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There's about as much room in Harriet's Kitchen as in any other New Yorker's kitchen, which makes Harriet's primarily a take-out joint. And if you don't cook at home, the down-home cooking here offers a nice substitute—especially if you like chicken. You can get chicken roasted, fried, grilled and skinless, on a pasta, in a salad, or in a pot pie. You can also get it in "Grandma's restorative chicken noodle" soup, though not, presumably, in the gazpacho. Some juicy, non-chicken meat also graces the menu, in the form of meatloaf and burgers and even braised beef. Vegetarians will have to stick with sides, but with mashed potatoes, mac and cheese, and the aptly-named "perfectly wilted spinach" on hand, they won't go hungry. — Lauren Aaronson

Harriet's famous chicken pot pie, $12.75; 3-hour braised beef in red wine with mushrooms and bacon, $13.50; perfectly wilted spinach with garlic, $4.75