until his final days. His children carry on the tradition, preserving pizza perfection that’s worth every minute of the journey.
7. Russ & Daughters – Appetizing Shop Extraordinaire
Walking into Russ & Daughters feels like stepping through a time portal to 1914. The white-coated counter staff slicing paper-thin lox behind glass cases, the numbered ticket system, the shelves of Jewish specialty foods – it’s a living museum of New York food history.
‘Appetizing’ in Jewish culture refers specifically to foods that complement bagels – primarily fish and dairy. Their hand-sliced smoked salmon varieties will convert even fish skeptics, while the herring with cream sauce has started family feuds over who gets the last bite.
Beyond the counter experience, their sit-down café around the corner serves the same premium ingredients in more elaborate presentations. The Super Heebster sandwich should be required eating for all New York visitors.
8. Katz’s Delicatessen – Where Every Bite Makes History
“Send a salami to your boy in the army” reads the vintage sign at Katz’s, where I’ve watched countless tourists recreate the famous “When Harry Met Sally” scene. But locals know this Lower East Side institution transcends its Hollywood fame.
Founded in 1888, Katz’s perfected the art of curing and smoking meats long before your grandparents were born. The pastrami and corned beef are hand-carved to order – a rarity in today’s automated world. Each sandwich comes with the carver’s sample slice, a tradition that’s survived over a century.
Yes, it’s pricey. Yes, the ticket system is confusing for first-timers. But one bite of that warm, hand-carved meat makes everything else fade away.
9. Xi’an Famous Foods – Spice Route to Flavor Heaven
Before Anthony Bourdain discovered this hole-in-the-wall in a Flushing basement food court, Xi’an’s hand-pulled noodles were Queens’ best-kept secret. Now with locations across the city, they’ve maintained their soul-satisfying quality through remarkable expansion.
The spicy cumin lamb noodles changed my understanding of what pasta could be – chewy, wide, hand-ripped noodles coated in fiery oil with tender morsels of lamb and bright herbs. Their liang pi cold-skin noodles offer cooling relief with a complex interplay of textures and tastes.
Owner Jason Wang expanded his father’s tiny stall into a mini-empire without compromising authenticity. Each location still makes noodles by hand, stretching and slapping dough against counters in mesmerizing displays of culinary craftsmanship.
10. Joe’s Shanghai – Soup Dumpling Sensation
My first soup dumpling experience nearly ended in disaster. Nobody warned me about the scalding broth inside! Years later, I’ve mastered the technique: tiny nibble, slurp the soup, then devour the dumpling with its tender pork filling.
Joe’s Shanghai introduced xiao long bao to New York in the 90s, transforming Chinatown’s culinary landscape. Their paper-thin dumpling skins somehow contain rich pork broth and seasoned meat without breaking – culinary engineering at its finest.
The no-frills dining room features round tables with lazy Susans and brisk service. Skip the other menu items and focus on the stars – crab and pork soup dumplings served steaming in bamboo baskets. The vinegar-ginger dipping sauce adds the perfect tangy counterpoint.