We blind tasted 17 rotisserie chickens from Bay Area restaurants. Here's how Costco ranked
There are 17 rotisserie chickens spread out on the table. The skin on the birds ranges from pale and caramel to burnished and charred. Some are speckled with herbs, many are trussed and two come with a wedge of citrus. One chicken, No. 11, is half the price, juicer and nearly twice the size of its peers — like Shaq standing next to any celebrity.
The San Francisco Chronicle Food & Wine section conducted a blind taste test to find the Bay Area's best rotisserie chicken. The team fanned out across San Francisco and the East Bay, procuring chickens from restaurants, butchers and grocery stores, and then bringing them to the Chronicle newsroom. That means birds from Costco and Gus's Community Market went up against chickens from restaurants like RT Rotisserie and Daytrip Counter, the newest in the flock.
The panel of judges consisted of myself, restaurant critic MacKenzie Chung Fegan, wine critic Esther Mobley, assistant Food & Wine editor Caleb Pershan and food reporters Mario Cortez and Elena Kadvany. On one day — internally referred to as 'chicken day' — we sampled all 17 chickens at room temperature, one by one, with senior Food & Wine editor Janelle Bitker on carving duties.
We took note of saltiness, appraised aromatics and analyzed distinguishing seasonings. We loved schmaltzy, crisp skin and abhorred the rubbery ones. We wanted meat rich in moisture and dreaded when a piece was dry. 'My mouth is the Sahara desert,' Fegan remarked thirstily about test subject No. 1.
We rated each on flavor, juiciness and skin. A good chicken excels in all of those categories, which influence the judge's overall score, on a 10-point scale. The findings show that restaurants typically make better chickens than markets and butchers; they often use higher quality birds. Also: We need to be eating more Peruvian-style chicken.
Any discussion of rotisserie chickens must include price, since the food is an affordable staple for many families. Bitker weighed every pollo and calculated the price per pound. Note: Some birds came with complimentary sides and sauces (more on that below), so the comparison is imperfect. The most expensive, at $20 per pound, came with two sides; without them, the priciest chicken was $12.63 per pound. Generally, the more expensive chickens performed better, with one giant exception.
I don't think I can look at another chicken for at least a month. Without further ado, these are the top 10 rotisserie chickens in the Bay Area.
Daytrip Counter is the new casual chicken spot from the folks behind the acclaimed, now-closed Daytrip in Oakland. Brined in a vinegar solution and injected with schmaltz, the chicken scored high for flavor, but the group was divided on matters of skin and juiciness. Fegan noted that the skin was not fully rendered. Mobley found it to be dry, but Cortez thought the thighs were juicier.
9. Guerra Quality Meats
Score: 5.58. Price: $6.69 per pound
The West Portal butcher shop had some of the crispiest skin of the congregation — so crispy and schmaltzy that it earned my only perfect score for skin. Fegan, meanwhile, liked the skin but not the flavor of the meat. Pershan observed that this was a runt of the litter.
The expert trussing of the bird from Little Original Joe's, the takeout counter and market in West Portal, caught everyone's attention. Flavor-wise, however? Cortez deemed it 'boring' and Mobley thought the skin too salty. Fegan described it as 'very middle of the road.'
7. Market Hall
Score: 5.81. Price: $9.95 per pound
The caramelized, glazed skin on the bird from Market Hall, a specialty market and deli in Oakland, caught Fegan's eye. But the panel couldn't agree on the flavor: Mobley tasted garlic, I detected paprika and Fegan noted a barbecue-like taste. (The marinade includes those ingredients plus a ton of thyme.) Kadvany issued bonus points for its 'shreddy texture.'
Cantoo is a Venezuelan-Chinese restaurant in the Tenderloin known for its mountains of fried rice and rotisserie chicken, tenderized with a beer brine. Mobley loved the skin and savoriness, while I found it to be rich and ham-like.
5. Souvla
Score: 7.13. Price: $12.63 per pound
Souvla, the casual Greek mini-chain restaurant, sells a limited number of whole feta-brined birds every day online. Kadvany called out the tenderness, as did Mobley, noting the flesh as 'buttery.' I liked its citrusy tang, and Cortez and Pershan raved about the garlicky skin.
The casual chicken arm of the Rich Table operation, RT Rotisserie, earned points from Fegan for presentation, with the buttermilk-brined bird's evenly cooked, well-burnished skin. Kadvany and Mobley ranked it as their favorite for skin. Nearly everyone perked up at the presence of the fried garlic garnish.
