What Lines Are Worth It?

Summary

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Podcast Summary: All Of It – “What Lines Are Worth It?”

Host: Alison Stewart
Guest: Tammy Teklamariam, Grub Street & New York Magazine Writer
Date: January 6, 2026
Episode Theme:
A lively exploration into the culture of waiting in line for viral and beloved foods in New York City. Alison Stewart and food writer Tammy Teklamariam discuss which long lines are actually worth it, the role of virality in drawing crowds, and how ritual, neighborhood tradition, and hype intersect in NYC’s food scene.

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Main Discussion Points & Insights

1. The Phenomenon of Food Lines in NYC

• Virality & Social Media:

  • Social platforms like TikTok fuel interest in certain foods, but not all viral experiences live up to the hype.
  • Tammy notes that she waits for the “second wave”—not just initial buzz, but recurring demand and meaningful engagement.

  “I really try to wait until it’s got a lot of traction…when they start saying, ‘Now I’m not going to be able to be in there anymore,’ because then that’s the second wave…that it’s actually worthwhile.” —Tammy (04:00)

• Neighborhood Rituals vs. Virality:

  • Lines can be a sign of true neighborhood favorites and community rituals, not just internet trends.
  • Authentic, everyday popularity at places like local bagel shops reveals deeper value beyond hype.

  “If it [the bagel shop] doesn’t have a line, quite frankly, that’s saying something.” —Tammy (07:40)

2. Criteria for a Worthwhile Line

• Tammy developed her “Best Lines of 2025” by filtering viral hits through experience—ensuring that food matches the buzz, not just the visual pull.
• The food must genuinely stand out—taste, cultural significance, and even practical factors like seating play a role.

3. Highlighted Spots from Tammy’s List

a) Rogers Burgers (Flatbush)

• Noted for filling a neighborhood need. Tammy highlights the Pickley’s burger, topped with Haitian spicy pickles.
• Praise for the unwavering spice level and authenticity.
• The jerk burger with added Pickley’s is called an “innovation.”

  “They don’t dim it down for this signature product.” —Tammy (09:12)

b) Mario's Scones

• Gained fame during the pandemic through organic word of mouth, not via social media stunts.
• Distinction comes from owner Mary's recipe and hands-on craft.
• Price and simplicity debated by callers (see [16:33]).

  “It’s great when it’s just an authentic product. It is the thing that she makes…the organic version of it is the best possible option.” —Tammy (06:53)

c) Chicharrón at Chorizo Meats (Sunset Park)

• Weekend ritual for locals, drawing churchgoers and food lovers alike.
• Atmosphere and generosity (samples in line) add to the appeal.
• Sold by the pound for take-home taco making; runs out early.

  “You smell the manteca, the lard, as you’re approaching the building...it's just another weekend ritual.” —Tammy (13:12)

d) Frozen Rainbow Whip at Happy Zoe Vegan Bakery

• The “viral dessert of the summer.”
• Colorful, banana-based, fruit-infused vegan whips, photogenic and whimsical.
• Social experience—lines of “girls…and a couple boyfriends or dads, just there to pay or take pictures.” —Tammy (15:34)

e) Strawberry Fantasia at Bar Preemi (Penn District)

• Strawberry sorbet, vanilla gelato, and cake—described as “the dreamiest,” evoking childhood memories.

  “It just tastes like my ninth birthday cake.” —Tammy (19:04)

f) Chicken Tikka Nanini at Fauni’s Deli (Bleecker Street)

• Named “Line of the Year”:

  • Adaptation of a dish first popularized by the late Floyd Cardoz.
  • Checks all boxes: viral fame, actual substance, value, and crucially—seating.

  “It was just delicious, just a little bit cheesy… it had this Taco Bell factor…so much juicy, cheesy, saucy meat.” —Tammy (20:25) “It’s increasingly a rarity to have seating at the same place that you have a viral food item. So anytime that exists…that’s another bonus point for me.” —Tammy (21:10)

• Honorable mentions: Izakaya Fuku (Jackson Heights), Hello Halloumi (The Village), highlighted as up next on Tammy's radar.

