re: Why do New Yorkers think a Bacon Egg and Cheese sandwich is some specifically NYC thing?

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And I bet Brooklyn charges twice what Rudy’s does.

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You would lose that bet. And comparing to Rudy’s is ridiculous because they’re a chain that has scale. The prices for BBQ in NYC at places like Bark, Hometown, and Hill Country are comparable to Houston spots like Truth, Pinkerton’s, etc. Maybe $1-2 more per lb.

NY can keep their BEC on a dry arse bagel, I’ll gladly take a BEC taco with some hot sauce.

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I doubt thats a legit pic

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I linked the picture directly from the original article claiming that whatever that shite is is taking over the world, and they included it without a shred of self awareness. That's what made the reaction to it so fun.

What you posted looks fine, but again, that looks like a decent version of standard Texas or Southern BBQ. It's New York appropriating from elsewhere.

I would rather look forward to a po-boy or muffelatta.

With or without pepper and ketchup on a roll?

What I do miss are egg and peppers sandwiches during lent. But.....shrimp po boys lessen that pain.

Lox and bagel at 7 am.....that's some good shite

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People born and raised in these cities have a definite mental pathology to clinging to stupid shite, and they'll fight over it too

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Go over to the food board and mention your gumbo recipe with tomatoes and watch the fireworks.

There is nothing original NY to Bark BBQ. Their own tagline is “Dominican flavors cooked with Texas techniques”
And it started in 2020.

There is literally nothing NY about it aside from the fact that is where it’s located.

The point of the derision is that there is nothing “NY” about a BEC…on any bread.
Hell bagels aren’t even New York. They are Jewish.


The only thing New York about New York is the fact they just borrow from all cultures. That’s the point.


The hubris is New Yorkers claiming it for themselves when everything they love came from somewhere else

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The fascination with the bacon, egg, and cheese sandwich (BEC) as a symbol of New York City isn’t just about the ingredients—it’s about the culture, the execution, and the context. Let’s break down the truth in the statements:

“You can get a bacon egg and cheese sandwich at almost any random gas station or breakfast restaurant in the country.”
True. BECs are common across the U.S. and aren’t unique in their basic concept. You’ll find them everywhere, from greasy diners to chain restaurants. However, the New York City BEC isn’t about novelty; it’s about execution, speed, and consistency in a fast-paced environment. The deli culture in NYC is distinct: these sandwiches are quick, cheap, and often perfectly balanced in flavor.

“These frickers act like everything about that city is ‘special,’ even the most basic breakfast sandwich.”
Semi-true. NYC pride can be over the top, but there’s some merit to it here. The city’s BEC isn’t just a breakfast sandwich; it’s an icon of working-class culture. The experience of grabbing a BEC from a corner bodega, often made fresh on a grill with minimal fuss, embodies the essence of NYC’s no-nonsense, on-the-go lifestyle. Locals romanticize it because it’s tied to the rhythm of their daily lives.

“Is there any truth to the hype about NYC BECs being special?”
Yes, to an extent. While you can technically find a bacon, egg, and cheese anywhere, the NYC version is celebrated for the bodega factor. It’s not fancy—it’s street food perfection. It’s about the fresh Kaiser roll, the griddled bacon and eggs, the melted cheese, and the slapdash efficiency that comes with it. There’s also a communal feeling of ordering one in a crowded, bustling deli, which adds to the charm.

So while the sandwich itself isn’t unique, the context of enjoying a BEC in NYC is what makes it feel "special" to the locals—and to anyone who’s adopted it as part of their New York experience. It's as much about the vibe as it is about the food.

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BEC SPK