1. BACON, EGG, AND CHEESE
Forget artisanal bacon and farm-fresh eggs -- if it ain’t greasy and coming out of your local deli, then it’s not the real thing.
2. PORTERHOUSE
Williamsburg
Carefully selected and dry-aged in the basement of the legendary Williamsburg chophouse, the hefty steak for two arrives sizzling in a glorious mix of melted butter and its own meat juices.
Carefully selected and dry-aged in the basement of the legendary Williamsburg chophouse, the hefty steak for two arrives sizzling in a glorious mix of melted butter and its own meat juices.
3. SHEEP’S MILK RICOTTA GNUDI
West Village
OHMYGODSOFLUFFY! You’ll spot these ethereal orbs on almost every table of April Bloomfield’s game-changing gastropub.
OHMYGODSOFLUFFY! You’ll spot these ethereal orbs on almost every table of April Bloomfield’s game-changing gastropub.
4. THE CLASSIC
Midwood
The long lines at this storied Midwood joint are as legendary as the man behind the wood-fired pies. Di Fara’s signature -- a smoky slice topped with sausage, peppers, mushrooms, San Marzano tomatoes, and mozz -- is worth the wait on its own, but we’ll happily queue up just to watch Dom DeMarco in action.
The long lines at this storied Midwood joint are as legendary as the man behind the wood-fired pies. Di Fara’s signature -- a smoky slice topped with sausage, peppers, mushrooms, San Marzano tomatoes, and mozz -- is worth the wait on its own, but we’ll happily queue up just to watch Dom DeMarco in action.
5. PORK BUN
East Village
The OG pork bun that spurred a million copycats is surprisingly simple: steamed bao, roasted belly, cucumbers, and scallions.
The OG pork bun that spurred a million copycats is surprisingly simple: steamed bao, roasted belly, cucumbers, and scallions.
6. CHICKEN
Flatiron
Perhaps the most decadent bird in all of NYC, Daniel Humm’s roasted chicken for two is not just a meal, but a full-on show. The foie-stuffed poulet parades through the dining room before it returns to the kitchen for carving and lands back at your table in sumptuous, crackly skinned slices.
Perhaps the most decadent bird in all of NYC, Daniel Humm’s roasted chicken for two is not just a meal, but a full-on show. The foie-stuffed poulet parades through the dining room before it returns to the kitchen for carving and lands back at your table in sumptuous, crackly skinned slices.
7. LAMB OVER RICE
Midtown West
Not all street meat is created equal, as proven by the hour-long line that emanates from this 53rd Street cart. The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, it’s all in the white sauce.
Not all street meat is created equal, as proven by the hour-long line that emanates from this 53rd Street cart. The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, it’s all in the white sauce.
8. THE CLASSIC (BAGEL AND LOX)
Lower East Side
This 100-year-old shop is still the place to go for the timeless combo of bagel, schmear, and smoked salmon cut whisper-thin by expert fish-slicers.
This 100-year-old shop is still the place to go for the timeless combo of bagel, schmear, and smoked salmon cut whisper-thin by expert fish-slicers.
9. AREPA DE CHOCLO
Elmhurst
Street vendor Maria Cano’s Colombian specialty -- a griddled corncake stuffed with gooey salted queso -- vaulted to fame during her elusive late-night runs in Jackson Heights.
Street vendor Maria Cano’s Colombian specialty -- a griddled corncake stuffed with gooey salted queso -- vaulted to fame during her elusive late-night runs in Jackson Heights.
10. CRONUT
Soho
Look, we get it -- it’s the mash-up pastry heard round the world. But whatever your feelings may be, Chef Dominique Ansel’s zeitgeisty croissant-meets-donut is still one of the most ingenious desserts of all time.
Look, we get it -- it’s the mash-up pastry heard round the world. But whatever your feelings may be, Chef Dominique Ansel’s zeitgeisty croissant-meets-donut is still one of the most ingenious desserts of all time.
