Cuisine of New York City

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The cuisine of New York City consists of many cuisines that have been imported by immigrant communities. Almost all ethnic cuisines are present in New York. [1]

Contents

The city's New York Restaurant Week started in 1992 and has spread due to the discounted prices that are offered. [2] New York hosts over 12,000 bodegas, delis, and groceries that supply those who enjoy these cuisines.

Food identified with New York

Food associated with or popularized in New York

A variant of Eggs benedict made with smoked salmon Flickr sekimura 2390523527--Smoked salmon eggs Benedict.jpg
A variant of Eggs benedict made with smoked salmon
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Black and white cookie

Ashkenazi Jewish cuisine

Bagel and lox Bagels'n'Lox.jpg
Bagel and lox
Challah Challah Bread Six Braid 1.JPG
Challah
Matzo ball soup Matzah balls.JPG
Matzo ball soup

New York's large community of Ashkenazi Jews and their descendants brought many dishes to the city.

The New York institution of the delicatessen or "deli" was originally an institution of the city's Jewry.[ citation needed ] Much of New York's Jewish fare is popular worldwide, especially bagels. New York City's Jewish community also enjoys Chinese food, and many members of this community think of it as their second ethnic cuisine. [12] )

Bodega food

Bodegas are convenience stores in New York City that stock a wide range of items, such as snacks, candies, and hot prepared food. [13] Bodegas can be found on nearly every corner; they provide items shoppers might have neglected to buy from a supermarket. [14] The word "bodega" originated from the Spanish word for small stores or groceries. Bodegas are important to their communities; customers trust them a location for safety and meeting with neighbors, and many have a resident cat. Some bodegas are open up to 24 hours, 7 days a week. [15]

Chopped cheese

The chopped cheese [16] is a sandwich that is one of the bodega's best-known menu items. This sandwich consists of chopped ground beef with onions, condiments melted cheese, tomatoes, and lettuce. It can either be served on a roll or a hero. [16] The chopped cheese has been mentioned in popular music, for example in rap lyrics. This sandwich is widely popular but there have been controversies, [16] such as issues with pricing and gentrification, but it remains a staple in New York City bodegas. Despite arguments about its origin, the chopped cheese sandwich is linked to Harlem and the Bronx. [17]

Bacon, egg and cheese

The bacon, egg and cheese sandwich (BEC) [18] is made with bacon, eggs that are either scrambled or fried, and cheese, and is served on a hero or a roll. This sandwich is common and well-known in New York City. This sandwich is a "morning sandwich"; it is known for being quickly prepared and for its affordability. Food critic Robert Sietsema has described the BEC as deli "haute cuisine." [19] Although many U.S. cities have similar sandwiches, the BEC stands out for its popularity and accessibility. [20]

Chino-Latino cuisine

Chino-Latino [21] cuisine in New York is primarily associated with the immigration of Chinese Cubans following the Cuban Revolution. [22] Chino-Latino dishes include:

Italian-American cuisine

New York's large community of Italian-Americans and their descendants brought many dishes from Italy and adapted them to the ingredients available there, notably New York-style pizza.

Dishes invented or claimed to have been invented in New York

Egg cream Eggcream.jpg
Egg cream

Street food

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Pizza truck in Midtown
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The Halal Guys

Notable food and beverage companies

Clinton St. Baking Company & Restaurant Clinton Street Baking line.jpg
Clinton St. Baking Company & Restaurant
Serendipity 3 is a popular restaurant on the Upper East Side of Manhattan founded by Stephen Bruce in 1954. Serendipity 3.jpg
Serendipity 3 is a popular restaurant on the Upper East Side of Manhattan founded by Stephen Bruce in 1954.

