I Went Down A Google Wormhole For Over 30 Hours to Make A List of New York City's 85 Best Dishes & Desserts

 

I know what you're thinking: "Not another random New York City food listicle."

Well, you're partly right. This is is another New York City food listicle.

But it's not random. I based these rankings on three factors:

  1. New York City dishes and desserts that elicited the greatest amount of adoration from major food critics. 
  2. New York City dishes and desserts that received a lot of positive mentions on Yelp.
  3. My favorite New York City dishes and desserts.

I spent over thirty hours identifying meals and treats that met at least one of the above requirements, and many of the final picks met at least two of the requirements.

This list won't please everyone; it will likely aggravate and offend a segment of New York foodies. But I made these rankings because I wanted to provide a particular type of New York City culinary guide that I felt hadn't been made.

Feel free to leave a comment at the bottom of the page with your favorite New York City foods. If a dish gets enough love in the comments it may show up on this list.


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85. Factory Tamal's Tamales

Lower East Side - Website

"Mr. Lopez’s tamales are beautifully fluffy, clingy and crumbly at once, a texture that calls to mind the airiest of poundcakes. Lard is whipped in, along with chicken stock, bringing voluptuousness to every bite. (Mr. Lopez plans soon to offer vegetarian versions made with olive oil.)

Most fillings come neatly sealed at the center, like strips of chicken streaked with cilantro-bright salsa verde or jalapeños gently muffled by queso and given a licorice grace note of epazote. But the best can’t quite be contained, as witness the dark tie-dye of mole poblano, seeping through. The sauce is thickened by plantains and broken-down ciabatta from Balthazar, with a hit of cinnamon from Abuelita chocolate and the sweetness of raisins and star anise countered by buttery almonds and cumin’s warm musk.

He still remembers his grandmother’s tamales: “I always keep the flavor in my mouth.” She died before he started making his own, so he had to cobble together a recipe by consulting his mother, his aunt and his wife’s grandmother. He kept running tests until the flavor gave him “the feeling when I was a 5-year-old.” - Ligaya Mishan, The New York Times


84. Wafels & Dinges' wafels

Various Locations - Website

"I decided that one day when I would get to Columbus Circle very early, I would stop and get a waffle before work. That day was a life-changing day in terms of food experiences... and most possibly spiritual experiences. 

I walked up to the truck and ordered the Throwdown Waffle. I took my warm waffle and walked to a nearby bench. I took a bite out of my waffle and all of a sudden the whole city... went quiet. And before I knew it, I was floating on a cloud. It is the most interesting experience for the whole island of Manhattan, in all of its noise and hustle n' bustle, to all of a sudden be blocked out for a solid ten minutes. I was at peace and felt quite ethereal eating a large, fluffy waffle, with my new love of cookie butter and whipped cream.

I had never experienced bliss before and I never thought I would cross it off my Bucket List due to an experience from eating a waffle. Oh, the places we can find ourselves." - Esther L., Yelp


83. Bell Book & Candle's Patty Melt

West Village - Website

"Enter chef John Mooney, who — in what should be recognized as one of the greatest moments in culinary history, right up there with the harnessing of fire for cooking purposes — devised a square patty melt a few years back. How does he do it? He custom-orders Pullman-style rye loaves baked in perfect rectangles by Tom Cat Bakery in Long Island City, and he molds his patties to match the shape of the bread when sliced. Everything else about this sandwich is as carefully considered: the grass-fed beef ground in-house; the sharp cheddar nicely melted; the onions cooked to an extra-dark, supersweet fare-thee-well. Even the pickles (from cucumbers grown on the roof of the restaurant) make an impression." -  Rob Patronite and Robin Raisfeld, Grub Street


82. Taqueria Diana's Nachos

East Village & Hell's Kitchen - Website

taqueria diana nachos.jpg

@melli_bellie

"At Taqueria Diana, a sliver of a restaurant on Second Avenue that holds a counter and enough dine-in space for about seven people, a sheet tray of nachos will set you back less than $10. Quality has not been sacrificed for quantity here, either — a mound of just-fried chips, fat with oil, is layered with white cheddar; jalapeños; sour cream; pinto, black, or refried beans (we’d go refried); and a meat of your choice (we recommend the juicy carnitas). Globs of guacamole crown the stack, and you should add salsa from the squeeze bottles sitting in a caddy. The habanero variety, in particular, adds a nice, bracing bite. You’ll want a beer to wash them down, but alas, Diana has no liquor license. Suck it up and have a soda. These may very well be the best nachos in New York City." - Laura Shunk, Village Voice


