We’re pretty sure in New York City you can get any food you can dream up, and we credit that to the melting pot that the city is and its population that likes to push the boundaries. Here are 10 of the weirdest and most bizarre foods available here that will probably make you pucker up (or for some, make your taste buds water).
Photo via Yelp by Wing L.
Korean restaurant Sik Gaek has two locations, one in Woodside and one in Flushing. The real delicacy is the live octopus. Yes, it’s served to you squirming. People describe it as “chewy,” “slimy,” but also for some, their “favorite dish.” Make sure to call in advance if you want to order it, as it’s not always available.
We thought that this Valentine’s Day, we would take a culinary tour of 15 of Harlem’s bakeries, from the traditional to the laptop friendly.
Yesterday, The McKittrick Hotel announced the arrival of The Lodge, a wintertime conversion of rooftop bar Gallow Green into a veritable cabin in the woods. Since this is the McKittrick Hotel of Sleep No More fame we’re talking about, expect nothing less than an all-out theatrical experience. This is a cabin that will take you, mind and body, out of New York City and straight to the wintry, Scottish woodlands.
Underwest Donuts, a boutique donut shop which opened in December 2014 inside the 24-hour West Side Highway Car Wash, embodies in one swoop the evolving demographics and urban landscape of the far West Side in Hell’s Kitchen. New condos are springing up designed by the world’s starchitects, Hell’s Kitchen is expanding its reputation as a foodie destination by attracting high-end, local purveyors to places like Gotham West Market, and tourists are wandering over from the Intrepid, the cruise terminal and the Manhattan Waterfront Greenway.
Yet, there’s nothing fancy about the entrance to Underwest Donuts, where the cars first get sudsed up just after the drivers drop them off. To pay for their car wash, drivers have to first walk a long hallway–on one side they can see their car getting washed through, first up on the other side is the counter for Underwest Donuts, named after the nickname of the West Side Highway when it was ran elevated above the car wash.
When was the last time you had a home cooked Togolese dinner inside a bodega after hours with a group of strangers and a DJ? Probably never. The “WOÉZÕ Comfort” meal is one of the offerings on Feastly, an online platform that aims to reintroduce the home cooked meal, connecting adventurous eaters with local cooks. The WOÉZÕ dinner (pronounced “way-zoh,” cooked by Peace Corps alum Mitch Bloom, takes place monthly in Bed-Stuy Fresh and Local, a grocery store run by neighborhood couple Dylan Ricards and Sheila Akbar. The produce gets pushed to the side and a long communal table is set up just in front of the door.
Photo by Andrew Hinderaker
A few times a year, New Yorkers may come across a dinner party inside a dumpster. While at first glance, it may seem like yet another “hipster” pop-up, the Salvage Supperclub is far from that. It’s a dinner series with a mission: to change the way people see food waste. Using expired and imperfect foods donated from local farms, restaurants and food co-ops, a gourmet multi-course meal is created by a chef and the proceeds are donated to food-related non-profits like City Harvest and Culinary Corps. The next dinner is tomorrow, but since it’s winter it won’t be on the street in a dumpster. Instead, the dinner is taking place at Ascent Contemporary Projects, a gallery in Tribeca. There will also be a panel discussion. Tickets for the event are here and there are just three left.