A no-frills counter stacked with parsley-topped baked clams and breadcrumb-spilling artichokes greets anyone entering this Gravesend Sicilian institution, still run by actual Sicilians who've kept the recipes unchanged since 1947. Panelle—crispy chickpea fritters with fresh ricotta—and octopus salad draw lines of regulars who've been making the pilgrimage for generations. The vinyl booths, medieval knight carvings, and Padre Pio portrait haven't changed in five decades, and neither has the food.
joesofavenueu.netwaiter.comPart of: Old Time Eatery Guide