81. Underwest Donuts' Halva Donut

Midtown West - Website

"The brainchild of fine-dining veteran Scott Levine, Underwest traffics in superlative, charmingly whimsical cake donuts — the halva variety in particular. Levine loads the batter with tahini and also uses the silky roasted sesame paste in a glaze. Crowned with shredded halva, the treat wears strands of ground sesame seed confection with enough flair for a couture runway show, melting with each bite. It’s surely the nuttiest, moistest donut in the entire city." - Zachary Feldman, Village Voice


80. Fette Sau's Pork Belly

Williamsburg - Website

"But undoubtedly, Fette Sau's best cut of swine is the pork belly, a ribbon of juicy, fork-tender white flesh ribboned with fat that has been rendered just enough." - Philadelphia Inquirer


79. Joe's Pizza's Cheese Slice

West Village - Website

"Once, this slice defined New York City. That was before pizza slices were supersized, became entire meals laden with wacky toppings and extra cheese. Joe’s crust, thin and flexible but not too soft, is perfect for street pizza. Atop it is not much cheese and not much sauce, merely enough, in ideal symmetry. You can ask for a topping, but then everybody in the tiny, cramped shop will know you’re from out of town. The crust has a few lovely burned spots, but the New York slice isn’t about the search for the perfect crust or the perfect sauce. It’s the perfect New York experience. A friend who came with me said, sadly, “In my youth, stores like this ruled the earth. Now they’re almost extinct.” You do know how to fold a slice like this, don’t you? No? I guess you are from out of town" - Alan Richman, GQ


78. Veselka's Pierogis

East Village - Website

veselka pierogi

@gkuhn94

"Veselka has been serving a mix of Ukrainian home cooking and American diner grub 24 hours a day, seven days for several decades. A plate of pierogies with sour cream and caramelized onions is the essential order — they're made in house and the restaurant goes through a lot of them, so you know they're gonna be fresh." - Eater


77. Bunsmith's Spam & Cookie Butter Bun

Crown Heights - Website

"It’s easy enough to wax poetic about the self-evident charms of cookie butter, but Spam has proven a lot more divisive—it takes a fair bit of doing not to be squeamish about condensed, cat food-colored meat “product,” entombed in a pop-top can. But once united, the unlikely pair achieves optimal salty-sweet balance, with the heady baking spices of speculoos providing the perfect complement for the concentrated porkiness of Spam. There’s even much more textural interest than one might think, owing to the smoky, well-caramelized crust that relieves the composite protein slab of its signature soggy wiggle, and an unbroken speculoos biscuit (also sourced from TJ’s) contributing welcome crunch and bite." - Sarah Zorn, Brooklyn Magazine


76. Nakamura's Torigara Shoyu

Lower East Side - Website

"Even among New York’s murderers’ row of noodle masters, Shigetoshi “Jack” Nakamura stands out. He is considered a ramen god in Japan, where he started his career nearly 20 years ago; develops recipes for the influential Afuri chain; and is revered here by the likes of Dave Chang and Ivan Orkin. His name may be less known outside of hard-core ramen circles, but everyone should know his torigara shoyu, a classic bowl of chicken-and-seafood broth seasoned with Japanese soy sauce. It’s the most compelling bowl in town right now, with a delicacy and balance that fattier, more robust ramen options simply can’t match. The noodles are firm and chewy, and the savory broth clings to them with ease. And it’s topped with hamlike pork shoulder or rich belly meat (the former is leaner and more flavorful, the latter adds a deeply luscious note). Finally, the shoyu lends a sweet, roasted flavor that deepens the whole experience." - Chris Crowley, Grub Street


75. Milk Bar's Crack Pie

Various Locations - Website

"Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop." - epicurious Magazine


74. Shake Shack's Shack Burger

Various Locations - Website

Janice C., Yelp

"Everything about it is pretty much perfect: Its blend of freshly ground beef (antibiotic-and-hormone-free, it goes without saying). Its flawless smash-burger execution. Its distinctive, addictive flavor, as if the cooks secretly seasoned it with some illicit umami-enhancer. Its just-right size. Its perfect proportions and exquisite balance. The textbook squish of the bun. The molten meltedness of the cheese.

