Heidelberg

The last remnants of the dining culture of old Yorkville reside in this family-owned establishment, which has been in business on Second Avenue, a couple of doors down from the great Schaller & Weber deli, for close to a century. The bar is the place for serious beer drinking, of course, but for the real Yorkville experience, seat yourself at one of the sturdy, battered-wood tables, and enjoy fondues (the cheeses are Emmentaler and Gruyère), a variety of wursts (many of them sourced from Schaller & Weber), and specialties from the old country like leberknödelsuppe (liver dumplings), schweinshaxe (pork shank). If you and a large army of friends are in the mood for a true Bavarian feast, call for the imposing stammtisch, which contains a little bit of everything (beef tongue, Black Forest bacon, three kinds of wurst, mountains of sauerkraut and red cabbage), all hoisted to the table on a platter the size of a pizza pan.