The best things we ate in NYC in 2025

"The year started off strong as New Yorkers braved the cold for a baked good, lining up and saying hello to 2.0 versions of bakeries ( Radio Bakery, L'Appartement 4F, and Win Son Bakery), while making room for ube-glazed doughnuts ( Kora) and shops that offered only cinnamon rolls ( Sunday Morning). Our love of carbs is clear, so much so that a pastry-fueled marathon fielded over 5,000 sign-ups in 24 hours ."

"Caribbean cuisine surely defined the year , with . ccording to the ndian food continues to leave its mark, solidified by pepper shrimp and cassava dumplings finding their way in the fine dining sphere A and tamarind-slicked snails Michelin man, Japan's kaiseki cuisine is starting to edge out omakase, and I ? In. Semma's James Beard Award win and the rise of cocktail bars that shake up betel leaves and paneer. And as for wine? Nowadays, a bar is only as good as its snacks."

"So it isn't surprising that this year, some of my best bites aligned with the trends, as I tore through habanero-roasted goat and Filipino pastries. But as someone who eats out multiple days of the week, and sometimes twice in one day, all to find the best pizza, burgers, and steaks of the city, there were plenty of dishes that rose above the rest."

New York food trends in 2025 emphasized a bakery revival with long lines for 2.0 bakeries, ube-glazed doughnuts, and cinnamon-roll-only shops. A pastry-fueled marathon attracted over 5,000 sign-ups in 24 hours, underscoring strong carb enthusiasm. Caribbean cuisine strongly influenced menus, while Indian flavors pushed pepper shrimp and cassava dumplings into fine dining and tamarind-slicked snails gained attention. Japan's kaiseki began to edge out omakase. Cocktail bars experimented with betel leaves and paneer. Wine bars shifted focus from cheese-only charcuterie to varied snack offerings. Standout dishes included scotch bonnet shrimp, apple fritters, habanero-roasted goat, Filipino pastries, and a notable lamb-butter dish.

Read at Time Out New York