There are two elements that make the New York food scene unlike anywhere else in the world: diversity and ambition. Few cities can rival the sheer number of cultures that collide and mix in the city every day, and it’s evident in our restaurants, markets and the international ingredients we have access to. Yet what makes NYC even more exceptional is the fact that the city attracts the most ambitious, creative culinary minds and talents from all over the world. Together, it’s a recipe for constant innovation and discovery.
What makes NYC even more exceptional is the fact that the city attracts the most ambitious, creative culinary minds and talents from all over the world
The classic Crif Dog
Everyone knows about the hot dogs you can buy from New York street vendors, but you have to go further to get a really great hot dog. While I love the creative dogs we make at Epicerie Boulud and DBGB, my other favourite spot is Crif Dogs. They serve smoked house beef and pork hot dogs with all the toppings – from sauerkraut to jalapeños and even diced cucumbers.
Insider tip… Take a walk into the phone box inside and find yourself in the top-secret cocktail bar, PDT.
Did you know…?
Beginning his culinary journey from an early age helping his mum cook the perfect crispy rice, owner Seki Shi is now a master of the art of sushi.Explore New York
Weird and wonderful
Morgenstern’s offers a range of colourful and creative ice cream flavours. Give the Black Coconut Ash or Sweet Potato Mello Caramel a whirl – your taste buds will thank you.Plan a trip
Time for something different
Mission Chinese Food is open for lunch Wednesday to Sunday 12.00-16.00. Dinner is served 17:30-23.00 Monday to Sunday, and 17:30-00.00 Tuesday to Saturday.Book your NYC flight
The omakase (‘from the heart’) tradition in sushi is essentially the original tasting menu – allowing a sushi master to show you the best of his skills. What makes it so great is the fact you don’t have to choose what to eat, you let the chef decide. And the best spot in New York for sushi (especially after midnight) is Sushi Seki. Head to the restaurant on 1st Avenue, it’s the original and still the best.
Westlake rice porridge
The kung pao pastrami and spicy wings at Mission Chinese may be the most popular dishes in the menu, but you can’t beat the comforting quality of the porridge. It’s a twist on traditional congee with sweet shrimp, braised beef, egg and cilantro. Plus, it’s a wonderful way to balance out the spices in Chef Danny Bowien’s other mouth-watering dishes.
Yellowfin tuna, foie gras and toasted baguette
Foie gras on a toasted baguette, draped with thinly pounded yellowfin tuna, then garnished with chives and olive oil, what could be better? This is one dish that’s always on the menu at Le Bernardin. The chef, Eric Ripert, is a good friend of mine, and he changes the restaurant’s menu all the time according to the wonderful fish he has access to. This dish really showcases what he does best, with its unique and satisfying balance of flavours and textures.
Lemon shiso espresso ice cream
Nick Morgenstern used to work in the pastry kitchen at Daniel, and his creative take on ice cream is why a visit Morgenstern’s Finest Ice Cream is a must. Combining lemon and shiso with coffee offers an intriguing flavour combination to create a creamy coffee ice cream with bright and herbal notes.
Chef George Mendes applies the technique of French cuisine to the classic flavours of his Portuguese heritage at Aldea. The result is always delicious and deeply satisfying, and as with all good restaurants, the menu is always evolving. I once had a divine pressed suckling pig terrine with littleneck clams, cauliflower and carrot pickles, and golden nugget potatoes. Try the Seven Signature Bites from the bar menu to get a taste of the restaurants most iconic dishes, all in one sitting.