This local Peruvian restaurant chain's chicken ranked as the second most flavorful, pleasing (and perplexing) the judges with its earthy spice. Fegan wondered if it was za'atar while Mario was reminded of 'taco seasoning.' I knew it was a Peruvian-style chicken upon first taste of cumin.
2. Costco
Score: 8.53. Price: $1.16 per pound
This chicken was by far the juiciest, practically dripping with moisture, and stayed warm longest. The value also must be noted: The price disparity between Costco and every other place was cavernous, nearly five to 20 times cheaper than the rest at $1.16 per pound. However, there is one big caveat: The oversized fowl is only available to those with a Costco membership, which starts at $65 per year.
It seemed like a shoo-in for gold, but an underbird left the warehouse chicken in the dust.
1. Rooster's Peruvian Rotisserie
Score: 9.28. Price: $10.66 per pound
Rooster's makes the Bay Area's best rotisserie chicken! The low-profile Peruvian restaurant, which opened last year in the Mission District, delighted the board with its bird's juiciness and lovely skin coated in a flavorful, cumin-forward spice mix, which some noted was also well-distributed underneath the skin. We all nearly clapped upon first trying it.
It scored high marks across categories, with some voters like Cortez and Pershan even giving it a perfect 10. Most of the voting body was unfamiliar with Rooster's, but now its legend will be solidified as the David that defeated the Goliath that is Costco.
A final note on sauces
In order to keep the tasting blind, we held off on sauces until after our final tabulations. By the sixth chicken, everyone's eyes darted to the sauce island, a plate stacked with small containers. We licked our lips at the prospect of moisture.
Many chickens are designed to be enjoyed with — and improved by — condiments. Daytrip Counter's chicken performed averagely, but the restaurant shined bright when it came to sauces. The five judges (and Bitker) placed Daytrip's spicy chile-lime butter and tart lemon tahini in their top three choices — nice foils to the richness of the schmaltzy chicken.
Some packed heat: The spiciest was Rooster's rocoto sauce, but it only appealed to Cortez and me. Others believed it to be too spicy and unbalanced. The crowd favorite? RT Rotisserie, especially its creamy chimichurri, followed by the smoky chipotle yogurt.
What rotisserie chickens did we miss? What other foods do you want us to taste test? Should I go to therapy after eating so many chickens? We want to hear from you: Email me at Cesar.Hernandez@sfchronicle.com.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
CNET
8 hours ago
- CNET
How Long Will That Open Bottle of Wine Actually Last? We Asked an Expert
There are days when you get home from work and you just want a glass of wine. However, once you open it, you start wondering if it will go bad before it can be used. While opened wine does have a shelf life, you don't need to drink it immediately. If you properly store it after popping it open, it can last longer than you might think. Whether you're sipping red, white or sparkling, how you store the open bottle matters. It can be the difference between enjoying a second glass tomorrow and pouring it down the drain. To make sure you're getting the most out of every bottle, I spoke with wine educator Rachel Thralls, who shared her best advice on how to store wine properly -- including the truth about putting red wine in the fridge. On that last topic, Thralls answers bluntly: Yes. Your refrigerator's cool temperature helps keep opened wine fresh for up to five days. Just be sure to let it return to the proper serving temperature before drinking. Here's how to make every unfinished bottle last a little longer. Read more: Buy Great Wine at a Great Price With These Expert Tips Here's how long wine lasts and how best to store it Once any bottle of wine stays open beyond the few hours it takes to breathe and decant, its quality begins to deteriorate. That's why it is crucial to take some steps to preserve its longevity, should you want to finish the remaining beverage before it essentially turns to vinegar. According to Thralls, each wine type requires different storage methods. Here's a breakdown of the most common. Red wine Open red wine should be stored in the fridge to preserve it and removed about 10 minutes before serving. Pamela Vachon/CNET Days it will last in the fridge: 3-5 "Red wines can be stored in a cool, dark place with a cork or in your wine fridge or refrigerator," says Thralls. "The more tannin and acidity the red wine has, the longer it tends to last after opening." For example, a lower tannin wine like Pinot Noir won't last as long as rich reds like Cabernet Sauvignon. "Some wines will even improve after the first day open," Thralls adds. "If you don't have a wine fridge, your regular fridge is better than letting the wine sit