...The not-horribleness of the lettuce and tomato, even out of season. The wax-paper jacket it’s served in. Its ability to satisfy on some elemental level that fancy burgers cannot. In short, its Ur-burgerness. Yes, it might have been inspired by the chains of Danny Meyer’s midwestern youth and can now be found everywhere from Arizona to Istanbul, but it’s a New York native with a local origin story — a hometown burger made very, very good." - Rob Patronite and Robin Raisfeld, New York Magazine


73. Greenpoint Fish & Lobster Co.'s Lobster Roll

Greenpoint - Website

"Enormous hunks of lobster — including an entire claw draped on top during a recent visit because it didn’t even fit inside — are tossed with a bare minimum of mayo, some celery, and flecks of tarragon, then tucked into a grilled, split-top Balthazar Bakery bun that comes off as a cross between pain de mie and a supermarket hot-dog roll. (And because of the restaurant’s Monterey Bay Aquarium Seafood Watch partnership, all of that meat is traceable to the original source.) Finally, a scattering of sea salt and a shot of lemon juice are the finishing touches that push this already-impressive roll into best-in-the-five-boroughs territory." - Hugh Merwin, New York Magazine


72. Agern's bread

Grand Central Station - Website

"...the tiny loaf of sunflower-seed rye bread (was stunning), wonderful with beets mashed into it and even more wonderful under a thick coat of butter. These thumb-size loaves are baked by Rhonda Crosson, and I think they are at least as good as her big rounds of sourdough, and those are exceptional." - Pete Wells, The New York Times


71. CUT by Wolfgang Puck's Suckling Pig & Pork Belly

FiDi - Website

"...features whole suckling pig that has been confit-preserved, deboned, chopped, and pressed into neat little cubes, alongside vinegar-braised pork belly chunks, redolent with Sichuan spices, which have also been fabricated into box-shaped pieces. Served with pickled root vegetables, mustard seed, maple-apple puree, and chicharron powder, the bite-sized cubes pack a pig's worth of flavor into each bite." - Nick Solares, Eater


70. Gabriel Kreuther's Morcilla

Midtown West - Website

gabriel kreuther morcilla

Anne T., Yelp

"Blood sausage only sounds rough. When it’s made well, as it is at Gabriel Kreuther’s lounge, across the street from Bryant Park, it can be sweeter, more ethereal, and more delicate than any cut of meat. There, you’ll find it sliced, crisp at the edges, melting away in the middle, scattered in a little salad of potatoes and parsnip purée, with crunchy pieces of raw apple." - Tejal Rao, Bloomberg


69. Artichoke Basile's Artichoke Slice

Various Locations - Website

"...the signature slice does not suffer for fans. An East Village resident lined up outside Artichoke, Graham Connolly, said he has been spreading the word among friends about the "deadly" artichoke slice." - David Lombino, The New York Sun


68. Eleven Madison Park's Peeky Toe Crab with Uni and Kohlrabi

Flatiron - Website

"The hautest of seafood salads. The revered chef Daniel Humm loves uni, just like me. At his Eleven Madison Park, he sets lobes of it alongside shredded peeky toe crab meat, mixed with bonito mayonnaise and a delicate lobster consommé gelee. It’s a fantastic celebration of seafood flavors, from funky uni to layers of sweet crab and lobster, with briny bonito underneath a cover of pickled apple and kohlrabi slices. Humm serves the dish in cool weather; he says the shellfish is best when the waters are cold." - Kate Krader, Bloomberg


67. Dessert Club ChikaLicious' Bun Chika Bun Bun

East Village - Website

Eileen C., Yelp

"The whimsically named Bun Chika Bun Bun at this mad-cap East Village bakery starts with a large choux puff and a crunchy craquelin coating. The choux, which sets on a buttery speculaas cookie (like Biscoff), is then heated up for your order.

Inside that puff lies a small pool of cinnamon butter prime for spreading on your cinnamon-spiced cookie. With alternating gooey, crunchy, and crackly textures, and three nationalities of baking traditions, it's an undeniably unique dessert...after ten years it's still going strong. No sweets-centric trip to the city should ignore it." - Serious Eats


66. Don Peppe's Linguine With White Clam Sauce

Ozone Park, Queens - Website

"I’d also heard great things about the linguine with white clam sauce, so we had to get this. Be warned: if you plan on getting this and are at all messy about your eating, wear something you don’t care about splashing oil onto, because you will. But how delicious that oil will be: completely infused with the whole cloves of garlic that are scattered around the whole dish (I think they were poached in the oil with the pasta) – which tS and I both mashed up into our pasta and ate, yum yum! – and the very essence of clam juice… whoa nelly, I probably wouldn’t have minded soaking anything in that sauce and eating it. The pasta was cooked perfectly al dente but had absorbed all of the wonderful flavors of that sauce – garlic, clam, lovely. I was chowing down on that pasta like no tomorrow" - Feisty Foodie


65. LoLo's Seafood Shack's Johnnycakes

Harlem - Website

"Here, the johnnycake — a cornmeal fritter — makes a delectable debut, slathered in honey butter and infused with thyme and scallions. Carried throughout are sugary notes from the honey butter and piquant overtures from the herbs and green onions.

