New York's diversity is on full display when considering its cuisines. New York City, of course, as the point of arrival for so many immigrants, is home to some of the most authentic and most diverse ethnic cuisines in the country. Even upstate, though, in cities not known for their diversity, you can find plenty of variety.
American cuisine is ubiquitous, of course, except perhaps in areas of New York City like Chinatown and Little Italy. Italian food much of it Americanized, admittedly is also found throughout the state. Asian cuisinesâmostly Chinese and Japanese, but with some Thai and Indian restaurants in the larger citiesâare also common. Greek food is readily available, primarily at family restaurants that also serve plenty of American food and a smattering of Italian. Polish specialties can be found in Buffalo, and the North Country has some French-Canadian influence in its cuisine.
Notably, each of the upstate cities seems to have its own unique home-grown dishes. Buffalo is famous for its chicken wings, of course, but also features "beef on weck". Rochester is home to "white hots" and the late-night favorite "garbage plates". Syracuse has salt potatoes, the Utica-Rome area has its "chicken riggies", "spiedies" originated in Binghamton, and Plattsburgh residents favor "Michigan" hot dogs. While perhaps not as famous as Philadelphia's cheese steaks, most of these local favorites are worth trying, if only to get a taste of the local "flavor".
