If there's one thing every New Yorker knows, it's that our food scene is perhaps the most diverse, decadent andstupid deliciousin the country. From homemade favorites like the bagel and pizza slice to NY transplants like poke and pierogies, New York City has it all. And whileour cynicism and apathyare as famous as our baseball team, we New Yorkers take two things very seriously: food and slang. So whether you're a tourist trying to stand out, a student ready to leave your footprint in the city, or a bridge-and-tunnel foodie, this article is for you. This is a guide to New York food lingo that will make you sound like a local.
1. Cut
The segment refers to a single segmentNew York stylepizza: wide, doughy and dripping with grease. Synonymous with the lunch rush, the disc appeared onLombardi's Pizzain Little Italy, where locals who couldn't afford a whole pie paid what they could for a slice of the cheesy, chewy goodness. This tradition still holds true today, with several establishments "dollar slices", so you literally get a lot for your money.
But whether you order a regular one-dollar slice or a one-for-three-fifty margherita, make sure you top it with crushed red pepper and always, and I mean always, fold it in half.
#Sketip: Looking for the tastiest slices on the west side? To look upGotham-pizzafor an excellent lunch special orJoe'sfor the best crust in town.
2. Complete
The Midwest calls it a sub. Philly calls it a hoagie. Connecticut calls it a mill. But New York? We call it a hero.Made for advanced workerswho worked in the factory, the hero is as much a part of New York culture as Italian culture. Made hot or cold with layers of cured meats, sharp cheeses and no shortage of spices, this sandwich, served on a baguette, makes all other sandwiches look whipped up.
#Sketip: For a taste of old-fashioned Italian flair and add mozzarella"flows like a waterfall",to look upDefonte from Brooklyn.
3. Bagel met Schmear
Sorry California, your avocado toast is good and all, but the real breakfast of champions is a bagel with a schmear.Schmear,a word borrowed from Yiddish, it refers to anything that can be spread - especially cream cheese. But a bagel with a schmear is more than just a store-bought bagel with a dollop of flavorless cream cheese. It's an experience.
For an authentic bagel experience, skip the line at Dunkin' Donuts and choose your local bagel maker. Not only will they know what a schmear is (a hearty layer of seasoned cream cheese, a few capers or chives, duh), they'll also serve you the crown jewel of carbs. ABagel from New Yorkis boiled, never steamed, the perfect mix of chewy and chewy, and definitely not rainbow-colored.
#Ssketip: These companies have been ashamed for decades. SampleRussian & DaughtersInBarney Greengrassto get your bagel, and maybe some lox if you're feeling fancy.
4. Soft
Synonym for summer, opening the fire hydrant, anda turf warmore heated than Sharks vs. Jets, a Softee refers to a soft serving cone from which is swirledMr. Softee. Mister Softee, a franchise of trucks whose jingle can be heard about eight months of the year, is the official purveyor of NYC's most consistent, nostalgic and whimsical soft serve ice cream.
#SpoonTip: To maximize your Softee experience (and secure that Instagram clout), order a vanilla Softee topped with their iconic chocolate or cherry magic shell and a generous sprinkling of rainbow sprinkles.
5. Bodega
In Spanish, bodega translates to “warehouse or wine cellar.” INTaylor Swift leksikon, it translates to 'your friend'. In New York, it's a 24-hour corner store, rich in eclectic culture and finds. Here you will buy a lottery ticket, your morning BEC and late night snacks ranging from takis to plantain chips.
The bodega of a block is the epicenter of a community.Closely linked to first generation Puerto Rican entrepreneurshipbodegas have seen the evolution of neighborhoods. They remain constant as gentrification sweeps through the blocks and the demographics shift from working-class families to avocado-toast-loving millennials. In other words, your local bodega is a bit like a free history lesson.
6. Halal
Food trucks and street carts are the fabric of New York's gastronomic scene, as is Halal. Halal refers to the bright red carts that populate Midtown, each serving a portiondelicious combinationsof rice, beans, halal meat, vegetables and a mixture of spices. Just like snowflakes, although every halal cart looks the same, no two are exactly the same. Liberal menu items like “chicken and rice” give owners endless room for experimentation.
Take their iconic red sauce and white sauces. Riff on Egyptian harissa andGreek tzatzikirespectively, the spice levels and flavors of the sauces fluctuate depending on the owner's heritage and palate. Either way, every halal pita or bowl is truly a unique street food experience.
#SpoonTip: For the authentic Halal experience, stroll downtown Sixth Ave for cart after cart of chicken and rice. If you prefer brick and mortar, check them outThe Halal guys.
7. Is
We depart from the island of Manhattan for this. Italian ice is the official summer treat in Brooklyn and Queens, thanks in part to their vibrant Italian communities. Italian ice cream is a slightly more American versionlimitation;both are made with natural fruit or fruit flavors and are dairy-free. While you may be familiar with franchises such asOnkel Louie G'sInRalph's(both started in NYC), New Yorkers mean something completely different when they order ice cream.
A New York ice cream refers toa classic Italian lemon ice creamserved in an old-fashioned Italian mom-and-pop joint. It should be light, sweet and refreshing enough to make you ask for an extra scoop.
#SpoonTip: Give it a try for the best ice cream that doesn't end up in the frozen section of your supermarketLemon ice cream king from CoronaofHofkonditori.
8. Meatballs
When the rest of America hears “beefy patty,” memories of burgers and barbecue come to mind. When New Yorkers hear the same words, they think Jamaicansteaks, a tasty turnover consisting of a puff pastry seasoned with turmeric and filled with spicy minced beef. Meatballs are being served at pizzerias in the Bronx and Queens and are spreading. NYC schools servedmore than 3 million hot pie lunchesi 2016.
The experts spread their steaks in betweencoconut breadwhat a sweet balance with the spicy patty.
#Sketip: If you live in the suburbs, chances are a nearby pizzeria can satisfy your patty cravings. If not, franchises could sufferGolden crustsell frozen versions in the freezer section of your supermarket.
9. Dog
No, I'm not talking about man's best friend. Dog is slang for oneNew York style hot dog, typically Kosher and topped with brown mustard and sauerkraut. This dog has its origins in 1851, when he became a butcherCharles Feltmanopened a hot dog stand in none other than Coney Island. All of these beef sausages have been associated with New York ever since, thanks to oneNew York Journal Writerpopularized the term in 1901.
#SpikeTip: Sometimes a Yankee Stadium dog just isn't the right fit, especially when it's the offseason. You have to be there for a dog that is always up for sniffingNathans van Coney Island.
There you have it folks. Use this New York City food snake, go fast andstay away from the closing doorsand in no time you'll be a New Yorker through and through.
