New York

A visit to New York City is like a trip around the world. A gamut of cultures provide the most varied food experience in America. Ethnic restaurants are the center of dining in New York.

Anthony Bourdain in a recent Travel Channel episode of No Reservations, provides a guide to the old ethnic eateries upon which I cannot possibly improve. With the exception of Umberto's Clam House, which I included for a taste of Little Italy, I have used his selections for which I credit him.

There are four cruise terminals in New York: the traditional terminal is on the west side of Manhattan between West 48th and West 52nd Streets. There are also cruise terminals in Bayonne, New Jersey, Brroklyn and the Chelsea pier in Manhattan on the Hudson River in the West 20s.

Manhattan is laid out on a grid with numbered streets running east-west and numbered avenues running north-south. Lower Manhattan is a jumble having been laid out three hundred years ago. Use the subway system to get yourself around the city.

Must Try: Pastrami on rye.

Review: Since 1888, this Lower East Side deli has been serving traditional deli fare in a traditional deli setting. Pastrami on rye is essential. $$

Must Try: Cassoulet.

Review: Since 1937 this throwback of a restaurant has been serving French dishes straight out of  Escoffier. The best cassoulet outside of France Sud-Oest. Try the three-course prix fixe lunch. $$-$$$

Since 1908, traditional Bavarian specialties served in a traditional Bavarian setting. Lunch $$, dinner. $$$

Review: Plain Chinese restaurant with the usual Cantonese dishes. Formica decor. $

The last of the dive bars, working class watering holes, of Manhattan, no ferns, no "mixologist". Order a Cosmo and you will be laughed out of the joint.

Review: Site of the infamous gangland hit that ended the career of Crazy Joey Gallo in 1972 at the original location two blocks south, Umberto's Clam House serves delicious southern Italian dishes at fair prices. Joey was, prior to the hit, enjoying scungilli with clam sauce. Unless you know what you are getting into, avoid the hot pasta sauces; opt for the medium or mild.

My favorite is linguine with red clam sauce (medium) after an appetizer of baked clams. $$