11. LASAGNA ALLA BOLOGNESE
Belmont
For a true taste of red sauce favorites, you have to head to Arthur Avenue in the Bronx, specifically to this underappreciated restaurant slinging a killer meat-smothered lasagna.
For a true taste of red sauce favorites, you have to head to Arthur Avenue in the Bronx, specifically to this underappreciated restaurant slinging a killer meat-smothered lasagna.
12. WONTONS IN CHILI OIL
Downtown Flushing
There’s no doubt that Flushing is the city’s dumpling epicenter, and these floppy, silky skinned parcels -- covered in house-made chili oil and pickled veg -- are maybe the neighborhood’s best.
There’s no doubt that Flushing is the city’s dumpling epicenter, and these floppy, silky skinned parcels -- covered in house-made chili oil and pickled veg -- are maybe the neighborhood’s best.
13. MACCHERONI ALLA CHITARRA
Hell's Kitchen
New York has come a long way when it comes to pasta. In a step up from red sauce standards, Dave Pasternack opts for seafood-leaning combos, like this hand-cut spaghetti twirled in crab meat and a luxe uni sauce.
New York has come a long way when it comes to pasta. In a step up from red sauce standards, Dave Pasternack opts for seafood-leaning combos, like this hand-cut spaghetti twirled in crab meat and a luxe uni sauce.
14. BLACK LABEL BURGER
Greenwich Village
On the fancy end of the burger spectrum, this one sets the gold standard with its juicy and funky dry-aged patty, caramelized onions, and pretty-much-worth-it price tag.
On the fancy end of the burger spectrum, this one sets the gold standard with its juicy and funky dry-aged patty, caramelized onions, and pretty-much-worth-it price tag.
15. RECESSION SPECIAL
Upper West Side
The no-fuss double-dog and soda special is a beloved combo, even when the economy is doing well.
The no-fuss double-dog and soda special is a beloved combo, even when the economy is doing well.
16. CRAB TOAST
Union Square
Long before toast became all the rage, Jean-Georges Vongerichten’s farm-to-table powerhouse was (and still is) serving crunchy sourdough bread topped with delicate slivers of peekytoe crab.
Long before toast became all the rage, Jean-Georges Vongerichten’s farm-to-table powerhouse was (and still is) serving crunchy sourdough bread topped with delicate slivers of peekytoe crab.
17. OCTOPUS
Astoria
At first glance, the charred tentacles, dressed in olive oil and lemon, look relatively unimpressive, but bite in and you'll find that they're as tender as a fine steak.
At first glance, the charred tentacles, dressed in olive oil and lemon, look relatively unimpressive, but bite in and you'll find that they're as tender as a fine steak.
18. BRISKET
Red Hook
As the moniker of this Red Hook ‘cue spot suggests, it’s a Brooklyn native who’s slinging some of the most meltingly tender beef on this side of the Mason-Dixon line. The beef rib is no slouch either.
As the moniker of this Red Hook ‘cue spot suggests, it’s a Brooklyn native who’s slinging some of the most meltingly tender beef on this side of the Mason-Dixon line. The beef rib is no slouch either.
19. SQUARE SLICE
Gravesend
Laden with tart tomato sauce and a dusting of pecorino, the doughy Sicilian slices at this Gravesend establishment have been a summer rite-of-passage for generations.
Laden with tart tomato sauce and a dusting of pecorino, the doughy Sicilian slices at this Gravesend establishment have been a summer rite-of-passage for generations.
20. CHEESEBURGER
Yorkville
This no-frills burger stands on superior ingredients done right: a griddled medium-rare patty cloaked in American cheese, lettuce, onions, and pickles, all sandwiched between a perfectly squishy bun.
This no-frills burger stands on superior ingredients done right: a griddled medium-rare patty cloaked in American cheese, lettuce, onions, and pickles, all sandwiched between a perfectly squishy bun.
21. PIEROGI
East Village
It doesn’t matter what filling you choose (though if the short rib special is available, you NEED to get those, so it kinda matters), each fork-tender pocket feels like it came straight out of baba’s kitchen. Bonus points if done at or past 4am.
