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Editors' Pick

Odessa

Editors' Pick
Our Tip Eastern European dive and diner with excellent French toast (made with homemade challah) and very good blintzes. Open 24 hours.
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Odessa's French Toast Forever

Odessa's French Toast Forever

I don't remember exactly when I ate at Odessa (the restaurant) for the first time—it was in 2005 or 6, in a boozy haze, probably around the same time that a college friend was bartending at Odessa (the bar) next door, specializing in a variation of a Long Island Iced Tea with an unprintable name (okay, we'll print it—scroll down). I do remember that Odessa (the restaurant) made an excellent French toast, using fluffy challah bread so thoroughly soaked in eggy goo that it became almost like a caramelized bread pudding when it hit the flattop.

Triple Deckers, Meat Tornadoes, and Pastrami Pile-Ups: 15 Enormous Sandwiches in NYC

Triple Deckers, Meat Tornadoes, and Pastrami Pile-Ups: 15 Enormous Sandwiches in NYC

There's something uniquely comforting about a big, hefty sandwich, and New York might have the world's greatest supply. But only a few can be described as super-mega-massively-Dagwood-Bumstead-esque comically large, and fewer still that actually taste good beneath their heft. When such a sandwich comes along, we believe it deserves some recognition.

What We're Eating: NYC Food Finds We've Loved of Late

What We're Eating: NYC Food Finds We've Loved of Late

Try as we might, we don't get to writing about everything we've eaten in this great city. Or maybe we have written about a dish, but it's so good we can't stop thinking about it. Here's our latest installment of What We're Eating, a look at what the Serious Eats editors have devoured and loved recently.

A Tour of the East Village's Borscht Belt Restaurants and Lunch Counters

A Tour of the East Village's Borscht Belt Restaurants and Lunch Counters

The East Village's borscht belt takes all comers, old foreigners next to fresh new faces, forming one of the city's most democratic public spaces. And come icy winters, their bowls of chicken soup and plates of potato dumplings satisfy like nothing else. Here's a roster of the old timers that are still standing, with field notes on what to order.