Build your New York City trip

The pastrami on rye, since 1888. Take a ticket at the door, tip the carver at the counter, and don’t lose the ticket. Cash-era chaos that works.

Order: Pastrami on rye, mustard, a side of pickles, a Dr. Brown’s.

Encyclopedic and endless. Pick three wings — the Temple of Dendur, the European paintings, the roof bar in summer — and skip the rest guilt-free.

Appetizing since 1914 — bagels, lox, whitefish. The sit-down café around the corner saves the counter line and serves egg creams.

Order: The Classic board, or a sable bagel; an egg cream.

A park on an old elevated rail line, threading above the West Side. Enter at Gansevoort, walk north, drop into Chelsea Market for lunch.

Walk it Brooklyn-to-Manhattan so the skyline grows in front of you. Early or at golden hour to beat the bike-lane crush.

Missy Robbins’s pasta temple in a converted Williamsburg garage. The mafaldini with pink peppercorns is the dish that broke the internet.

Order: Mafaldini al pink peppercorn; the agnolotti.

Enter through a phone booth inside a hot-dog shop. The speakeasy that launched a thousand imitators, and still mixes better than most of them.

A food hall in the old Nabisco factory at the foot of the High Line. Lobster rolls, tacos, and a good rainy-day lunch under one roof.

The modern canon — Starry Night, the Water Lilies room, Warhol. Go late afternoon when the tour groups thin and the sculpture garden empties.

Bigger and wilder than it looks on a map. The Ramble and the Reservoir loop are where you lose the crowds. Rent nothing; just walk.

The weekend open-air food market on the Williamsburg waterfront — dozens of vendors, skyline view, the launchpad for half of NYC’s food trends.

The Greenwich Village slice since 1975. No frills, no seats to speak of — a plain slice eaten standing on Carmine Street is a New York rite.

Order: A plain slice. Maybe two.