When a job at his father-in-law's Argentinean chocolate factory led him to Europe in 1969, Baruch Schaked seized the opportunity to master the craft of chocolate making. His newfound skills soon brought him stateside, where he opened a modest chocolate shop in Florida. More than four decades later, that original shop has blossomed into an interstate chain of Schakolad Chocolate Factories.
Despite the shop’s steady rise in popularity, the key to its success has remained the same. Its chocolatiers still adhere to a European-style family recipe honed over three generations, drawing on gourmet ingredients to design candies more artful and delicious than the self-portraits Van Gogh famously finger-painted with his favorite condiments. These candies include 70 types of truffles and lollipops crafted with real cocoa and without preservatives or wax. The chocolatiers also keep a rotating stash of 10 handmade gelatos on hand—popular flavors include triple-dark chocolate and toasted-coconut almond fudge—and offer several kosher, vegan, and sugar-free options.
The sound of sizzling grills punctuates the gentle whir of beer taps at Basement Burger Bar, a friendly pub nestled beneath the historic Cook & Co. building. Here, amid, exposed brick and flat-screen TVs, craft brews and cooked-to-order Angus beef compete for the spotlight as guests crunch through baskets of fried pickles and jalapeño poppers. Protein-packed ingredients such as bison, turkey, and black beans form burger bases, which diners can customize with bacon, grilled pineapple, blue cheese, and more than 30 other add-ons. Instead of cleansing palates with miniature squeegees, the bar draws pint-size baths of Short's seasonal suds and Dogfish Head Brewery ale, and a soon-to-open second location aims to sate hunger and thirst.
After more than 30 years in business, the Pronto Pizza family still goes the extra mile, crafting thin-crust and deep-dish pizza dough in house, flame-kissing barbecue ribs by the whole and half-slab, and deep-frying popcorn shrimp in Orville Redenbacher’s private undersea deep-fryer. See the entire menu.
Uncle Andy's Pizza's kitchen crew crafts dough from scratch each day to serve as a base for traditional and deep-dish pizzas, which complement the carryout menu's sandwiches and finger fare. For square deep-dish, round traditional crust, or thin and crispy crust pies (thin crust available on small and large only) choose from small with six slices ($5.99+), medium with eight slices ($7.49+), large with 10 slices ($8.99+), x-large with 15 slices ($10.99+), and party tray with 30 slices ($19.99+). Round or rectangular crusts give shape to specialty pizzas ($9.99–$29.99), such as a bacon-cheddar-cheeseburger pie. Hungry digits deconstruct half slabs of barbecue ribs ($9.99) and stretch around 10 buffalo wings ($6.99) slathered in a choice of four sauces. The kitchen staff forms 16-inch grinders ($9.99) and beckon teeth to excavate the italian sub's salami, baked ham, and three-cheese blend. When not baking edible wheels, Uncle Andy's Pizza often holds fundraisers for local charities and helps out-of-work forks find jobs as staple removers.
Awarded the runner-up spot for Best Sandwich Shop 2010 by CityVoter, The Bronx Deli proffers a cornucopia of choice cuts from Sy Ginsberg's acclaimed meats, assembling hefty sandwiches, grilled paninis, and loaded salads bursting with authentic New York flavor. A traditional deli takes its sandwich-building cues from Babel, cementing quivering towers of corned beef to the sturdy cornerstones of thick rye bread with the mortar of piquant russian dressing; the Big Mouth corned beef ($9.39 for a regular), owners Marc and Len's signature sandwich, mimics this careful construction, requiring safety goggles and a hard hat to prevent slaw-saturation as towers tumble into gaping mouths gurgling the word “delicious” in 57 different languages.