NYC food

NYC food

With so many ways to reinvent the burger, Peter Luger has remained focused on quality ingredients. The restaurant is known for using only USDA Prime meat that is dry-aged on site. The meticulous process of finding and preparing the meat is part of the reason the burgers served at Peter Luger are better than anything you might put together in your own kitchen. Though the Michelin-reviewed restaurant is known for its steak, these juicy patties have acquired a devout set of customers.

Always ahead of the curve and nostalgic as a hobby, New Yorkers are leaning into a dominant food trend from when the subway fare was $2.25, Occupy Wall Street camped out at Zuccotti Park, New York Fashion Week had recently relocated to Lincoln Center, and yes, there was a fro-yo shop on every corner. Now, frozen yogurt has become part of the zeitgeist once again.

He was born in the city and spent formative years working at Brasserie Les Halles, a French cafe on Park Avenue. The city's eponymous magazine, The New Yorker, published the essay that vaulted him into stardom as he was slinging steak frites. He knew NYC well, so when he said the French cafe, Minetta Tavern, had the best hamburger in the city in his New York episode of "The Layover," it meant something.

Perhaps the most iconic style of pizza outside of the country where pizza originated is the New York-style slice. Authentic NYC pizza is a large slice served hot on a disposable plate, crisp yet tender enough to fold with one hand and wolfed down tip-first (preferably whilst standing or walking). It is delicious, functional, and goes by many names. Depending on where in NYC you are, you have to ask the pizza shop for a "regular,"

After moving here two years ago from her native France, Alexia Duchêne hasn't had to venture far from , the old-school, "unapologetically French" West Village restaurant that she and her husband, Ronan Duchêne Le May, opened earlier this year. The couple lives above the restaurant, and most of her routines - brunch at the Commerce Inn, twice-a-week stops at the Union Square farmers' market - keep her downtown.

Move over truffle oil, there's a new flavor bomb making the rounds. Kayanoya USA is kicking off a two-week citywide celebration of dashi, the quietly powerful soup stock that gives Japanese cooking its signature depth. Timed to National Dashi Day on October 15, the series brings together some of New York's most beloved Japanese spots for limited-edition dishes and drinks that spotlight the pure, savory essence of umami.

"What makes Bub's different is the level of culinary innovation at its core," per the team. "Every recipe was developed from the ground up, not just swapping ingredients, but inventing new techniques that deliver indulgence, nostalgia, and joy-without compromise.

Waiting in line is a young man's game. And once I was that young man (or woman or whatever). In my early twenties, I believed in the prize at the end of the line. I had to-the thought alone kept me warm as many nights I stood outside in the dead of D.C. winter in little else but a skin-tight dress. But I'm older now, my outfits actually match the weather

The blaze broke out at 481 Van Brunt St., which houses dozens of artist studios and small businesses, at around 11:30 p.m. on Sept. 17, officials said. Flames quickly engulfed the top floors of the building and spread to the roof, forcing firefighters to evacuate. This type of construction is called heavy timber, it's all wood so, once these structural members start going, the fire takes over rather quickly, said FDNY Assistant Deputy Chief Kevin Woods.

A new Manhattan taco hotspot is already expanding this fall. Nolita taqueria Santo Taco is opening a second location in Greenwich Village at 94 University Place, at East 12th Street, sometime in the fall. Compared to the original tiny storefront running in a shared space with La Esquina that opened in May, the new spot will be larger. The 1,400 square-foot location will offer more standing and seating space, plus an open kitchen.

I was promptly served my plated taco - a thin slice of New York strip and sirloin steak (delicately cleaved from the trompo in the tiny visible kitchen) with a splat of avocado salsa atop a sturdy corn tortilla. I added a mix of both the serrano (described as "mild") and habanero ("spicy) salsas, plus a smattering of the serve-yourself chicharrones (such a smart move).

On Monday, Sept. 8, Taste of Times Square will bring together eateries from the neighborhood to Duffy Square and the Broadway Plazas (between 43rd and 48th Streets) for patrons to try, ranging in cuisines from Mexican, Caribbean, Cuban, Italian, Indian, American and more. The event will take place from 5 to 9 p.m. Guests who take part in the Taste of Times Square can purchase a wristband online

If you've ever tried to plan a trip to New York with the aim of exploring the incredible food scene, you'll know how hard it is to fit everything into the itinerary and that's before the stress of having to secure a booking at the hottest new openings (a real restaurant roulette). Too many iconic institutions. Too many glittery openings. Too many viral videos of mortadella sandwiches.

Amid the ups and downs of food halls in New York City, Time Out Market is banking on a second location with a stacked lineup. Eater previously reported that it will include chef Kwame Onwuachi's Patty Palace stand, but now the full list includes Unapologetic Foods' kebab restaurant Kebabwala, a burger stand by Bushwick bar food spot Lori Jayne, a new location of Taqueria El Chato, and much more.

The whimsical New York institution, best known for its Frrrozen Hot Chocolate and movie-scene cameos, is teaming up with Doritos to serve a National Banana Split Day creation no one saw coming: the Doritos Golden Sriracha Split. It lands today, August 25 and sticks around just through Labor Day, which means you've got exactly one week to see what happens when sweet meets spicy, crunchy meets creamy and classic dessert meets snack food fever dream.

Despite considerable evidence to the contrary, conventional wisdom has long held that New York City simply isn't a taco town. Pablito's Taqueria, in Sunset Park; Taqueria Al Pastor, in Bushwick; the Birria-Landia truck in Jackson Heights; Taqueria Sinaloense, in the Bronx, with its shrimp-packed tacos gobernador -these places aren't secrets. Their businesses thrive; their customers are profoundly well served. Recently, however, something has shifted:

Wegmans’ Next Door restaurant in Astor Place offers an elevated dining experience, featuring a sushi bar that engages diners and showcases detailed culinary expertise.

Cracker Barrel is hosting a pop-up in New York City featuring chicken and dumplings, line dancing, lawn games, and a free concert by Jordan Davis.

The Campbell in Grand Central Terminal, once the private office of financier John W. Campbell, is a romantic enclave that captures the nostalgia of New York's Jazz Age with its hand-painted ceilings and stone fireplace.

"At first, we saw the opportunity to take over an iconic space, but the more we worked in it, the more we felt like we were really the stewards of it, and maintaining the Fedora name just felt right."

The Summer Festival at Japan Village offers a chance to win free round-trip tickets to Japan through dance and eating competitions for attendees.

Every plate is a balance of flavor, technique, and reverence for the ingredients at Le Bernardin, led by Chef Eric Ripert.

"After 52 years at 68 Greenwich Avenue, the beloved West Village café will serve its last brunch service on August 17, closing for good after more than five decades of omelets, burgers and low-key celebrity sightings."

Island Crepes & Shakes is set to open its third location in West Brighton at 408 Forest Ave., featuring a distinctive cottage-style building.

"We've been coming here forever, for decades. It's almost like a cocoon in here! Is it not cool enough? I'm sorry, this place is very cool. This place was cool before people knew what cool was."

Kings County Distillery, founded in 2010 by Colin Spoelman and David Haskell, produces a variety of whiskeys including bourbon, rye, and American single malt.