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Eater's 30 Iconic NYC Restaurant Dishes


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The SF list is interesting, because one could claim you've had X but not at place X. I'm thinking of the first one on the list, Anchor Steam beer, which I've had at many places and at home.

 

So I've had maybe 5 or 6 on the SF list. Does the Irish coffee one count if I've had it at the Buena Vista café at SFO?

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I scored 19.   Anyone done all 30?

Ask a 19 year old intern at Eater?

Only 7 for me.   I suspect I'd score higher on a list of New York's iconic bars.

The SF list is interesting, because one could claim you've had X but not at place X. I'm thinking of the first one on the list, Anchor Steam beer, which I've had at many places and at home.

 

So I've had maybe 5 or 6 on the SF list. Does the Irish coffee one count if I've had it at the Buena Vista café at SFO?

Right, that's the crusher. I've had sand dabs at Tadich Grill, lunch at Garden Court, cioppino or a bread bowl or hangtown fry at random other places. But those dishes at those locations, sorry.

 

I used to drink Anchor in the U.K.

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So is it the place or the dish?

 

Why is DiFara's, for instance, iconic. There are, or were, plenty of great slice places when DiFara opened. It didn't become iconic until the internet, and the lines, decided it was.

 

I think Louie & Drnie's or Joe's (when you catch it right) slice is as good as their's, and they've been around just as long.

 

Or is it because none (or so few) of those places exist any more?

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di fara is iconic because the lines and the internet decided it was and, now, if someone asks "where do i go for the quintessential classic new york slice" most people will say "di fara" or "joe's" because those have become the places that represent that. "iconic" is an explicit appeal to an external judgment.

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Per Adrian, iconic usually goes beyond the plate to include history, priority, and ambience. Whether or not a Wolfgang's steak for three would match Peter Luger on a blind tasting, PL's is going to be regarded as the iconic version and rightly so.

 

It's less clear in a case where other places might have been making an obviously as good, or better version of a dish for a long time.

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Just got invited to a private party at Difaras. Excited to see what happens. Ill try to look past the fact this pizza master has been making pizzas every day for the last

countless years and see if its just hype

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