Haute Cuisine: New York’s 10 Most Copied Dishes

Chefs in New York City are undoubtedly some of the best. That’s why many restaurants look to the chefs of the Big Apple to find inspiration for their own kitchens. Here’s a quick rundown of some of New York’s most copied dishes.

10) Chicken Lollipops: This is could be considered a modern-day staple at restaurants. It’s the kind of dish that restaurateurs expect to see on every menu. Quite a simple dish, Chicken Lollipops are just fried or roasted chicken drummettes with the meat scraped to the ends of the bones. The dish is typically seen in Chinese and Indian restaurants, but in 2007 they made an appearance on the menu at Café Gray. Frank Bruni was a fan and now you can find them on the menu at over 35 restaurants throughout New York City, including Co-Op Food and Drink, Del Fristco’s Grille, SD26, The Mermaid Inn and Le Cirque. Pic: CityLife

9) Devils on Horseback: Typically served as an appetizer, this bacon-wrapped prunes dish was first introduced in New York dining sometime in 2004, though there is some debate about who served them first: Freemans or The Spotted Pig which opened within months of each other. Since then, however, the dish has become so popular that you can find some version of it on Gastropubs menus throughout the city and even the country. In New York City, taste this dish at places like The Libertine, Five Leaves and Le Cirque. Pic: Martha Stewart

8) Meatball Sliders: Joey Campanaro put these on the map when he added them the menus at The Little Owl in 2006 and they have been a hit all over New York City (and elsewhere) since. Pic: RestaurantGirl

7) The Pickle Back: Technically not a dish, but rather a trendy drink, The Pickle Back has taken New York by storm. It’s a shot of straight booze with a chaser of artisanal pickle juice. You can try these at The Breslin and Death and Co., but trend apparently started in 2006 at the Bushwick Country Club. Pic: New York Eater

6) Miso Black Cod: Nobu Matsuhisa didn’t invent black cod or miso marinade, but he was the first to put the two together and create a dish that customers loved. Nobu has been in New York City for 17 years now, but other restaurants, such as Asia De Cuba, Zengo and many others are also serving the popular dish now. Pic: MomoFukuFor2

5) Lamb Ribs: Lamb ribs are just as delicious as they sound – and just a simple as pork or beef ribs, only slightly more exotic, according to the experts. Often brushed with an Asian glaze and topped with crushed peanuts, Lamb Ribs first got raving reviews in 2004 when Frank Bruni reviewed Resto. Lamb Ribs can now be found in over 50 menus across the city, including China Grill, ilili, Fatty ‘Cue and Colicchio & Sons. Pic: Recipe Tips

4) The Watermelon and Goat Cheese Salad: It may sound like an off combination, but this dish is surprisingly popular. Jean-Georges Vongerichten put this on his menu at Mistral Terrace (the patio portion of Jean Georges) way back in 1997. Now you can find it at other restaurants including Co-Op Food and Drink, Primehouse, Public, Graffiti and many others. Pic: Room For Dessert

3) Bone Marrow with Onion Marmalade: Eric and Bruce Bromberg brought this dish to New York back in 1992 by putting bones and custardy innards at Blue Ribbon paird with onion marmalade. Pic: New York Eater

2) Blistered Shishito Peppers: Popular about five year ago, this dish is making a comeback. Blistered Shishito Peppers were first mentioned in a big review back in 2004 when they were one of the hot dishes at Tia Pol. Now you can taste them at places like The Lambs Club, The Vanderbilt and Co-Op Food and Drink. Pic: Eat and Relish

1) The Momofuku-Style Pork Bun: If you’re familiar with Chinese cuisine, you may not find that this dish is anything new, but David Chang’s style of pork buns has been copied at so many other restaurants it’s hard to keep count.  At Chang’s you’ll get them served on a soft bun with pickled cucumbers, scallions and hoisin sauce. You can also try them at Abe & Arthur’s, Pier 9, Ruby Foo’s, South Gate and others. Pic: NYCFoodGuy

Source: Eater New York

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