It has taken a long time, but Brooklyn finally has New Haven-style pizza. The pies are shaped like racetracks and have an overlapping roster of toppings. Sure, there’s a clam pie, but there’s also the cozy pie, which has mashed potatoes on it. Walk up a long stairway to get to the rooftop dining room above its sibling Grimm Artisanal Ales.

Ever had a Korean pizza? Since May, you’ve been able to find them at Appa’s, a new pizzeria in the East Village that’s inspired by Pizza Hut, where its owner used to work. Now they have a home in Bushwick, too: Nowon, a Korean American restaurant that’s been open in the East Village since 2019, opened a second location. There are a couple Korean-leaning pizzas on the menu, made in an oven inherited from the building’s previous tenant, Faro. In addition, find dishes like chopped cheese rice cakes, mushrooms with glass noodles, and a burger with a truffle kimchi sauce.

Chef Eric Tran took over this longstanding Bushwick restaurant during the pandemic and replaced its menu with an array of seasonal dishes that nod to Mexico and Vietnam, inspired by his heritage and a recent stint at Blue Hill at Stone Barns. Although the a la carte menu might catch your eye, the dac biet section, Tran’s version of a tasting menu, is what the new restaurant has come to be known for.

Operating out of a former tailor shop built in 1914, this Bushwick restaurant flies way under the radar. Otis may be overshadowed by its newer sibling Nura in Greenpoint, but its globe-trotting menu that pulls from India, Italy, and South America is a sleeper hit.

Roberta’s is credited with putting Bushwick’s food scene on the map, and more than a decade after opening, the restaurant’s inventive wood-fired pies still hold up. Its pizzas can be eaten solo or shared for variety’s sake. Everything on the menu is great, but don’t miss the Bee Sting, a sweet and salty pie topped with soppressata, basil, and honey. There’s a sibling location in Domino Park.

Ali Saboor, who worked at Sofreh in Prospect Heights, opened Eyval, a younger Brooklyn option for Iranian food last year. It was a sibling to his neighboring bakery, Sofreh Cafe, which has since closed, but Eyval continues on with its live-fire cooking. Find dishes, which in the past has included, mushroom borani, lamb ribs with a tamarind glaze, and chicken kebab. Don’t skip dessert, which has included items like a saffron ice cream sandwich.

A rare Greek spot for the neighborhood, Yia Yia’s Taverna serves up classics such as spanakopita, chicken souvlaki, and grilled halloumi out of its Flushing Avenue dining room. The move is the avgolemono, a lemony Greek chicken soup that’s especially satisfying in cold weather months.

The brunch is particularly tasty at this Uruguayan bistro right on busy Flushing Avenue. The blood sausage with a runny egg on top is particularly tasty, but Tabaré is one of the few places you can get a choripan — Uruguay and Argentina’s answer to the American hot dog, with a chorizo planted on an elongated bun.

It’s no secret that Bushwick is home to some of the city’s best taco spots, but Taqueria Al Pastor remains a contender for the top slot. As the name suggests, the name of the game is the al pastor with succulent slices of pork and juicy, tart bites of pineapple. Order it in taco form, or atop a gringa (two corn or flour tortillas with melted cheese in between) or volcan (a crisp tortilla with griddled cheese).

This Caribbean American restaurant strives to be the type of place where customers can hang out for hours. Every dish is generously portioned for its price: Don’t sleep on the jerk chicken platter with sweet plantains, oxtail dumplings, and the duck confit mofongo.

While Roberta’s may have national acclaim, Ops is the local favorite. The small pizzeria serves up thin, sourdough pies made using a custom wheat flour blend, creating a well-balanced, crispy chewy base. Daily changing specials like salads and calzones help keep things fresh, and the natural wine list is expertly curated — making it an already fun spot for a night out. It’s sibling Leo, in Williamsburg, is popular for similar reasons.

Santa Ana has been serving up tacos in its bodega-slash-taqueria since it opened in the early aughts. Eater critic Robert Sietsema recommends the taco arabes with chipotle sauce and guacamole, or the namesake Santanero Burrito, which features sauces made to look like the flag of Mexicos. Dishes here are best consumed on-site with a Jarritos or Tecate from the fridge.

Former Jean-Georges cook Andrés Tonatiuh Galindo Maria opened Nene’s Deli Taqueria in honor of his family in Puebla. He serves up Mexican classics like a pork mulita alongside Los Angeles inventions like birria ramen. The birria, a meat stew made with guajillo chile and garlic, comes topped with onion, cheese, and cilantro and is served on homemade tortillas. These juicy tacos have quickly become the talk of the neighborhood and have inspired a legion of local imitators. Find a follow-up location in Park Slope.