out in a 70-degree room. Just take the red wine out about 10 minutes before you want a glass so it warms up a little. The red wine will also open up in the glass." Full-bodied white wine Days it will last in the fridge: 2-3 Fuller-bodied whites tend to lose their oomph a little faster. YourWineStore "Full-bodied white wines such as oaked chardonnay and viognier tend to oxidize more quickly because they see more oxygen during their prebottling aging process," explains Thralls. "Be certain to always keep them corked and in the fridge. If you drink a lot of this type of wine, it's a really smart idea to also invest in vacuum caps." Not long after the cork is popped, all wine begins to deteriorate. Vacu Vin Sparkling wine Days it will last in the fridge: 1-3 Sparkling wine has the shortest shelf lives of any wine. Shutterstock "Sparkling wines lose their carbonation quickly after opening," stresses Thralls. "A traditional method sparkling wine such as cava or Champagne (which have more atmospheres of pressure, aka more bubbles) will last a little longer than a tank method sparkling wine like prosecco." Invest in a bouchon (sparkling wine stopper) for best results. If you're really serious about preserving your Champagne, Coravin makes a bougie sparkling wine preservation system that pumps carbon dioxide back into the bottle to extend its effervescent fridge life by weeks. Light white, sweet white and rosé wines Days it will last in the fridge: 4-5 Uncorked light white wines can go for as long as five days if kept cold. Fresh Vine "Most light white and rosé wines will be drinkable for up to a week when stored in your refrigerator with a cork," advises Thralls. "You'll notice the taste will change subtly after the first day as the wine oxidizes. The overall fruit character of the wine will often diminish, becoming less vibrant." Tips for storing wine How and where you store wine is important, both before and after opening. Wine Enthusiast The aforementioned guidelines are helpful for any wine novice, Thralls suggests a few general rules to take into consideration with any opened bottle. 1. Invest in a wine preserver. "They work very well for keeping wine after it's been opened. You can use the cork and push it back in or try [a product such as] Repour, which removes the oxygen from the bottle." Coravin wine systems are pricier but these high-tech units actually refill the bottle with argon gas, extending the life of red and white wine for up to a month. 2. Store any open wine in the refrigerator. "Or a wine fridge, if you have one," says Thralls. "This cold storage will slow down any development of the wine, keeping it fresh. The ideal cellar or wine fridge temperature is 55 degrees Fahrenheit." 3. Keep wine away from direct sunlight or sources of heat. "This includes above a refrigerator or oven. It will get 'cooked' and ruin the aroma and flavor." Ideal serving temperatures for serving wine The Hyperchiller can help you chill warm wine to a proper serving temperature. HyperChiller One could argue that wine temperature depends on personal preference; there are optimal temperatures that somms and wine professionals aim for. Generally, wine actually tastes better served slightly cool, which applies to both whites and reds. This $21 device can chill warm wine (or any other liquid) in seconds. "The same ideology of experiencing coffees, teas and sparkling waters at different temperatures also applies to wine," says Thralls, revealing that the more delicate floral aromatics in fine wines can actually be subdued at overly cool temperatures or burn off too quickly when the wine is too warm. "If you drink affordable wine most of the time, serving it slightly chilled will disguise most 'off' aromas," she shares. "A wine above 70 degrees Fahrenheit will start to smell more alcoholic because of increased ethanol evaporation that occurs as the temperature rises." Thralls notes that this is a good reason to not fill your wine glass up to the brim. "A typical serving of wine is about 5 ounces and a bottle of wine contains just over 25 ounces, so you should get about five glasses of wine per bottle," she explains. "The extra space in a typical wine glass is designed to hold the aromas when you swirl and smell your wine, so try and save some space." The ideal serving temperatures for each type of wine There's an ideal temperature for serving every type of wine. Africa Studio/Shutterstock Champagne and sparkling wines Affordable sparkling wines taste best served at 40 to 45 degrees Fahrenheit. If you have a high-quality, more expensive Champagne or sparkling wine, serve at ideal light white wine temperatures, which are slightly warmer. Light white wines and rosés Examples of light white wines are Sauvignon Blanc and Pinot Grigio. These wines are best served between 45 to 50 degrees Fahrenheit, slightly cooler than heavier white wines. Rosé wines also taste best and