If you’re from New York, nothing equals it. If you’re not from New York, like me...pffffft.
Pizza is really a personal taste, but I prefer what some people call New England or Connecticut pizza, which is also thin crust but they crisp it up.
But I always try to get a good pastrami sandwich when in New York. Best deli's in the country.
Maybe authentic NY food requires a combination of soot & someone spitting in your food while making it...
I used to live 20 blocks from Orwashers and would walk up there on a Saturday morning to get my loaves of bread for my mother to pick up on Sunday. She was a bread fanatic, I was not.
Darling Mimi would not like my choice of bagels: Essa Bagels on 3rd Ave around 54th. Fantastic! And Katz does make excellent pastrami despite what Mimi says.
And there’s nothing wrong with a good old dirty water hot dog (Sabretts) sold on every street corner in NYC.
It often seems to me that it’s impossible anymore to get real pastrami - let alone “good” pastrami - outside New York.
I'll have to head over there. Langer's, located across the street from MacArthur Partk in the Westlake district, has been in business for decades and has seen a lot of businesses in the area come and go.
Pizza is dead on Long Isand. Even in traditionally Italian nabes such as Deer Park (which I have formerly called ‘Little Brooklyn”) I can’t find a slice that isn’t dumbed-down. You can still find a slice here and there on this 20 mi by 80 mi island but the days of just stopping in anywhere are gone. I make it at home now and the crust is more authentic (to New York) than the crap that the “professionals” are churning out. If I had an oven that could get up to 800 degrees I’d toatlly clean their clocks.