10 Things the NYC Dining Scene Does Better Than Anywhere Else

Categories: Listed

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Di Fara via Facebook
NYC dominates in pizza--and many other things.
With tens of thousands of brick-and-mortar restaurants and even more kiosks, delis, and roadside stands where you can grab a bite to eat, there's no place in the world like New York City when it comes to food and drink--you could spend your entire life eating and drinking here without conquering all of it. But sheer quantity is not the reason that the culinary culture here is so rich--our gastronomic prowess also runs deep, and there are many, many things that this city does better than anywhere else. We've rounded up the top 10.

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Lauren Shockey
Get this Veselka sandwich any old time you want it.
10. 24/7/365 food options
Here in New York City, we're used to getting what we want when we want it, and that especially pertains to food and drink. We can't help it. We've been conditioned to behave that way. Not only do most restaurants stay open until 11 p.m. or midnight, there's a bevy of late-night eateries and 24-hour joints, happy to feed and water the masses from sunup to sundown to sunup again. Best around-the-clock bets include Ukrainian East Village joint Veselka and Cuban diner Coppelia, but you can get everything from taquitos (Taquitoria) to fries (Pomme Frites) to gastropub fare (Spotted Pig) until the wee hours of the morning. And don't forget your slice joints, halal carts, and taco trucks.

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Bradley Hawks
The burger at Fritzl's Lunch Box
9. Burgers
The origins of the hamburger are murky at best, but at least one story purports that the American icon first appeared on a menu at Delmonico's in the 1820s (it's a claim that's easy to refute, though, because the supposed printer of said menu didn't exist in those years). Whatever the case, the cheap, filling food took hold here sometime during the 19th century and stuck around, and today, we have myriad versions of the staple to prove our supremacy. Look for classics like the versions at Peter Luger and JG Melon, new meditations on the old formula at Fritzl's Lunch Box and Northeast Kingdom, fast food upgrades like Shake Shack, and wacky reimaginations like the curry paste-imbued and papaya slaw-topped Thai burger at Ngam.

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Tejal Rao
Teacups of punch at the Dead Rabbit, a bar keeping NYC at the cocktail forefront
8. Cocktails
The modern cocktail movement spawned mixology lairs across the country, and the catalyst for that growth came from here. And that's because the revolution's forebears were people like Dale DeGroff, who was reacquainting himself with the art of drinks at the Rainbow Room back in the '80s, when most people were still drinking vodka and bottled mixers--if they were drinking spirits at all. Things really got moving in the early and middle years of the last decade with bars like Angel's Share, Milk & Honey, Pegu Club, Employees Only, and PDT, all spots steeped in cocktail tradition and bent on expanding our imbibing palates. Cocktails went to restaurants next, and they appeared on menus at neighborhood bars as drinking dens continued to root in every neighborhood in the city. But even as we reach a point where we think our thirst for cocktails must finally be sated, this city continues to turn out new and impressive variations on the theme, from the pub and parlor at the Dead Rabbit to chartreuse- and hospitality-focused Pouring Ribbons to the continuous exploration of modernist techniques by Dave Arnold at Booker & Dax. Curious where cocktails are going next? We're certain the answer lies in NYC.


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13 comments
nweastcoaster
nweastcoaster

As a native New Yorker on the west coast, I have to disagree with burgers category----In and out burger and Fatburger on the west coast could arguably beat the best burgers in NYC.

Melba
Melba

All of these are spot on.

informationrichie
informationrichie

I agree with most of the top ten except and as you qualified by mentioning Chicago pies because anyone with a palate that goes beyond a 14yr olds(85% hipsters), realizes that from top GO bottom nyc can't compare to chi-town when it comes to pizza. 95%of slice joints use poverty level ingredients ,  borringly the same and NOT EVEN MADE BY ITALIANS!!! Don't even get me started on the MEXICAN FOOD HERE...CHINESE MAKING MEX. FOOD!!!...REALLY?!  Get the F out of here! what's next Marcia Brady look a likes making SOUL FOOD???? Oh oh oh we got pies and thighs my bad,could this be a sign of the apocalypse? If not it should be!!!

hurryme83
hurryme83

Agreed on so many of these hot topics! Now I want to shop at Hot Topic...

Juan Godinez
Juan Godinez

Help support local artist at Www.Strayemusic.com

Jim Rickson
Jim Rickson

you know, i'd always had this impression of the village voice as being this kind of enlightened next-level underground publication and then subscribed to it on fb ... only to find that it's become like martha stewart living for "hipsters" ... and then, i learned that ruppy murdoch no owns it and finally sense was made

Aaron M. Flynn
Aaron M. Flynn

New Haven pizza is killer no doubt, First and Last in Hartford also a winner, but there's nothing like a piping hot NYC slice...

Erik Oster
Erik Oster

Sorry, but the best pizza is in New Haven.

nweastcoaster
nweastcoaster

It was a much more sophisticated progressive weekly 35 years ago--great writers like Alexander Cockburn, James Ridgeway, Joe Conason, Wayne Barrett, Lester Bangs and Jack Newfield.

Too late man.

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