4. Tourists & The ‘Herd Mentality’

• Callers add perspective: lines at Joe’s Pizza and halal carts in Midtown filled by tourists, a ritualistic badge of the “proper” NYC visit.

  “Tourists get their information from the herd mentality. …It’s an accomplishment.” —Tammy (11:38)

5. Is Price Part of the Equation?

• Some debate over whether expensive viral treats (e.g., $7 scones) are justified.
• Tammy acknowledges that sometimes “the price is the point” — both a barrier and, for some, a draw.

  “With something like a scone...yes, it’s very simple…But are you? I think the line speaks for itself.” —Tammy (17:08)

6. The Ritual and Community of Waiting In Line

• Several callers underscore that the experience—anticipation, camaraderie, connecting with the city—is as important as the food itself.

  “It was so much more about the experience...it was just this experience and staying connected to New York.” —Jennifer, caller (18:09)

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Notable Quotes & Memorable Moments

• On Food Virality:

  “People make TikToks about everything…but I try to wait until it’s got a lot of traction…You’ve got the second wave of reference, that it’s actually worthwhile.” —Tammy (04:00)

• On Authenticity:

  “It’s great when it’s just an authentic product. The organic version is the best possible option.” —Tammy (06:53)

• On Ritual:

  “If it [the neighborhood bagel shop] doesn’t have a line, quite frankly, that’s saying something.” —Tammy (07:40)

• On Tourists and Iconic Food Experiences:

  “Even if I wait, this is the pizza that I had in New York...It’s an accomplishment.” —Tammy (11:38)

• On Value Beyond Just Food:

  “The line speaks for itself…but also, to receive a warm scone that’s from somebody that picked it up, that gesture…that’s also such a part of the weekend line, the bakery line.” —Tammy (17:08)

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Timestamps for Key Segments

• [00:29] Introduction: Why do New Yorkers stand in so many lines for food?
• [02:28] Tammy explains food-line culture and the never-ending hunger for “the right place.”
• [04:48] Criteria for her “Best Lines”—authenticity, substance, viral stamina.
• [06:21] The unique appeal of Mario’s scones.
• [08:33] Discussing Rogers Burgers and the “Pickley’s Burger.”
• [13:12] Chicharrón at Chorizo Meats, the ritual and sensory experience.
• [15:29] Viral desserts: Frozen Rainbow Whip at Happy Zoe Bakery.
• [16:33] Does price affect whether a line is worth it?
• [18:43] Caller Jennifer: Lines as an experience and connection to the city.
• [19:44] Chicken Tikka Nanini at Fauni’s Deli—line of the year.
• [21:23] Bonus picks and what’s next on Tammy’s “to-eat” list.

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Episode Takeaways

• Waiting in line in NYC is about more than just food—it's ritual, community, theater, and sometimes performance.
• A worthwhile line delivers on taste, authenticity, atmosphere, and occasionally, affordability.
• Some viral foods earn their long wait, while others are buoyed more by social media than substance—but the communal spirit of “the line” often trumps these distinctions.
• For both locals and visitors, joining a food line can be a way of plugging into the city’s vibrant and ever-evolving culture.

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Transcript

[A]

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[B]

You're listening to all of it on WNY nyc. I'm Alison Stewart. Have you ever heard the expression good things come to those who wait? Well, this message can be quite literal when it comes to food. There are thousands of restaurants in New York City and 72 of them have been recognized with Michelin stars. But what about all those places where people wait outside for hours for pizza or bagels as SNL so perfectly encapsulated with this parody song?

[C]

Wait in a Big Dumb Line A big dumb line. Look girls, there's a crazy line for a bagel that went viral for pizza that went viral. But something called creamy Taco.

[B]

We're waiting in a fat ass line. Isn't New York amazing? Where else can you look up trends on TikTok and then go wait in a big old line?

[C]

A big old line.

[B]

Hey girl, what are we waiting for? Gummy bears from our Pop Fluff store.

[C]

Have you been here long?

[B]

Yeah, since seven.

[C]

I've been here since 20 2011.

