Best cheap eats: The sandcastle shortbread cookies from Black and Blanco are inspired by ghoriba, a Moroccan cookie, and come in flavors such as vanilla sprinkled with black sesame seeds and maple topped with crushed pumpkin seeds.
Best cheap eats: The Chinese hamburger with pork at Panda Dumpling House features a dense bun that’s griddled, split side to side and stuffed with sweet chunks of slow-cooked pork belly slathered IN a tangy-sweet Asian barbecue sauce.
Best cheap eats: The pork sticky rolls from Northern Spy on the High Line combine a soft pinwheel of yeast dough with hunks of slow-cooked, cinnamon-spiced pork. Before it’s served, the dish is heated and topped with a glaze fortified with maple and Dijon, plus parsnip icing.
Best cheap eats: The $20 prix-fixe menu at 606 R&D features an appetizer, main course, two sides and dessert. Recent meals have included crisp-skinned and juicy rotisserie chicken with baked mac and cheese.
Best cheap eats: For the brisket taco at Güeros Brooklyn, grass-fed beef is cooked low and slow with beer, cumin, jalapeños and other seasonings, then tucked into a griddled house-made flour tortilla and garnished with shredded Cabot cheddar, tomatillo salsa, onions and soft roasted poblano peppers.
We know you love cheap grub. We also know that you love photos of delicious food. That's why we've combined the two: Feast your eyes on 38 food photos of the most appetizing dishes from our 2012 cheap eats guide.
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There's more to Welsh food than cheese-clogged rarebit, a fact owner Illtyd Barrett holds dear to at this Cobble Hill spot, named for Wales’ folk legend of the sunken kingdom of Cantre’r Gwaelod. Partnering with his brother Dominic and executive chef Tom Coughlan (Txikito, La Vara, Seamstress), the proud Welshman touts his home country by placing mythological artwork and photos of a petrified Welsh forest throughout the 50-seat pub, which also sports a Wales-specific lending library. In the kitchen, Coughlan borrows and tweaks recipes from Barretts’ mother, such as steamed mussels with brandy-soaked pork belly, roasted hake in a tomato-butter sauce, and meatballs with peas in onion gravy. House cocktails, available at a 700-year-old hemlock-topped bar that Barrett handcrafted himself, remain on theme with options like the Seithennyn, made with house-made seaweed oil and kelp bitters.