You could get one of the bakes — we recommend the avocado bake — but the sweetened, savory fritters really do stand alone. LoLo’s also has a profusion of chutneys, salsas, and, if you ask nicely, extra honey butter, which all mate well with the johnnycakes." - Tara Mahadevan, Village Voice


64. Milk Bar's B'day Truffles

Various Locations - Website

"Let us begin with the infamous Birthday Cake Truffles: pretty, bite-size balls of cake dough dotted throughout with rainbow sprinkles. The recipe is a carefully guarded secret at Momofuku – they even left it out of their cookbook – but you can find some good attempts online...If you’re just visiting NYC, they have tins you can fill with cookies and truffles and take back home, or even mixes to make yourself. And if you live in NYC and you’re our friend, we will like you even more if you bring these along next time we see you." - The Byrne Notice


63. Paowalla's Eggs Kejriwal

South Village - Website

"It’s a fried egg on toast under melted Cheddar that stands out from all others because of a throat-catching green chutney that has a glossy underpinning of coconut oil" - Pete Wells, New York Times


62. Oiji's Wild Sesame Soup

East Village - Website

oiji wild sesame truffle soup.jpg

Teresa C., Yelp

"Do you like tahini? OK, do you love tahini? You probably should have deep-rooted feelings about sesame seeds (or wild sesame, a/k/a perilla seed) before ordering Brian Kim and Tae Kyung Ku’s outrageously rich and slightly bitter wild sesame soup. Missing the heaviness of other nut soups like West African peanut-based maafe, this velvety purée is silken and almost airy. The chefs ladle the beige and burnished liquid over tender oyster mushrooms, black truffle, and chewy coins of rice cake for a truly impactful and comforting bowl." - Zachary Feldman, Village Voice


61. Covina's Hungarian Fry Bread

Flatiron - Website

covina hungarian fry bread.jpg

"We're fully on board with a world in which fry bread becomes a trend, so it's delightful to have another entry with which to support our growing addiction. Covina, which opened inside the Park South Hotel, is serving a version of the decadent dish topped with smoked salmon and a ranch sauce made with kefir, the fermented milk that'll lend a pleasing tanginess, pushed further by sliced red onion, capers, citrus zest and fresh herbs. The fresh-and-fried pairing is key here." - Nell CaseyGothamist


60. Vaucluse's Caramel mille-feuille

Upper East Side - Website

"The crackle of Martell’s caramel mille-feuille under both fork and tongue is extravagant no matter your tax bracket." - Zachary Feldman, Village Voice


59. Superiority Burger's Superiority Burger (Vegetarian)

East Village - Website

"The Best Burger of the Year Has No Meat In It. Maybe the best thing about N.Y.C. chef Brooks Headley’s raved-about Superiority Burger—better even than the nutty patty, the roasted umami-bomb tomato, the fact that no cows were harmed in the creation of this sandwich—is the texture. The bun squishes. The lettuce crunches. The pickles snap. That patty, made from ingredients Headley won’t divulge and miles beyond whatever your vegan friends use to assault your grill during barbecues, has genuine heft. Who knew that in the perfectly proportioned Platonic ideal of a burger, beef isn’t even necessary?" - Nick Marino, GQ


58. OatMeals' Truffle RisOATto

Greenwich Village - Website

"Truffle RisOATto (the name is trademarked) banishes all memory of the oatmeal at its base, with a snowfall of Parmesan and truffle oil insinuating itself into every cranny. This is recommended with a spoonful of heavy cream; don’t bother abstaining from it, if you’ve come this far." - Ligaya Mishan, The New York Times


57. Union Fare's Birthday Cake Croissants

Union Square - Website

"Here’s the thing: Unlike lots of gimmick foods — rainbow-colored whatever — Union Fare’s croissants taste good, in a sugary, nostalgic way." - Anna Hirschorn, Grub Street


56. Magnolia Bakery's Banana Pudding

Various Locations - Website

"It's a bit of a challenge to comment too much on the pudding itself, because it honestly feels like my medium sized disappeared in a second at the rate I took it down. Ridiculously smooth with Nilla wafers inside and thick banana chunks, the treat feels like less of a bougie-splurge and more like home-style treat. Carrying just enough salty notes to keep the pudding from being numbingly sweet, I was thankfully spared having my day robbed of me by a sugar coma.

