A tutor from an Italian university dedicated to gastronomic sciences, danired, is visiting America and seeks to chat with New Yorkers about how food changes “during emigrations.”

From Torrisi to Momofuku, there are plenty of examples of New Yorkers adapting the cuisines of their respective heritages on incredible menus.

JungMann suggests speaking to restaurateurs like David Chang and the Torrisi duo directly. adido recommends buying William Grimes’s book on the culinary history of the city. michelleats reminds our visiting Italian scholar to remember fusion: Mexican-Korean at Korilla BBQ and “Europe-by-way-of-Japan” at Café Zaiya, with mochi doughnuts and curry buns that have gotten a lot of attention lately.

Torrisi Italian Specialties [East Village]
250 Mulberry Street, Manhattan

Momofuku Ssäm Bar [East Village]
207 Second Avenue, Manhattan

Korilla BBQ [Mobile]
No formal location; see website for location
No phone available

Café Zaiya [Midtown East]
18 E. 41st Street, Manhattan

Discuss: ethnic food

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