Everything tagged:

manhattan

manhattan, pizza

John’s of Bleecker St.

By

Chris Constantinou

A taste of history and a glimpse of the past can be found at John’s Pizza of Bleecker Street in the heart of Greenwich Village. For almost a century, John’s, a New York City landmark, has been crafting traditional coal-fired tomato pie pizza using generational recipes from the old country.

Read more.: John’s of Bleecker St.
manhattan, pizza

Patsy’s Pizzeria

By

Chris Constantinou

Experience Italian Harlem and have a slice of history. Patsy’s, a pizza landmark and the originator of pizza by the slice, has been creating their iconic thin crust pizza in the original coal fired brick oven for almost a century.

Read more.: Patsy’s Pizzeria
manhattan

Sylvia’s Restaurant

By

Rishayna Rokib

Where soul food simmers with revolution and rhythm, Sylvia’s isn’t just a Harlem restaurant: it’s a sacred shrine to survival, swagger, and sweet potato pie

Read more.: Sylvia’s Restaurant
fusion restaurant, manhattan

Mabu Cafe

By

Melania Loewy, Sara Novo, Aarlyn Geevarghese.

Craving something fun?

Mabu Cafe on Doyers Street is where neon lights glow, cozy booths invite you in, and foods like bunny milk pudding pull you into the heart of Hong Kong’s food culture.

This cafe is a playful, modern twist on nostalgic flavors that feels both fresh and familiar.

Read more.: Mabu Cafe
manhattan, pizza

Lombardi’s Pizza

By

Joshua Sterling-Tosado

New York’s first established pizzeria.. or was it? Dive deep into the historical archives with us to uncover the true origins of pizza in New York City, and find out if Lombardi’s legend holds up to the facts.

Read more.: Lombardi’s Pizza
manhattan

Bagels & Co. – Upper East Side

By

Kayla Wang

Discover how bagels evolved from humble immigrant street food to a beloved New York City staple. This entry explores their cultural roots, the traditions behind their making, and their role in shaping Jewish identity—one hand-rolled, cream cheese–filled bite at a time.

Read more.: Bagels & Co. – Upper East Side
food truck, manhattan

83rd st and 2nd avenue Halal Cart

By

Sebastian Wissa, Brandon Phiong, Joseph Rippo

Halal carts are a staple of New York City but there’s nothing like the Halal Cart on 83rd street and 2nd avenue. It’s prime location right outside of the entrance to the Q makes it easy to grab your favorite Halal cart meal.

Read more.: 83rd st and 2nd avenue Halal Cart
fusion restaurant, manhattan

A Post-Colonial Cuisine Colonizes the Downtown Manhattan Food Scene

By

Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman
Alexa Jacinto, Michelle Zheng, Zahin Zaman

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

“You cannot escape the fact that outside food will always come in.” Amy Besa isn’t talking about New York. She’s talking about the distinct cuisine of her motherland, despite it having spent years under a number of foreign powers.

Read more.: A Post-Colonial Cuisine Colonizes the Downtown Manhattan Food Scene
food truck, manhattan

More Than Chicken Over Rice: The True Story Behind NYC’s Halal Carts

By

Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo
Sebastian Wissa, Brandon Phiong, Joseph Rippo

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Halal carts in New York City are stuck between a crossroads of rules: legal and religious. While these workers abide by the very rules that make halal, halal, they also do something that’s very “New Yorker”- they make it their own.

Read more.: More Than Chicken Over Rice: The True Story Behind NYC’s Halal Carts