The Most Iconic Foods and Drinks That Originated in New York
In the heart of Manhattan’s Lower East Side, Katz’s Delicatessen offers visitors a taste of the classic New York pastrami sandwich, a culinary icon rooted in the city’s immigrant history. About two miles east of Midtown, Katz’s has been serving hand-carved, peppery pastrami piled high on rye bread since 1888. Walking through Katz’s bustling, old-world dining room, you experience a slice of New York’s Jewish deli tradition firsthand. The secret to Katz’s fame lies in its traditional curing and smoking methods, which create tender, flavorful meat that melts in your mouth. Sampling this sandwich in the place that popularized it, amid the noise and energy of the Lower East Side, transforms a simple meal into a vibrant cultural experience. Visiting during lunchtime on a weekday lets you see the deli in full swing, while off-peak hours offer a quieter, more intimate atmosphere.
Just a few miles north in Harlem, Sylvia’s restaurant stands as the cradle of soul food in New York City, celebrating African-American culinary heritage. Located roughly four miles from Central Park, Sylvia’s has been serving up fried chicken and waffles—the perfect marriage of savory and sweet—since the mid-1960s. The dish’s roots trace back to Harlem’s vibrant jazz era, making the restaurant a living museum of food and culture. The crispy, golden fried chicken paired with fluffy waffles dripping with syrup creates a dish that’s both comforting and full of history. Sylvia’s warm, inviting dining room often echoes with live gospel or jazz music, enhancing the experience. Spring and summer visits are ideal for enjoying Sylvia’s soul food alongside the lively street festivals and markets that animate Harlem’s streets.
Travel about 150 miles northwest of New York City to Buffalo, a city famous for the invention of its signature spicy wing sauce. Anchor Bar, located just east of downtown Buffalo, claims the creation of Buffalo wings in 1964. Here, visitors can savor chicken wings tossed in a tangy cayenne pepper hot sauce, paired with celery sticks and creamy blue cheese dressing—a combination now beloved across the country. Walking into the cozy Anchor Bar, you absorb the local pride surrounding this culinary innovation. The wings themselves are fried to a crispy perfection but remain juicy inside, a textural delight that sets them apart. Autumn in Buffalo adds a special touch, as brisk weather invites hearty eating and the city’s vibrant fall colors paint the nearby waterfront parks.
Heading east to the Hudson Valley, the town of Beacon offers a surprisingly sweet discovery: Dutch apple cider donuts. About 60 miles north of New York City, the Hudson Valley is known for its orchards and farm-to-table cuisine. At farms like Fishkill Farms, visitors can pick their own apples and then enjoy freshly made cider donuts crafted from local ingredients. These dense, cinnamon-sugar coated treats are a seasonal highlight of the area’s fall harvest. Tasting a warm cider donut while gazing over the Hudson River or hiking the nearby Mount Beacon Trail, which climbs 1,600 feet with sweeping views, connects the region’s culinary and natural offerings. Fall is the prime season for this experience, when the air is crisp and orchards are heavy with fruit.
Back in New York City, the borough of Queens serves as a melting pot of ethnic cuisines, but it’s also the birthplace of the famous egg cream. Head to the classic soda fountain at the Court Square Diner in Long Island City, just across the East River from Midtown Manhattan, where locals still order this frothy beverage. Despite its name, the egg cream contains neither egg nor cream; it’s a refreshing mix of milk, soda water, and chocolate syrup. The diner’s vintage counter and bustling atmosphere evoke a mid-century New York vibe, making the egg cream taste like a sip of history. Visiting on a warm summer afternoon, when the effervescent drink cools you down, is particularly satisfying.
Further north, in the Finger Lakes region about 200 miles northwest of New York City, Seneca Lake wineries offer a liquid heritage with their Rieslings and other cool-climate varietals. The region’s unique glacial soil and lake-moderated climate create grapes with distinct acidity and minerality. At wineries such as Wagner Vineyards near the town of Lodi, visitors taste wines that have put New York on the map for quality viticulture. Beyond sipping, guests can tour vineyards and cellar facilities to see how local terroir shapes flavor. Late summer and early fall bring grape harvest festivals that combine tasting with lively music and regional foods, giving a full immersion into Finger Lakes wine culture.
On Long Island’s North Shore, the town of Oyster Bay has long been associated with fresh seafood, especially the native Eastern oysters. About 30 miles east of Manhattan, the area’s cold waters and tidal estuaries create a perfect environment for oyster farming. At local seafood shacks and restaurants, fresh oysters on the half shell are a signature treat—briny, plump, and cool from the nearby waters. The Oyster Bay Harbor offers scenic views where diners can enjoy their meal with a salty breeze and watch fishing boats return with the day’s catch. Late spring through early fall is the ideal season to visit, when oysters are at their peak freshness and the weather invites outdoor dining.
Each of these destinations invites you to experience New York’s diverse food and drink heritage through places that embody their history and flavor. Whether savoring a pastrami sandwich in a storied deli, biting into an apple cider donut overlooking a river valley, or sipping a chilled Riesling by a glacial lake, you engage with the state’s culture in a way no recipe alone can capture. These iconic tastes are tied to real places, making every bite a journey through New York’s rich culinary landscape.