Robin Raisfeld and Rob Patronite issue a sobering reminder in the latest issue of New York magazine that "Today's Cronut could be tomorrow's Charlotte Russe." No food, no matter how traditional or locally beloved, is ever really safe from the ravages of time. Here's more from their introduction to a list of 20 foods that just might disappear from New York City forever (if we don't do something about it):
We've decided to take stock of some of New York's old-time iconic foodstuffs like bagels, bialys, pike quenelles, and baked Alaskas, then assign them an Endangered Culinary Species rating, and also tell you where you can still get a delicious rendition of each. Some things, we've discovered, have gone the way of the Carolina parakeet and the woolly mammoth. (Rest in peace, Nesselrode pie.) The good news is we found many authentic versions of old classics going strong or at least hanging on, as well as some loose or newfangled interpretations of dishes that, although they might rankle purists, are nevertheless a step in the right preservationist direction.