Poseidon Greek Bakery • 1923

<cite index="6-5">The last bakery in the city where they still make their own phyllo dough by hand</cite>, Poseidon Greek Bakery in Hell's Kitchen turns out <cite index="3-5">signature Spanakopitas, spinach and ricotta pie</cite>, along with <cite index="5-5">flaky cheese pie made with ricotta, cream cheese, feta and a touch of mint</cite> and honey-drenched baklava from recipes unchanged for over a century. <cite index="5-11,3-7">Lili Fable (3rd generation) and her son Paul (4th generation) at the helm</cite>, the family carries on the tradition begun by founder Demetrios Anagnostou from Epirus, Greece. <cite index="6-7">The inside of the Poseidon, with its blue and white paint job, feels not unlike walking onto a fishing vessel</cite>, where you can watch phyllo stretched paper-thin before your eyes.