Gastronomic “seventh heaven”: the seven iconic dishes that define New York and their culinary shrines
New York City is not just a landscape of glass and steel; it is a culinary stage where history blends with innovation. Italian dishes, the result of centuries-old traditions or bold reinterpretations, are often very popular here and can be defined as true gastronomic “acts of faith.” Michelin highlights two in particular, out of a total of seven evergreens of everyday American life. Here, then, are the pillars of New York dining and the places not to be missed for sampling them.
Pastrami: faith in Katz’s sandwich
You can’t talk about New York without mentioning Katz’s Delicatessen. This Lower East Side institution is more than just a restaurant: it’s a living relic of Eastern European Jewish culture. The line stretching around the block is a testament to its undisputed supremacy. The wait, managed with the classic “ticket” entry system, is an integral part of the experience. Inside, the MICHELIN inspector confirms the legend: “Matzo ball soup, pastrami sandwiches, potato latkes: everything is as you would expect, only better.” The pastrami sandwich, generously stuffed and hand-cut, remains the undisputed benchmark for American delis.
The Cult of the Hamburger: The fatal attraction of Minetta Tavern
In the heart of Greenwich Village, Minetta Tavern, restored but faithful to its 1937 charm, embodies the essence of the New York tavern of yesteryear: dark wood, checkerboard floors, and walls adorned with caricatures. While offering a menu that pays homage to classic gastropubs (from grilled oysters to filet mignon), it is one specific dish that generates a veritable gastronomic pilgrimage. The inspector is succinct: “The legendary hamburger is much talked about and manages to draw a crowd.” A patty of superior quality meat, cooked to perfection, which transcends the category of a simple sandwich to become an icon of city taste.
Historic elegance and fine meats: The Steaks at Gage & Tollner
Stepping into Gage & Tollner in Brooklyn is like taking a trip back in time to 1892. Antique mirrors and cherry wood and brass chandeliers create a sumptuous setting that, fortunately, does not overshadow the substance of the cuisine. Chef Adam Shepard leads a team that honors history without succumbing to nostalgia. The specialty? Huge steaks, accompanied by towers of seafood and crab cakes. The menu also pays tribute to Southern cuisine pioneer Edna Lewis. Gage & Tollner offers a steakhouse experience that combines visual opulence with gastronomic rigor.
Bagels and Lox: Morning Perfection at Russ & Daughters Cafe
Few dishes are more quintessentially New York than a bagel with smoked salmon and schmear. At Russ & Daughters Cafe in the Lower East Side, the Jewish tradition of appetizing is elevated to an art form. The revamped setting retains its impeccable charm, with waiters in white jackets serving reinterpretations of the original classics. “Regulars enjoy hot and cold smoked Scottish salmon with plenty of bagel chips,” notes the inspector. It’s the quintessential New York breakfast, a perfect alchemy of crunchiness, creaminess, and smokiness.
Pizza: The obsession of Una Pizza Napoletana
In the realm of pizza in New York, Una Pizza Napoletana stands out for its absolute, almost monastic dedication to the art of pizza making. Master pizza chef Anthony Mangieri, after winning over fans on the coast, has settled in this airy, tiled room. His art lies in his control of the wood-fired oven and his minimalist philosophy. Here, Neapolitan-style pizza features soft, wide crusts, where the quality of the toppings (buffalo mozzarella or tomato sauce) is paramount. There are no distractions: the menu focuses on the main product, with appetizers and desserts reduced to the essentials. Pizza is the real star.
The Pork Bun Phenomenon: Momofuku Noodle Bar’s Asian Revolution
Andrew Bezek-INLINE
Momofuku Noodle Bar is a symbol of contemporary New York, drawing on Asian street food to create bold and sophisticated comfort food. The atmosphere is elegant yet dynamic, with a sparkling open kitchen. The dish that cemented its fame? Steamed buns (pork buns). These little masterpieces have “amassed a huge following thanks to exquisite fillings such as tender pork loin topped with hollandaise sauce and chives.” They are proof of how innovation can transform a simple dish into a global obsession.
Tiramisu: The sweet finale at Don Angie
Don Angie presents itself as an Italian-American culinary narrative with global influences. The menu is playful and memorable, as evidenced by the veal tartare with tuna carpaccio or the pepperoni fried rice. But even in this creative explosion, dessert is not to be overlooked. The black cocoa tiramisu, garnished with crispy feuilletine, is the perfect curtain call. The desserts, according to the inspector, “are just the icing on the cake,” offering an elegant and unexpected finale to a meal that rewrites the rules of Italian-American cuisine.
Dining and Cooking