New Media :: photobooth : Harcourt studio photomaton, photobooth of New Yorker Magazine

http://www.newyorker.com/culture/photo-booth/nyc-food-z
ABC of nyc food  (Photograph by James Pomerantz)

A is for appetizing. Smoked salmon, cream cheese, and other bagel accompaniments, such as this selection from Shelsky’s, in Brooklyn.

B is for bagel. Phil Romanzi, of Brooklyn’s Bagel Hole, has been hand-rolling fresh bagels for more than two decades.

C is for Chinatown. New York has several predominantly Chinese neighborhoods, among them Brooklyn’s Sunset Park.

D is for deli. Katz’s Delicatessen, on the Lower East Side since 1888.

E is for egg cream. The one featured here is a classic, from Russ & Daughters Café.

F is for frankfurter. Nathan’s started serving hot dogs from a small cart in 1916, and is now a publicly traded, franchised company with stores around the world.

G is for the Greenmarket.

H is for hamburger. This is a bacon cheeseburger from Little Owl, in the West Village.

I is for Italian ice. The frozen dessert of many a New Yorker’s youth is made like ice cream, but without dairy.

J is for Junior’s. The cheesecake recipe used at this Brooklyn landmark has been in the family of its founder, Harry Rosen, for three generations.

K is for Koreatown. The home to many karaoke and grilling restaurants is open late.

L is for Little Odessa. Better known as Brighton Beach, this Ukrainian Jewish neighborhood in Brooklyn has grown into a greater Russian-speaking enclave.

M is for mixology. NoMad, seen here, won this year’s James Beard Award for Outstanding Bar Program.

N is for negroni. This 1919 Florentine creation contains equal parts gin, sweet vermouth, and Campari, with ice and an orange twist.

O is for offal. Many chefs, like Jamie Bissonnette, of Toro NYC, now use edible organs in their cooking.

P is for pizza. The New York slice, shimmering with melted cheese grease, on a white paper plate, is ready to be folded for rapid consumption.

Q is for Queens, New York’s second-most populous borough. Grab some dim sum for breakfast in Flushing, head to Jackson Heights for South Asian and Latin American, stroll to Woodside for Filipino, and finish up with Greek in Astoria.

R is for ramen! These two are from Ivan Ramen Slurp Shop. Originally from Long Island, Ivan Orkin opened his first U.S. shop in Manhattan

S is for sabering! The sword-bearer seen here is Patrick Cappiello, formerly the besuited wine director of Gilt restaurant, who traded in his two-piece suit for a T-shirt and is representative of a more approachable, affordable, and fun wine world.

T is for tacos. At Empellon al Pastor, four dollars gets you a homemade tortilla topped with spit-roasted pork, pineapple, cilantro, onion, and salsa.

U is for urban farming. Here, Matt Lambert of the Michelin-starred Musket Room exercises his green thumb behind his Nolita restaurant, where he grows a variety of herbs and vegetables, from fennel to peppers.

V is for vegetarian. Pickle Shack is a restaurant and beer bar in Gowanus where the meatless bahn mi is filled with smoked tofu.

W is for WD-50. It could also be for Wylie Dufresne, the chef behind this Lower East Side restaurant, where Dufresne has pushed the culinary envelope with creations that include fried hollandaise and edible eggshells. The restaurant will be closing after eleven years, at the end of November.

X is for xiao long bao, also known as soup dumplings. Served in a bamboo steamer, soup dumplings are usually stuffed with pork and broth.

Y is for yakitori. Japanese for “grilled chicken,” yakitori restaurants in New York also serve other meats, seafood, and vegetables on skewers, too.

Z is for zeppole, deep-fried balls of dough, usually topped with powdered sugar and sometimes filled with custard or cream. Head to Tom Colicchio’s Tap Room at Colicchio & Sons for zeppole with spiced quince jam, bourbon raisins, and burnt-honey ice cream.