A melting pot of nationalities and cultures, New York is unsurprisingly host to a dazzling and diverse range of world cuisines. Here’s how to eat your way around the globe, without leaving the confines of the city.
First stop is theMuseum of Food and Drink (MOFAD), where you can deep dive into a variety of world foods and culinary traditions. Forget the usual gallery format, the exhibitions here are fully interactive; you’re expected to taste, touch and smell your way around. Shows cover topics as diverse as the tradition of spirit drinking in Scandinavia, to the upcoming ‘Chow: Making The Chinese American Restaurant’ (opens 13 April). Niche, with nibbles thrown in; this is our kind of museum.
Nostalgic for Napoli? Add a little Italian sunshine to your life with lunch at Paulie Gee’s, consistently dubbed NYC’s hottest pizza joint for its wide range of pies, both classic and quirky. Choosing a favourite is a toughie, although the family-inspired Anise and Anephew (fresh mozzarella, braised fennel, anisette cream drizzle, Berkshire guanciale and fennel fronds) and Spectacle Too (Italian tomatoes, Pecorino Romano, fresh mozzarella, cremini mushrooms and post-oven speck) are tiptop. The ten-strong vegan pizza menu is pretty spectacular too; wash it all down with a local craft beer from the tap.
Next on your global gallivant is the Tasting The Immigrant Experience Food Tour, courtesy of Context Travel. Your expert, non-scripted guide will lead your small group through Chinatown and Little Italy, exploring the bustling streets and markets which are home to, and frequented by, two of the city’s largest immigrant populations. In the mood for authentic Chinese dumplings and a perfectly brewed espresso? You’ve come to the right place.
If that gourmet holiday to Tel Aviv has been put on hold, then Nur is a good plan B. A warm, contemporary-cosy dining room backdrops Chef Meir Adoni’s joyful take on Israeli-Middle Eastern food; feast on dishes like tuna seared with paprika, cumin, lamb pancetta and Jerusalem artichoke relish or Palestinian beef tartare with smoked eggplant cream, sheep’s yoghurt and raw tahini. Make sure you save room for a pud; we’re still raving about the dark chocolate soum soum, made with dark ganache, black sesame tahini, poached pears, tahini milk jam and milk ice cream. Mazel tov!