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For restaurant-goers eager to dine outside the box, there is an entire world of Jewish food, much of it kosher, to explore in New York City—and the pastrami is completely optional.

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Of course, there's a good reason that people's understanding of Jewish cuisine tends to be reduced to pastrami and pickles.

Between 18, more than one million Eastern European Jews immigrated to New York City, bringing their old-world food traditions with them.

Thanks to the smoky, salt-cured, and carb-heavy legacy of the delicatessens and other food establishments they opened, New York City's Jewish cuisine—and, by extension, Jewish cuisine in America—is almost exclusively associated with the foods of Eastern Europe.As iconic as dishes such as corned beef, matzo ball soup, and are, they tell only part of the story.

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