The 9 Weirdest Foods In New York City

46 Gansevoort Street

Having one of Sugar Factory's candy goblets is like getting a sugar rush in a boozy, bottomless glass. Name a candy, and it's more likely than not that Sugar Factory has made a 60-ounce drink out of it.

Favorites include the Lollipop Passion, a tropical concoction with twisted lollies in it, and the Energy Bear, decked out in gummi bears and spiked with Red Bull.

189 Spring Street

Dominique Ansel may still be getting most of his traffic from cronut-crazed fans, but we tried his newest creation, the frozen s'more, and it's even better.

The $7 snack is a hybrid of vanilla custard ice cream and a caramelized marshmallow which is made to order, with a blowtorch, by Ansel himself.

226 W. 79th Street

Kangaroo is widely available and commonly eaten in Australia, but it's a bit of a curveball when it appears on a menu in New York. Burke and Wills, a new Australian restaurant, decided to prepare their kangaroo dishes in a way skeptics might better enjoy it: as a burger.

Other, less strange Australian dishes offered include seared barramundi and whole rotisserie quail.

55 Spring Street

Eight Turn Crêpe believes crepes are great for breakfast, lunch, or dinner, and easy to eat, especially when the fillings come in a crepe cone like theirs do.

There are 30 choices to pick from, either sweet or savory, and the crepes are made from rice flour, so they're 100 percent gluten-free.

175 Kent Avenue, Brooklyn

OddFellows was named for its odd flavors—try chorizo caramel swirl or sesame kumquat pumpernickel, for example—but their latest flavor takes it to a new level.

The geniuses at OddFellows announced the foie gras peanut butter cocoa flavor on their Twitter handle on July 31 using the hashtag #secretmenu. By the next day it was gone, and in high demand.

N. 7th Street, Brooklyn

The Ramen Burger has received so much attention that it's being hailed as the new Cronut. Consisting of a patty, shoyu sauce, arugula and scallions on a crispy ramen noodle bun, it was invented by Keizo Shimamoto, a blogger with a serious love of ramen.

Shimamoto made 150 Ramen Burgers for the Smorgasburg debut, which sold out almost instantly.

688 Sixth Avenue

Tres Carnes' menu is standard for any Tex-Mex establishment, but once a week they have a special they call the "weekly smoke," where they smoke and serve a more unusual meat.

In the past they've served low-and-slow smoked bison, beef cheeks, and even antelope, which you can order as a bowl, burrito, or taco.

91 S. Sixth Street, Brooklyn

One of the best barbecue restaurants in Brooklyn offers, in addition to its succulent brisket and ribs, a stranger item on its menu: a half pig's head.

Only available at Fatty 'Cue's Williamsburg location, daring foodies are better off bringing friends when they sit down to dine—partially for moral support, and partially because the dish is way too big for one person to finish alone.

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