New York is not only famous but also one of the world’s most famous cities. It ranks number one among the most popular cities in the U.S. It is also one of the best travel attractions for food enthusiasts.
Starting from culture, different people, and cuisines, the great New York, has it all. If you are someone who is looking to visit New York or just learn about the city itself, this post is everything you will need.
Let’s jump right into it.
Is New York Famous For Pizza/Bagels/Donuts, Cheesecake/Hotdog? NY Famous for which Foods?
Is New York Famous for Pizza?
New York is known for its pizza. But it’s not only famous for pizza specifically, either. New York is home to multiple diverse cuisines worldwide, but NY’s pizza is undoubtedly one of the best pizzas you’ll ever taste.
Pizza is easily a staple meal in the U.S., With over 3 billion pizzas consumed yearly. The population of America is a little over 329 million and the pizzas consumed are so much more.
Pizza is not a U.S. original dish. It has been brought to the States by millions of Italian immigrants over the centuries. It is originally an Italian dish but now has an American twist. Pizza gained popularity in the mid-twentieth century.
Although Italy is the home of all pizzas, America plays a significant part in introducing the food worldwide. The state that ingests the most pizza in the U.S. is Connecticut, and Hawaii’s most petite pizza-consuming state.
What is the Most Famous Pizza in New York?
The New York-style pizza is the most famous in NYC. The pizza itself isn’t made from complicated ingredients; the way and form the pizza is made make it unique. NYC pizzas are thin-crusted and made in stoves instead of regular coal-burned pizzas.
Who has the best Pizza in New York?
New York is home to many pizzerias, and you’ll find stalls almost everywhere. But a must-try pizza place to go when you visit NYC is Lombardi’s. Not only is Lombardi’s pizza amazing, but it is the first American pizza in the States.
What kind of Pizza is New York Known for?
NYC is known for its soft and fine-crusted pizzas with minimum toppings. A typical New York pizza has flour, garlic, cheese, tomato sauce, olive oil, and the special NY-style dough. As simple as it gets.
List of Some of the Most Famous and Best New York Pizza
|Name of Best New York Pizzas||Information||Contact|
|Zero Otto Nove||Roberto Paciullo’s Bronx trattoria in Little Italy serves wood-fired pizzas with puffy brown crusts and floppy centers. Some pizza geeks consider it one of the most exemplary examples of the Naples-revival style of pizza in New York. However, although those pies are the main attraction, it also serves a great eggplant parm. Pizzas are also excellent at a second location in the Flatiron District, but it lacks the cave-like charm of their original place.||2357 Arthur Ave, Bronx, NY 10458|
|Louie & Ernie’s Pizza||The venerable pizzeria, located in a white frame house in the Schuylerville section of the Bronx, is known for its thin-crust pies. Since 1959, it has been a neighborhood favorite for its white and sausage-topped pizzas. The only thing Louie & Ernie offers are slices, pies, and beautiful calzones.||1300 Crosby Ave, Bronx, NY 10461|
|Mama’s Too!||In late 2017, Mama’s Too! caused a sensation on Broadway on the far north Upper West Side. Even New York Times critic Pete Wells paid attention to it. Each of the luscious square slices is thicker, greasier, and more lavishly topped than before. The tomato sauce also has a slight sweetness, and the crusts are crunchy. Note the stylish cupping pepperoni.||2750 Broadway, New York, NY 10025|
|Patsy’s Pizza||Patsy’s original location in East Harlem is one of the city’s oldest coal-oven pizzerias. There is a dining room where whole pies can be enjoyed, or you can go next door to the storefront with the picturesque oven, where slices are sometimes sold. According to the reviews, the crust is the softest and most glove-like of all coal-oven places, and if you close your eyes, you might as well be in Naples. Patsy’s has since franchised, sprouting several locations around the city. Visit the original. This coal-oven storefront has been a pandemic hiatus, but it has reopened.||2287 1st Ave, New York, NY 10035|
|Rose & Joe’s Italian Bakery||This is a rare Italian bakery specializing in pizza, similar to the bakeries of Boston’s North End, as well as cookies and pastries. For a slice covered with melted mozzarella atop tangy tomato sauce, head to the back counter just as a pie is about to come out of the oven.||22-40 31st St., Astoria, NY 11105|
|Bellucci’s Pizzeria||A pizza feud is a New York legend. This is the latest project of controversial chef Andrew Bellucci, who just left another pizzeria with nearly the same name in Astoria. His slices are somewhat soft and poofy around the edges, but thin and insanely crispy on the bottom, with generous toppings of sweet, dense sauce, and multiple cheeses, which make them salty. Some Sicilian slices feature fads like spicy honey, but just like Joe’s, the defaults are plain cheese and (cupping) pepperoni.||37-08 30th Ave, Queens, NY 11103|
|Rizzo’s Fine Pizza||Founded in 1959, Rizzo’s serves a pie unlike any other in the city. They are rectangular like Sicilian pizzas but have an ultra-thin crust that crackles when you bite into it. They also have an average amount of carefully applied toppings. There are dozens of topping combinations available for this pizza, which are engineered and unique.||30-13 Steinway St, Queens, NY 11103|
|NY Pizza Suprema||Founded in 1964, NY Pizza Suprema is a neighborhood pizzeria in an exceptional location. This location is the southwest corner of Penn Station, and Suprema could have lazily turned out average slices. Still, it rose to the occasion by offering the most beautiful display of round and square pies inside its front door. You can probably go all the way to Montauk on one slice of this thick-crusted, gloppy, and filling Neapolitan pie.||413 8th Ave, New York, NY 10001|
