Slideshow: Staff Picks: Our Last Bites in NYC

Pastrami at Katz's Deli
Pastrami at Katz's Deli
Katz's Deli is one of those places I forget about, despite loving it, because I feel like it's going to be around forever, and thus I can go whenever. ...Unless I were leaving the city, in which case, agrrrghh get all the pastrami in mah belleeeeh. (That's how I sound in a fit of pastrami lust. My speech and body go a bit slack.) I might lean towards a pastrami Reuben instead of the plain pastrami sandwich since, you know, a pile of pastrami isn't enough; it's got to be topped with Swiss, sauerkraut, and Russian dressing.Robyn Lee, A Hamburger Today Editor and Photographer

[Photograph: Robyn Lee]

Burger and Potatoes Three Ways at Minetta Tavern
Burger and Potatoes Three Ways at Minetta Tavern
"I'd have to say the Black Label Burger at Minetta Tavern...with three kinds of potatoes: the frites, the pommes anna, and the pommes aligot. They're just the best potato chefs in New York. You could go with all four, including the "punched" potatoes, but I think I'll stick to those three."Ed Levine, Serious Eats Overlord

[Photograph: Robyn Lee]

Shopsin's Mac-and-Cheese Pancakes
Shopsin's Mac-and-Cheese Pancakes
"I'd have to have a few great bagel sandwiches; and at least one great slice, preferably eaten late at night; and I'd make the rounds of my favorite cocktail bars. But I'd really make sure to hit up Shopsin's in Essex Street Market. Because you can get good smoked salmon and pizza elsewhere, but you can't get Kenny Shopsin's mac-and-cheese pancakes, or oddball breakfast plates, or incomparable sliders, or 'slutty cakes' or 'blisters on my sisters.' Or his particular sort of gruff, er, charm." Carey Jones, Senior Managing Editor

[Photograph: Robyn Lee]

Falafel, Shawarma, Wontons, and Duck Larb (washed down with an egg cream)
Falafel, Shawarma, Wontons, and Duck Larb (washed down with an egg cream)
"They'll be dragging me out of this city in a body bag, but if I had to make my last rounds, here goes: one last plate of falafel and shawarma over rice at the King of Falafel and Shawarma in Astoria (enjoyed, of course, under the sun in in the folding chairs set up in the C-Town parking lot). The incomparable pork wontons in chili oil at White Bear in Flushing, and a perfect Portuguese egg custard tart at nearby New Flushing Bakery. Then I'd probably smuggle a Katz's egg cream into Kin Shop for a final lettuce cup of that ridiculously craveable duck larb."Max Falkowitz, New York Editor

[Photographs: top, Max Falkowitz; bottom left, Robyn Lee; bottom right, J. Kenji Lopez-Alt]

Ricotta Gnudi from The Spotted Pig
Ricotta Gnudi from The Spotted Pig
"This is like asking me to pick my favorite Beatles song or favorite male lead from Full House. If I had to pick the greatest thing I've eaten in New York, it'd be the very first time I tasted the pounded tuna and foie dish at Le Bernardin. A thin, thin crisp slice of baguette spread with a layer of creamy foie gras, draped with tuna pounded paper thin, dressed with chives and some really good olive oil. Incredibly simple, incredibly delicious. I've had it a few times since then, and it never lives up to my very first taste, so if I had to pick a dish that delivers time after time, I'd go with the ricotta gnudi from The Spotted Pig. For $12 you get 6 creamy, buttery, explode-in-your-mouth pillows of sheep's milk ricotta that never fail to satisfy."J. Kenji López-Alt, Chief Creative Officer

"PS: The ridiculous Uni Porridge I had at recently-opened Neta may well be a contender for top spot."

[Photograph: David Loftus]

Pretzel Croissant at City Bakery
Pretzel Croissant at City Bakery
"This is certainly nothing new, but I gotta go with the Pretzel Croissant at City Bakery. I don't know how they make it taste like that, and I don't want to know. It's so flaky, and the outside shatters into thick shards of insanely delicious and salty pastry with a soft inside to balance it out. I'm suddenly realizing that I don't get these nearly enough. I'm glad you asked this question 'cause now I am going to triple my pretzel croissant intake."Leandra Palermo, Advertising Sales Manager and Cereal Columnist

[Photograph: Robyn Lee]

Shake Shack
Shake Shack
"This is easy! Last bite: The first bite of a Shack Burger. Location: Madison Square Park. That first bite gets me every time as my tastebuds are reminded, THAT'S what a burger is supposed to taste like!"Alaina Browne, General Manager

[Photograph: Robyn Lee]

A Whole List (and okay, more pizza)
A Whole List (and okay, more pizza)
Drinks Editor Maggie Hoffman prepared an extensive NYC bucket list in preparation for her move to San Francisco. Check it out here »

[Photograph: Robyn Lee]

Smoked Fish, Sabich, and Ricotta
Smoked Fish, Sabich, and Ricotta
"Smoked salmon or sable from Russ & Daughters, and I'd have to pick up a loaf of chocolate babka while I'm there. Then over to Taim for another Sabich sandwich in all its creamy, crunchy, saucy, fried-eggplanty glory. And, though it's ridiculously simple, the whipped sheep's milk ricotta at Locanda Verde with coarse sea salt and really good olive oil has to be one of my number-one favorite ways to top a little toast."Erin Zimmer, National Managing Editor

[Photograph: Robyn Lee]

Egg and Cheese Sandwich, Num Pang, Franny's, and Momofuku
Egg and Cheese Sandwich, Num Pang, Franny's, and Momofuku
"I would say everything from Russ and Daughters, but they ship nationwide. So with that in mind, I'd need to have a standard, properly made egg and cheese from a bodega, a peppercorn catfish sandwich from Num Pang, the sunchokes at Franny's, and a bowl of ginger scallion noodles from Momofuku Noodle Bar. I think I could pack all those dishes into one glorious day."Molly Goldman, Intern

[Photograph: Robyn Lee]