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New York City’s 5 Most Iconic Dishes

Where to find thin crust pizza topped tomato sauce and mozzarella, premium pastrami on rye, spicy cumin lamb noodles, and more

The 5 dishes presented here provide a taste of classic New York. They have achieved a distinguished reputation and shaped our modern dining scene. Most originated long ago, while those of more recent vintage have rapidly blown up to legendary status. A few are expensive, while most can be obtained for a few dollars. All are worth trying, and all contribute to what makes our city the most exciting dining destination in the world.

For more information on NYC’s essential establishments, check out the Eater 38, critic Robert Sietsema’s list of inexpensive dining destinations, and guides to iconic burgers, pizzerias, meats, and desserts.

The latest CDC guidance for vaccinated diners during the COVID-19 outbreak is here; dining out still carries risks for unvaccinated diners and workers. Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask requirements. Find a local vaccination site here.

1. Fried chicken at Sylvia's

Founded by Sylvia Woods — known as the Queen of Soul Food — in Harlem in 1962, Sylvia’s set a high standard for dishes like fried chicken, smothered pork chops, barbecued ribs, and fried catfish. She used only a light dusting of flour on the intact skin of her fried chicken, which provides the crispness rather than a thick breading, a refreshing change from the fried chicken at today’s fast-food chains and fast-casual chicken establishments.

2. Al pastor tacos at Taco Mix

Many New Yorkers first became aware of the twirling vertical rotisserie of pork topped with pineapple called a trompo when it appeared in the window of Taco Mix in East Harlem, which originated as a taco cart owned by Jorge Sanchez in 1991. Now trompos are seen all over town, betokening excellent pork tacos on corn tortillas, assembled on the spot, and simply garnished with cilantro and chopped onions. Squirt on the green or red salsa, or any of the other toppings like oiled and dried chiles displayed on the counter. Multiple locations.

3. Chocolate chip walnut cookie at Levain Bakery

Constance McDonald and Pamela Weekes started out making bread in 1995, but ended up making cookies. Many consider their softball-sized product the city's best, with their gooey interior and chocolate- and walnut-loaded dough — and daily lines show it. Other choices include dark chocolate chocolate chip, dark chocolate peanut butter chip, and oatmeal raisin. Multiple locations.

4. Franks at Gray's Papaya

Excellent, snappy, all-beef hot dogs and gritty but somehow refreshing fruit drinks are the hallmarks of this Upper West Side old-timer founded by Paul Gray in 1973. It also reflects a distinctive New York City style frankfurter that originated a century earlier in Coney Island. Topping choices are limited to mustard, sauerkraut, stewed onions, and ketchup (though true New Yorkers would never use ketchup).

5. Soup dumplings at Joe's Shanghai

A lot of restaurants serve good soup dumplings these days, but Joe's is the one that kickstarted New York's obsession with this delicacy when it opened in Flushing in 1994. Filled with a greasy, scalding broth, these mushroom-shaped dumplings became an immediate hit, so that nowadays even neighborhood Chinese restaurants feature them. Various branches of Joe’s Shanghai have appeared in Manhattan, still owned by Mei Ping Matsumura, with chef Kiu Sang “Joe” Si.

And as always have a chilled day from the Viking