A Slice of the Big Apple-A Culinary Tour of New York City

This article was originally published in Great Golf Magazine. 


A slice of the Big AppleIn Italy you go for the pasta. In Germany it’s the Schnitzel and Switzerland it’s the fondue. But when you head to the U.S. and it’s most cosmopolitan city of New York, it’s hard to put your finger on the quintessential, must-have dish. Of course, you want to experience American cuisine, but what the heck is American cuisine these days? Here we take a slice of the Big Apple and go on a culinary tour of New York City.


When it comes to American eats it may start with burgers and end with molecular gastronomy with so much in between. On a recent trip to the city I explored what’s hot in American food at the moment, so bring your appetite and join me for a whirlwind tour of some of the hottest tables in town.


Brunch Munch

New Yorkers love their brunch. On Saturday and Sunday you’ll see them spilling out of cafes all across the city. From Michelin star ABC Kitchen, to Friend of a Farmer, where you better get there before 11 a.m. to avoid standing in line, savory and sweet breakfast foods are hot.


While Manhattan is always a food hub, the trendiest part of town for foodies is Williamsburg, Brooklyn. Known for hipsters, the area has morphed into a culinary powerhouse and I’m getting my brunch on at the newly Michelin star anointed Delaware & Hudson. Open for less than a year, this 38-seat eatery is playing with the big boys.


“No one was more surprised than me when I got the call about the star,” said chef/owner Patti Jackson. “I still want to cry tears of joy thinking about it.”


Though Jackson has over 30 years in the kitchen, Delaware & Hudson is her first solo venture. Clearly, she’s off to a good start.


Named for the railroad company her grandfather worked for, Jackson is focused on Mid-Atlantic American food from Long Island oysters to New Jersey asparagus. The brunch menu definitely pays homage to that area of the country with dishes like house-smoked Pennsylvania trout, Baltimore crab cakes and an Amish-style chicken pot-pie that New York Magazine called this year’s best comfort food in the city. Her recipes also include regional specialties like Pennsylvania Dutch Scrapple, a mixture of pork scraps combined with flour and spices and pan-fried.


I opt for the lox, eggs and onions that arrives looking like giant frittata topped with spring greens Jackson picked up from the local farmers market that morning. The dish is so filling it could have counted as breakfast, lunch and dinner, but alas a journalist’s work is never done and we have plans for the night.

To continue reading about the New York food scene please visit the article on Great Golf Magazine.

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