It doesn’t matter what filling you choose (though if the short rib special is available, you NEED to get those, so it kinda matters), each fork-tender pocket feels like it came straight out of baba’s kitchen. Bonus points if done at or past 4am.
22. BIALY
Lower East Side
The bialys -- the flatter, unboiled cousins of bagels that sport tiny pockets for onions -- at this Lower East Side bakery are prepped ‘round the clock, so you’re guaranteed to get a fresh one even around closing time.
The bialys -- the flatter, unboiled cousins of bagels that sport tiny pockets for onions -- at this Lower East Side bakery are prepped ‘round the clock, so you’re guaranteed to get a fresh one even around closing time.
23. 1876 LOBSTER NEWBURG
FiDi
If you’re going to have this American classic, it gets no better than at Delmonico’s, its actual place of birth. The ultra-decadent plate calls for lobster coated in brandy cream sauce, plus a scoop of caviar and brioche batons to sop up all the goodness.
If you’re going to have this American classic, it gets no better than at Delmonico’s, its actual place of birth. The ultra-decadent plate calls for lobster coated in brandy cream sauce, plus a scoop of caviar and brioche batons to sop up all the goodness.
24. SOFT PRETZEL
We’re not saying this is the best soft pretzel you’ll ever have, but just like chicken over rice and dirty-water dogs, you need to try it from a street cart at least once. After that, head to Sigmund’s.
25. THE REV. AL SHARPTON (CHICKEN AND WAFFLES)
Harlem
The soul food staple is in its finest form at Carl Redding’s longtime Harlem kitchen, where the chicken is always golden brown and moist and the waffles are always yeasty and crisp.
The soul food staple is in its finest form at Carl Redding’s longtime Harlem kitchen, where the chicken is always golden brown and moist and the waffles are always yeasty and crisp.
26. TACOS
Corona
Part-restaurant, part-factory, Tortilleria Nixtamal was one of the first in the city to revive the art of masa-making. The superior tortillas form the base of its refreshingly simple tacos, filled with a meat of your choice, cilantro, and onions.
Part-restaurant, part-factory, Tortilleria Nixtamal was one of the first in the city to revive the art of masa-making. The superior tortillas form the base of its refreshingly simple tacos, filled with a meat of your choice, cilantro, and onions.
27. BLACK AND WHITE COOKIE
Upper East Side
The New York classic at this 113-year-old bakery is more cake than cookie, but still light enough to let the flavors of the half-chocolate, half-vanilla frosting (no, not fondant) shine through.
The New York classic at this 113-year-old bakery is more cake than cookie, but still light enough to let the flavors of the half-chocolate, half-vanilla frosting (no, not fondant) shine through.
28. PEKING DUCK
West Village
The bird at Ed Schoenfeld and Joe Ng’s subterranean bar is everything a good Peking duck should be: juicy and succulent with crackling skin. The prix fixe feast comes with all the usual fixin's (pancakes, scallions, cucumbers) and an absurd number of other dishes (rice, dumplings, etc.) -- leftovers are pretty much guaranteed.
The bird at Ed Schoenfeld and Joe Ng’s subterranean bar is everything a good Peking duck should be: juicy and succulent with crackling skin. The prix fixe feast comes with all the usual fixin's (pancakes, scallions, cucumbers) and an absurd number of other dishes (rice, dumplings, etc.) -- leftovers are pretty much guaranteed.
29. BEE STING
Bushwick
With a blistered crust and sweet-savory toppings (soppressata and honey), nothing about this new-school pie is conventional, but it’s damn delicious and rightly deserves a place in New York’s pizza canon.
With a blistered crust and sweet-savory toppings (soppressata and honey), nothing about this new-school pie is conventional, but it’s damn delicious and rightly deserves a place in New York’s pizza canon.
30. CHEESECAKE
Brooklyn
If there’s a name that’s become synonymous with our fine city's namesake cheesecake, it’s obviously Junior’s, where they continue to churn out creamy slices built atop sponge cake instead of graham crackers to great effect.
