Yes, New York has every possible cuisine you can desire or imagine on Earth. That said, take a look at the NYC food trends taking the city by storm. Some are not super new, but probably came to stay!
New York is the restaurant capital of the world – just consider there are 24,000 eating establishments in Manhattan alone.
In fact it has been estimated that you if you ate at a different restaurant every day, it would take you over 22 years to dine at them all.
One of the reasons that NYC is so diverse for dining, is that there are influences and cultures from all around the globe. This means that there are always great new NYC food trends, which you can even try cooking at home.
Take a look at a few of the food trends below and let’s see how adventurous you are when trying new cuisines! Lol!
As we think more about sustainability and food ethics, insects are hitting restaurant tables in a big way. They are actually an excellent source of protein and delicious with a little spice.
If you head to Toloache, the Mexican restaurant headed up by Julian Medina, you can sample them in tacos, hot with chili and cooked with crunch.
The Black Ant, in the East Village, is another great eatery that is embracing grasshoppers. In fact, almost every item on their menu uses insects. The grasshopper-crusted shrimp however are a triumph.
If you want to have a taste at home you can easily buy grasshoppers online, they may even become a household staple.
205 Thompson Street, Greenwich Village
166 East 82nd Street, Upper East Side
251 West 50th Street, Midtown
Location: 60 2nd Avenue, East Village
The baogel is another wonderful cultural hybrid, featuring a soft pork belly filling, usually found in a bao bun, and of course combined with a soft, bagel.
To try this at home, the pork belly cooks best in a sous vide machine, a beautifully gentle slow cook that will leave the pork tender and succulent, ready to be folded into bagel dough.
You can then return the bagel into the machine, to make a really soft baogel. This trend just goes to show how versatile water bath cooking is.
Locations: Several locations, see their websites!
The raindrop cake is a thing of simplistic beauty. Originating from Japan, it is a beautiful dessert that is made from water, agar and sugar.
It is served in bamboo, alongside a flour that is made from roasted soybeans. The dessert is vegan, has very few calories, but it a textural delight in the mouth.
It’s all about feeling that sweet burst of liquid on the tongue. Darren Wong, who originally brought this cake to Smorgasborg food fair said that he wanted the raindrop cake to be reminiscent of the Asian jelly desserts he ate as a child.
You can now buy kits to have a go at making the raindrop cake at home. They are delicious with a little syrup and some fresh mint on the side.
Locations: Smorgasburg has 4 locations.
Thursdays: BK Bridge Park, 6pm
Fridays: WTC, 11am – 7pm
Saturdays: 90 Kent Avenue, 11am – 6pm
Sundays: Breeze Hill, Prospect Park, 11am – 6pm
New York is a special place for dining – if you can imagine it, the likelihood is that there is a restaurant serving it. These fresh, new ideas and NYC food trends are also changing the way that we consider our home cooking.
So, come explore New York with us and don’t forget to share your discoveries in the comments below! We’d love to hear about them, so we can also check them out!
Guest Writer: Cindy Trillo
Photo Credit: Courtesy of Black Ant, Black Seed Bagels and Raindrop Cake