As much as cynicism has served as my Swiss Army Knife, serving a thousand different uses to ensure sanity, sometimes it can hold you back from experiencing life. Thankfully this side of me was muted long enough to experience what was perhaps the best dessert I've had in New York in a very long time. So take my word as a former cynic, you have to try the banana pudding at Magnolia Bakery; you won't regret it." - Nathan Braun, Top Dust


55. JG Melon's Cheeseburger

Upper East Side - Website

"JG Melon has always occupied a special place in my heart, partly because of my love of old New York, and partly because it takes something so very simple — a hamburger — and throws it high onto the upper rungs of New York City.

The best way to experience this place is to drop a few quarters in the well-stocked jukebox and then grab a seat at the counter — don’t text while you order, unless you’d like gruff service from the bartenders — skip the menu, and go straight for the holy triumvirate: burgers, bloody marys, and cottage fried potatoes." - Kevin Kessler, Village Voice


54. Dominique Ansel Bakery's Kouign Amann (DKA)

South Village - Website

"Forget the lines for those sweets—this is the pastry you really want from one of the city's finest french bakeries, and it doesn't require camping out at 6 a.m. to get one.

The kouign amann features buttery croissant dough baked with sugar in special steel rings for something like a croissant but even more dense and rich. The crust is gorgeously caramelized, more than any croissant, every bite has a satisfying contrast of flaky crunch and buttery dough. There are other kouign amanns in New York, but this one's the first, and it's still the best." - Serious Eats


53. Le Garage's Charlotte Potatoes

Bushwick - Website

"Leave it to the French to add a soupçon of sophistication to something as plebeian as potato skins. Instead of being baked and stuffed with cheddar cheese, sour cream and bacon, the diminutive, golden-skinned tubers at this mother- and daughter-run brasserie are prepared confit-style (submerged and slow-roasted in fat), then crowded with tight, garlicky coils of escargot." - Sarah Zorn, Brooklyn Magazine


52. Cape House's Celery Root Patty Melt

East Williamsburg - Website

cape house celery root patty melt

@larampage

"Though Bushwick’s Cape House specializes in belly clams (our preferred bivalve) they also happen to serve the borough’s most persuasive new veggie burger, sculpted not from portobellos or grain patties but gruyere and caramelized onion-spackled celery root." - Sarah Zorn, Brooklyn Magazine


51. Frankel's Delicatessen's Pastrami Sandwich

Greenpoint - Website

"The number of Jewish delis had been declining, and the quality of the city’s pastrami along with it. Then up popped Frankel’s in an unexpected Greenpoint location, and the pastrami was as bright pink, salty, and smoky as the revered product at Katz’s — and hand-cut, too! In a joint that establishes its own retro-vibe." - Robert Sietsema, Eater


50. Bar Goto's Okonomi-Yaki

Lower East Side - Website

"Chief among the kitchen’s offerings are Shinoki’s okonomiyaki, savory Japanese pancakes made with grated yam and cabbage and delivered in rectangular cast-iron skillets. The five highbrow flapjacks served here come in winning combinations like mushrooms and leeks, and chicken and pork belly. And while you can indulge in classic Hiroshima-style okonomiyaki, griddled with a layer of yakisoba noodles in the batter (along with a satisfying mix of pork belly and rock shrimp), don’t miss out on the “Fisherman” and “Grilled Cheese” versions. The former adds an oceanic feast of octopus, calamari, and shrimp, while the latter melts together cheddar, Parmesan, and gruyere with lush, piquant sun-dried tomatoes.

