Nobody is better at frying up breaded chicken cutlets than Holy Schnitzel, a kosher chain with branches in Borough Park, Staten Island, Sheepshead Bay, and Aventura, Florida, in addition to the UWS location. The plain schnitzel sandwich with lettuce and mayo on a crisp baguette is exemplary, but you can also get versions of the sandwich that add pastrami, sautéed mushrooms, spicy peppers, kosher bacon, and a host of breading that include panko and corn flakes. Hamburgers, salads, and chicken wings are also available.

Pastrami Queens started life in 1956 near the courthouse on Queens Boulevard in Kew Gardens, and 40 years later changed its name and departed for the Upper East Side. There right on Lexington Avenue, the small spot established a reputation for its overstuffed pastrami sandwiches, crisp potato pancakes with sour cream and applesauce, and chicken noodle soup. A more recent location has sprung up on the Upper West Side.

Le Marais was founded by a pair of Frenchmen — Jose de Meirelles and Philippe Lajaunie — who believed a successful French restaurant with no cheese and no pork, and one that would be viable even when closed on Fridays and Saturdays, was a possibility. And they were right. They reconfigured prime steaks as necessary to avoid prohibited cuts, added duck rillettes, steak tartare, and chicken paillard to the menu — et Voila!

This restaurant showcasing Sephardic cuisine offers a menu of contemporary Iranian and other Eastern Mediterranean food in an elegant setting near Times Square. Kebabs of prime beef, lamb, chicken, and fish are high points, served with rice and salad or in sandwich form. Persian stews laced with herbs are also featured. Other branches on Long Island in Great Neck and Roslyn.

For a very Mediterranean seafood experience head to Fresh Meadows in eastern Queens to Turquoise. A half dozen or so whole fish — usually including dorade, striped bass, and branzino — are available every day, as well as fillets, which can be grilled, broiled, or deep fried depending on the texture of the flesh. Raw fish is also available as carpaccios and tartares. The meatless menu means dairy desserts like cheesecake and chocolate mousse are available.

One of the few remaining Glatt kosher restaurants in the city, Gottlieb’s was founded by Hungarian Holocaust survivor Zoltan Gottlieb in 1962, and ever since has been an anchor of South Williamsburg’s Hasidic community. Waiters are bilingual in Yiddish and English, and patrons are likely to order cabbage soup, chopped liver, Hungarian goulash, and for dessert, apple kugel — in addition to the usual pastrami and corned beef.

Serving classic New York and Chicago deep-dish pies, Bravo is a vegetarian pizzeria that keeps a strictly kosher dairy and partly vegan menu. The stuffed-crust vegetable and cheese pie is especially good, lush with tomatoes, mushrooms, purple onions, and spinach — but the ziti and vodka slices, spelt-crusted pies, garlic knots, calzones, and green salads are equally as worthy.

This wonderful spot in a copse of trees in Bed-Stuy offers Israeli food in a farmhouse setting. Step up to the counter and order schnitzels, kebabs, homely soups, and stews. All come with a plate of cold composed salads on the side, which could be a meal in themselves. You won’t go away from Mama Kitchen hungry.

Chef Ori Esther Safra directs this modern Israeli restaurant in Crown Heights, serving both Ashkenazic and Sephardic fare. There’s wood-roasted cauliflower with pink beet tahini, a veal and tomato stew with ground lamb, a duck leg confit with rainbow chard, a deconstructed falafel, and a behemoth 30-ounce bone-in rib-eye. This is food with a contemporary flair with plenty for the adventuresome to feast upon.

This down-home barbecue is now a venerable kosher choice in Crown Heights, but cast your mind back a decade when it opened and be amazed at the excitement and uproar it created. There’s a second location on the Upper West Side, maybe not quite as good, but still worth visiting. Both turn out tasty brisket, beef ribs, chicken, hot dogs, and chile sausage fit to compete with any other barbecue in town, kosher or not. Barbecue tacos are another highlight.

The name says it all: Olympia Pita was founded in 1972 right on Brooklyn’s Coney Island Avenue, making wonderful fresh pitas as its centerpiece right from the start. These are lush and puffy flatbreads, delivered warm and fit to go along with the selection of salads and grilled meats. Don’t miss the Yemenite soup or the shawarma egg rolls.

This colorful spot a stone’s throw from the seaside (great for after-dinner walks) doubles as an art gallery, which gives you something to look at while waiting for your overstuffed deli sandwiches. Chopped liver and brisket au jus are standouts, as are matzoh ball soup, or pristine chopped salads and bread dips. The menu sprawls in a pleasant sort of way, so in the unlikely event you’re tired of classic deli fare, you can stray to fajitas, turkey gumbo, or the PLT sandwich — featuring burnt pastrami slices.

Located in the Gravesend section of Brooklyn in a neighborhood sometimes known as Little Syria, this restaurant specializes in Sephardic food in a diner setting, much of it astonishingly good. Try the bazergan — a bright red, cracked wheat pita dip laced with cumin; or the Moroccan cigars — deep-fried pastry flutes with a beefy filling. Rib-sticking full-meal soups, and kebabs cooked over charcoal abound.