New York is home to the quirkiest beach in the country: Coney Island. Many know the spot for its annual Nathan’s Fourth of July hot dog eating contest, which in 1916 launched competitive eating in the United States.
Hot dogs or not, Coney Island’s allure cannot be beat thanks to the legendary Cyclone roller coaster, turning 100 next year; the minor league baseball team named after it; and Deno’s Wonder Wheel, which passed its own centennial a few years back. Then there’s Williams Candy, a tried-and-true old-school sweets shop next to Nathan’s Famous that’s operated since 1941 and earned its fifteen minutes when it appeared in the Oscar-winning film Anora.
Coney Island’s rides and the high nostalgia factor get all the attention. But the food deserves love too. Sure, there are the beloved hot dogs, and yes, you should absolutely have one. But Coney Island has a plethora of options beyond boardwalk fare, some with deep history and some even cited as the best of its kind in New York.
So after you shove a glizzy down your gullet — and while you’re at it, a candy apple from Williams — here’s where to eat next.
Gargiulo’s Restaurant
Sorrentine immigrant Gus Gargiulo opened his eponymous restaurant in 1907, when the brand new Luna Park and Dreamland sparkled, captivating hundreds of thousands of revelers weekly. Eventually, most of that old Coney Island magic faded. But Gargiulo’s survived, complete with lore—like the rumor that a young Al Capone worked here before heading to Chicago (though nobody knows exactly doing what).
Today, inside in a space they moved to around 1930, arched windows frame tuxedoed waiters between white-linened tables, serving the same Neapolitan family recipes that earned a three-star New York Times review in 1977. Definitely order the baked clams, garlicky and crispy with breadcrumbs, or the creamy vegetable and prosciutto Penne Pasqualina if you want a dish they invented.
In the summer, an outdoor garden serves brick oven pizza alfresco. Finish with tortoni, a classic almond-flavored frozen Italian-American custard classic. 2911 W. 15th St., Coney Island, Brooklyn, gargiulos.com
Doña Zita Mexican Food
It’s probably not physically possible for a single human being to finish one of Doña Zita’s cemitas. Here the iconic Pueblan sandwiches—regularly touted as the best in the city — are the size of a small architectural project, built on round seeded rolls with Oaxacan cheese, chipotles, purple onions, avocado, and a wad of the fresh herb papalo.
Family-run since 2003 and tucked into the back alleys just off the boardwalk among the carnival attractions, Doña Zita is the rare hidden gem that actually lives up to the name. Everything here is good, and affordable. The menu runs through tacos, gorditas, tostadas, tortas, and aguas frescas. The elote comes loaded with options way beyond the crema and cheese — think Flamin’ Hot Cheetos — and a condiment bar stocked with homemade pico, fresh cucumbers, crema, and two housemade salsas means you can keep customizing until you run out of room. 1221 Bowery St., Coney Island, Brooklyn, donazita.a-zcompanies.com
Totonno’s Pizzeria Napolitana
Baker Antonio “Totonno” Pero arrived from Naples in 1903 to work at Lombardi’s grocery store, where he began selling tomato pies baked in a coal oven for a nickel apiece. It’s said this action made him the first pizzaiolo in America. Eventually he opened his own place in Coney Island in 1924, and it’s been in the same one-story building ever since, burning coal in the same brick oven and, remarkably, owned by the same family.
There are no slices here, just white or traditional red pies, and the method is simple: fresh mozzarella, pulped Italian tomatoes, olive oil, grated pecorino and a signature charred coal-fired crust. The latter reportedly inspired native filmmaker Darren Aronofsky to change his perception of what pizza could be. A fire, Hurricane Sandy, and a pandemic have all threatened to close the place for good but it’s back, though now only on the weekends for takeout only. However, there are possible momentous ownership changes ahead. Visiting soon is best. 1524 Neptune Avenue, Coney Island, Brooklyn, totonnosconeyisland.com
Paul’s Daughter
The best place to eat a lobster roll is by the water in New York is undoubtedly Paul’s Daughter. A boardwalk institution since 1962, it started with business partners Gregory Bitetzakis and Paul Georgoulakos. The name changed in 2009 when Bitetzakis retired and Georgoulakos brought his daughter Tina on board.
