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Until time travel becomes feasible, there’s always the Primeburger, an authentic diner that’s frozen in 1965. Everything is unchanged, from the faux-dark-wood paneling to the terrazzo floors and once-futuristic conical lighting fixtures. There are 24 individual box seats with swing-out trays that look like they came from an ancient amusement-park ride. Even the menu is old and predictably dependable: It’s all burgers, classic sandwiches, and a few fried dishes, like chicken-in-a-basket. Most of the fare is ordinary, but the honest, handcrafted burgers have been keeping people coming back, literally, for generations. The modestly sized quarter-pounders are made from freshly ground lean chuck; they’re moist and tasty but do not require a three-napkin cleanup job. The fries are hot and crisp, but the French-fried onions (not rings) are superior. It’s the cracker-meal dusting prior to frying that makes them unusually crunchy. For desserts you can choose among exceptionally flaky pies made daily in house by Ed Adams, a 60-year baking veteran. The apple and cherry versions are expertly balanced between sweet and sour; they’re best à la mode. Situated across the street from St. Patrick’s Cathedral, the Primeburger gets especially crowded during the holidays. After all, it’s a pilgrimage site. — Michael Anstendig

Primeburger deluxe, $9.95; French fried onions, $3.95; pie à la mode, $5.25