maintain their crispness and acidity at these temperatures. Heavy whites and light reds Heavier white wines, such as chardonnay, taste well at a range of temperatures depending on someone's personal preference, from 48 to 56 degrees Fahrenheit. Oak-aged whites' fruit tends to taste better and when served slightly warmer. Lighter red wines such as Pinot Noir taste better at this cooler end of the spectrum. Read more: 5 Most Common Wine Drinker Mistakes to Avoid, From a Wine Expert Medium-bodied reds Medium-bodied reds, such as merlot, are best served right around 55 degrees Fahrenheit. This temperature is also the ideal cellar temperature. You can grab your bottle right out of your cellar and pour a glass. Keep in mind that wines tend to warm up in the glass as well. Full-bodied and aged reds Full-bodied reds such as cabernet sauvignon, syrah and zinfandel are best served between 59 and 68 degrees Fahrenheit. But isn't that too cold for a red wine? The wine will taste much better if cool and, as Thrall mentioned, the glass will warm the wine as well. No matter how you swirl it, a good wine is one that doesn't end up down the drain. If you must tap out and savor the remainder of your bottle for future imbibing pleasure, take all of these tips into consideration and you'll never waste money (and precious alcohol) again. Cheers. Wine expiration FAQ
San Francisco Chronicle
14 hours ago
- San Francisco Chronicle
We blind tasted 17 rotisserie chickens from Bay Area restaurants. Here's how Costco ranked
There are 17 rotisserie chickens spread out on the table. The skin on the birds ranges from pale and caramel to burnished and charred. Some are speckled with herbs, many are trussed and two come with a wedge of citrus. One chicken, No. 11, is half the price, juicer and nearly twice the size of its peers — like Shaq standing next to any celebrity. The San Francisco Chronicle Food & Wine section conducted a blind taste test to find the Bay Area's best rotisserie chicken. The team fanned out across San Francisco and the East Bay, procuring chickens from restaurants, butchers and grocery stores, and then bringing them to the Chronicle newsroom. That means birds from Costco and Gus's Community Market went up against chickens from restaurants like RT Rotisserie and Daytrip Counter, the newest in the flock. The panel of judges consisted of myself, restaurant critic MacKenzie Chung Fegan, wine critic Esther Mobley, assistant Food & Wine editor Caleb Pershan and food reporters Mario Cortez and Elena Kadvany. On one day — internally referred to as 'chicken day' — we sampled all 17 chickens at room temperature, one by one, with senior Food & Wine editor Janelle Bitker on carving duties. We took note of saltiness, appraised aromatics and analyzed distinguishing seasonings. We loved schmaltzy, crisp skin and abhorred the rubbery ones. We wanted meat rich in moisture and dreaded when a piece was dry. 'My mouth is the Sahara desert,' Fegan remarked thirstily about test subject No. 1. We rated each on flavor, juiciness and skin. A good chicken excels in all of those categories, which influence the judge's overall score, on a 10-point scale. The findings show that restaurants typically make better chickens than markets and butchers; they often use higher quality birds. Also: We need to be eating more Peruvian-style chicken. Any discussion of rotisserie chickens must include price, since the food is an affordable staple for many families. Bitker weighed every pollo and calculated the price per pound. Note: Some birds came with complimentary sides and sauces (more on that below), so the comparison is imperfect. The most expensive, at $20 per pound, came with two sides; without them, the priciest chicken was $12.63 per pound. Generally, the more expensive chickens performed better, with one giant exception. I don't think I can look at another chicken for at least a month. Without further ado, these are the top 10 rotisserie chickens in the Bay Area. Daytrip Counter is the new casual chicken spot from the folks behind the acclaimed, now-closed Daytrip in Oakland. Brined in a vinegar solution and injected with schmaltz, the chicken scored high for flavor, but the group was divided on matters of skin and juiciness. Fegan noted that the skin was not fully rendered. Mobley found it to be dry, but Cortez thought the thighs were juicier. 