|John’s of Bleecker Street||With its original New York character, John’s is one of the city’s oldest pizza operations. Founded in 1929 by John Sasso, a former employee of Lombardi’s, this restaurant serves thin, coal-fired pizzas topped with a modest amount of sauce and cheese. A famous awning proclaims, “No slices here,” with toppings such as sliced meatballs, onions, ricotta, black olives, crushed garlic, pepperoni, ground sausage, and double mozzarella. Unfortunately, there is no comparison between its franchised branches and its own.||278 Bleecker St, New York, NY 10014|
|Joe’s Pizza||There are even layers of cheese and tomato sauce on Joe’s slice, the latter intentionally bland. The crust is thin and crisp. It has been operating since 1975 but only recently expanded into Manhattan and Brooklyn. The line moves fast, and service is quick. It is one of the city’s must-try slices since it represents an old-fashioned norm for neighborhood pizza. A few toppings are available, but the “fresh mozzarella slice” is a bland and nutritious treat.||7 Carmine St., New York, NY 10014|
|Motorino||Chef Mathieu Palombino and his team have earned rave reviews for their fluffy pizzas at Motorino, which has three locations in NYC and several others in random Asian and Middle Eastern locales (including Kuala Lampur!). While they have Naples underpinnings, including a wood-burning oven, the pies stand on their own, especially when topped with Brussels sprouts and soppressata.||349 E 12th St, New York, NY 10003|
|Paulie Gee’s||Paulie Giannone’s Greenpoint pizzeria is known for its creatively topped pies. For example, the Benny Gee is made with fresh mozzarella, Canadian bacon, and hollandaise drizzle. There are also specials such as the “anise and anephew,” which has braised fennel fronds, guanciale, and anisette cream. There are also vegan pies available. Giannone opened a slice shop in the neighborhood specializing in less showy pies.||60 Greenpoint Ave, Brooklyn, NY 11222|
|Famous Ben’s Pizza||Based in 1979 by Ben and Debbie Aliotta, Famous Ben’s manages to channel a Sicilian focacceria while also serving Neapolitan pies with various toppings. A unique offering is the sfincione, a thick rectangular slice topped with bread crumbs and pureed onions instead of tomato sauce and cheese. This atypical neighborhood pizzeria serves a variety of Sicilian recipes.||177 Spring St, New York, NY 10012|
|Una Pizza Napoletana||In operation since 1966, Una Pizza Napoletana creates some of the best evocations of pizzas as they are in Naples, the precursors of our own New York style. Pies dappled with char, steaming straight from the oven, these are small but not inexpensive. Only five or six are offered on any given day (Thursday, Friday, and Saturday only). The menu also includes two apps and a handful of pies that may be added in the future.||175 Orchard St, New York, NY 10002|
|Lombardi’s Coal Oven Pizza||Lombardi’s may not be the best coal oven pizza joint in town, but its charred pies are outstanding. Since it’s often called NYC’s first pizzeria, it’s frequently mobbed by tourists and pizza enthusiasts alike. Unfortunately, the second shop in Chelsea closed during the pandemic – it wasn’t as good as the first. Nonetheless, the little-praised clam pie compares favorably with Pepe’s in New Haven.||32 Spring St, New York, NY 10012|
|Scarr’s Pizza||Scarr Pimentel founded this pizza institution on a Lower East Side side street nearly six years ago, intending to take the classic neighborhood pizzeria and improve the quality. The round and square pies are made with artisanal ingredients – including flour milled in the basement – resulting in a destination pizzeria like Di Fara.||22 Orchard St, New York, NY 10002|
|L’Industrie Pizzeria||Massimo Laveglia’s Williamsburg pizzeria is a “slice spot,” but one that innovates on the traditional concept of the neighborhood slice. First, the crust is of higher quality, and there is plenty of snap to it. Another problem might be that the ingredients, which include ricotta, burrata, spicy salami, and truffle oil, might seem too complicated for a neighborhood pizzeria. It’s a slice unlike any other.||254 S 2nd St, Brooklyn, NY 11211|
|Kesté||Kesté serves Naples-style small pies made with extra-fine Italian flour, San Marzano tomatoes, and buffalo mozzarella. Robert Caporuscio started baking this Southern Italian style of pizza in 2009 in Greenwich Village, right across from John’s. Since then, it has closed, but a second location near South Street Seaport has opened. A fried dough pizza and gluten-free options are available, as well as a variety of other pies.||77 Fulton St, New York, NY 10038|
|Roberta’s Pizza||Roberta’s makes Neapolitan-style pizzas with mozzarella and meats cured on site. While the restaurant is much more than just a pizzeria these days, its pies are still some of the best in town. There is a takeout counter nearby for those who cannot wait. In addition, Domino Park in Williamsburg has opened a second Brooklyn location.||261 Moore St, Brooklyn, NY 11206|
|Juliana’s||This second-generation coal oven pizzeria in Dumbo opened in 1990, was taken over by outside interests in 1998, and moved next door. In 2012, Patsy Grimaldi reopened the old place as Juliana’s and is now serving up the same excellent coal-oven pies, with sweeter tomato sauce, more toppings, and thicker crust than the old-timers like John’s and Lombardi’s.||19 Old Fulton St, Brooklyn, NY 11201|
|Sergio’s Pizza||In 1975, the original Bed-Stuy branch opened in Riverhead, and this place is a quintessential New York City neighborhood slice joint. The display of pies is especially regaling:|
The crusts are thinnish but still substantial.
The sauce is a tad on the sweet side.
The toppings strewed.
Sergio’s is worth mentioning because of some of its innovations to the genre, including a fantastic garlic knot slice, which arranges miniaturized orbs along the circumferential crust.