[B]

Now, some places with the big dumb line are in fact great. Others they're meh. To help us figure out which places are actually worth standing in line or online. Whichever you prefer. Our next guest created a list. Tammy Teclamarium is a writer for both Grub street and New York Magazine. She is also responsible for the Underground Gourmet column. She wrote a piece called the best lines of 2025. Tammy Welco back. Thank you so much listeners. We'd like to hear your suggestions. Are there any restaurants that are worth standing in line or online for? Is there a place in your hood that has gone viral? Is it any good? What place with a big dumb line is actually worth it? 212-433-969-2212-4433 wnyc this city is full of so many options, so many restaurants. But why are there even lines at all?

[C]

That's a great question. I mean, I think it always goes to show that the answer where should I eat in New York? Is never complete. Everybody still needs to ask it. And I think there's this longing to just kind of have be in the be in the right place. And what better evidence of that than company?

[B]

You're New York magazine's first ever diner at large. Congratulations.

[C]

Thank you.

[B]

Does it come with sports, special privileges like you don't have to wait in a line or is that part of it?

[C]

That's definitely part of it. Unless I'm, you know, I've already planned an interview with the chef. I usually just try to go in as civilian as possible because that's also where the story is.

[B]

Oh, so tell me more about the story.

[C]

Well, you know, if something happens that's worth telling everyone else, you know, either, you know, when there's a line, I'll often just have conversations with the people around me, chit chat. Sometimes I'll tell them what I'm doing, sometimes I won't. But you know, just to kind of get a sense of who's there. But you know, if, if, if something happens, a hijink or if I see or you know, if something nice happens, if they bring out samples for everyone, for example, or you know, if just, just that's where the little, the little extra things outside of the food come in.

[B]

What happens when food or a restaurant goes viral? How long does that usually last? Is there anything that can kind of.

[C]

Yeah.

[B]

Circumvent it.

[C]

Yeah. I, I, so I haven't yet figured out the mathematical formula for time from virality because it's also interesting how long the virality takes to sort of set up because you know, people make tiktoks about everything. People make social media content about everything. But I really, I really try to wait until it's got a lot of traction, a thousand likes or so and people in the comments, especially when they start saying no now I'm not going to be able to be in there anymore because then that's, that's also, you know, hearing like, okay, we've got the second wave of reference, that it's actually worthwhile.

[B]

The second wave. That's really interesting.

[C]

Yeah, yeah. I mean for a lot of places they're just brand new. So then that's the initial publicity wave, like oh, okay, people are curious. It's or they've just got a brand new thing on the market following a trend.

[B]

So you had to make this list up of the best lines.

[C]

Yes.

[B]

It must have been really difficult because you only picked five places which was hard to do. What was on your criteria?

[C]

Right. So it was narrowed down from my column which is called Five Lines, where I do a set of five things that have been recently viral, which I do about every month or two. And, and five lines is fun to do. But yes, it's not always the most filling or fulfilling assignment, you know, just because it's very easy to recognize immediately when, when something is just, just all about the, the cheese pull. For example, I, I went to get a mozzarella stick from a butcher. I, I won't reference him now because it wasn't very good. But you know, it's like from the video, you know, all of the mozzarella was sort of melty and pulling and this woman was eating in her car and she was just so delighted. And that's what we want from a mozzarella stick. But when I boug so, you know, and then it's like I had to take it home, heat it up in the toaster oven and then, you know, and then the experience isn't quite the same thing.

[B]

You mentioned one notable omission was Mario's because you already nominated as the best scones in the city. I love scones. I love them. I went to Mario's, I stood in a medium sized line. I couldn't agree more. Something about them which is they're just, they're just good, period. End of story. You know, when you think about that, why did you think Mary owes is special?

[C]

I mean, as far as I know, Mary is still making all of these scones and she's really the magic. Because I've made so many recipes of scones and as a scone lover, you know, I'm sure you had them at every single temperature, you know, every texture, but it's really just her recipe and she got popular for them, you know, during the pandemic and it was sort of a side project. And now it's more famous than, you know, the bar.

[B]

It's sort of interesting that that happened organically and maybe that's got something to do with it.

[C]

Yeah, I mean, it's great when it's just an authentic product. It is the thing that she makes the. I mean, it is, it is the thing that she's famous for. I'm sure she makes other things incredibly well. But, you know, it's that sort of a store that can stand on selling just one thing that's either, you know, because it's. It's the best version of it ever, or, you know, because they're trying to make something out of it. And yeah, the organic version of it is the best possible option.

