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.
The city's New York Restaurant Week started in 1992 and has spread due to the discounted prices that are offered.Gergely Baics, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) 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
Bacon, egg and cheese sandwich, on a bagel or on a roll Black and white cookie Chopped cheese Corned beef Delmonico steak Doughnuts Eggs Benedict, generally regarded as having been popularized by the Waldorf Food from a Halal cart Hot dogs – often out of a hot dog cart, served with sauerkraut, sweet relish, onion sauce, or mustard. Knish Lobster Newberg, generally regarded as having been popularized by Delmonico's Manhattan clam chowder New York-style cheesecake New York-style pizza New York-style bagel New York-style pastrami Sausage and peppers Waldorf salad, first created at the Waldorf
Ashkenazi Jewish cuisine
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. 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.)
Bagel and cream cheese Bagels and lox (see also: appetizing) Bialy Blintzes Brisket Celery soda Challah bread Chopped chicken liver Corned beef Cream cheese Egg cream Gefilte fish Kishka Knish Lokshen soup Matzo Matzo ball soup Pastrami, pastrami on rye Potato kugel Potato pancake Pickled cucumbers (especially dill pickles) Tongue Whitefish with and without pike
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. Bodegas can be found on nearly every corner; they provide items shoppers might have neglected to buy from a supermarket. 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.
Chopped cheese The chopped cheese 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. The chopped cheese has been mentioned in popular music, for example in rap lyrics. This sandwich is widely popular but there have been controversies, 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.
Bacon, egg and cheese The bacon, egg and cheese sandwich (BEC) is made with bacon, eggs that are either scrambled or fried, and cheese, and is served on a bagel, hero, or 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." Although many U.S. cities have similar sandwiches, the BEC stands out for its popularity and accessibility.
Chinese-American cuisine
History Many Chinese immigrants arrived in New York through long migration routes that often began in southern China, especially Guangdong Province and later Fujian Province. In the 19th century, many immigrants first traveled by ship to the west coast of the United States during the California Gold Rush and the construction of the transcontinental railroad. After facing discrimination and laws such as the Chinese Exclusion Act of 1882, some Chinese immigrants moved eastward and settled in cities such as New York.
During the late 19th and early 20th centuries, immigration patterns changed significantly after the Immigration and Nationality Act of 1965. New immigrants arrived directly by airplane from Fujian, Sichuan, Shanghai, and northern China, bringing regional cooking traditions, recipes, and ingredients.
Today, neighborhoods such as Manhattan Chinatown, Flushing in Queens, and Brooklyn's Sunset Park remain major centers of Chinese food culture in New York City. Chinese cuisine continues to evolve through globalization, regional fusion, and modern culinary innovation while preserving many traditional cooking practices.
Chop suey
Chop suey (/ˈtʃɒpˈsuːi/; simplified Chinese: 杂碎; traditional Chinese: 雜碎; Pinyin: zá suì; Zhuyin Fuhao: ㄗㄚˊㄙㄨㄟˋ )is an American Chinese food with mixed meat slices and vegetables, usually served over rice. The dish became popular in New York City during the late nineteenth century and appeared on New York restaurant menus as early as 1896. Chinese immigrant restaurants introduced chop suey to both Chinese and non-Chinese diners, making it one of the earliest Chinese-American foods widely associated with New York's Chinatown. It literally means variety (杂) of broken (碎) ingredients.
Chow mein
Chow mein (/ˈtʃaʊ ˈmeɪn/ and /ˈtʃaʊ ˈmiːn/; simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎo miàn; Zhuyin Fuhao:ㄔㄠˇ ㄇㄧㄢˋ; Cantonese Yale: cháaumihn) is a main dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu that originated in Guangdong Province. To suit the taste of East Coast American, New York restaurants often served chow mein with meat, gravy, and crispy fried noodles, creating a version that differed from those commonly found in China. The dish became popular in New York during the twentieth century.
General Tso's chicken
General Tso's chicken (/soʊ/; simplified Chinese: 左宗棠鸡; traditional Chinese: 左宗棠雞; Pinyin: zuǒ zōng táng jī; Zhuyin Fuhao: ㄗㄨㄛˇ ㄗㄨㄥˉ ㄊㄤˊ ㄐㄧˉ ) is a deep-fried chicken dish from Canton. It was literally named by Zuo Zongtang (Tso Tsung-t'ang), a Qing dynasty statesman and military leader. The dish was popularized in New York City by chef Peng Chang-kuei after he opened a Hunan restaurant in 1973. Food historians often identify New York as the place where General Tso's chicken evolved into the version that became famous across the United States.