|279 Malcolm X Blvd, Brooklyn, NY 11233|
|Lucali||The kind of cozy sit-down restaurant every neighborhood should have is Lucali. Mark Iacono’s thin-crust pizzas, made with fresh and imported mozzarella and Grana Padano, plus fresh basil, consistently draw long lines, and reservations are impossible. Show up before 5 p.m., add your name to the list, and grab a drink while you wait. You can choose from pies or calzones with a few toppings. It’s also BYOB.||575 Henry St, Brooklyn, NY 11231|
|La Villa Pizzeria||From its wood-burning oven, La Villa’s Park Slope branch seeks to turn out a bewildering number of varieties of pizza inherited from its predecessors in Howard Beach and Mill Basin (and an even older establishment in Bay Ridge). For example, a stuffed pizza called Romana is inspired by Alfredo Di Scipio’s Abruzzo ancestry. Each bite of the double-crust pizza Rustica is filled with Italian sausage, pepperoni, cheese, and potatoes.||261 5th Ave, Brooklyn, NY 11215|
|Viva la Pizza||Borough Park pizzeria of relatively recent vintage (2021) features lawn furniture out front and serves halal meat on its pies. The pizza here cultivates a hybrid style that combines several New York City styles. The grandma slice, in particular, is outstanding, with a thinner, browner, firmer crust, excellent unsalted mozzarella, and fresh basil leaves. The square version has a thicker crust, pesto, fresh mozzarella, and plain tomato sauce.||6305 Fort Hamilton Pkwy, Brooklyn, NY 11219|
|Denino’s Pizzeria||Denino’s is perhaps Staten Island’s most famous pizzeria. One of the most exciting pizzas is the clam pie, a molten mass of clams and mozzarella on a crisp, nicely tanned crust. Originally a dockworker’s hangout in 1937, the dining room is an extension of the barroom. A new Denino’s opened in Greenwich Village in 2016 – and it’s just as good as the original.||524 Port Richmond Ave, Staten Island, NY 10302|
|Di Fara Pizza||The legendary pizzaiolo Dom DeMarco, born in Caserta, Campania, passed away recently at age 85. Since 1965, he had been serving what some considered the best pizza in New York City, adding basil leaves grown in his Midwood shop. Aside from the plain Neapolitan pizzas, the Sicilian and artichoke pies stood out. Despite long lines during the last two decades, it remains to be seen whether the pizzeria will remain as popular (or as good) without him. There’s a branch on the Lower East Side. RIP, Dom DeMarco.||1424 Avenue J, Brooklyn, NY 11230|
|Joe and Pat’s Pizzeria||Known for its snappy, super-thin crust and generous fresh mozzarella, this longstanding Staten Island institution is a cult favorite. Since 1960, Joe and Pat’s has been serving pies, but in 2018 the pizzeria expanded. Its first Manhattan location opened in the East Village, serving not only classic Italian fare but also cocktails.||1758 Victory Blvd, Staten Island, NY 10314|
|L&B Spumoni Gardens||The square slices at L&B are famous for their extra-doughy texture. The crust is lightly underbaked upon baking, so it is slightly raw in the middle before being topped with mozzarella, tomato sauce, and a thin layer of Pecorino-Romano. There are some Brooklynites and Sicilians who love this “upside down sheet” style, and there are those who hate it. In the city, the famed outdoor patio is one of the most charming pizzeria spaces. If you’re in the mood for dessert, try the Italian spumoni, served in disposable cups and meant to be squeezed into your mouth.||2725 86th St, Brooklyn, NY 11223|
|Lee’s Tavern||Diners seeking a classic bar pie should take the ferry to Staten Island and ride the light rail to the Dongan Hills stop to get to Lee’s. This low-key corner tavern near the station sells thin, wafer-thin pizza meant to be enjoyed with a pint of beer, attracting mainly neighborhood locals since it opened in 1940. These pies are well-priced, come in full-size, and are usually topped with one ingredient.||60 Hancock St, Staten Island, NY 10305|
Is New York Famous for Bagels?
New York is also known for its bagels.
Bagels came to the United States during the 20th century with Jewish immigrants. New York was one of the first states ever to sell it. They were sold in the streets of the Lower East Side in carts.
New Yorkers love the city’s bagels; they are dirt cheap unless you buy from a 5-star restaurant. And is a usual go-to breakfast choice for so many people. Besides, New York bagels are sold with a generous amount of cream cheese topping.
New York City bagels are considered superior to other bagels because of how they make them. Slow and tender, just like a steak. Another thing you should remember if you want to fit in with the New Yorkers: is never toast your bagels.
What makes New York’s Bagels Different from other Bagels?
What makes New York’s famous bagels different from other bagels is that the bagels are handmade and kettle-boiled. Another thing is that NYC tap water has the lowest amount of minerals (calcium and magnesium) than most states of the U.S. Therefore while using this water, the Bagels are soft, making them delicious to eat.
An average NYC bagel is soft with a shiny glaze on the outside and melts into your mouth when you take a bite. Brooklyn has one of the best bagel places in NY.
List of Some of the Most Famous and Best New York Bagels
|Name of Best New York Bagels||Information||Location|
|Riverdale Bagels||Riverdale Bagels has provided bagels, bialys, and muffins to its northern Bronx neighborhood since 1992. The traditional toppings are available, but new spreads are being developed daily, such as spicy bacon, garlic pepper, and sundried tomato cream cheese.||5650 Riverdale Ave, Bronx, NY 10471|
|Bo’s Bagels||The shop was opened in 2017 to address the (alleged) lack of great bagel places in Harlem. Therefore, the bagels are crisp on the outside and chewy on the inside, as they are traditionally fermented for 24 hours, boiled briefly, and baked. The Andrew bagel sandwich features egg, sausage, bacon, Vermont maple syrup, scallion cream cheese, and all the classic spreads.||235 W 116th St, New York, NY 10026|
|Absolute Bagels||This barn-like bagel bakery boasts lines that extend outside its door at lunchtime, eager for a taste of its bulbous and budget-priced bagels, which are often delivered still warm, eliminating the need to toast them. The bagels at Absolute are a bit larger than average and glossy after boiling. It’s hard to resist the bright orange egg bagel and the everything bagel, best eaten with the salty and smoky whitefish salad.||2788 Broadway, New York, NY 10025|
|Bagel Talk||Zabar’s and its stellar smoked fish are just around the corner, but these bagels chew better. Every bagel sandwich, from the standard bacon, egg, and cheese to those with whitefish or cream cheese and lox, is devoured by customers. Despite years of no-toasting policies, the shop now grumpily allows it.||368 Amsterdam Ave, New York, NY 10024|
|Between the Bagel||Locals rave about the bagels at this Astoria institution, and New Yorkers travel from other boroughs to get them. There is a wide variety of bagels to choose from. A recent visit revealed Asiago, jalapeno-sesame bagels, and cream cheeses and miscellaneous toppings. While you might not be a fan of bagel innovations of this sort, we thoroughly enjoyed my whole wheat everything bagel with a thick layer of scallion-bacon cream cheese. There may not be a need for these bagels every morning, but for this particular occasion, it was perfect.||31-13 30th Ave, Queens, NY 11102|
