Cuisine of New York City

The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.[1]

Part of a series on
American cuisine
Regional cuisines
Northeastern
Midwestern
Mid-Atlantic
Southern (list)
Western
Southwestern
Other
History
Ingredients and foods
Styles
Ethnic and cultural
Holidays and festivals

The city's New York Restaurant Week started in 1992 and has spread around the world due to the discounted prices that such a deal offers.[2] In New York there are over 12,000 bodegas, delis, and groceries, and many among them are open 24 hours a day, 7 days a week.

Food identified with New York

Food associated with or popularized in New York
A variant of Eggs benedict made with smoked salmon
Black and white cookie
  • Hot dogs – served with sauerkraut, sweet relish, onion sauce, or mustard.[3]

Ashkenazi Jewish cuisine
See also: Jewish deli
Bagel and lox
Challah
Matzo ball soup

Much of the cuisine usually associated with New York stems in part from its large community of Ashkenazi Jews and their descendants.

The world-famous New York institution of the delicatessen, commonly referred to as a "deli," was originally an institution of the city's Jewry. Much of New York's Jewish fare has become popular around the globe, especially bagels. (New York City's Jewish community is also famously fond of Chinese food, and many members of this community think of it as their second ethnic cuisine.[5])

Italian-American cuisine

A large part of the cuisine associated with New York stems from its large community of Italian-Americans and their descendants. Much of New York's Italian fare has become popular around the globe, especially New York-style pizza.

Chino-Latino cuisine
See also: Chinese Latin American cuisine § New York

Chino-Latino[6] cuisine in New York is primarily associated with the immigration of Chinese Cubans following the Cuban Revolution.[7] Chino-Latino dishes include:

Dishes invented or claimed to have been invented in New York
Egg cream

Street food
Pizza truck in Midtown
Vendor in New York City

Enclaves reflecting national cuisines

The Bronx

Queens
An Indian restaurant in Jackson Heights

Brooklyn
  • Bay Ridge – Irish, Italian, Greek, Turkish, Lebanese, Palestinian, Yemeni and other Arabic
  • Bedford-Stuyvesant – African-American, Jamaican, Trinidadian, Puerto Rican and West Indian
  • Bensonhurst – Italian, Chinese, Turkish, Russian, Mexican, Uzbek
  • Borough Park – Jewish, Italian, Mexican, Chinese
  • Brighton Beach – Russian, Georgian, Turkish, Pakistani and Ukrainian
  • Bushwick – Puerto Rican, Mexican, Dominican, and Ecuadorian
  • Canarsie – Jamaican, West Indian, African-American
  • Carroll Gardens – Italian
  • Crown Heights – Jamaican, West Indian, and Jewish
  • East New York – African-American, Dominican, and Puerto Rican
  • Flatbush – Jamaican, Haitian, and Creole
  • Greenpoint – Polish and Ukrainian
  • Kensington – Bengali, Pakistani, Mexican, Uzbek, and Polish
  • Midwood – Jewish, Italian, Russian, and Pakistani
  • Park Slope – Italian, Irish, French, and Puerto Rican (formerly)
  • Red Hook – Puerto Rican, African-American, and Italian
  • Sheepshead Bay – Seafood, Chinese, Russian, and Italian
  • Sunset Park – Puerto Rican, Chinese, Arab, Mexican and Italian
  • Williamsburg – Italian, Jewish, Dominican and Puerto Rican

Staten Island

Manhattan

Notable food and beverage companies
Clinton St. Baking Company & Restaurant
Serendipity 3 is a popular restaurant in the Upper East Side of Manhattan founded by Stephen Bruce in 1954.[12]

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. Let's Go New York City. Let's Go. 2008-11-25. ISBN 9780312385804. Retrieved May 14, 2011.
  4. Gilbert, Jonathan (2010). Michelin Green Guide New York City. Portugal: Michelin España. ISBN 9781906261863.
  5. 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 9 May 2013.
  6. Chiu, Lisa. "Cuban-Chinese Cuisine Is a Specific Take on Chino-Latino Food Fusion". ThoughtCo. Retrieved 2019-05-10.
  7. Siu, Lok (Spring 2008). "Chino Latino Restaurants: Converging Communities, Identities, and Cultures". Afro-Hispanic Review. 27 (1): 161–171. JSTOR 23055229.
  8. Gonzalez, Clara (2004-12-28). "Chicharrón de Pollo: Recipe + Video for the Crispiest Chicken Bites". Dominican Cooking. Retrieved 2021-03-22.
  9. Editorial (5 March 1915). Chicken a la King Inventor Dies. New York Tribune, pg. 9, col. 5
  10. Barron, James (December 8, 2005). "The Cookie That Comes Out in the Cold". New York Times.
  11. Knafo, Saki. "Decline of the Dog". New York Times. Retrieved 9 May 2013.
  12. "Serendipity 3". Archived from the original on March 19, 2009. Retrieved March 10, 2009.

Further reading
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