The neon sign adorning Krish's entrance looks to be unchanged since the ice-cream parlor established itself in the area in 1955. The outdoor patio echoes this '50s feel with aqua-colored tables perched beneath matching umbrellas and nearby murals of ice cream, burgers, and fries that hint at the treasures in store. Inside, the staff concocts more than 35 housemade ice-cream flavors, ranging from chocolate chocolate chip and fluffernutter to peach and black raspberry. This delectable diversity helped earn Krisch's the title of Long Island Press's readers' pick for the Best Dessert Place from 2010 to 2012. Krisch's also transforms this creamy dessert into a variety of treats, adding dollops of it to sodas, whirling it into shakes, and topping it with housemade whipped cream for sundaes.
Krisch's dining room carries on its patio's decorative motifs, flaunting vibrant aqua shades and chrome accents typical of a mid-century diner or mermaid's classic Corvette. Once settled into four-tops or red booths, patrons order from a full menu of comfort fare such as hefty half-pound burgers, deli sandwiches, and homestyle entrees of meatloaf, roast beef, or southern fried chicken.
Regional Flavors | Diner-Style Cuisine | Vegetarian Options | Retro Vibe
When to Go: To experience the blue-collar spirit that makes Bonnie's great, swing by on Sunday to cheer for owner Mike Naber's hometown heroes, the Buffalo Bills.
While You're Waiting
Inside Tip: Since the diner specializes in Buffalo staples, such as beef on weck and chicken wings, go all-in and order a regional beer—perhaps a Genesee Cream Ale—to go with your meal.
While You're in the Neighborhood
Save the world: Stock up on capes and secret identities at the Brooklyn Superhero Supply Co. (372 5th Avenue), a nonprofit storefront that benefits 826 NYC's creative-writing programs for kids.
Save your tongue: Soothe a buffalo-sauce-scorched palate with frozen yogurt made from local milk at Culture (331 5th Avenue).
At Moldova Restaurant, diners don?t just run into their Brooklyn neighbors, they make friends with visitors from Moldova, Romania, and other Eastern European countries as well. This is because owner Radu Panfil and his culinary team labor over centuries-old recipes, ensuring only authentic Moldavian ingredients grace the menu. Traditional plates of stuffed chicken breasts topped with cheese, lamb kabobs, and carp fried in cornmeal join house specials such as the mamaliga trapeza?cornmeal encircled by assorted meats, cheese, sour cream, and scrambled eggs. These entrees, as well as desserts, such as stuffed dried plums or crepes with sour cherries and cream, have earned the eatery attention abroad, including in a Romanian piece for Radio Europa Libera.
And the food is not the only Moldovan staple of the restaurant. Panfil and crew take great pains to replicate the country?s old-world charm with traditional folk art and paintings, banquet hall-style seating, Slavic-patterned ceilings, and tapestries from the homeland. They also host live music, inspiring patrons to join hands in a joyful circle dance. And to amp up the festiveness during the holidays, they light up the dining room by dangling folk dolls and other appropriate d?cor from the soft wooded beams that cross over the white and gray ceiling.
Tom's has been around since 1936, and it shows in the best possible ways. Here, friendly service is still as in fashion as it was more than 70 years ago, starting with the complimentary coffee and cookies passed out to customers waiting in line. The decor is also a throwback to simpler times. An old-fashioned soda fountain serves almost-forgotten staples such as chocolate and vanilla egg creams, and the dining room contains an eclectic, almost cluttered collection of Christmas lights, newspaper clippings, and kitsch, making guests feel as though they're dining in the rec room of an eccentric family member or the workshop of Santa's least organized elf. But while the old-fashioned sensibility certainly sets Tom's apart, it's the food that led The New York Times to declare it "a Brooklyn institution". The shop's famous fluffy pancakes may be enjoyed topped with syrup and homemade flavored butters or in incarnations that update the recipe with lemon zest and ricotta cheese or sweet corn and cranberries. Those who don’t wish to brave the considerable brunch crowd need not fret, as breakfast is served all day, though the addition of later-in-the-day options such as tender beef brisket may make it hard to choose what to order.
A large statue of a pig stands guard outside the shabby-chic exterior of Jimmy's Diner, one hoof held aloft as if to wave passersby inside. Then again, he might be trying to hitch a ride out of town, knowing full well what kind of fate might await him in the kitchen of a place known for its southern-style comfort food. Jimmy's does indeed deliver in the porcine department, serving up hearty bowls of pulled pork hash, biscuits and gravy, and cheesy grits topped with house-made sausage. Of course, Time Out New York would argue for the potato-latke topped Williamsburger, which a reviewer called, "a stroke of genius". Non meat-eaters won't feel overlooked, though, as Jimmy's bill of fare includes crispy French toast, beet-based veggie hash, and deep-fried deviled eggs, which are legally considered a vegetable in Candyland.
Much like the skyscraper-strewn business district in Paris for which it's named, La Defense is an unusual fusion of rustic French tradition and modern American influence. The menu stands as a testament to this duality: flaky croissants and custom omelets share space with chorizo-laden scrambled eggs at breakfast, and at dinner, you're just as likely to find a hearty burger—with such gourmet additions as cognac sauce and onion confit, of course—as you are to find classic French dishes such as mussels and beef bourguignon. The reclaimed diner counters and bowling lanes that form communal tables merge with the found objects and vintage advertisements that adorn the walls to exude a hip, yet laid-back vibe. "We don't need to 'turn' a lot of tables here," general manager Evan Brownstein told the Fort Greene-Clinton Hill Patch. "We want people to hang out."