[B]

This text says Old Brooklyn Bagel shop in Prospect Heights always has a huge line on weekends, but not because of being viral. And that's why it's worth it. It's just a really, really good Neighborhood bagel spot. And so you're standing with normal people who live in the same area.

[C]

Yeah. No, and that's. I mean, that's more of like the ritual. Like, there are certain places that are always going to be packed on the weekends. A neighborhood bagel shop. If it's. If it doesn't have a line, quite frankly, that's saying something.

[B]

We're talking about foods that are worth waiting in line for. With Grub street and New York magazine writer Tammy Teklamariam, who recently shared her best lines of 2025. We'd like to hear suggestions. Or there. Is there any food that you are worth that is worth standing in line for or places that have gone viral in your life that made it a little harder to access but are worth it? Our number is 2124-3396-9221-2433. WNYC. Okay, let's start with the spiciest. You have a recommendation for a particular menu item from Rogers burgers and Flatbush. First of all, tell us a little bit about Rogers Burgers.

[C]

Yes. So Rogers Burgers, it's on Rogers Avenue. And I especially appreciate them for being within walking distance from my apartment because it's an area that just needed a really good burger shop or just, you know, it fulfills a neighborhood necessity. So, you know, that's another thing that sort of gives it value to me. Best of year, because it's already. So it's already doing something practical and useful. Their. Their standard burger is great. You don't have to have, you know, I mean, and really like the Pickley's burger, which. So I recommend it.

[B]

Slow it. Slow down. Pickley's burger. Explain this to me.

[C]

Okay, so Pickley's is. It's a Haitian pickle that is like cabbage and very hot pepper. I think it's scotch bonnet, but I'm not sure. I've never made it. And they like, it is so unabashedly raw and spicy that you just have to respect it. And I mean, I'm a fire eater. I've eaten spicy food since I was a child. So, you know, for me, you know, I'm not Haitian, but, you know, as a culture that, you know, has an authentic level of spice, I can really appreciate the fact that they don't dim it down for this signature product.

[B]

Yeah. What else would you recommend at this restaurant?

[C]

So I had had the Pickley's burger over the summer, I think, and then when I was revisiting for this end of year list, I, I tried the Jerk burger and added Pickley's. And that. That was an innovation. That was an innovation, yes. Because the jerk burger has. I think it's a jerk aioli. And you know, this is another thing that I like about their, this Shop Rogers burger is that they like, they have these specialized burger but burgers, but they're not doing too much. It's like it captures the aioli. Sorry, the jerk flavor in the aioli. And that is in the flavor just. It's enough like. And really to call anything jerk in Flatbush, you have to, you know, you can't mess around. So they, they did what they needed to do there. But then the picklies on top was truly the picklies on top.

[B]

Let's talk to Charlotte, who's calling from Jersey City. Hey, Charlotte, thanks for calling all of it.

[D]

Hi, I'm just curious. I'm in midtown a lot. I go to a lot of theater and there are always huge lines at Joe's Pizza, which is like 40th and 40th on Broadway, and at a Halal truck, 50th and 6th Avenue. And both places have lots of other pizza places and lots of other halal trucks. And I asked somebody in the halal line once, so why are you waiting so long? I heard it's good. And they're all mostly tourists. I would say 99% are tourists. But where do they. Where are they getting the idea that it's worth it to waste 45 minutes to an hour on their three days in New York to wait for really average pizza. Pizza and really average halal food?

[B]

Where do you think tourists get their information?

[C]

Well, I mean, tourists get their information from the herd mentality. Let's start there. So, you know, once, like these, a lot of the Times Square situation, it's pretty self servicing, you know, and then it's like that guarantee. Okay, even if I wait, this is the pizza that I had in New York. This is the halal cart that I had in New York. And you can speak about it. It's an accomplishment. It's not just, oh, you know, trying to tell you about the random halal cart on the corner of Pell and.

