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Here, baby strollers are steamrollers, Elmo might be a groper, and even pizza sauce can land you in the crosshairs of the mob. Carefully selected and dry-aged in the basement of the legendary Williamsburg chophouse, the hefty steak for two arrives sizzling in a glorious mix of melted butter and its own juices. April Bloomfield’s first nose-to-tail gastropub is essential for serious carnivores.
And yet, against all odds, the city has so far failed to chew you up or spit you out -- meaning you still have time to try the best of our Harlem bodegas, storied West Village dinner spots, buzzy Brooklyn joints and questionable food carts. Renowned for its hefty cuts of tasty, local meat, this place is trading in the best of the best -- like the beer-and-apple-braised pork shoulder with roasted mashed potatoes.
These days, the city is littered with a wealth of pork buns -- but the often imitated, never duplicated OG bun is surprisingly simple: steamed bao, roasted pork belly, cucumbers, and scallions.
The proportions are perfect; it’s savory and sweet; and it puts food market copycats to shame.
Sure, the line is a hassle -- but the thing is delicious.
For true, authentic, Italian red sauce, you have to head to Arthur Avenue in the Bronx.
This 100-year-old shop is still the place to go for the city’s finest Jewish fare, and the timeless combo -- sesame bagel, schmear, and smoked salmon cut whisper-thin by expert fish-slicers -- is the best thing on the menu.
Bonus points if you get your pierogi fix at (or past) 4am.
the sort of place you’d expect would serve an unrivaled lobster roll.
Tender Maine lobster meat (pulled from the spot’s very own lobster tanks) is mixed with house-made mayo, butter, paprika, and scallions, and stuffed into a New England split-top bun.
You’ll want to hit Casa Della Mozzarella for fresh cheese, and Calabria Pork Store for quality imported meats -- but for the real-deal pasta, you’ll have to grab a table at Tra Di Noi for a plate of creamy meat-smothered lasagna alla Bolognese.
Greenpoint, Brooklyn is a haven of Catholic churches and Polish butcher shops -- a sliver of preserved Polish-American culture -- so it comes as no surprise that traditional kielbasa is at its finest from a little hole in the wall on Nassau Avenue.
The menu offers plenty of sandwich fillings, but opt for the classic Murray’s Melt: a secret blend of five phenomenal cheeses perfectly melted between two thick-cut slices of the bread of your choice.