|Hudson Bagel||Bagels are big in contemporary fashion here, with clear, distinct, and clean flavors. A sunflower seed bagel, for example, has a scatter of untoasted and unsalted seeds that make it beautiful and tasty. There are dozens of choices among the cream cheese collection, including many low-fat options – our favorites are chipotle and walnut raisin.||691 9th Ave, New York, NY 10036|
|Finn’s Bagels||Are you looking for a little snack just north of Hudson Yards? You’ll love the spacious, modernistic Finns. The variety of bagel flavors is expanded, but perhaps even more significant is the availability of vegan cream cheeses. One of my favorites is the bacon and scallion cream cheese, which isn’t kosher but tastes great on an everything bagel.||477 10th Ave, New York, NY 10018|
|Brooklyn Bagel & Coffee Company||There are five Brooklyn Bagel locations in Queens and Manhattan, despite the name Brooklyn Bagel. Their gigantic, airy bagels are popular at the Astoria outpost, which frequently boasts long lines. There is also a mini version, various cream cheeses, and rotating specials like gingerbread, seven-grain, and sundried tomato bagels.||35-05 Broadway, Astoria, NY 11106|
|Tal Bagels||Lox, nova, and smoked salmon aren’t the same, and Tal Bagels offers all three on its comprehensive menu. As one of the city’s favorite bagels offering hot bagels and fast service, Tal Bagels has multiple locations across Manhattan and too many cream cheese options to count.||977 1st Ave, New York, NY 10022|
|Ess-a-Bagel||It started in 1976 near Stuyvesant Town and now has four locations slinging big, chewy, crusted bagels. People who just want bagels and cream cheese can sneak to the back of the shop, where the line is shorter, to pick up orders for sandwiches or bagels with lox.||831 3rd Ave, New York, NY 10022|
|Murray’s Bagels||Murray’s was opened in 1996 to serve superior neighborhood bagels in Greenwich Village. This results in large, light bagels with a crackly crust and modest chew on the interior. Murray’s specialty is substantial meat and poultry sandwiches made with salami, hot corned beef, chicken cutlets, and just about any deli meat or fish salad you can imagine.||500 6th Ave, New York, NY 10011|
|Bagel Bob’s||This two-decade-old Greenwich Village spot makes an effort for a small bagel shop just north of NYU. Along with 14 varieties of bagels and a smaller selection of mini and flat bagels, Bagel Bob’s offers unusual cream cheese flavors, such as Nutella, peanut butter, and jalapeno, and fish salads for bagel sandwiches. Don’t miss out on the pumpernickel bagel with olive cream cheese.||51 University Pl, New York, NY 10003|
|Black Seed Bagels||Founded in 2014, Black Seed makes Montreal-style bagels that are different from those found in New York City. They’re slightly lighter, slightly sweeter, and smokier as they’re baked in a wood-burning oven. Sesame and poppy seeds are prominent in these bagels, hence the chain’s name.||176 1st Ave, New York, NY 10009|
|Tompkins Square Bagels||There are long lines at both locations in the East Village because of a massive variety of menu items, some of them downright strange, and that’s why bagel purists won’t like it. There’s a reason why out-of-town friends only know about this bagel shop – you can get the latest food trends here.||165 Avenue A, New York, NY 10009|
|Forest Hills Bagels||For a more comfortable bagel experience, visit Forest Hills Bagel. A large counter display offers a wide range of flavored cream cheeses and their surrogates, including low-fat dairy spreads and tofu spreads. With cinnamon raisin bagels for sweet bagel lovers and poppy and sesame bagels that don’t skimp on seeds, the bagels remain the focus.||10441 Queens Blvd, Forest Hills, NY 11375|
|Russ & Daughters||The only way to get a bagel at Russ & Daughters was to wait in line – out the door and around the corner. The New York institution now has two additional locations, one on Orchard Street and another on the Brooklyn Navy Yard. Its hand-rolled and boiled bagels and bialys are soft and chewy but sturdy enough to stand up to cream cheese, smoked fish, and pastrami-cured salmon toppings.||179 E Houston St, New York, NY 10002|
(212) 475-4880 ext. 1
|Kossar’s Bagels & Bialys||Kossar’s is the ultimate place to score some bialys, which are flat, round, unboiled rolls with chopped onions in the middle. While the shop, which opened in 1936, has been updated, the original recipe remains. There are also good bagels available.||367 Grand St, New York, NY 10002|
|Shelsky’s Brooklyn Bagels||Besides its numbing Sichuan peppercorn bialy and chili crisp cream cheese, Shelsky’s offers all the bagel classics in small, dense forms. As a reflection of the shop’s contemporary roots, its bagels are prepared with extra care: sourdough starter is used in the kitchen, actual eggs are used to make the egg bagels, and chopped cheese and Taylor ham sandwiches are served on bagels or bialys.||453 4th Ave, Brooklyn, NY 11215|
|Terrace Bagels||This little-known bagel bakery between Prospect Park and Green-Wood Cemetery offers one of the city’s largest arrays of bagel flavors and cream cheeses. We enjoy the egg everything bagel, which combines multiple herbal flavors with egg, and the cinnamon raisin bagel with a sweetened cinnamon crust.||222 &, 222A Prospect Park West, Brooklyn, NY 11215|
|Bagel Supreme||This Bay Ridge bakery offers an outsize product so big and bulbous that holes have nearly disappeared, and one is almost enough for two people to share. Also nearby is the Verrazano-Narrows Bridge, and across the street is a park where you can eat your purchases in nice weather (the shop also bakes its rolls). The company’s most revolutionary product is its french toast bagel, which is sweet, sticky, and dusted with powdered sugar.||9401 5th Ave, Brooklyn, NY 11209|
|Tasty Bagels||Bensonhurst’s Tasty Bagels is a rare Italian bagel bakery that opened in 1983. In 1984, this hub of bagel innovation invented the big wheel bagel, a giant disk of bagel dough that can feed a party by being cut into wedges. Ten years later, the Flagel was born – a flattened bagel that fits in a single toaster slot without being cut. There are several novelties on the menu and a lengthy selection of hero sandwiches.||1705 86th St, Brooklyn, NY 11214|
Is New York Famous for Donuts?
New York isn’t necessarily known for its donuts, but the city has a lot of tasty donuts for you to try out.
The most popular type of donuts in the U.S is glazed donuts. They are not too sugary or salty, just the perfect flavor. Here is a short list of bakeries you will get fantastic donuts from:
- Superman Bakehouse
- The Doughnut project
- Doughnut Plant
- Angelina Bakery
- Peter and Pan
- Underwest Donuts
- Fan-Fan Donuts
These are hand-picked out of hundreds of great donut shops in New York.
Although New York’s donuts are fantastic, it doesn’t specialize in donuts. Los Angeles is more the “donut capital.”
