Veniero's is a bakery in East Village, New York City.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Cannoli are filled to order at the counter; never buy pre-filled. Espresso at the bar is the after-dinner move.
Address: 342 East 11th Street, New York, NY 10003, New York City
Tompkins Square Bagels on Avenue A boils bagels at dawn in the East Village, New York City. Eight cream-cheese flavours, hot bagels until they sell out.
Tip: Sells out by 13:00 most weekends. Lunch arrives early; the lox sandwich is built thick.
Worth the queue: Pumpernickel everything
Junior's on Flatbush Avenue Extension has baked New York cheesecake in Brooklyn New York City since 1950. Cream-cheese-base, graham-crust, sour-cream top.
Tip: The Brooklyn original is the right room. The Times Square outpost serves the same cake under different lighting.
Worth the queue: Original New York cheesecake
S&S Cheesecake in the Bronx has baked one cake only since 1959 in New York City. Plain, dense, the canonical New York cheesecake, supplied to delis citywide.
Tip: Cash only, weekdays only. Drive or take the 1 train to 238th; the bakery is two blocks west of the subway.
Worth the queue: Plain cheesecake
Eileen Avezzano has baked mini cheesecakes on Cleveland Place in Nolita, New York City since 1975. Open mon-sat 09:00-21:00, sun 11:00-19:00.
Tip: The plain or strawberry are the originals. The Oreo and the salted caramel are the indulgent picks; share two.
Worth the queue: Strawberry mini cheesecake
Kossar's on Grand Street has baked bialys on the Lower East Side of New York City since 1936, and is the oldest bialy bakery in the United States.
Tip: Hours are cut short during the current renovation, so go before 14:00. Bialys are best within an hour of the bake; ask what came out last.
Worth the queue: Onion bialy, straight from the oven
Ess-a-Bagel on Third Avenue has hand-rolled bagels in Midtown New York City since 1976. Boiled in barley malt water, baked on burlap, sold dense and seeded.
Tip: The line is 30 minutes at 09:30 weekends. Order over the counter; pre-paid online jumps the line.
Worth the queue: Plain everything bagel with scallion cream cheese
Tompkins Square Bagels on Avenue A boils bagels at dawn in the East Village, New York City. Eight cream-cheese flavours, hot bagels until they sell out.
Tip: Sells out by 13:00 most weekends. Lunch arrives early; the lox sandwich is built thick.
Worth the queue: Pumpernickel everything
