 | This article may need to be rewritten to comply with Wikipedia's quality standards. (November 2022) |
| Part of a series on |
| American cuisine |
|---|
 |
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.[1]
The city's New York Restaurant Week started in 1992 and has spread around the world due to the discounted prices that such a deal offers.[2] In New York there are over 12,000 bodegas, delis, and groceries, and many among them are open 24 hours a day, 7 days a week.
- ^ Zelinsky, W. (1985). "The roving palate: North America's ethnic restaurant cuisines". Geoforum. 16: 51–72. doi:10.1016/0016-7185(85)90006-5.
- ^ Gergely Baics, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016)