We ’ve all thought about it , gone back and forth about it , and perhaps even seen Anthony Bourdain baring ( almost ) everything for the sake of it : our last supper . The question of what we ’d ordering may be easier to answer when the selection is specialize to one city – but then again , NYC is n’t just any other city . Still , we ’ve rounded up some of the metropolis ’s best - known kitchen endowment to deal their “ I ’ll have what she ’s having , ” non - on the table , be - all and conclusion - all last meals on Earth , from the honest-to-goodness - school Italian reliables , to the all - out , backup - credit - circuit board - required tasting menus .
Crab fried rice atUncle Boons
" I love Uncle Boons ' crab louse fry Elmer Leopold Rice — it ’s delicious , super - addicting stuff , and I particularly get cravings for it after long Nox of service . It is total comforter food , and I have some serious history getting the dish . When [ my wife ] Jennifer and I first arrived in New York ( we came in the middle of the winter ) , we survive two block away from Uncle Boons . Back then , the restaurant did n’t allow to - go orders , but I ’d always set out into the snow , determined to play a joke on the system and play home a steaming plate of that crab louse fry Elmer Reizenstein to share with Jennifer . The Uncle Boons stave would never let me take it out ! I ’d always have to return empty - handed ( and I ’ll profess : there were a couple times that I gave into temptation and stayed in at the eatery to eat the looker all by myself ! ) . ” –Jessi Singh , Babu Ji
Roasted half-chicken and a side of fall lettuce atLe Coq Rico
" jest at a chicken is an artistry , and theirs is always super - toothsome . Not to cite , when they bring the bird to the table , they tell you where it came from , how former it was , and how long it aged . That ’s dedication ! ” –Eduard Frauneder , Edi & the Wolf
Soft-shell crab and johnny cakes atLoLo’s Seafood Shack
" One of my preferent spots in NYC is LoLo ’s Seafood Shack in Harlem . I ’m a big buff of the Caribbean flavors and the place - back attitude , and for my last repast I would be felicitous having the diffuse - shell crab with bacon , pickled cabbage , tomato , and remoulade on their homemade johnny cakes with an crank - inhuman beer . " –Jose Garces , Amada
Nova Scotia salmon, sturgeon, and sable smoked fish platter atBarney Greengrass
“ It ’s one of the meal you plainly ca n’t see anywhere else . Barney Greengrass is a one - of - a - sort experience . The first sentence I went , I did n’t realize they were cash - only and I did n’t have any immediate payment . The man at the cash register take down my telephone set number and told me to devote him next time I was in . Needless to say , that ’s a degree of combine and cordial reception that you do n’t come across that often in this day and age , and ever since then , I was hooked for life . ” –Daniel Holzman , The Meatball Shop
Sushi atMasa
" I would have to go to Masa for sushi . Any type of raw fish there is astonishing . I sleep with eating Nipponese food because it ’s the one nutrient where the more I eat , the less I get laid . " –Marcus Samuelsson , Red Rooster
Fresh burrata, rigatoni ragu, and warm chocolate cake atFrank
" I simply love Frank . I essentially grew up in there . The burrata is brought in from Puglia , Italy , and the tomato are always saucy from Lucky ’s . The rigatoni ragu is Frank ’s signature dish , and is simple , incredibly toothsome , and always makes me feel at home . The molten chocolate bar is all the ooey goodness one craves from a peachy deep brown dessert ! The eating house is like myCheers– I have a lot of history in there . ”–Michael Chernow , Seamore ’s
Pepperoni pizza atDi Fara
“ Pizza is the epitome of New York City , and it ’s my infrangible favorite intellectual nourishment to eat . Di Fara is the best place to get pizza from . I rarely do because the business line is always so long , but when I do , I make it count . " –Leah Cohen , Pig & Khao
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Uncle Boons|EVAN SUNG/COURTESY OF UNCLE BOONS
Courtesy of Le Coq Rico
Courtesy of LoLo’s Seafood Shack
Patrick Crawford/Blackletter
Cole Saladino/Thrillist
