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 City, both within and outside of the various ethnic neighborhoods.[1] New York City was also the founding city of New York Restaurant Week which has spread around the world due to the discounted prices that such a deal offers.[2]

Enclaves reflecting national cuisines

The Bronx


An Indian restaurant in Jackson Heights


Staten Island


Food identified with New York City

Food associated with or popularized in New York City

Eastern European Jewish cuisine

Bagel and lox

Much of the cuisine usually associated with New York City stems in part from its large community of Eastern European 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.[Citation needed] Much of New York City'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]

Dishes invented or claimed in New York City

Street food

Pizza truck in Midtown
Vendor in New York City

Notable food and beverage companies

Serendipity 3 is a popular restaurant in the Upper East Side of Manhattan founded by Stephen Bruce in 1954.[9]

See also


  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. 1 2 3 Let's Go New York City. Retrieved May 14, 2011.
  4. 1 2 3 4 5 6 7 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" (PDF). Journal of Contemporary Ethnography. 22 (3): 1. doi:10.1177/089124193022003005. Retrieved 9 May 2013.
  6. Editorial (5 March 1915). Chicken a la King Inventor Dies. New York Tribune, pg. 9, col. 5
  7. Barron, James (December 8, 2005). "The Cookie That Comes Out in the Cold". New York Times.
  8. Knafo, Saki. "Decline of the Dog". New York Times. Retrieved 9 May 2013.
  9. "Serendipity 3". Retrieved March 10, 2009.

Further reading

External links

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