As summer winds down in New York City, several seasonal culinary offerings are drawing attention from food enthusiasts eager to savor limited-time flavors before the season ends. From jerk chicken in Brooklyn to lobster rolls and soft-shell crabs in Manhattan, these dishes highlight the diverse food culture available across the boroughs.

In Flatbush, Brooklyn, chef Niki Gordon and her family continue a growing tradition rooted in their Jamaican heritage. What began as a Labor Day ritual evolved into a year-round operation known as Irie Jerk Chicken, located along Nostrand Avenue. Gordon, originally from Spanish Town, Jamaica, now grills hundreds of pounds of jerk chicken daily, using a marinade rich with ingredients such as ginger, allspice, thyme, and sorrel juice. The chicken is cooked over barrel grills, producing smoky, blackened thighs and drumsticks that have earned a reputation among local customers and notable figures alike, including Mike Tyson and Mayor Zordan Mamdani. Patrons choose from several house-made sauces—guava, sweet chili, garlic honey, or a notably spicy jerk—applied liberally to the meat. The grills typically start serving by early afternoon, and customers often pass time by visiting a nearby market offering freshly opened coconuts.

Meanwhile, in Bedford-Stuyvesant, Brooklyn, restaurateur Joey Lugo operates the Shipwrecked Seafood Boutique, known for sourcing fresh seafood from the Hunts Point fish market in the Bronx during the early morning hours. Lugo’s main offering includes a Maine-style lobster roll priced at $25, or $29 when paired with crinkle-cut Old Bay-seasoned fries. The sandwich features generous chunks of claw meat mixed with mayonnaise and dill inside a hot dog bun. Another popular item on the menu is a fried red snapper sandwich, served with a slice of tomato and a sturdy bun. Both sandwiches are commonly accompanied by New England clam chowder, noted for its robust seasoning with thyme and pepper.

Soft-shell crab season is also underway in Manhattan’s Chinatown, where Great N.Y. Noodletown has long been a destination for fans of the delicacy. The restaurant is currently offering salt-baked soft-shell crab at $29 for two crabs per order. Diners enjoy the seasonal crustaceans alongside staples such as wonton soup and flat egg noodles. Customers typically begin by removing the crab legs before consuming the claws and main portions, which are rich in roe and meat. The soft-shell crab offerings are expected to continue through early October.

These culinary highlights underscore the rich food traditions and seasonal ingredients that shape New York City’s diverse dining scene as summer fades into fall.