List of Some of the Most Famous and Best New York Donuts
|Name of Best New York Donuts||Information||Location|
|Orwasher’s Bakery||This century-old Upper East Side bakery has a row of enormous plastic syringes hanging behind the pastry counter. They’re filled with jam, ready-to-serve jelly doughnuts on demand. Unfortunately, they look like something used to feed antibiotics to horses. Choose one of six different jams for an intensely personal doughnut experience, then glaze or sugar the base.||308 E 78th St, New York, NY 10075|
|Underwest Donuts||Due to its location within a car wash on 12th Avenue, Underwest is not the most convenient doughnut shop to reach, being over four long Midtown avenues away from the nearest subway. Scott Levine, who was once a sous chef at Chanterelle, makes tender little cake doughnuts worth the trip. Sugared doughnuts are freshly fried to order, but don’t skip the premade glazed doughnuts. Instead, try the almond-topped brown butter doughnut, which is rich, moist, and nutty.||638 W 47th St, New York, NY 10036|
|Grace Street Coffee & Desserts||Grace Street’s ho-dduk are doughnut pockets filled with cinnamon- and walnut-spiked caramel, fresh from the fryer. These gooey sweets squirt very hotly – but addictive – caramel, so eat them with caution.||17 W 32nd St, New York, NY 10001|
|Sullivan Street Bakery||Bomboloni at Chelsea Italian cafe Sullivan Street Bakery – now in Hell’s Kitchen – comes in three flavors: tart raspberry jam, vanilla-flecked custard, or extra silky chocolate ganache. These doughnuts aren’t quite as large as some of their competitors, so two are ideal.||236 9th Ave, New York, NY 10001|
|The Donut Pub||Under the glowing neon of the Donut Pub, it’s hard not to stop, especially since the doughnuts are just a dollar and change. Founded in 1964, this classic doughnut counter serves up a dizzying array of Cronut knockoffs, but as always, the basics are best. Coconut lovers will enjoy toasted and untoasted coconut doughnuts, crullers, and honey dips.||203 W 14th St, New York, NY 10011|
|Daily Provisions||The glowing neon of the Donut Pub makes it hard not to stop, especially since the doughnuts are just a dollar. This classic doughnut counter, founded in 1964, serves Cronut knockoffs, but the basics are always the best. Toasted coconut doughnuts, crullers, and honey dips will appeal to coconut lovers.||103 E 19th St, New York, NY 10003|
|Mah-Ze-Dahr Bakery||Shelly Barbera and Umber Ahmad’s West Village bakery serve their signature brioche doughnuts, topped with creamy vanilla cream and sugared. On top of the regular doughnut sits the hole extracted from the center of the pastry.||28 Greenwich Ave, New York, NY 10011|
|The Doughnut Project||The Doughnut Project offers savory doughnuts with flavors like olive oil, black pepper, and everything spiced with cream cheese frosting. The best doughnut, dipped in an earthy, magenta glaze and generously stuffed with ricotta, almost qualifies as a lunch if you’re a fan of savory doughnuts.||10 Morton St, New York, NY 10014|
|Peter Pan Donut & Pastry Shop||The Peter Pan doughnut shop is a Greenpoint institution where the servers wear teal and pink, the doughnuts cost $1.10, and the counter is always packed with old regulars. Red velvet doughnuts are famous, but the best options are even simpler. Try the pillowy honey dip or the craggy sour cream cake doughnuts.||727 Manhattan Ave, Brooklyn, NY 11222|
|Supermoon Bakehouse||The round, filled doughnuts from Supermoon are known for their over-the-top stunt pastries made with springy, chewy yeasted dough. Weekly flavors change, but a recent $5 doughnut featured red brioche dough, raspberry jelly, dehydrated strawberries, pink meringue, and red and white chocolate pieces. Doughnuts are better than croissants.||120 Rivington St, New York, NY 10002|
|Lilia Caffé||It’s Missy Robbins’ pasta powerhouse Lilia’s tiny cafe, that serves excellent bomboloni, which are doughnut-sized versions of tiramisu filled with mascarpone, espresso, and yeast. Additionally, there are Fratelli, which are fried, savory dough balls inspired by cacio e pepe.||569 Union Ave, Brooklyn, NY 11211|
|Doughnut Plant||The Doughnut Plant has outposts in Brooklyn, Queens, and Manhattan and is one of the few New York doughnut makers that excels in cake and yeasted varieties. The flavors are always interesting, and new specials appear frequently, but the classics have remained on the menu for a reason. Tres leches donuts are injected with condensed milk and are perfect for cake donut lovers. The peanut butter and the jelly doughnut is chewy, flavorful, and not goopy if yeasted.||379 Grand St, New York, NY 10002|
|Pies ‘n’ Thighs||When hunger demands immediate food, pop in and buy a doughnut from the counter at Pies ‘N’ Thighs in Williamsburg. Softball-sized cake doughnuts come in cinnamon sugar and chocolate flavors, while raised ones are butter pecan crunch. Unfortunately, you’ll unlikely find a doughnut dessert after dinnertime since doughnuts are generally gone by then.||166 S 4th St, Brooklyn, NY 11211|
|Dun-Well Doughnuts||They are surprisingly good for being egg-free, considering they are entirely vegan. There are yeast and cake varieties and filled doughnuts, including vegan Boston creams and peanut butter-filled doughnuts. In the East Village, the shop opened a second location.||222 Montrose Ave, Brooklyn, NY 11206|
|Dough||It specializes in enormous, soft-yet-chewy yeast doughnuts dipped in a range of glazes that go way beyond chocolate and vanilla. Among the standout, flavors are the Fuschia-frosted hibiscus and the cocoa nib-peppered passion fruit. Coffee shops and food halls throughout the city now sell doughnuts, but those from Bed-Stuy or Flatiron are the softest and freshest.||448 Lafayette Ave, Brooklyn, NY 11205|
|Du Jour Bakery||There are three ways to enjoy simple yeasted doughnuts at this Park Slope cafe: sugared, glazed, or Boston Cream. All the doughnuts are excellent and fresh, but the Boston Cream is the best. Unlike the corn starch-thickened custard in average Boston Creams, it’s fist-sized, glazed in rich, real dark chocolate, and generously stuffed with thick, not-too-sweet vanilla pastry cream. A newer version includes a creme brulee version filled with pastry cream and glazed with crackly sugar.||365 5th Ave, Brooklyn, NY 11215|
|Shaikh’s Place||The doughnuts here are outrageously cheap – a dozen costs under $6. This old-school shop is open 24 hours in far south Brooklyn. Yeast doughnuts are airy, cake doughnuts are dense and crusty, and jam-filled rock-shaped pom poms are like doughnut thumbprint cookies. This list also includes Shaikh’s, which sells decent tacos and doughnuts.||1503 Avenue U, Brooklyn, NY 11229|
Is New York Famous for Cheesecake?
