02 November 2025
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Whether it’s an over-the-top entree stuffed with top-shelf ingredients or a straightforward pizza, there are some dishes that could only be dreamt up (and devoured) in New York City. From burgers crafted of dry-aged ribeye piled high with caramelized onions to wood-fired pizza to a classic pastrami on rye, we have the details on the Big Apple classics.
See all of the iconic New York dishes below.
Bagels and Lox
Russ & Daughters Cafe
From the white-jacketed servers to that pristine counter, this updated Lower East Side café channels the spirit and charm of its mothership, just a few blocks away. The skilled kitchen follows suit, serving slightly updated takes on Eastern European Jewish classics.
Inspector notes: “Regulars perch at the bar to watch the bartender whip up a cocktail or classic egg cream, while serious diners find a seat and get noshing on hot- and cold-smoked Scottish salmon with a heap of everything-bagel chips.”
Burgers
Minetta Tavern
While this circa-1937 watering hole has been restored, the vibe remains unchanged — and that’s its beauty. The quintessential New York City tavern is still decked out with dark wood, checkerboard tiled floors, red banquettes and caricature-lined walls. Like the throwback ambience, the menu reveres tradition and reads classic gastropub with dishes such as grilled oysters with pancetta in a Fresno chile butter, and a lusciously grilled beef filet with a classic sauce au poivre.
Inspector notes: “The legendary burger is much-talked-about and manages to lure the crowds.”
Pastrami Sandwiches
Katz’s Delicatessen
One of the last old-time Eastern European spots on the Lower East Side, Katz’s is an institution: Don’t be surprised to find lines extending full city blocks any day of the week. Practice the art of patience and queue for a ticket — we promise it’s worth the wait. Pick up your order at the counter and nab a spot at an open self-serve table, or opt for a slightly less dizzying experience at a waiter-served table in the back.
Inspector notes: “Matzo ball soup, pastrami sandwiches, potato latkes — everything is what you’d expect, only better.”
Pizza
Una Pizza Napoletana
After rallying crowds on both coasts, pizza maestro Anthony Mangieri has settled into this airy, black-and white-tiled hall lined with vintage tomato cans and eager diners. Mangieri is dedicated to his craft: You’ll often find him tending to the wood-burning oven, which yields glorious Neapolitan-style pies with fluffy edges, paper-thin crusts and minimal toppings like bubbly gumdrops of mozzarella di bufala and sweet tomato sauce.
Inspector notes: “There are no appetizers — unless you count marinated olives or a jar of beans — and the dessert is limited to sorbet or gelato.”
Pork Belly Buns
Momofuku Noodle Bar
A honey-toned temple of updated comfort food decked with sleek wood counters and a sparkling open kitchen. The service here may be brisk, but rest assured, the menu is gutsy and inspired by Asian street food favorites.
Inspector notes: “Those steamed buns have amassed a gargantuan following thanks to decadent fillings like moist pork loin kissed with Hollandaise and chives.”
Steak
Gage & Tollner
Vintage mirrors, cherry wood and brass chandeliers line the length of this historic restaurant, which first opened in 1892. Deciding what to order is the modern diner’s dilemma, as the team, headed by Executive Chef Adam Shepard, is not content to merely let history and looks stand in for substance.
Inspector notes: “Seafood towers, big steaks, crab cakes and a superb platter of fried chicken with cornmeal fritters take their cues from the legendary Edna Lewis, who ran the kitchen in the late ’80s and whose Southern cooking has inspired countless followers.”
Tiramisu
Don Angie
The menu feels like an American story as told through an Italian lens, with Asian influences scattered throughout. Take the spicy pepperoni fried rice gussied up with tender grilled calamari. The combination of spicy veal tartare and tuna carpaccio is as playful as it is delicious. To skip dessert would be criminal.
Inspector notes: “Desserts such as the fior di latte mochi with golden Taggiasca olive oil or black cocoa tiramisu garnished with feuilletine, are just the icing on the cake.”
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