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While most of Manhattan's Greek bakeries moved eastward to Astoria around the time Aristotle Onassis was breaking plates with Jackie Kennedy, Poseidon has remained an authentic—even stubborn—presence in Hell's Kitchen. The tiny bakery, opened in 1923, dishes out Greek savories and sweets, like flaky, dill-flavored spanikopita, fruit strudels and luminously gold baklava. The phyllo rolls—handmade in a century-old confection oven and mail-ordered overnight to wherever phyllo-files reside—once won third-generation owner Lili Fable a guest spot with Martha Stewart. During the busy spring season, Fable and her son Paul work overtime baking kouloura (sweet breadcakes topped with red-dyed eggs) for Greek Orthodox Easter. They mail more than 300 of the cakes across the country, but New Yorkers get the freshest of the bunch as long as they pre-order. — Jon Steinberg