Manhattan Clam Chowder & More: Iconic & Lush NYC DishesBoth savory and luscious foods originated here, in NYC, including General Tso’s Chicken and Baked Alaska. More than that, NYC has not only birthed several incredible dishes, there are countless notable NYC favorites born outside of the city –or even the nation– but earned its rites as NYC fare through naturalization. NYC and its culinary staples regularly prove that food culture can help to shape a destination.

If you so desired, you could spend an entire year dining out at NYC establishments and never eat the same thing twice. Whether considering vegan or meaty dishes, burgers or pizza, or brunch or dinner, NYC has confidently named itself among one of the nation’s most impressive food meccas.

Read on to learn some of NYC’s favorites:

Manhattan Clam Chowder: Did you know there are several types of clam chowder? Among them is the Manhattan, which is known for its use of tomato and has bold red coloring. Formerly known as “Fulton Fish Market clam chowder” and “New York City clam chowder,” Victor Hirtzler called the dish Manhattan clam chowder in his early century publication, “Hotel St. Francis Cookbook.”  

Bagels: New York’s bagels are like cascading clouds with a textured exterior.There are legendary bagel dispensaries that have been in existence for more than 100 years (Russ & Daughters), as well as those who’ve managed to become famous in fewer years than that (Absolute Bagels and Murray’s Bagels).

Pastrami and Corned Beef Sandwich: Katz’s Delicatessen, located on the Lower East Side, is synonymous with handsome brisket and smoky pastrami. It’s true, New York has perfected the corned beef and pastrami sandwich. With that said, Kat’z isn’t the only place one might visit to David’s Brisket House and Deli, 2nd Ave Deli, Frankel’s Delicatessen, Sarge’s Delicatessen & Diner, or Junior’s Restaurant & Cheesecake.

Speaking of Junior’s, get to know their cheesecake. The precise decadence of New York cheesecake is astounding.

Cheesecake: Speaking of Junior’s, get to know their cheesecake. The precise decadence of New York cheesecake is astounding. New York–style cheesecake makes use of heavy cream or sour cream. The cheesecake is also typically removed from the oven, mixed with vanilla extract and sugar, and placed bake into the oven. The stylish modification of the desert can be purchased from Eileen’s Special Cheesecake, Two Little Red Hens, F Monteleone Bakery & Cafe, Ferrara Bakery, and S & S Cheesecake Inc.

Eggs Benedict: New York City popularized the traditional brunch item, which uses English muffins, Canadian bacon, ham, a poached egg, and hollandaise sauce. Delmonico’s claimed to have invented the dish in 1860, while others made similar claims during encircling years. Over the years, this recipe took several forms. Discover different iterations at Sarabeth’s, Tartine, Clinton Street Baking Company, ABC Kitchen, Tanner Smiths, and other locations.

Coal-Oven Pizza: Juliana’s, Lucali, Lombardi’s, John’s, Totonno Pizzeria Napolitano: New York City originated this form of shareable, delectable pizzas. The coal-ovens burn 200-degrees hotter than other ovens, terrifically impacting the flavor and texture of the fare.

Some other foods known to New York, include but aren’t limited to Brooklyn egg creams, baked pretzels, New York-style Italian ice, knish, lobster Newberg, Waldorf salad, Delmonico steak, and the black and white cookie.

Melissa Ko is the Managing Member of Covepoint Capital Advisors, LLC and serves as the Chief Investment Officer of its flagship, the Covepoint Emerging Markets Macro Fund. Please visit, and to learn more!