Top 100 New York Foods

Created between 1840 and 1850, the Delmonico steak is a mystery that perplexes many. What you order in one restaurant may be different in another. Various food critics and food historians have come up with more than several differing opinions about this steak, and whether it is bone-in or -out, sirloin, or some other high-priced cut of beef. Moreover, while the two original chefs de cuisine of Delmonico Restaurant in New York City have both confirmed the preparation method, they still manage to differ slightly. If you order a Delmonico steak at Delmonico's today, you'll get a boneless rib-eye steak that's brushed with butter and beef fat after it has been taken out of the broiler. And though there are many debates about the origin of this steak, one thing can be certain: Delmonico steak is synonymous with the best piece of meat you can get when you walk into a restaurant.Expand

Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked bagel that's split in half, then topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive cream cheeses. Both the bagels and lox were introduced to America by European Jewish immigrants at the turn of the 20th century, and by the 1950s, the bagel became a staple food in America. Traditionally, they could be found at New York's Jewish delis, but today they're available throughout the country. However, if you're a purist that wants only the authentic bagel and lox sandwich, stick with New Yorker delis.Expand

New York-style cheesecake is different from other cheesecakes mainly because of its heavy and dense texture that feels extremely smooth and rich. Its flavor should be sweet and tangy, not citrusy, chewy, or starchy. It is believed that the first New York-style cheesecake was made by Junior’s in the 1950s. The magic formula includes heavy cream, eggs, vanilla, cream cheese, and (optionally) sour cream, while the base usually consists of a sponge cake crust or graham cracker crust.Expand

Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan's Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich. The combination of meat and cheese is not kosher, but the sandwich can be found in Jewish delis because it's a part of Jewish food culture and it's mostly eaten by people who are not strictly Orthodox. Just like most popular food, Reuben also has numerous variations such as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and Reuben egg rolls. Savory, sloppy and extremely satisfying, Reuben remains a staple of New Yorker cuisine.Expand

After the chicken wings, beef on weck is the most popular food in Buffalo, New York, consisting of three basic parts: meat, bread, and horseradish. The sandwich is named after the kummelweck roll, or 'weck for short, which should be sprinkled with a hefty dose of caraway seeds and coarse salt so that the beef inside it could be left as underseasoned as possible. The beef must be succulent, thinly sliced, and slightly pink in the middle, while the horseradish should be freshly grated for the best possible experience. Beef on weck is served in almost every bar or tavern in Buffalo, and its story started in 1901 when a man named Joe Gohn turned his house into a hotel and tavern and decided that a roast beef sandwich would be great for satiating the appetites of his hungry tenants. Joe's baker was a German who suggested that they add caraway seeds and salt on top of the rolls, just like they did back in Germany. Beef on weck was a success, and due to caraway and salt, the consumers were thirstier than usual, so the sales of beer in the tavern also skyrocketed, which, as some say, was the intended purpose of the sandwich. Best paired with a dill pickle or some french fries, beef on weck can only be found in the western part of New York, where hundreds of hungry customers indulge in the juicy, messy delight, possibly led by the local saying: "If you didn't make a mess, you didn't enjoy it."Expand

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.Expand

When chef Jean-Georges Vongerichten mistakenly pulled out his chocolate sponge cake out of the oven ahead of time, little did he know it was a blessing in disguise. Once he cracked the spongy outside, he was met with an explosion of liquid chocolate oozing out of its confinements, as if finally set free. And even though Jacques Torres, a French chef and chocolatier, claimed such a cake already existed in France, it was Vongerichten that made the molten chocolate cake, popularly nicknamed lava cake, a global sensation, first starting in the United States, and later a must-have on the menus of numerous respectable, high-end restaurants. The dessert merges together elements of a soufflé and a flourless cake, and with a list of ingredients that includes only butter, eggs, sugar, and chocolate, it’s the timing that’s of crucial importance - you just have to catch the right moment when to invert it from its single-portion ramekin onto a plate. Once you dig into it, if baked to perfection, your molten chocolate cake will spill its gooey chocolate goodness before you, revealing its innermost delicious secrets.Expand

Bagels are an iconic New York City food: boiled, then baked hand-shaped, round rolls with a hole in the middle. It is a small and dense bread with a malty flavor and a dark, shiny, and crunchy exterior which should snap when bitten into it. Originally, they were brought to the United States by Jewish immigrants from Eastern Europe. There is a theory that bagels were popular in the Jewish community because the dough needs to rest for twelve hours before being baked, so it was convenient for Jews to let it rise during the Sabbath, when work is forbidden. New Yorkers claim that their bagels are the best due to the water's softness, as there are low levels of calcium and magnesium that could toughen the dough when combined with gluten. In the past, bagels were made in four original varieties: plain, poppy, salt or sesame, but nowadays they are made with garlic, onion, cinnamon, and raisins, best enjoyed fresh out of the oven and paired with butter, scallions, lox, and cream cheese.Expand