9. Guerra Quality Meats Score: 5.58. Price: $6.69 per pound The West Portal butcher shop had some of the crispiest skin of the congregation — so crispy and schmaltzy that it earned my only perfect score for skin. Fegan, meanwhile, liked the skin but not the flavor of the meat. Pershan observed that this was a runt of the litter. The expert trussing of the bird from Little Original Joe's, the takeout counter and market in West Portal, caught everyone's attention. Flavor-wise, however? Cortez deemed it 'boring' and Mobley thought the skin too salty. Fegan described it as 'very middle of the road.' 7. Market Hall Score: 5.81. Price: $9.95 per pound The caramelized, glazed skin on the bird from Market Hall, a specialty market and deli in Oakland, caught Fegan's eye. But the panel couldn't agree on the flavor: Mobley tasted garlic, I detected paprika and Fegan noted a barbecue-like taste. (The marinade includes those ingredients plus a ton of thyme.) Kadvany issued bonus points for its 'shreddy texture.' Cantoo is a Venezuelan-Chinese restaurant in the Tenderloin known for its mountains of fried rice and rotisserie chicken, tenderized with a beer brine. Mobley loved the skin and savoriness, while I found it to be rich and ham-like. 5. Souvla Score: 7.13. Price: $12.63 per pound Souvla, the casual Greek mini-chain restaurant, sells a limited number of whole feta-brined birds every day online. Kadvany called out the tenderness, as did Mobley, noting the flesh as 'buttery.' I liked its citrusy tang, and Cortez and Pershan raved about the garlicky skin. The casual chicken arm of the Rich Table operation, RT Rotisserie, earned points from Fegan for presentation, with the buttermilk-brined bird's evenly cooked, well-burnished skin. Kadvany and Mobley ranked it as their favorite for skin. Nearly everyone perked up at the presence of the fried garlic garnish. This local Peruvian restaurant chain's chicken ranked as the second most flavorful, pleasing (and perplexing) the judges with its earthy spice. Fegan wondered if it was za'atar while Mario was reminded of 'taco seasoning.' I knew it was a Peruvian-style chicken upon first taste of cumin. 2. Costco Score: 8.53. Price: $1.16 per pound This chicken was by far the juiciest, practically dripping with moisture, and stayed warm longest. The value also must be noted: The price disparity between Costco and every other place was cavernous, nearly five to 20 times cheaper than the rest at $1.16 per pound. However, there is one big caveat: The oversized fowl is only available to those with a Costco membership, which starts at $65 per year. It seemed like a shoo-in for gold, but an underbird left the warehouse chicken in the dust. 1. Rooster's Peruvian Rotisserie Score: 9.28. Price: $10.66 per pound Rooster's makes the Bay Area's best rotisserie chicken! The low-profile Peruvian restaurant, which opened last year in the Mission District, delighted the board with its bird's juiciness and lovely skin coated in a flavorful, cumin-forward spice mix, which some noted was also well-distributed underneath the skin. We all nearly clapped upon first trying it. It scored high marks across categories, with some voters like Cortez and Pershan even giving it a perfect 10. Most of the voting body was unfamiliar with Rooster's, but now its legend will be solidified as the David that defeated the Goliath that is Costco. A final note on sauces In order to keep the tasting blind, we held off on sauces until after our final tabulations. By the sixth chicken, everyone's eyes darted to the sauce island, a plate stacked with small containers. We licked our lips at the prospect of moisture. Many chickens are designed to be enjoyed with — and improved by — condiments. Daytrip Counter's chicken performed averagely, but the restaurant shined bright when it came to sauces. The five judges (and Bitker) placed Daytrip's spicy chile-lime butter and tart lemon tahini in their top three choices — nice foils to the richness of the schmaltzy chicken. Some packed heat: The spiciest was Rooster's rocoto sauce, but it only appealed to Cortez and me. Others believed it to be too spicy and unbalanced. The crowd favorite? RT Rotisserie, especially its creamy chimichurri, followed by the smoky chipotle yogurt. What rotisserie chickens did we miss? What other foods do you want us to taste test? Should I go to therapy after eating so many chickens? We want to hear from you: Email me at
Time Business News
a day ago
- Time Business News
A Taste of the Big Apple: Exploring New York's Most Famous Foods
New York Famous Food City thrives as a cultural mosaic, and its rich culinary landscape is one of the most vivid reflections of that diversity. From the bustling streets of Manhattan to the boroughs of Brooklyn and Queens, every corner of the city offers a culinary experience rooted in tradition, innovation, and global flavors. In this article, we explore the most iconic foods that define New York, drawing millions of food lovers from around the world. Any conversation about New York's famous food cuisine would be incomplete without highlighting its iconic pizza. Characterized by a thin, foldable crust with a crispy edge, New York famous foods-style pizza is typically sold by the slice and served with a simple topping of tomato sauce and mozzarella cheese. Pizzerias like Joe's Pizza, Di Fara Pizza, and Lucali have become landmarks in their own right, attracting lines of eager locals and tourists alike. The