New York cheesecake goes head to head with Pizza and bagels in the U.S. The state is known globally for its mouthwatering cheesecakes.
New York cheesecakes are very rich and heavy in flavors. That is what makes the dessert item different than other cheesecakes. Right now, almost every New York restaurant has its version of NY cheesecakes while maintaining the original flavor.
New York is not cheesecake’s roots, but the city went crazy over this savoring dessert during the 1920s or so.
Most Famous Cheesecake in New York City
The extra ingredients, including cream cheese, sour cream, eggs, and heavy cream, make New York cheesecake savoring. A place named “Junior’s” has the best cheesecake in New York City.
Best Cheesecake in Times Square
These soft and creamy cheeses can be found in times square as well. Junior’s is hands down the best cheesecake place in NY. Nevertheless, it is crowded most time. The Cheesecake Factory in times square has great cheesecakes, too. The business specializes in cheesecakes.
List of Some of the Most Famous and Best New York Cheesecake
|Name of Best New York Cheesecake||Information|
|Veniero’s Pasticceria & Caffe||In recent years, the Veniero family has focused more on cakes, but Veniero’s traditional essence remains intact.|
It’s still a great place to grab a cup of coffee and freshly baked biscotti. You should allow yourself to be tempted by the gorgeous cakes, cannoli, and deliciously creamy deep-dish cheesecake behind the counter.
Take a seat at one of the charming wooden tables and enjoy your purchase while admiring the Neapolitan glass ceiling and Italian Renaissance art decorating the walls. If you can’t wait to return, you can order Veniero’s online with nationwide shipping. Who says you can’t have a cannoli kit to yourself?
|Eileen’s Special Cheesecake||Eileen Avezzano began making her namesake cheesecakes in 1975, using a traditional New York recipe passed down from her mother. Her award-winning Nolita storefront offers over 20 flavors, from classics like cherry to unique twists like salted caramel and cookies and cream.|
|Junior’s Restaurant||No cheesecake is more iconic than Harry Rosen’s 65-year-old Downtown Brooklyn mainstay’s famous slice. Each round is lovingly mixed and baked by hand using Philadelphia cream cheese and sponge cake as a base.|
|Harbs||Enjoy a unique cheesecake experience at this Japanese cafe and bakery by digging into the countless layers of rich cream cheese and sweet blueberries. Harbs offers sweet treats and light lunch bites such as BLTs and avocado toast, along with locations in SoHo and Chelsea.|
|Mah-Ze-Dahr||The blue-hued café features gray banquettes and round tables facing glass-encased treats on display, warmly lit by drop-down globe lights. From flaky croissants to heavenly chocolate cake, the cheesecake stands out on its own, laced with vanilla and lemon zest.|
|Keki Modern Cakes||New York’s first Japanese cheesecake spot opened in 2017. There are playful shapes (like a heart-shaped cheesecake for Valentine’s Day), Halloween versions, and purple sweet potato cheesecake.|
|K-Rico||K Rico serves one of the best slices of cheesecake in the city, though it isn’t known for its cheesecake. For a perfect meal, start with roasted oysters, order the skirt steak with chimichurri, and finish with strawberry cheesecake.|
|La Cheesecake||This takeout counter in College Point, Queens, offers miniature and full-size cheesecakes. A chewy sponge cake crust encloses a silky smooth cream cheese center in this tried-and-true recipe.|
|Breads Bakery||Uri Scheft makes a pitch-perfect cheesecake, sold by the pie only, as well as seed-studded challah, sourdough bread, and chocolate babka. In addition, find seasonal varieties of cheesecake and the occasional special of a cheesecake-stuffed babka.|
|Peacefood||There may be no hope for cheesecake at a plant-based establishment, but the raw cashew cream cheesecake (made with cashews, lemon juice, coconut oil, and agave) deserves mention. Try the strawberry or peanut butter topping for a little more flavor.|
|Ferrara Bakery & Cafe||Cheesecake slices at this Little Italy icon are served alongside cannoli and carrot cakes, adding Italian touches like ricotta and candied citrus peels.|
|Pasticceria Rocco||The lack of crust distinguishes the cheesecake at this Italian bake shop run by Italians. In its absence, focus directs back to the sweet, fluffy, creamy filling.|
|Little Pie Company||This Hell’s Kitchen bakeshop might be named for its from-scratch pies, but its New York cheesecake is anything but ordinary. With fresh cream cheese and vanilla, a golden Graham Cracker crust is topped with a dense yet fluffy crumb.|
|Uncle Tetsu||A jolly Japanese cheesecake shop featuring Uncle Tetsu’s face stamps its desserts. Critics have suggested the cheesecake tastes more like angel food than a traditional cheesecake (despite its cream cheese base). Still, it’s among Times Square’s better dessert choices.|
Is New York Famous for Hot Dogs?
Hot dogs are one of the most iconic foods in NY. People go crazy over this simple meal in the city.
The hot dogs of NY are simple yet filling. You can have a busy meeting, or you might run late to work and can’t have a sit-down lunch. You can take a hot dog with you and be filled for the next few hours; they are super convenient.
Hot Dogs were introduced in New York by a person named Chris von de Ahe, who owned a local bar, and established hot dogs as something solid and chewy to eat with their beer.
But some people believe that hot dogs became famous by a man named Harry, who sold hot dogs outside sports events.
Are New York Hot Dogs Good?
New York hot dogs are phenomenal. The best part about the food is that it is cheap and one of NYC’s most famous street food items.
The street hot dogs are safe and very tasty. A lot of vendors make hot dogs in front of you. This way, you know what you will eat and what’s happening inside your food. The best part is that NY has a hot dog for you, no matter your budget.