Garlic knots are a traditional American type of garlic bread that's believed to have originated in Brooklyn or Queens. They're most commonly found in New York City's pizzerias. These soft and chewy knots are usually made from bread or pizza dough that's rolled and pulled into knots. The knots are brushed with a mixture of crushed garlic, olive oil, and chopped parsley, but there are many variations with additional ingredients such as oregano, butter, parmesan cheese, or black pepper. Garlic knots are served warm, accompanied by warm marinara sauce, and they're often served free of charge with large orders in pizzerias.Expand

New York-style pizza is a large, thin-crusted pizza that evolved from the classic Neapolitan-style pizza, brought to New York City by Italian immigrants during the early 1900s. The dish began with the opening of America's first pizzeria, called Lombardi's, where the owner Gennaro Lombardi served unusually large and wide pizza pies. When sliced, the pieces are also very large and wide, while the crust is crispy, yet foldable for easier consumption. Some claim that the unique texture of the crust owes much to the minerals that are only found in New York City's tap water. Traditionally, the pizza is topped with mozzarella and heavily-seasoned tomato sauce (olive oil, tomatoes, garlic, sugar, salt, oregano, crushed red pepper, basil), while the additional ingredients such as vegetables or sausage come on top of the cheese. Typical condiments for additionally topping the pizza include garlic powder, red chili pepper flakes, and oregano.Expand

Other Half Brewing is a highly influential craft brewery founded in 2014 in Brooklyn by Sam Richardson, Matt Monahan, and Andrew Burman. From the very beginning, they established themselves as masters of hop-forward styles, with a focus on juicy, fruity, and dank IPAs inspired by the West Coast. Their dedication to using top-tier hops, employing techniques like double dry hopping, and pioneering innovations such as HDHC (high-density hop charge) have helped redefine the modern IPA and become hallmarks of the brewery. Other Half has built a strong reputation through collaborations with breweries around the world, while their culinary approach to recipe development adds depth and complexity to their beers. By combining a passion for aromatic hops, technical innovation, and close engagement with the beer community, Other Half has earned cult status among craft beer enthusiasts. Today, they operate in several major U.S. cities and are considered one of the leading forces on the American craft beer scene, particularly known for their outstanding and boundary-pushing IPA releases.Expand

Fidens Brewing, based in Albany, New York, was founded in late 2019 as the result of a shared passion for hoppy beer styles between three friends - Steve, Tim, and Raquel. The brewery’s name comes from the Latin word fidens, meaning courage and confidence, which perfectly reflects their authentic and independent approach to brewing. The brewery is almost entirely focused on styles such as New England India Pale Ale, Double India Pale Ale, and Triple India Pale Ale, with a strong emphasis on double dry hopping and expressive aromatics - frequently using hop varieties like Citra, Galaxy, and Simcoe. Thanks to their consistency, quality, and recognizable style, Fidens has quickly become one of the fastest-growing and most respected microbreweries in the Northeastern U.S. Their taproom in Albany has become a must-visit destination for hazy IPA enthusiasts and a true showcase of modern American craft brewing.Expand

 

Kentucky Owl is an American whiskey brand with deep historical roots in Kentucky, originally founded in 1879 by pharmacist Charles Mortimer Dedman. The brand became known for producing “The Wise Man’s Bourbon” before operations were forced to stop during the Prohibition era in 1916, when much of its whiskey inventory was confiscated. After remaining dormant for decades, Kentucky Owl was revived in 2014 by Dixon Dedman, a descendant of the original founder, who reintroduced the brand with a focus on small-batch premium bourbon and rye whiskey releases. Modern Kentucky Owl is recognized for its luxury positioning, limited-edition blends, and carefully curated batch releases such as Confiscated, Batch Series, and The Wiseman. The brand combines traditional Kentucky bourbon heritage with a contemporary premium identity, emphasizing craftsmanship, blending expertise, and exclusivity. Over the years, Kentucky Owl has developed a strong reputation among collectors and whiskey enthusiasts for its limited production runs and high-end approach to American whiskey.Expand

Hillrock Estate Distillery is a premium American whiskey producer located in the Hudson Valley region of New York. Founded by Jeffrey Baker and Cathy Franklin, the distillery was established with the goal of reviving the region’s historic farm-distilling tradition and producing authentic estate-made spirits using a true “field-to-glass” approach. Situated on a historic estate dating back to 1806, Hillrock controls every stage of production, from cultivating grain and floor malting barley to distillation, maturation, and bottling. The distillery is recognized as one of the few whiskey producers in the world to manage the entire production process on-site and was the first American distillery since Prohibition to floor malt its own grain. Working closely with the late master distiller David Pickerell, Hillrock gained international recognition for its innovative whiskeys, including one of the first Solera-aged bourbons produced in the United States. The portfolio features bourbon, rye, and single malt expressions that showcase the unique terroir of the Hudson Valley. Through its commitment to traditional craftsmanship, estate-grown grains, and small-batch production, Hillrock Estate Distillery has become one of the most respected names in American craft whiskey.Expand