See also

References

  1. ↑ Zelinsky, W. (1985). "The roving palate: North America's ethnic restaurant cuisines". Geoforum. 16: 51–72. doi:10.1016/0016-7185(85)90006-5.
  2. ↑ Gergely Baics, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016)
  3. ↑ Broderick, Neala (May 11, 2024). "The History Of New York's Iconic Bacon, Egg, And Cheese Breakfast Sandwiches". TastingTable. Retrieved June 7, 2024.
  4. ↑ "Black-and-White Cookies, A New York Icon". The New York Times. July 2, 2008.
  5. ↑ Bolois, Justin (January 19, 2016). "The Cult of the Chopped-Cheese Sandwich, New York's Most Enigmatic Icon". First We Feast . Archived from the original on June 14, 2017. Retrieved June 14, 2017.
  6. 1 2 3 4 5 6 7 Gilbert, Jonathan (2010). Michelin Green Guide New York City. Portugal: Michelin España. ISBN   9781906261863.
  7. ↑ Taylor, David A. (March 1998). "The History of the Doughnut". Smithsonian Magazine.
  8. ↑ Krishna, Priya (November 1, 2017). "How Street Meat Conquered New York" . Grub Street. New York Media. Retrieved March 31, 2019.
  9. 1 2 3 Let's Go New York City. Let's Go. November 25, 2008. ISBN   9780312385804 . Retrieved May 14, 2011.
  10. ↑ Silverstein, Andrew (April 7, 2021). "Once the staple of New York politics, whatever became of the knish?". Forward . Retrieved April 15, 2021.
  11. ↑ "A Closer Look at What's Cooking at Feast of San Gennaro". CBS News New York. September 12, 2025.
  12. ↑ Tuchman, Gary; Harry Gene Levine (October 1993). "New York Jews and Chinese Food: The social construction of an ethnic pattern" . Journal of Contemporary Ethnography. 22 (3): 1. doi:10.1177/089124193022003005. S2CID   143368179 . Retrieved May 9, 2013.
  13. ↑ Levinson, Nancy (December 18, 2009). "Bodega Down Bronx". Places Journal. doi:10.22269/091218.
  14. ↑ "The small shops that run NYC". www.bbc.com. October 6, 2023. Retrieved December 11, 2025.
  15. ↑ Kodé, Anna (November 17, 2025). "Why the New York Bodega Is Here to Stay". New York Times.
  16. 1 2 3 Rosenberg, Eli (November 7, 2016). "The Chopped Cheese's Sharp Rise to Fame (Published 2016)". New York Times. Archived from the original on September 10, 2025. Retrieved December 11, 2025.
  17. ↑ Sietsema, Robert (July 7, 2025). "Analyzing the NYC Bodega Menu". Robert Sietsema's New York. Retrieved December 11, 2025.
  18. ↑ Wells, Pete (April 13, 2015). "Don't Mess With My Bacon, Egg and Cheese (Published 2015)". New York Times. Archived from the original on September 8, 2025. Retrieved December 11, 2025.
  19. ↑ Sietsema, Robert (July 7, 2025). "Analyzing the NYC Bodega Menu". Robert Sietsema's New York. Retrieved December 11, 2025.
  20. ↑ "Don't Mess With My Bacon, Egg and Cheese (Published 2015)". April 13, 2015. Archived from the original on September 8, 2025. Retrieved December 11, 2025.
  21. ↑ Chiu, Lisa. "Cuban-Chinese Cuisine Is a Specific Take on Chino-Latino Food Fusion". ThoughtCo. Retrieved May 10, 2019.
  22. ↑ Siu, Lok (Spring 2008). "Chino Latino Restaurants: Converging Communities, Identities, and Cultures". Afro-Hispanic Review. 27 (1): 161–171. JSTOR   23055229.
  23. ↑ Gonzalez, Clara (December 28, 2004). "Chicharrón de Pollo: Recipe + Video for the Crispiest Chicken Bites". Dominican Cooking. Retrieved March 22, 2021.
  24. ↑ Druckman, Bella (July 21, 2021). "Delmonico's Invented Baked Alaska More Than a Century Ago". Untapped New York. Archived from the original on September 20, 2023. Retrieved May 3, 2024.
  25. ↑ Editorial (5 March 1915). Chicken a la King Inventor Dies. New York Tribune, pg. 9, col. 5
  26. ↑ O’Connor, Brendan (May 8, 2015). "The Mysterious Persistence of the Cronut". The New York Times. Archived from the original on January 27, 2024. Retrieved May 3, 2024.
  27. ↑ Phelps, Nathan. "Delmonico Steak - History, Preparation, & How to Cook". US Wellness Meats. Archived from the original on October 3, 2023. Retrieved April 4, 2024.
  28. ↑ Fox, Joy (June 16, 2011). "History of the Egg Cream Soda". Imbibe Magazine. Archived from the original on March 21, 2023. Retrieved May 3, 2024.
  29. ↑ Barron, James (December 8, 2005). "The Cookie That Comes Out in the Cold". New York Times.
  30. ↑ Diat, Louis (1961). Gourmet's Basic French Cookbook: Techniques of French Cuisine (5 ed.). New York: Gourmet Books, Inc (published 1979). p. 59.
  31. ↑ Hills, Samantha Weiss (June 25, 2015). "History of Waldorf Salad New York". Food52. Archived from the original on March 27, 2023. Retrieved May 2, 2023.
  32. ↑ Knafo, Saki. "Decline of the Dog". New York Times. Retrieved May 9, 2013.
  33. ↑ "Serendipity 3". Archived from the original on March 19, 2009. Retrieved March 10, 2009.

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