Every pancake gets doused in Kewpie mayonnaise and tangy Worcestershire-like okonomiyaki sauce, and arrive with bowls of shaved bonito flakes and diced pickles meant for scattering across the top. It all amounts to some of the city’s most refined bar food and best drunk munchies; the pancakes simultaneously crisp, fluffy, and dense with hearty flavors." - Zachary Feldman, Village Voice


49. Peaches Shrimp and Crab's Shrimp with Comeback Sauce

Clinton Hill - Website

peaches shrimp and crab shrimp with comeback sauce

@peachesshrimpandcrab

"This Marietta makeover handily won us over with lavish plateaus of seafood, but the kitchen can take more credit for fabulously snappy fried shrimp liberally cloaked in comeback sauce (a bewitching chili-mayo amalgam favored in Mississippi)." - Sarah Zorn, Brooklyn Magazine


48. Koi's Koi Crispy Rice

Midtown West - Website

"Perhaps best of all, during one dinner visit, was the restaurant's crispy rice with spicy tuna. This dish tweaks the usual approach to sushi by frying the rice cake, ideally to a golden, crunchy state that provides a wonderful textural contrast to the fish atop it." - Frank Bruni, The New York Times


47. Taïm's Falafel

West Village and Nolita - Website

"Taim means "tasty" in Hebrew, so if you're going to name your falafel joint that, you better bring the goods. And, oh, are the goods brought at this mostly takeout falafel heaven in Nolita (the original Taim is in the West Village, but the Nolita one is our favorite... probably because it's close to Thrillist's office). Purists might scoff at the green, harissa, or red pepper falafel options, but Taim stays true to the flavors and textures of a solid fried chickpea ball whilst piling on the unconventional flavors. The move here is the mixed falafel platter with all three falafel varieties, along with hummus, Israeli and tabbouleh salads, and a soft, pillowy za'atar pita." - Thrillist


46. Aldo Sohm Wine Bar's Spaghetti Squash "Bolognese" (Vegan)

Theater District - Website

"Move over, vapid and flavorless vegan dishes — of which there are plenty littered throughout the city — Eric Ripert has got you beat...It’s a dream come true for anyone who shuns high-calorie, stomach-bloating animal flesh and carbs — but craves the heartwarming flavor and tactile pleasure of Italian comfort food...Ripert’s playful, wholesome interpretation of a classic dish is uniquely great-tasting and steeped in soul-satisfying, Italian warmth. Spaghetti squash stands in for spaghetti, as it often does, but for once, it really works. The squash is pulled from the oven early, so it has a convincing al dente heft." - Steve Cuozzo, New York Post


45. Petee's Pie Company's Chocolate Chess Pie

Lower East Side - Website

"I didn't know pie could taste this good. The chocolate chess pie is one of the best desserts I have ever had and I am not being hyperbolic. 

I recommend that everyone try this place at least once." - Adam M., Yelp


44. Sadelle's Sticky Buns

SoHo - Website

"Buttered, yielding whorls of brioche dough are capped by a brown-sugar glaze that is, yes, adherent, but won’t extract loose fillings. This sticky bun is such an improvement on the old standard that when I tasted it, I was almost overcome with gratitude for Melissa Weller, Sadelle’s baker. I’ll thank her by listing this unassuming pastry at the top of my favorite dishes of the year, even though I haven’t reviewed Sadelle’s yet." - Pete Wells, The New York Times


43. Doughnut Plant's Tres Leches

Various Locations - Website

"Doughnut Plant is one of Gothamist's go-tos, and for good reason, as each one of their doughy masterpieces is a deep-fried work of art. But though we love them all almost equally, the Tres Leches doughnut is a King among Kings. Somehow, the evil geniuses over at Doughnut Plant have figured out how to maintain the little white ring's perfect shape, all the while filling the cakey part with scrumptious icing. On the INSIDE. Madness. Pure MADNESS." - Rebecca Fishbein, Gothamist

42. Indian Accent's Makhan Malai

Midtown West - Website

"I’m always impatient to start eating, especially if what’s on the way is a dessert as wonderful as the makhan malai. Traditionally a street snack, here it is a fluffy mound of aerated saffron milk sprinkled with rose petals, almonds and palm sugar.

The fun of the dessert is in the way these crystallized toppings transform the unsweetened saffron milk once everything meets inside your mouth. It’s the kind of happy collision that few restaurants in town can deliver as well as Indian Accent." - Pete Wells, The New York Times


41. Wassail's Sunchokes with gruyère-cider foam

Lower East Side - Website

"Buenconsejo’s bowl of melty gruyere spiked with crispy sunchokes and nearly liquid leeks may be the best thing I’ve eaten all year." - Gersh Kuntzman, New York Daily News

**Click here to see dishes and desserts number 40 to number 1**

 
Michael Simonson2 Comments