One of the greatest things about Brooklyn’s culinary landscape is its incredible wealth of cross-cultural influences — from Ethiopian, Uzbeki and Italian to Chinese, Indian and Thai. Every few years, however, the Olympics compel us to be unapologetically jingoistic — so show your USA stripes (and stars) by indulging in these all-American eats.

We all know that Germany lays claim to the original ground beef and bread combo, but is there any question who makes a better burger? We’ve been kicking Hamburg’s ass in the chopped meat competition since the 1800’s, and Kettle Black in Bay Ridge is one of our rising stars. And do we even need to tell you what kind of cheese to order on their char- grilled, pure American beef patty with a side of hand cut fries?
8622 3rd Ave, (718) 680-7862



If the milkshake doesn’t conjure up uniquely American images like ducks-ass haircuts, poodle skirts and doo-wop at diners and fountain shops in the 1950’s, we don’t know what does. Luckily for our ice cream-loving legions, eateries like the Shake Shack continue to carry the torch, churning out slurpable, handspun custards in vanilla, chocolate, caramel, peanut butter and strawberry.
409 Fulton St, (718) 307-7590



Who first started putting cheese on bread and heating it? Who the hell knows, but it exploded in America in the 1920’s due to an increased availability of those two low-cost ingredients. Of course, 2012 is a different story — Milk Truck sells their “classic” grilled cheese (Wisconsin gruyere and cultured butter on Balthazar levain pullman bread) for $5.95. Progress doesn’t come cheap.
176 Lafayette Ave



When asked by reporters what they were fighting for in World War 2, the American soldier’s stock response was “for mom and apple pie.” The stakes aren’t quite as high in Brooklyn nowadays, unless you ask the customers on line at Four and Twenty Blackbirds whenever Salty Caramel Apple Pie is on the menu. It’s a battle from which only a few will return —with a coveted slice of pastry, that is.
439 3rd Ave, (718) 499-2917



Southern brunch staples like biscuits and gravy are so on trend — hungry hipster hordes fall over each other in order to plunk down upwards of $15 a plate — that it’s hard to remember that the cheap and substantial mash-up emerged as peasant food shortly after the Revolutionary War. That being said, we’ve been known to fork over a few inflated bucks on The Brooklyn Star’s savory version — cheddar-flecked eggs and thick sausage gravy over housemade, buttermilk biscuits.
593 Lorimer St, (718) 599-9899



Kids raised on Kraft have Thomas Jefferson to thank for exposing us to the singular joys of pasta doused in dairy. After serving an Italy-inspired macaroni pie during a state dinner in 1802, the prez-to-be paved the way for mac-and-cheese-centric eateries such as Sadie’s — which strews its shells with cheddar, stewed tomatoes, and potato chip topping.
243 Degraw St, (718) 576-3338



As enjoyable as the original recipe for chili brought over by American frontier settlers sounds (dehydrated beef, suet, chili peppers and salt were pounded into bricks and left out to dry) we’re grateful for the modern-day, Texas-style version served at Park Slope’s Dram Shop. This grass-fed, bean-free potage comes topped with all of the good stuff, like Wisconsin cheddar, sour cream, onions, corn chips, and pickled jalapenos.
339 9th St, (718) 788-1444



Many competing stories have emerged about how the buffalo wing came about (upstate NY needs bragging rights to something), but the fact remains that they definitely originated here. SuperWings NY is Brooklyn’s serious gold medal contender — turning out perfectly plump, crisp/tender wings with loads of Trini flavor and heat.
1218 Union St, (718) 467-8737



France can keep their Burgundy, Italy their Chianti and Australia their Syrah — America has been producing world-class wine for the last 300 years. Custom American Wine Bar in Williamsburg is a testament to what our own rolling vineyards have to offer — look for California whites, Washington reds, and made-in-NY rieslings.
644 Driggs Ave, (718) 387-9463



The Dutch may have introduced us to donuts, but it was an American who had the foresight to stick a hole in the middle (he was dissatisfied with the oft-soggy center of the everyday sphere). Dough in Bed Stuy takes the art of invention to a whole other level — turning out seriously sweet variations like blood orange, hibiscus, and (ode to our forefathers!) Earl Grey.
305 Franklin Ave, (347) 533-7544