At the end of the A train, South Richmond Hill’s Little Punjab comes into focus through chole bhatura and lassi at Punjabi Dhaba, langar at a Sikh gurdwara, and a neighborhood market stocked with the flavors of South Asia.

Our guide on where to eat in Queens during the U.S. Open Tennis Championship.

During the World Cup, Steinway Street in Astoria is filling with the sounds, flavors and hopes of Egypt, Algeria and Morocco. We spend an evening moving between three restaurants where the tournament is already being felt in seafood platters, merguez sandwiches and tagines.

At The Pancake in Flushing, Queens, savory stuffed pastries find inspiration from the Dominican Republic as well as their native Guizhou, China

In Queens, the World Cup has long had a home table. From Astoria to Corona to Flushing, these restaurants and neighborhoods reflect the communities that will be eating, arguing and celebrating through the tournament.

Opened in 2025 by Marrakesh-born chief Touria Lamtahaf, Dar Lbahja brings Moroccan home cooking, tagines, and bastilla to Astoria.

At Taste Good in Elmhurst, a veteran Malaysian restaurant tucked among the Southeast Asian food corridors of Queens, David How keeps a 30-year-old institution humming with satay, roti canai, char kway teow and a standout curry laksa.

At Sal, Kris & Charlie’s Deli in Astoria, oversized sandwiches, fair prices, and no-nonsense service have kept locals lining up for decades.

Healthy Himalayan dumplings at Darjeeling Kitchen & Café in Long Island City, Queens

A half-century Chinese-Peruvian counter spot in Queens feeding Roosevelt Avenue with no frills.

Ride the 7 train as it rumbles above Roosevelt Avenue, and with every stop, you’ll find another world of where to eat in Queens, New York. Get off in Jackson Heights, and the air might be fragrant with Nepali spices and frying Indian jalebi; a few stations later in Corona, fresh-pressed tortillas and slow-cooked birria will welcome you. Here, the globe has unpacked its many kitchens alongside its luggage and moved in. This is Queens, a borough with more than 1 million foreign-born residents, thrumming with hundreds of languages, foods, and wares.

Home to countless immigrant stories, Queens is the most diverse borough in New York City, with over two million people, half of whom were born outside the United States. So it’s no surprise that the area’s markets – some sprawling, many more pocket-sized – are equally as diverse, serving immigrant communities both old and new. We recently sent out New York-based photographer Melanie Einzig to document fall’s bounty at five of the borough’s diverse marketplaces. Her visual harvest can be found below.

Wedged between two fridge cases near the cash register at Kamala Kitchen, one of New York City’s few Kolkata-style restaurants, is a bookshelf stocked with Bengali magazines and self-published volumes. It functions as a mini lending library for Bengalis who visit the restaurant. “We are very socially active and we have lots of friends,” says Anup Datta, who runs the place with his wife, Debjani, and their son, Aritra. “We once had the conviction that we knew all of the Bengalis in this area. Once we opened Kamala Kitchen, we realized we only knew about twenty percent.”

Moroccan cuisine, at least items like couscous and harissa, can today be found in nearly any supermarket. But New York, with all its culinary diversity, has never had a real Moroccan restaurant scene. The recently launched Moroccan Bites by Siham goes a long way toward filling that void. “[When I moved to New York] I would have loved to have a restaurant that I could be proud of and tell people about, but sadly, there was not,” says Rabat-born Redouan Lazrek, the restaurant’s co-owner and husband of Siham Bourhane, the chef.

Astoria’s Steinway Street has become a mecca for all types of Mediterranean food. Middle Eastern groceries and sweet shops, North African tagines and hookah bars, kebab carts and fast-food falafel dot the road. Throughout the neighborhood, also known as Little Egypt, there are several places to try feteer – a flaky, layered Egyptian pastry that can be eaten with everything from meat off a spit to powdered sugar – including longstanding favorites like Mum Feteer and Mombar. But within this crowded field, Levant, the new kid on the block, offers up innovative in-house baked goods and delicious meze starters that have made it a contender for best on the block.