The harissa mustard that lightly dresses the shredded chicken is downright addictive—not too hot, but just tantalizing enough to keep you coming back for more. Like its fattier, lambier menu neighbor, the bread for this sandwich is a foot-long baguette from Balthazar Bakery. More

Astoria has one of the world's largest Greek populations outside of Greece itself. When doing research into these restaurants, one name kept popping up: Agnanti Meze. More

Four flavors ($4 a piece) are available daily. Ground beef and cheese are the traditional options, but there's also the more modern apple and recently introduced jumari varieties. More

For the unfamiliar, figuring out exactly what you want to buy at Muncan Food Corp can be a bit like playing "Where's Waldo?" with drunk goggles. We've put together this guide, which features all of Muncan's bacons as well as our other favorite products. More

There's nothing casual about the Merguez Aiolissa ($7.95), a foot-long lamb sausage with spicy mayo on a lean baguette from Balthazar Bakery. The tender merguez comes in a snappy casing that gives way to a well-spiced interior, with strong notes of cumin, coriander, and wily harissa. More

Orlando Sanchez of Butcher Bar is still getting accustomed to holding the reigns of his very own kitchen staff—something he never dreamed he would be doing at 26. He talked with us on Butcher Bar's back deck about his Texas beginnings, future upgrades he hopes to make to his already highly praised establishment, and what barbecue means to him. More

On an otherwise nondescript stretch of Broadway in Astoria, Muncan is a food haven, a veritable cornucopia of house-cured and -smoked meats. Most famous for its intimidating selection of quality bacon, Muncan has become something of a Queens institution for Eastern European charcuterie. More

Butcher Bar is ready to satisfy New York's unabashed love of pork belly. The sustainable meat heads' pork belly, lettuce and tomato sandwich ($10.99 with slaw and pickle) starts with a quality slab of belly from a naturally raised pig. More

Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. More

Unlike other Greek "X-pitas," halloumopita is made with yeasted dough—not a flaky phyllo wrapper—that holds chunks of filling. The inclusion of cilantro takes this decidedly out of "Greek food we're used to" territory, but it's the perfect compliment to lightly sweet onions and meaty chunks of chewy, salty halloumi. More