If there’s a name that’s become synonymous with our fine city's namesake cheesecake, it’s obviously Junior’s, where they continue to churn out creamy slices built atop sponge cake instead of graham crackers to great effect.
31. SHIO RAMEN
Lower East Side
This bowl is Japan by way of New York, fusing noodle guru Ivan Orkin’s Jewish Long Island upbringing (rye noodles, schmaltz-infused broth) with age-old ramen traditions.
This bowl is Japan by way of New York, fusing noodle guru Ivan Orkin’s Jewish Long Island upbringing (rye noodles, schmaltz-infused broth) with age-old ramen traditions.
32. OYSTERS AND PEARLS
Midtown West
Arguably one of the city’s top restaurants, Per Se does an s-ton of delicious dishes, but this elegant starter of oysters, caviar, and tapioca pearls has become a Thomas Keller signature.
Arguably one of the city’s top restaurants, Per Se does an s-ton of delicious dishes, but this elegant starter of oysters, caviar, and tapioca pearls has become a Thomas Keller signature.
33. BAGEL
Manhattan Valley
Not too large with just the right amount of chew and crustiness, the bagels here -- with a generous smear of cream cheese -- do the New York specialty justice.
Not too large with just the right amount of chew and crustiness, the bagels here -- with a generous smear of cream cheese -- do the New York specialty justice.
34. CHOCOLATE BABKA
Union Square
Seinfeld had it right when it called chocolate the superior babka (fuck off, cinnamon) and the best of them all is found at Uri Scheft’s relative newcomer, where the braided loaf comes studded with Nutella and Belgian chocolate chips and a sugar-burnished top.
Seinfeld had it right when it called chocolate the superior babka (fuck off, cinnamon) and the best of them all is found at Uri Scheft’s relative newcomer, where the braided loaf comes studded with Nutella and Belgian chocolate chips and a sugar-burnished top.
35. SPICY CUMIN LAMB HAND-RIPPED NOODLES
East Village
What started as a humble stand inside the basement of a Flushing food court has grown into a formidable mini empire, thanks to these pliant hand-stretched noodles packed with gamey lamb, spices, and a highly potent chili oil.
What started as a humble stand inside the basement of a Flushing food court has grown into a formidable mini empire, thanks to these pliant hand-stretched noodles packed with gamey lamb, spices, and a highly potent chili oil.
36. MUTTON CHOP
Midtown West
Few places offer this time-honored cut anymore, making the colossal chop at Keens -- with its charcoal-kissed crust drenched in lamb jus -- a meaty rarity best enjoyed with a glass of Scotch.
Few places offer this time-honored cut anymore, making the colossal chop at Keens -- with its charcoal-kissed crust drenched in lamb jus -- a meaty rarity best enjoyed with a glass of Scotch.
37. THE NEW YORKER TEA
Midtown West
The menu was recently revamped by celeb chef Geoffrey Zakarian and the room was spiffed up to include a bar, but the experience remains very much the same: dainty sandwiches, bite-size desserts, and a spot of tea inside a New York icon.
The menu was recently revamped by celeb chef Geoffrey Zakarian and the room was spiffed up to include a bar, but the experience remains very much the same: dainty sandwiches, bite-size desserts, and a spot of tea inside a New York icon.
38. SHACKBURGER
Flatiron (flagship location)
In 10 short years, Danny Meyer’s homegrown burger chain has taken the city -- not to mention Dubai, Moscow, and London -- by storm with this elevated fast-food burger, featuring a toasted Martin’s potato roll, Pat LaFrieda beef, and top-secret ShackSauce.
In 10 short years, Danny Meyer’s homegrown burger chain has taken the city -- not to mention Dubai, Moscow, and London -- by storm with this elevated fast-food burger, featuring a toasted Martin’s potato roll, Pat LaFrieda beef, and top-secret ShackSauce.
39. OYSTER PAN ROAST
Midtown East
Anchored by six perfectly cooked Blue Point oysters, this creamy, tomato-tinged stew is as storied as the dining room itself.
