When it comes to the good ol' U.S. of A, you know we've got a crazy mix of cultures. We're talking about the melting pot of all melting pots, where ancestral recipes collide and create a mind-blowing mishmash of mouthwatering goodness. Now, we know y'all wanna celebrate the land of the free and the home of the brave this Fourth of July. And what better way to do that than by indulging in the rich, ever-evolving culinary heritage of this great nation? Trust us, it's like a history lesson you can eat. And we’ve got a line-up of eight dishes that represent the very essence of America. Take a bite out of history, let your taste buds join the party and salute this incredible, diverse nation that we call home.

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Carbonara
Via Quadronno // Upper East Side

Did you know one of the four traditional pastas of Rome has its roots in America? It’s said that during the second World War, American soldiers on the Italian campaign supplied eggs and bacon to Italian army cooks who paired the ingredients with pasta, thus spawning spaghetti alla carbonara. Now, you'd think that the traditional recipe would call for guanciale, a fancy word for pork cheek, right? But nope, we got a twist for ya. Via Quadronno, holdin' it down on the Upper East Side, keeps it real OG using bacon in their carbonara.

This dish is recommended by: The Infatuation

Pizza Ramen
Tonchin // Williamsburg

This collaboration between ramen shop Tonchin and pizzeria Leo Sourdough just dropped last month and it’s available through the summer. Two nearly opposite dishes that have become some of America’s favorite imports unite in a bowl. Tonchin’s classic pork-tonkatsu broth meets Leo’s marinara sauce for a base to slurp handmade noodles from while typical pizza toppings like Pecorino-crusted guanciale, basil, and hot oil become ramen-ized. A vegetarian version uses veggie dashi, parmesan, pecorino, and shiitake tomato confit. Grab a bowl and let your taste buds revel in the flavors that define this great nation.

This dish is recommended by: 8it NY & TimeOut

Brisket Chicharron Sandwich
Bark Barbecue // Dumbo

Dominican Pitmaster Ruben Santana has taken NYC by storm with his concept Bark Barbecue which applies Dominican flavors to Texas-style barbecue technique. The brisket chicharron sandwich on their menu at TimeOut Market epitomizes that crossover. The crackly fried pork belly- one of the DR’s most popular dishes, collides with succulent Texas-style brisket on this sandwich that’ll make Lady Liberty herself raise an eyebrow. Think of a bacon cheeseburger, which at its best, combines pork and beef in perfect harmony. Now close your eyes and imagine what it’d be like if you swapped out the ground beef for the best version of beef imaginable, then kicked the bacon and replaced it with the same cut of pork but thicker, juicier, and crunchier. You are now dreaming about this sandwich. PRO TIP: add the pickles.

This dish is recommended by: 8it NY

Thai Egg Sandwich
Thai Diner // Nolita

New Yorkers love breakfast sandwiches almost as much as they love to argue, and the best vessel for a breakfast sandwich is an important topic to many, whether they’re on team hard roll, bagel, or bialy. But as far as we’re concerned, Thai Diner has put a lock on that debate. They wrap their Thai take on an egg sandwich in a roti stuffed with Thai sausage, Thai basil, and American cheese. You probably wouldn’t expect to have the best egg sandwich of your life at a Thai restaurant, but that’s why this is the poster child for what makes American cuisine so exciting.

This dish is recommended by: Eater & 8it NY

Scallion Pancake Burrito
Forsyth Fire Escape // Chelsea

Not only is this dish a made-in-America crossover between Dominican, Chinese, and Thai cultures, but the hustle behind its creation embodies the American dream. During the pandemic, Isabel Lee and Luis Fernandez started selling burritos by lowering them in a bucket from their fire escape in the LES. The provocative thought of Dominican pernil wrapped inside of a scallion pancake was impossible for New Yorkers to resist, and they’ve sold out at every pop-up since then. The concept has taken off like a rocket ship and they’re now open at Olly Olly Market every Wednesday through Friday with more pop-ups soon to be announced.

This dish is recommended by: 8it NY

Oxtail Slice
Cuts & Slices // Bed-Stuy

Your favorite celebrity has probably already had this slice. Cuts & Slices founder Randy McLaren’s Trinidadian roots meet arguably New York’s favorite dish on this one-of-a-kind pizza. Stewed oxtail made in-house with all of its saucy goodness comes in sweet chili, brown stew, curry, and teriyaki flavors on top of Cuts & Slices pies on rotation. Oxtail and pizza go together like fireworks on the Fourth of July. It’s a sauce and a topping all-in-one that'll make your taste buds sing the national anthem

This dish is recommended by: Eater

Hoodoo Brown BBQ Brisket Pizza
Sally’s Apizza // Stamford + Fairfield, CT

According to legend, the Constitution State was so shook, it nearly fell into the Long Island Sound when two of Connecticut’s most legendary eateries dropped this collab earlier this year. Nonetheless, the state survived and so did this pie, which features smoked brisket, mozzarella, cheddar cheese curds, and scallions on top of coal-fired New Haven-style apizza. In true American fashion, two allies joined forces to create a greater whole product on this dish; a source of state pride for any Nutmegger.

This dish is recommended by: 8it NY

Folded Cheeseburger
Miznon // Chelsea, Midtown

Israeli Chef Eyal Shani creates a unique pita for every city where he opens a Miznon, and he chose to represent New York with a burger. A smashed patty meets cheese that’s been crisped up on a flat top, with garlic aioli, sour cream, tomato, and pickles. It’s like a smash burger and a halal cart wrap teamed up to conquer your hunger. Yet another example of simple, classic combinations being interchangeable when they’re thoughtfully executed. So, as we celebrate the mix of cultures that make America so damn delicious, let's raise a folded cheeseburger pita and toast to Chef Eyal Shani's culinary prowess.

This dish is recommended by: Eater, Timeout, The New Yorker

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