We all know that in New York City, only the strong survive. That's especially true for restaurants because the margins are razor-thin. Places fall out of favor if they can't maintain a high level of quality in both food and service. And as newer eateries open up, in tandem with current trends and preferences, those that are stuck in the past get left behind. But there are holdouts worth celebrating; classic institutions built decades ago that that have survived determinedly. These places are still in business, first and foremost, because their food remains good, but also because they emanate a certain vintage and valuable charm. Think neon signage, a thriving drinks program (alcohol = profits), and a noteworthy burger.
Where I feel most like a New Yorker
Where I feel most like a New Yorker
Where I feel most like a New Yorker
We all know that in New York City, only the strong survive. That's especially true for restaurants because the margins are razor-thin. Places fall out of favor if they can't maintain a high level of quality in both food and service. And as newer eateries open up, in tandem with current trends and preferences, those that are stuck in the past get left behind. But there are holdouts worth celebrating; classic institutions built decades ago that that have survived determinedly. These places are still in business, first and foremost, because their food remains good, but also because they emanate a certain vintage and valuable charm. Think neon signage, a thriving drinks program (alcohol = profits), and a noteworthy burger.