There is where you go for a super quick bite before hopping on the subway at Columbus Circle. Expect crisp, flaky, baked Argentinian empanadas, the best of which are stuffed with milky mozzarella and fresh tomatoes, or juicy ground beef, onions, and green olives.

With other 20 wines by the glass, Mandy Oser’s longtime bar à vin remains a cool, casual hangout for good drinking and good eats. Try pairing a sparkling riesling or “Une Femme” sparkling rose with lamb skewers, deviled eggs, shishito peppers, or ricotta crostini.

Here find some of the city’s best Cuban sandwiches, vaca frita (skirt steak fried to the texture of soft jerky), roasted chicken in a rich garlic sauce, slow-roasted pork with a butter-drenched mash of cassava, and mojitos. Warning: The mojitos are strong, which is especially dangerous during happy hour when they’re just $6 apiece.

Tori Shin is one of the city’s best and most-heralded yakitori spot. Chefs grill nearly every part of the chicken over coals — thighs, breasts, knee bones, arteries, oysters, skin, ribs — and hand over the morsels as if this were a sushi bar. Omakase counter menus run $100-$125, while a more select counter offers tastings at $180-$210. More affordable selections, including a la carte fare, are available in the dining room.

Hell’s Kitchen is still reeling from the loss of Ivan Ramen Slurp shop, but an outpost of the estimable Totto chain (along with other shops) helps pick up the slack. This is where you’ll find some of New York’s best tori paitan ramen, bowls of chicken soup so rich and schmaltz-y the broth is fully opaque. Spicy and miso versions are also available, as is a vegetarian ramen.

This is where you go for nourishing, well-executed, affordable Colombian fare. Highlights include a classic South American breakfast of beans and rice with eggs, shockingly spicy arepas, frozen margaritas, meaty picada platters, and stellar empanadas (try the ones filled with shellfish or beef).

David Bank, one of the forces behind the late, lamented Taladwat, still runs this excellent Hell’s Kitchen spot, which remains one of the top places for traditional Thai fare on Ninth Avenue. The pan-regional menu includes flaky root vegetable curry puffs; tart green papaya salad; Krabi seafood noodles with shrimp, squid, fermented tofu, and tomato pork broth; and excellent dry Ratchaburi-style noodles with roasted pork and generous chunks of lump crab meat.

Jim Lahey’s Italian bakery sells almost too many awesome things to list: puffy chocolate croissants, sweet-salty egg sandwiches, and breads galore. But the highlight is the tomato pizza, a blend of tangy milled fruit from San Marzano and California. It is without question one of the city’s best slices.

Abel Castro’s Ñaño is a little gem of an Ecuadorian spot on Ninth Avenue, serving up affordable, tasty South American fare in a cozy space. Among the chief offerings are maduros lampreados (sweet plantains fried in dough), muchines (yucca fritters stuffed with cheese), empanadas de verde (a crisp green plantain shell filled with stretchy cheese), seco de chivo (goat cooked in citrus), and chorizo sandwiches.

Located near the corner of 47th Street and 10th Avenue, Meske offers flavorful and affordable Ethiopian fare, a fine option before a tour of the Intrepid Air and Space museum. Order a lager and the combination platter, a heady pile of berbere-spiced lentils, collards, and meats on injera, the traditionally sour-spongy bread.

Michael Bergemann’s all-day pizzeria is, quite simply, one of New York’s finest slice shops. The pepperoni slices are appropriately spicy, but the main event here is the old-school tomato slice, tangy and fragrant with slivers of garlic. The Buffalo chicken slice is also excellent. It’s located inside food hall Gotham West Market.

This Mexican deli, bakery, and grocer on the West Side is home to many things, including, according to critic Robert Sietsema, an absolutely epic torta loca sandwich. The Cubana version includes refried black beans, beef milanesa, hot dogs, ham, Oaxacan cheese, avocado, tomato, iceberg lettuce, and jalapenos.

Real Kung Fu might not have the same international accolades as Tim Ho Wan, but it’s still a solid spot for quick, affordable dim sum, including very good xiao long bao (soup dumplings) filled with sweet crab meat.

The owners behind the acclaimed Chinese-Cajun shellfish boil spot shuttered their original East Village location during the pandemic, but the Hell’s Kitchen sequel remains open. Expect pretty much everything that made the original great: meat skewers (lamb, kidneys, tendon, sausages), traditional appetizers like spicy mung bean noodles, and of course, piles of shellfish for face melting seafood boils — laced with chiles, rice cakes, and crispy youtiao. Options for the boils include crawfish, snow crab, whole lobster, whole Dungeness crab, and very expensive king crab legs.

This Peruvian chain reliably serves some of the city’s finest and most affordable rotisserie chickens. Expect a tender, flavorful bird with a fantastic poultry punch. Pair the chicken ($6-$23) with an order of tostones, maduros, or salchipapas (fries and hot dogs). Also consider the grilled beef heart skewers as a starter.

This pan-Central Asian spot might just be the best place to eat grilled meat in all of Hell’s Kitchen. Owner Farida Gabbassova-Ricciardelli and chef Umitjon Kamolov serve serious charcoal-grilled shashlik; the chicken thigh skewers balance crisp skin with fatty juiciness and tender flesh. Be sure to try the Uzbek national dish that is plov, rice pilaf made sweet from aromatic carrots and funky with tender chunks of heady lamb. Note: For kosher Uzbek fare, check out the excellent Taam Tov in the Diamond District.