Most Famous Hot Dogs in New York
Most hot dogs in New York are available from street hot dog stands. About 3100 hot dog stands in NYC will confuse you when picking out a vendor to buy from. Here are some of our favorite picks:
- Nathan’s Famous
- Relish the Hot Dog
- Gray’s Papaya
- John’s Famous Hot Dogs
- The NoMad Bar
List of Some of the Most Famous and Best New York Hot Dog
|Name of Best New York Hot Dogs||Information||Location|
|Liebman’s Kosher Deli||This Jewish deli, open since 1953, offers some of the best franks in town. In the retro dining room, you’ll feel like you’re sitting with your grandparents. The salty and beefy taste of the wiener remains even when it is topped with cole slaw or potato salad. The current owner of Liebman’s, Yuval Dekel, was once a drummer in a metal band called Irate.||552 W 235th St, Bronx, NY 10463|
|Rutt’s Hut||Clifton, New Jersey’s picturesque roadhouse, is a little out of town, but it deserves special mention because it serves the best hot dog in New York City and its suburbs. Traditionally, a mixed-meat sausage is deep fried until it develops a rip up the side of the artificial skin in northern New Jersey. Requesting other levels of doneness and mustardy relish made on-site is possible.||417 River Rd, Clifton, NJ 07014|
|Bo’s Bagels||It is not uncommon to find hot dogs in unexpected places. Bo’s, owned by Andrew Martinez and Ashley Dikos, is an experimental bagel bakery in Harlem. The hot dog is not circular but linear, inserted into a tube of bagel dough, then boiled and baked. This creates a chewy frank, a good workout for the jaws. Sandwich it with cheese, chili, and raw onions on a “sandwich.”.||235 W 116th St, New York, NY 10026|
|Las Delicias Mexicanas||The best way to eat a hot dog in East Harlem is in a Mexican torta, a bullet-shaped sandwich with guac, refrigerated beans, mayo, jalapenos, and cheese. They are supermarket franks pulled from the refrigerator case, but they taste great.||2109 3rd Ave, New York, NY 10029|
|Papaya King||Since 1932, this Upper East Side stalwart has served hot dogs until midnight seven days a week. Since the last decade, it has offered freakish inventions like onion rings, barbecue sauce, and processed cheese that have deviated from the basic menu. Stick to the basics and have a fine frank experience.||179 East 86th St, New York, NY 10028|
|Gray’s Papaya||When it comes to New York hot dogs, Gray’s Papaya can’t be beaten:|
Slender, natural-skinned, all-beef franks made in New Jersey.
A puffy white bun.
Your choice of sauerkraut, mustard, and stewed onions washed down with chalky fruit drinks.
Open till 10 p.m. or 11 p.m. every evening on the Upper West Side corner of Broadway and 72nd Street.
|2090 Broadway, New York, NY 10023|
|Pastrami Queen||The Pastrami Queen recently opened a larger branch on the Upper West Side across Central Park. There is nothing like a classic Jewish-deli frank, and neither is pastrami. The bun has deli mustard smeared on it, and the all-beef frank is hefty, long, and has natural skin that makes up for the bun’s lack of distinction. This is the epitome of a deli frank.||138 W 72nd St A, New York, NY 10023|
|Schaller’s Stube Sausage Bar||There are bravura displays of sausages from Schaller & Weber German market, seated in various buns at this affiliated sausage window, but this weenie stands out as the longest. Served in a pretzel bun topped with stewed onions and barbecue sauce, it evokes American barbecue. However, since it fails to do so fundamentally, it does not matter since it is delicious, and the sweet onion flavor is a welcome addition to the perfect salty and savory hot dog.||1652 2nd Ave, New York, NY 10028|
|Kings of Kobe||There are gigantic, juicy Wagyu beef hot dogs made from Wagyu beef. To appreciate the flavor, you should eat one by itself rather than ordering one of the featured configurations, which often obscure the meat under heavy toppings. You should get the simple king’s classic, accessorized with sauerkraut, pickled purple onions, and mustard.||650 W 42nd St, New York, NY 10036|
|Ugly Donuts & Corn Dogs||An unusual stall in Flushing’s transportation hub sells doughnuts shaped like misshapen bows and Korean corn dogs (hot dogs fried in rice batter). There are fewer sauces on the latter, and part of the hot dog can be replaced with mozzarella, the coating can be topped with Korean umami powder, or potato cubes can be embedded in the rice batter. Nothing is better than a hot dog on a stick and a powdered sugar doughnut for a meal.||136-84 Roosevelt Ave, Queens, NY 11354|
|Followsoshi||The opening of Followsoshi in Corner 28 food court caused a sensation. Jianbing – a rolled-up pancake with all sorts of ingredients inside – and “roasted cold noodles” – like crepes, but softer, with the noodle material on the outside – were its main offerings. It consists of two hot dogs wrapped with crunchy wafers, chili oil, and other goodies, and it will please hot dog lovers to no end.||135-24 40th Rd, Queens, NY 11354|
|Prontito||This Colombian snack shop in Elmhurst comes as close to emulating Los Angeles’ under-the-highway, bacon-wrapped Sonoran hot dogs as any other place I know of in NYC. The “super Perro a la Mexicana” has a strip of bacon on top, guacamole, coleslaw, jalapeos, cheese, potato chips, Russian dressing, pico de gallo, and a quail egg impaled on a toothpick.||40-25 Forley St, Elmhurst, NY 11373|
|Los Chuzos y Algo Mas||Colombian snack shops have been on this corner of Roosevelt in Jackson Heights for as long as anyone can remember, serving arepas and chorizos-on-a-stick. Its Colombian hot dog is a triumph, a bland frank smothered in various sauces, including mustard, pineapple, and Russian dressing. A crunchy potato straw completes the picture.||79-01 Roosevelt Ave, Queens, NY 11372|
|New York Burger Co.||Many foot-long hot dogs I’ve tried are only eight inches or less when I whip out my ruler. So, when I walked into Chelsea’s New York Burger Co. and saw a foot long on the menu, I ordered it immediately. Imagine my surprise when I discovered exactly 12 inches of a succulent, salty weenie, every bit as good as the best regular dogs in town. It is topped with grated cheddar and chili, making it a meal one can barely finish. The burgers here are also pretty good.||470 W 23rd St, New York, NY 10011|
|Chelsea Papaya||An old-time hot dog joint vibe abounds here, complete with grab-and-go service and uniformed employees. The chili cheese dog is still the thing to get, but the menu goes far beyond franks and fries. There are beans in the chili con carne – this isn’t Texas!||171 W 23rd St, New York, NY 10011|
