For the perfect fix of old-school Americana eats, head to the New York-based restaurant, Bubby’s. With locations in Tribeca and Dumbo, Bubby’s offers rich, satisfying down-home comfort food from bacon wrapped meatloaf to authentic barbecue to collard greens. For me though, it was their macaroni and cheese that made me a self-proclaimed Bubby’s addict.

Their take on this American classic is a supreme indulgence, with creamy béchamel-like sauce mixed with sharp cheeses and topped with crunchy cornflakes. Better yet is their homemade soda. Served with an abundance of ice, the cola is crisp and hyper carbonated, with distinctive flavors of dark red fruits and a finish of peppery ginger. Homemade root beer, chocolate soda, and ‘loco lime chili pepper’ are also on offer. But, for many, it is their sour cherry pies that garner the most attention.

Originally a pie-shop, Bubby’s sweets — from their pies to red velvet cakes and simple cupcakes — are worth a trip alone. And if you happen to be hankering for any or all of the above after a long night out, Bubby’s is now serving midnight brunch into the wee hours of the morning.

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New York tends to pale in comparison to the Bay Area, LA, and even Chicago when it comes to Mexican food, but all that has begun to change in the past few years. Between the vendors at the Red Hook ballpark and the countless stands and restaurants in Jackson Heights, it seems that there’s hope yet for fans of good mole and corn-tortilla tacos. The joint that I still consistently recommend to people is actually Tehuitzingo, a little taco stand in the back of a bodega in Hell’s Kitchen (10th Ave between 46th and 47th, to be exact). While some mediocre vegetarian options are on the menu such as the egg and rice tacos and potato and jalepeno tacos, and they’ll make a bean taco if you ask, the place is definitely not for the meat-phobic. In fact, don’t even bother with the standard meat fare – their spicy pork are just ok, as are the chicken tacos. No, this is a haven for avid nose-to-tail eaters. Their goat tripe tacos (sangre) are simply the best tacos I’ve ever eaten, smothered in a deliciously smoky and chocolatey mole, and the tongue (lengua) are a close second. The chorizo and potato tacos are also not to be missed, and they’re known to have several off-the-menu specials each day that you have to ask about. I haven’t tried their pumpkin flower and corn mushroom quesadillas yet, but they’re also a specialty of the place. The kicker, however, is that it’s a bodega, and you can just grab a store-priced beer from the fridge and drink it while you wait for your order to come up.

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