Get a mutton chop with a side of history at this century old steakhouse that offers delicious food, perfect cocktails, and a killer ambiance. Read more.
It was founded in 1887 when Williamsburg was a city onto itself, and some say Luger is the greatest steakhouse in the world. Even if we can’t go quite that far, the steaks are damn good. Read more.
In 127 years, little has changed. Katz's remains one of New York's—and the country's—essential delis. Order at the counter, and don't forget to tip your slicer—your sandwich will be better for it. Read more.
The baked clams are a "don't miss" dish & so is the chicken francese. The pork chops with peppers (sweet or hot, or both) is the city's most perfect evocation of that dish. Read more.
Lombardi's is not the best coal oven pizzeria in New York City, but it is the oldest, and the pizzas do not disappoint. Read more.
This century-old Coney Island pizzeria is one of New York's great cultural institutions. As Robert Sietsema notes: "This place is simply the best pizzeria in the world." Read more.
Like Totonno's, this 85-year-old restaurant serves coal-oven fired pizzas that have thin, light brown crusts, but the pies here are profusely topped with sauce and cheese. Read more.
Opened in 1933, the original location of Patsy's is the only old school coal oven pizzeria in New York that offers pizza by the slice. The crust will make you feel as if you are in Naples. Read more.
The L & B square slice has a dense, slightly sweet crust that's faintly reminiscent of a biscuit. The dough is first topped with mozzarella then tomato sauce and a thin layer of Pecorino-Romano. Read more.
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Read more.