[B]

Wherever this text says Grimaldi's made waiting in line. In the late 90s, we waited forever when we were making art in an industrial area that would get a makeover known as Dumbo. Let's talk to James, who's calling from Manhattan. Hey, James, thanks for calling, all of it.

[D]

Hey, how are you? So my boys come in, you know, around Christmas every year, and it's a family tradition that we go to a little pie company and we get their apple sour cream walnut pie. It's always right. It's always perfect. Have you ever had it?

[B]

I believe I have had it. Oh, I used to actually work in that area.

[C]

Oh, do you stand by it?

[B]

And he's right. Thanks for calling, James. Tammy, let's go on to your else. Something else on your list. Chichiron at Chorizo meets in Sunset. You're just like, oh, boy, oh, boy. Sunset Park, Brooklyn. All right, tell me about this fried pork, pork belly. Why is it worth waking up early to get?

[C]

Okay, so, yes, this is a weekend only food and especially I think I went on a Sunday. And there's a church right across the street. And you can sort of see how the traffic, you know, goes from the church to the chicharrone shop on the corner. And what's really so amazing about it is like you smell the manteca, the lard as you're approaching the building. It really has like just a force field of quirkiness surrounding it. And then you go inside and it's just, it's another, you know, like the bagel shop. It's another weekend ritual. There are always people lined up and, you know, you're lining up. You line up at the butcher separately from the register at the front, and while you're waiting, they might hand you just a freshly chopped piece of chicharron, just a nice sample to crunch on.

[B]

So are the portions big?

[C]

If you go there, you order by the pound. So then it's something you take home to go make tacos. So you can order. Just a pound is pretty sufficient for two people and it's very crusty. And then you've got the tortillas there, they've got salsas. So, you know, pick up all of that. And then in the surrounding shops on the street, you know, it's just full of different Mexican shops with just some of the freshest producers that you could, you could possibly want. And these are, you know, a lot of specialized Mexican ingredients. So you see epazote and like cilantro matcha, which is a bigger variety of cilantro that you, you know, you'll find it on your tacos sometimes, but not always in the regular stores.

[B]

I'm wondering, do they have, do they run out of their chicharron the way that Mario's will run out of scones?

[C]

Yes, it is known to sell out. They have other products. So you can pick up some chorizo or something. Else. But chicharrona is what you want to get.

[B]

We got a text here that says I'll be going to hello Halloumi in the village soon. All treats. Halloumi cheese viral fries, cheese and rose milk lattes. They're going to be standing in line for that. We're talking to Grub street and New York magazine writer Tammy Teclamarian, who recently shared her list of the best lines of 2025. All right, this thing that I have in front of me says frozen rainbow whip.

[C]

Yes.

[B]

Where can I get it? Why should I get it?

[C]

Okay, so this is the frozen dessert of the summer from Happy Zoe Bakery. So it's a vegan bakery, and all year they pump out cakes, gorgeous cheesecakes, layer cakes, all kinds of desserts. And they still make these whips in the winter, but they're like she whips to order blends of fruit. I think they're all banana based. And then she adds colors through fruits, through spirulina, which is algae, or through dragon fruit. And they layer them into these rainbow concoctions that everybody wants to be photographed with. So you'll see just girls, lines of girls. And then like a couple boyfriends, a couple dads. But they're just there to either pick up the bill or take pictures.

[B]

Let's take a call. Orla is calling from Manhattan on line one. Hi, Orla, thanks for calling, all of it.

[E]

Hi, thanks, folks. Just thought, shouldn't price factor in to whether it's worth waiting for some of these food items? Marielle scones, for instance. They are excellent, but they're almost $7 for one inexpensive and quick item to make butterflower sugar. And that includes sales tax, which isn't even supposed to be charged on baked goods that are consumed off premises.

[B]

So are you considering price when you are deciding about lines?

[C]

Sometimes, but sometimes the price is the point. Like if it's, if it's super expensive. Like, that's also a pretty funny angle for a viral thing. But, you know, with, I mean, with something like a scone. Yes. I mean, it's very simple. Sure, you. You could buy all of the ingredients and try to make them. But are you, you know, I, I think the line speaks for itself. But also, you know, to receive a warm scone that's from somebody that picked it up, that gesture, you know, that's. That's also such a part of the, the weekend line, the bakery line.