Anchored by six perfectly cooked Blue Point oysters, this creamy, tomato-tinged stew is as storied as the dining room itself.
40. LITTLENECK CLAMS
City Island
As it starts to warm up, make the pilgrimage to City Island and this cash-only seafood shack for freshly shucked bivalves; no drive to New England necessary (thank God).
As it starts to warm up, make the pilgrimage to City Island and this cash-only seafood shack for freshly shucked bivalves; no drive to New England necessary (thank God).
41. THE SALTY PIMP
East Village
In 2009, from the back of a refurbished Mister Softee truck, Douglas Quint and Bryan Petroff set out to reinvent old-school soft-serve, starting with their signature cone: Ronnybrook vanilla ice cream drizzled in dulce de leche and sea salt, then dipped in chocolate.
In 2009, from the back of a refurbished Mister Softee truck, Douglas Quint and Bryan Petroff set out to reinvent old-school soft-serve, starting with their signature cone: Ronnybrook vanilla ice cream drizzled in dulce de leche and sea salt, then dipped in chocolate.
42. PASTRAMI
Lower East Side
We don't think there's more of a “New York” meal than the towering hand-carved pastrami on rye at this Lower East Side staple.
We don't think there's more of a “New York” meal than the towering hand-carved pastrami on rye at this Lower East Side staple.
43. TORO
Midtown East
The midtown fish temple offers the city's most pristine fatty tuna in an atmosphere that'll make you forget all about the concrete jungle around you.
The midtown fish temple offers the city's most pristine fatty tuna in an atmosphere that'll make you forget all about the concrete jungle around you.
44. PORCHETTA PANINO
NoHo
Scented with rosemary and laden with hefty slices of pork and crunchy skin, this sandwich is a true thing of beauty.
Scented with rosemary and laden with hefty slices of pork and crunchy skin, this sandwich is a true thing of beauty.
45. MANHATTAN CLAM CHOWDER
Sheepshead Bay
None of that New England bullshit on this list. This pier-side staple in Sheepshead Bay knows its way around seafood, ladling bowls that are rich, zesty, and chock-full of clams.
None of that New England bullshit on this list. This pier-side staple in Sheepshead Bay knows its way around seafood, ladling bowls that are rich, zesty, and chock-full of clams.
46. FALAFEL
Greenwich Village
The fried ball specialist is fast, cheap, and damn good every time.
The fried ball specialist is fast, cheap, and damn good every time.
47. POTATO KNISH
Lower East Side
Best way to wash down your Russ & Daughters sandwich? With a flaky spud-filled pastry at this equally reverent bakeshop.
Best way to wash down your Russ & Daughters sandwich? With a flaky spud-filled pastry at this equally reverent bakeshop.
48. SRI LANKAN BUFFET
Staten Island
Instead of turning right back around the next time you take the Staten Island ferry (guilty), head over to this festive eatery for a colorful buffet of authentic Sri Lankan fare (think pineapple curry and tapioca pudding).
Instead of turning right back around the next time you take the Staten Island ferry (guilty), head over to this festive eatery for a colorful buffet of authentic Sri Lankan fare (think pineapple curry and tapioca pudding).
49. EGGS BENEDICT
Midtown East
You can find poached eggs and ham on English muffins everywhere nowadays, but it all got started in NYC's grandest hotel, where you can brunch like a president (at presidential prices, of course).
You can find poached eggs and ham on English muffins everywhere nowadays, but it all got started in NYC's grandest hotel, where you can brunch like a president (at presidential prices, of course).
50. PANCAKES
Lower East Side
The amazingness of Neil Kleinberg’s impossibly fluffy rounds is only rivaled by the luscious maple butter that accompanies each stack.
The amazingness of Neil Kleinberg’s impossibly fluffy rounds is only rivaled by the luscious maple butter that accompanies each stack.
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Patty Lee is a reporter and editor who has written for Zagat, Time Out New York, New York Daily News, and Cooking Channel. At all other times: an eater of desserts, aspiring world traveler, and proud Brooklynite. Follow her on Twitter and Instagram.
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