charm of New York famous foods pizza is rooted in its straightforward, no-frills perfection. Some say it's the city's tap water—rich in minerals—that gives the dough its signature texture. Whether grabbed for a quick lunch or devoured during a late-night craving, a slice of New York famous foods pizza perfectly captures the spirit of the city. Introduced to New York by Eastern European Jewish immigrants, the bagel has become a beloved morning classic. Its signature dense, chewy bite and shiny crust come from being boiled before it's baked. When topped with cream cheese ('schmear') and thinly sliced lox (cured salmon), it transforms into a luxurious morning ritual. You'll find some of the best bagels at institutions like Russ & Daughters, Ess-a-Bagel, and Absolute Bagels. Add a slice of tomato, red onion, and capers, and you have a classic New York famous foods breakfast that's as delicious as it is historic. Rich, dense, and creamy—New York-style cheesecake is indulgence in its finest form. Unlike its lighter European counterparts, this version uses extra cream cheese and eggs to produce a firm, smooth texture. Often served plain or with a strawberry topping, it's a favorite dessert across the city. Junior's Cheesecake, originally from Brooklyn, is perhaps the most famous purveyor. Their traditional recipe has been drawing dessert lovers since 1950. Whether after dinner or as a midday treat, New York cheesecake remains a decadent symbol of the city's culinary pride. Street carts are a vital part of New York's food culture. Among their most popular offerings are soft pretzels and hot dogs, two quintessential New York snacks. Soft pretzels, often oversized and salted, are perfect for on-the-go munching. Hot dogs, meanwhile, are famously served at vendors like Gray's Papaya, Nathan's Famous, and various Halal carts throughout the city. With mustard, sauerkraut, or onions in tomato sauce, a New York hot dog is a fast, flavorful bite of Americana. Another gift from the city's Jewish culinary heritage, pastrami on rye is a deli sandwich packed with thick slices of peppered pastrami, tangy mustard, and sometimes Swiss cheese. Served on fresh rye bread, it's hearty, flavorful, and satisfying. For a truly authentic taste, visit Katz's Delicatessen on the Lower East Side—a legendary establishment serving New Yorkers since 1888. This sandwich goes beyond satisfying hunger—it's a flavorful slice of New York's rich heritage. Home to one of the nation's oldest and liveliest Chinatowns, New York famous food in nyc boasts a rich selection of flavorful Chinese-American dishes. Dishes like General Tso's chicken, dumplings, and lo mein have been reimagined for American palates while still honoring their roots. Places like Joe's Shanghai, known for its soup dumplings, and Wo Hop, a late-night favorite, showcase the city's enduring love affair with Chinese cuisine. Whether sitting down for a meal or picking up something on the go, Chinatown offers a rich tapestry of bold and authentic flavors. Halal carts have emerged as an iconic element of New York's bustling street food culture. These vendors serve flavorful platters of chicken or lamb over rice, often accompanied by salad, pita bread, and signature white and hot sauces. The Halal Guys, which started as a modest cart in Midtown, have grown into a global brand thanks to their wildly popular dishes. Affordable, filling, and packed with flavor, halal food embodies the city's diversity and entrepreneurial spirit. New York is not just about tradition—it's also a birthplace of innovation. Consider the cronut—a unique croissant-donut fusion invented by pastry chef Dominique Ansel. Since its debut in 2013, it has inspired copycats worldwide and drawn lines around the block at the original SoHo bakery. Modern food trends like rainbow bagels, matcha desserts, and gourmet food trucks continue to thrive in the city, proving that New York's food scene is always evolving—just like the city itself. International Cuisine at Every Turn One of New York's greatest culinary assets is its access to global flavors. From Ethiopian injera in Harlem to Korean barbecue in Flushing, you can take a gastronomic tour of the world without ever leaving the five boroughs. Whether it's Italian cannoli in Little Italy, Mexican tacos in the Bronx, or Indian dosas in Jackson Heights, New York is a celebration of cultures through food. New York City's food is more than sustenance—it's a narrative of immigration, creativity, and identity. Every bite tells a story, whether it's of an old-world recipe passed down through generations or a brand-new trend born in a small kitchen. For both residents and tourists, discovering New York's diverse food scene is a flavorful journey through its history and modern culture. And with each delicious dish, it's easy to understand why New York is considered one of the greatest food cities in the world. TIME BUSINESS NEWS