|Yi Mei Fung Bakery||You can find a hot dog at the Chinese bakery in any neighborhood. But, of course, pastries and coffee aren’t the only things these wonderful places sell. There are, however, a variety of savory snacks and meals available, from inexpensive sandwiches made with bakery bread to pastries. It contains frankfurters that are often cut up to be arranged throughout the roll. In this case, the pastry is shaped like a flower and is topped with sweet dough and cheese crumbles.||8124 Broadway, Flushing, NY 11373|
|Dickson’s Farmstand Meats||Two sizes of weenies are available at this boutique butcher in Chelsea Market. The Big Fred – the larger of the two – is our recommendation even though it is one of the most expensive in town. Combined with raw onions and sharp grainy mustard, the garlicky tang of the stuffing makes it stand out.||75 9th Ave, New York, NY 10011|
|Pane Pasta||There are savory and sweet pastries available at this Sicilian bakery and snack shop in the Village, as well as focaccia topped with various ingredients. The hot dog roll is also a decent frank pinned inside a bouncy, slightly sweet roll sprinkled with sesame seeds. Let them bake it in the convection oven before you eat it.||58 W 8th St, New York, NY 10011|
|Boulevard Drinks||Boulevard Drinks has served Jersey City residents since 1962 and is situated just south of Loew’s Jersey Theatre in Journal Square. Hot dogs and drinks are all it serves, as at Gray’s Papaya. Toppings such as mustard, ketchup, and “cheese” are popular, but the preferred sauce contains finely minced onions and chili sauce.||48 Journal Sq, Jersey City, NJ 07306|
|Crif Dogs||A petulant old-timer known for its deep-fried franks, sometimes wrapped in bacon, Crif Dogs also inspired PDT’s popularity. The Good Morning features a fried egg, melted cheese, and a fluffy bacon blanket. Tater tots are also a plus. Unfortunately, there is no longer a Williamsburg location over the L train exit at Driggs.||113 St Marks Pl, New York, NY 10009|
|Frankel’s Delicatessen||Jewish deli franks are generally a predictable commodity – great, but unfussy – but this Greenpoint joint offers one that’s juicy and squirty, though with additional toppings. Moreover, the mirrored sleeve in which it comes is a bonus. Spoon on the kraut.||631 Manhattan Ave, Brooklyn, NY 11222|
|Katz’s Delicatessen||People usually wait in long lines for pastrami or corned beef at Katz’s, but tube steaks and hot dogs are usually available right away. There’s a nice salty forcemeat inside, and they’re juicy enough to ooze after you bite into them. These franks are all natural-skinned beef franks. This is one of our favorite unfussy hot dogs in town.||205 E Houston St, New York, NY 10002|
|Mr. Cow||Recently, New York City has seen an explosion of Korean corn dogs – rice dogs since rice flour replaces corn meal in the batter. One of the newest, Mr. Cow, is also one of the craziest, pushing the envelope regarding embedded ingredients. The fruity pop is squirted with mustard and dusted with granulated sugar before it is coated in rainbox-colored rice-puffed cereal and dipped in granulated sugar.||124c Hester St, New York, NY 10002|
|Dominic’s Italian Sausage Truck||On most weekdays, this white van can be parked at the southwest corner of Bridge and Whitehall streets, just steps away from Eater NY’s Broad Street headquarters. There are inexpensive and tasty Philly cheesesteaks and Italian sausage heroes on the menu. Jersey-style Italian hot dogs, a dog or double dog on a regular bun, with onions and peppers sautéed on the flat top, are a subspecialty. It’s several steps above what you get at a hot dog cart since the franks are all beef.||Bridge St & Whitehall St, New York, NY 10004|
|Fulton Hot Dog King||This downtown Brooklyn stand serves slender, old-fashioned franks instead of pizza and hamburgers. Even though it has only been around for a few years, it looks like it has been forever. Hot dogs are bargain-priced, but there is no seating, so head to nearby Albee Square to get comfortable.||472 Fulton St, Brooklyn, NY 11201|
|Dog Day Afternoon|
|The Chicago dog has the strictest set of invariable dressing rules in all of frankdom:|
Kosher pickles spear
Dash of celery salt
Green “neon” relish
Chopped raw onions
Tomatoes on a poppy seed bun
Shake Shack, for example, has tried and failed to start a frank stand in NYC. This narrow shop on the same Brooklyn block is named after a movie shot there. The vegan version is available, too (shown here).
|266 Prospect Park West, Brooklyn, NY 11215|
|Dragon Bay Bakery|
|A combination bakery, lunch counter, and coffee shop in Sunset Park’s Chinatown prepare hot dogs in pastries, including the gloppy golden dog. The melted topping is slightly sweet, and one of these gut bombs is almost a meal.||5711 8th Ave, Brooklyn, NY 11220|
|Nathan’s Famous||A New York beach experience wouldn’t be complete without Nathan’s franks with the sea air in your nostrils. With mustard smeared on top and sauerkraut heaped, the skins pop when you bite into them. Over a century ago, this institution was part of Brooklyn’s early frankfurter history.||1310 Surf Ave, Brooklyn, NY 11224|
What Sandwich is New York Famous for?
New York City’s other icon is the Pastrami on rye sandwich. It is a simple sandwich made from pastrami slices put on rye bread and finished with spicy mustard.
Regular pastrami is made out of beef brisket. While cutting the meat, the naval cut makes the meat taste better. This is what makes New York’s Pastrami sandwich so special. Not only do New Yorkers love it, but a particular portion of NY people inhale it.
If you like the Reuban sandwich, you will also like New York’s Pastrami on rye, although the pricing is a bit expensive.
What Drink is New York Famous for?
You’ll think of a complex cocktail mix when you think of a drink New York is famous for. But surprise, milk is the state’s official drink.
Not only is it used for consumption, but it is used to make other dairy products. New York comes third in milk manufacturing in the United States, with a production of 15 billion lbs of milk; yes, we are not kidding.
If you are not a milk person, NY has fantastic alcohol options. Straight to business. While gin and rye are trendy in New York, many New Yorkers prefer a Manhattan cocktail too.
New York has a lot of good alcohol options. Here are some you could try:
- Whiskey Smash
- Moscow Mule
- French Martini
- Long Island Iced Tea
- Vodka Fizz
- Bloody Mary
And so much more!
So was the article “Is New York Famous For Pizza/Bagels/Donuts, Cheesecake/Hotdog? NY Famous for which Foods?” helpful to you?