Since the 1960's Moishe's has been master of hamentaschen and other pastries native to Eastern European Jews, but make sure to try some of their savory breads too like the poppy-seed bagels.
One of the first East Village eateries open after midnight, Stromboli still has its classic slightly sweet sauce and perfect crust helping it remain a bastion of great neighborhood pizza.
This place has been dishing out Sicilian pastries for almost 120 years and serving espresso before it was all the rage. All the pastries are mouth watering, but save room for the mini tarts!
Founded in 1983, it was the only Japanese restaurant in the neighborhood. It still does the best job of slinging bargain teriyakis, tempura, katsudon and sushi. Magnificent cheap eats.
This Ukranian butcher is one of the few Eastern European butchers left, but with classics like rice-filled blood sausage, mayonnaise-y salads, and kielbasa; it can't be beat.
This Jewish dairy restaurant remains a paragon of the meatless half of Kosher Jewish cuisine. Sit at the long lunch counter and enjoy cheese-squirting blintzes, egg sandwiches and savory soups.
