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This garment-district cafeteria makes the best and biggest bureks in town—titanic slabs of flaky phyllo pie hefted from the oven throughout the day. The spinach-and-cheese version is sublime, but the ground-beef is even better. The kitchen also turns out great servings of stuffed cabbage and beef goulash as well as cevapi, tasty Bosnian beef sausages served with feta, onion, and a peppery condiment so alarmingly bright red that in the absence of a flare, you could use it as a roadside distress signal. — Rob Patronite and Robin Raisfeld