Tenmile Distillery is a small independent craft distillery located in Wassaic, New York, founded with the goal of producing traditional single malt whisky inspired by Scottish distilling methods while using locally sourced New York ingredients. The distillery operates from a renovated dairy barn in the Hudson Valley and combines Scottish whisky-making expertise with an American craft spirits identity. A defining element of the brand is the involvement of Scottish master distiller Shane Fraser, whose experience in single malt whisky production strongly shapes the distillery’s style and approach. Tenmile Distillery is particularly recognized for its focus on slow production methods, small-batch spirits, and careful barrel maturation. The portfolio includes single malt whisky, rye whisky, gin, and vodka, with products such as Little Rest whisky and Listening Rock Gin becoming key parts of the brand’s identity. The distillery emphasizes local sourcing, with most grains and ingredients coming from New York State, reinforcing its connection to Hudson Valley terroir. Through its combination of Scottish distilling tradition, modern craft production, and premium positioning, Tenmile Distillery has established itself as a notable name within the contemporary American craft spirits scene.Expand

Jack From Brooklyn is a Brooklyn-based craft spirits company founded in 2010 by entrepreneur and distiller Jackie Summers. The company was created to revive and modernize traditional Caribbean beverage traditions, particularly those connected to sorrel, a hibiscus-based drink long enjoyed throughout the Caribbean. The brand gained historic significance when Summers became the first known Black American to receive a liquor production license in the United States after Prohibition. Following a life-changing health challenge, he left a successful corporate career to focus on creating distinctive artisanal spirits inspired by his Barbadian heritage. Jack From Brooklyn is best known for its award-winning Sorel Liqueur, a spirit crafted from hibiscus, cloves, ginger, cassia, and other botanicals that reflect centuries of Caribbean culinary tradition. The company helped introduce sorrel-based liqueurs to a wider American audience while contributing to the growth of Brooklyn’s craft distilling movement. Its products are recognized for combining cultural storytelling, small-batch production, and innovative flavor profiles.Expand

Holmes Cay is an American premium rum company founded in 2019 by Eric Kaye and Maura Gedid. Based in New York, the brand operates as an independent bottler rather than a distillery, sourcing exceptional rums from renowned producers around the world and releasing them under the Holmes Cay label. The company was established with a mission to introduce American consumers to authentic, additive-free rums that are often difficult to find outside their countries of origin. Holmes Cay specializes in limited-edition Single Cask and Single Origin releases, emphasizing transparency, genuine age statements, cask-strength bottlings, and traditional production methods. Its portfolio features rums from destinations such as Jamaica, Guyana, Barbados, Fiji, Belize, Réunion Island, Mauritius, Trinidad, and Venezuela, showcasing the remarkable diversity of global rum production. By working closely with distilleries and prioritizing unadulterated spirits without added sugar, coloring, or flavorings, Holmes Cay has earned a strong reputation among rum enthusiasts and critics. The brand is widely recognized for helping elevate the perception of premium rum in the United States and for bringing rare and distinctive expressions to a broader audience.Expand

Fruition Chocolate is a small-batch artisan chocolate company based in Shokan, New York. It was founded by Bryan Graham. The company specializes in crafting high-quality bean-to-bar chocolate, meticulously overseeing every step of the process from the sourcing of cocoa beans to the final product. Fruition focuses on producing a range of chocolate bars, confections, and other chocolate products, emphasizing organic and ethically sourced ingredients.Expand

Widow Jane is an American craft whiskey producer based in the Red Hook neighborhood of Brooklyn, distinguished by its small-batch blending philosophy and a pronounced focus on ingredients, particularly water. The brand is built around the use of exceptionally pure, mineral-rich water sourced from the historic Rosendale limestone mines in New York State, which is used to proof all of its whiskeys and contributes to their rounded texture and balance. Widow Jane is best known for its bourbon releases, including the 10 Year Bourbon, alongside experimental and finishing-driven expressions such as Decadence and limited editions under The Vaults series. Production emphasizes small blends - often just a handful of barrels - non-chill filtration, and careful control of structure and mouthfeel. The resulting style is typically rich and layered, with notes of caramel, dark fruit, spice, and oak carried through a long, composed finish. Positioned at the intersection of blending craftsmanship and a strong sense of place, Widow Jane has established itself as a distinctive voice within the contemporary American whiskey landscape.Expand

Wild Orchard is a premium tea company specializing in organic and regeneratively farmed teas, grown on Jeju Island, South Korea. They offer a range of high-quality teas, including green tea, oolong, and matcha, which are all cultivated without the use of sprays, fertilizers, or irrigation. The farm's unique growing conditions, including volcanic soil, ocean mist, and subtropical rain, contribute to the rich flavor and phytonutrient content of the teas. Wild Orchard focuses on sustainable, organic farming practices to produce exquisite, clean, and delicious teas that cater to health-conscious consumers.Expand