Chino-Latino cuisine
Chino-Latino cuisine in New York is primarily associated with the immigration of Chinese Cubans following the Cuban Revolution. Chino-Latino dishes include:
Chicken and broccoli Cuban chicharrones de pollo Egg drop soup Fried pork chop Fried rice Lumpiang Shanghai Oxtail stew Sesame chicken White rice with black beans and churrasco
Coffee and dessert culture in New York Dessert and coffee shops in New York City have played a significant role in the culinary history of New York City, despite the city's stronger association with savory foods such as pizza, bagels, and deli cuisine. The coffee and dessert culture in New York City history reflects the city's culinary diversity and immigrant influences.
The culture of desserts and coffee is very diverse. This is due to its variety of immigrants who decided to share their national food and write their history in the city through the use of cuisine, from Taiwanese-origin boba drinks to Mexican concha. Colombian, Dutch bakeries, and Taiwanese teas can be found around the city, a combination of different cultures and cuisines.
Immigrant communities influenced the development of coffee culture in New York City through the importation and consumption of coffee from countries such as Brazil, Colombia, Venezuela, Vietnam and El Salvador. In the 21st century, New York City has been recognized for having one of the largest concentrations of coffee shops in the United States.
Coffee In New York City, since its origin, coffee became an important part of culture and part of the industry, to the point that emerged along Wall Street in the late 18th century having all social classes buying it in what was called in that time "Coffee Houses". Getting into the 19th century these coffee houses started growing in Lower Manhattan and not just that, but it started to be more popular due to being located in shared places as restaurants and bars.
Dessert
Doughnuts
One of the most popular desserts in New York History are doughnuts, however, doughnuts are not originally from New York. America's first doughnut shop was opened in 1673 by a Dutch woman named Anna Joralemon who sold her doughnuts "olykoeks" how they were called that time, which means "oil cakes", on Broadway near Maiden Lane. The word “doughnuts” first appeared in 1809, when Washington Irving described a Dutch meal in his A History of New York: “sweetened dough, fried in hog's fat, and called doughnuts".
When this "Olykoeks" first appear, they did not have the ring shape as we know it nowadays, instead they were stuffed with fruits and nuts in the middle, eventually it evolved over the time into what we know today.
Black and White Cookies
The word “cookie” comes from the Dutch word “koekje,” which it's similar to English. the world "koekje" literally translates to the English "little cake". Dutch Immigrants brought cookies to the U.S in the 17th and 18th centuries, presenting them as these "little cakes".
Inspired by Utica's half moon cookies, the black and white cookies' original recipe was made by Bavarian immigrants John and Justine Glaser who opened Glaser's Bake Shop in 1902 in Manhattan's Yorkville, introducing New Yorkers to this vanilla and chocolate pastry. Three generations of their family were involved in the business that specialized in cookies, pastries, and tarts, bringing German influence into New York City's cuisine. Glaser's closed after 116 years of service on July 1, 2018.
Colombian-American Cuisine
History Colombians first immigrated to the United States during the 1800s, but would not form known communities until after World War I. In 2025, states like Florida (443,276), New York (186,656), New Jersey (149,102), Texas (101,927), and California (11,214) hold large communities of Colombian American population making them the largest South American Latino group in the United States.
The number of Columbian Americans was minimal until 1940, when a surge in Colombian immigration started taking place. After World War I, the first community of Colombian origin was fully formed and established in New York City by professionals like nurses, pharmacists, accountants and bilingual secretaries.Sturner, Pamela. "Colombian Americans." Gale Encyclopedia of Multicultural America, edited by Thomas Riggs, 3rd ed., vol. 1, Gale, 2014, pp. 519-530. Most immigrants first settled in Manhattan until the late 1970s when they started to settle in nearby boroughs like Jackson Heights and Queens. Many of these Colombian-Americans opened restaurants, introducing neighborhoods nearby to their traditional dishes.
Food Jackson Heights In Queens, New York is home to a variety of sub-neighborhoods that bring cultures together from Asia to South America. Between the streets of 79th and 84th street across Roosevelt Avenue, "Little Colombia" became a popular residential area for Colombians after the 1960s recession in Colombia pushed many out of their homeland in search of economic stability. Drug trafficking during the 1980s in Colombia brought an even bigger wave of Colombian immigrants who were fleeing from extreme volatility caused by powerful drug cartels, and Jackson Heights was identified as a landmark point for all Colombians.
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