It turns heads before you even get to the food: the quirky fiberglass figures of Papa and Mama Burger on the roof are so charmingly odd the place landed on Accidentally Wes Anderson. The menu covers all the boardwalk fare bases: the raw and fried clams are favorites. But you’re there for the lobster roll. At $26, it’s stuffed with meat lightly tossed in mayo on a grilled butter roll, a squeeze of lemon cutting through the richness. Often cited as a top choice in the city, it tastes even better in salty sea air. 1001 Riegelmann Boardwalk, Coney Island, Brooklyn, paulsdaughter.shop
Mi Candileja
This Dominican café has been a neighborhood fixture for over two decades, with the menu long and strong. You’re definitely going to want the pernil, a crispy-skinned, slow-roasted pork with meat that falls off the bone, served with rice and beans. But don’t stop there.
The Dominican Spaghetti is packed with flavor and sauce in a way that’s hard to find outside someone’s grandmother’s kitchen. The mofongo selection is vast, and the Pollo a la Brasa (a rotisserie chicken marinated in a secret blend of spices) is the kind of thing you keep craving days later. Pick up a family combo—an incredible value—and take it to the beach, picnic-style. 509 Mermaid Ave., Coney Island, Brooklyn, no website
Liman
Liman doesn’t take itself too seriously, and you can glean that pretty easily from the anchor-heavy nautical décor. Chef-owner Yusuf Basusta opened his Turkish-Mediterranean restaurant on the South Brooklyn waterfront in 1999, after honing his craft in Turkey. He garnered inspiration from the fish houses lining the Bosphorus Strait.
In 2023 the restaurant relocated to Coney Island, which means your crisp shepherd salad, chicken shish kebab dripping with marinade and whole grilled branzino — lashed with olive oil, skin-on — now comes with a side of rollercoaster views and, on summer Fridays, fireworks. Top it off with a homemade dessert like the gooey knafeh, paired with Turkish tea. 825 Surf Ave., Coney Island, Brooklyn, limanrestaurant.com
Milk and Honey
Milk and Honey made its name in Ditmas Park with rustic wooden interiors and fabulous brunches. This outpost—the third in the halal mini-chain–opened on the ground level of the splashy new 1515 Surf residential building and pays homage to the scenery around it. Waves roll across the walls and an enormous clamshell dominates the entrance waiting for a goddess to emerge.
The whole place leans into its beachside absurdity with genuine commitment. Think frozen Piña Coladas topped with coconut flakes; spicy mango drinks spiked with chamoy, Tajin, and lime; and a banana cold foam matcha. But for all its whimsy, the kitchen means business. There are no less than 10 egg options for breakfast, including a simmering, shakshuka and a Chef Brekkie pan built around housemade Moroccan merguez sausage. In the afternoon hours, try the spicy lamb flatbread or the grilled halloumi sandwich, with poached eggs and avocado with views of the Thunderbolt roller coaster. 1515 Surf Ave., Coney Island, Brooklyn, milkandhoneycafeny.com
Buck-it Sports Bar & Latin Grill
Owners Oggie and Provi grew up in Coney Island, met in 1991, married in 1999, and have spent decades giving back to the neighborhood. Buck-It is their latest act of love for the place — a warm, inclusive sports bar built on food and community. The menu slants Puerto Rican with crispy Chuleta Kan Kan (crispy pork chop) with savory rice and beans, fried chicken, Bacalao Salad, tostones, and so on. The prices are reasonable, the vibe is genuine, and on any given night there’s karaoke or trivia to keep things going. You know, when they run out of sports to watch. 1039 Surf Ave, Coney Island, Brooklyn, buck-it-bar.com
Toné Cafe, Brighton Beach
New Yorkers tend to discover Brighton Beach after dropping into Coney Island and walking a little too far. Toné, a restaurant and bakery rooted in the cuisine of the country of Georgia since 1997, is the reason to make the trip on purpose. Named after the traditional clay oven in which bakers press dough against scorching walls to produce bread with an unforgettable smoky crust, it’s the oldest Georgian bakery in the United States.
The toné itself is visible through a glass window connecting the kitchen and dining room. Out of it comes the khachapuri, aka cheese boat, with molten cheese, egg yolk, and butter pooled in a blistered vessel, all stirred together before eating. The khinkhali are bulging purse-shaped dumplings packed with juicy mixed beef and pork. On cold nights the kharcho, a beef, rice, and walnut soup fragrant with coriander and fenugreek, is not to be missed. Turns out Georgia is just a subway ride away. 265 Neptune Ave., Brighton Beach, Brooklyn, tone-cafe.com