[B]

Let's talk to Jennifer from South Orange, New Jersey. Hey, Jennifer, thanks for calling.

[E]

Hi, thank you for taking my call. So this weekend, we were going to see Alvin Ailey. And I try. We live in New Jersey, and I try to tack on a restaurant or bakery every time we go into the city, and I get a lot of the recommendations from you. So we went to Honey's Bakery, and we pulled up and we saw the line. And of course, once I got in there and I saw everything they had to offer, I got quite a few things. But it was so much more about the experience, you know, just about the experience and staying connected to New York, even though I live in New Jersey and even though I knew the family wasn't gonna be able to eat everything before it started to get stale, it was just like this experience. And I feel like for us, you know, maybe if I lived in the city and I could walk by every day, it would be a different experience. But for us, it's about just staying connected to New York in that way.

[B]

Jennifer, thanks for calling. We appreciate it. Okay, on your list, the strawberry fantasia from Bar Preemie at 349 W. 33rd St. Is this dessert?

[C]

Yes, it is. And it's also only available at the Pendrist Penn District Bar Preemi, not Bowery.

[B]

Okay.

[C]

Worth noting.

[B]

So what is it like?

[C]

It is just the dreamiest. I mean, I think it's truly just strawberry gelato, like, folded in with vanilla or. Sorry, strawberry sorbet folded in with vanilla gelato, and then, like, just a little layer of vanilla cake soaked through in some crumbs. It just tastes like my. My ninth birthday cake.

[B]

That's a perfect example.

[C]

Yeah.

[B]

I got a question here that says Cafe Maw just opened on the Upper east side. Should I bother?

[C]

Haven't been yet, but maybe I'll go for lunch.

[B]

All right. All right. We're gonna go to the top thing on your list. The top place. Chicken tikka. I'm gonna say this.

[C]

Say it.

[B]

Nanini.

[C]

Nanini. Nanini. It just rolls off the tongue.

[B]

All right. Nanini is not technically a new term. What's the history of this dish?

[C]

Yes. So Floyd Cardoz, the late Floyd Cardo's developed it. A nannini for his restaurant that was called Bombay Bread Bar, which I think opened around 2018. I did go, but I can't remember if I had it, but it was a little bit different than this one, which I put on my list anyway. But, you know, just to say that the nanini is not trademarked.

[B]

And this is Fonti's Deli. Chicken tikka Nanini.

[C]

Correct.

[B]

Named line of the year. Why?

[C]

So, I mean, this for me, really had it all. Not only was there the viral appeal, but when I got the product itself, it was just, it had that weight, you know, that burrito weight. And not just like any old burrito, but when you know the burrito's good, you know, it just like from, you can tell like the protein versus the sauce. It's just got it. And then, you know, we opened it up, I went with a colleague and we shared it and it was just delicious, just a little bit cheesy. And so it had this kind of Taco Bell factor, you know, from the soft bread around so much, so much. Just juicy, cheesy, saucy meat. It was, it was great. It was, you know, well priced. And another thing that I like about it is that there is room to sit there, which is increasingly.

[B]

It's on Bleecker Street, I should say.

[C]

It'S on Bleecker street. And, and it's increasingly a rarity to have seating at the same place that you have a viral food item. So anytime that exists. That's another bonus point for me.

[B]

If you had to pick one more place that you wanted to put on this list.

[C]

Oh goodness.

[B]

We're gonna give you an opportunity to give us a sixth place.

[C]

I mean, honestly, the Halloumi place that was just mentioned, that's actually on my to do list. Okay. So I'm very interested in that. Over the weekend I went to Izakaya Fuku in Jackson Heights for I had seen somebody and it was again one of the cases where everybody in the comments was saying, no, now I'm not gonna be able to get a seat, but I to get a seat with some friends and they had this, this spicy mayo with mentaiko in it with fries and it was, it was great. The mayo was very satisfying and they give you a lot of it.

[B]

I have been speaking with Grub street and New York magazine writer Tammy Teclamarium about the best food lines. Thanks to all our callers who called in and thanks Tammy.

[C]

Thank you.

[A]

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