Explore New York City

Single-Minded: New York's New Eatery Trend

A tasty trend is gaining steam in NYC: restaurants shaping entire menus around single ingredients, be it all bacon, exclusively biscuits or nothing but potatoes.

Get Your Fix. A tasty trend is gaining steam in NYC: restaurants shaping entire menus around single ingredients. Be it all bacon, exclusively biscuits or nothing but potatoes, these new niche eateries satisfy those I-know-what-I-want-and-won't-settle-for-anything-else cravings.


The smell of frying pork belly could make even the proudest man beg. At BarBacon (836 Ninth Ave., at W. 55th St., 646.362.0622), you don’t have to: The joint was built to deliver the porcine pleasure’s addictive allure, highlighting artisanal takes on the breakfast staple in bacon flights (with flavors from hickory-smoked pepper to maple to jalapeño—no, you’re not dreaming). If pig isn’t your thing, don’t run squealing: Lamb, turkey and vegan strips are served up, too.

BarBacon restaurant in New York
Bacon...and sausage...and bacon...and sausage, at BarBacon.


The name says it all: Potatopia (378 Sixth Ave., btw Waverly Pl. & W. 8th St., 212.260.4100), a quick-service eatery specializing in tuber-based plates, is a utopia for spud seekers. Starchy snacks have punny titles, such as “I Think Therefore I Yam” (sweet potato, Asiago, Parmesan, parsley, onion, garlic aioli).

New York City's Potatopia
Create your own veggie-loaded baked potato at Potatopia.


They sop up sauce, sit seductively next to fried chicken and make Southerners swoon. Now, the king of carbs gets a throne of its own at the East Village’s Empire Biscuit (198 Ave. A, btw E. 12th & E. 13th sts., 646.682.9529), serving takes on the namesake buns (country-style or all-butter) 24 hours a day, from farm favorites (with sausage gravy) to elevated foodie iterations, like the Magleberry (goat cheese and black-pepper-butter with cranberry jam).

Empire Biscuit
Empire Biscuit's The Magleberry (Jason Shafton)


Remember those chicken nuggets from your school cafeteria? These aren’t those. The Nugget Spot (230 E. 14th St., btw Second & Third aves., 646.422.7346) gets creative with the dish, coating chicken morsels in a crunchy cereal crust with spiced butterscotch dip and rolling pork nuggets in coconut shards with sweet-and-sour sauce. Go (nug)get some.

The Nugget Spot
The Nugget Spot's pretzel-crusted chicken (Jeremy Bales)

Chicken Fingers

Antibiotic- and hormone-free chicken strips are dressed up on a mammoth-sized list of 30 rotating flavors and served “naked” (grilled), baked or fried at Sticky’s Finger Joint (31 W. 8th St., btw Seventh Ave. So. & Waverly Pl., 212.777.7131). With options like Buffalo-balsamic-maple and sauces such as chocolate-chipotle-bar-be-cue, you may need a napkin or 10. 

Sticky Fingers Joint
Salted caramel chicken fingers (drooool) from Sticky Fingers Joint



For two more mainstays—mac 'n' chees and french fries—try the following: For mac 'n' cheese head to S'Mac (345 E. 12th St., 212.358.7917; and two other NYC locations) and for french fries, search no further than Pomme Frites (123 Second Ave., 212.674.1234).