"Open since 1990, Bubby’s has lived several lives. It started as a pop-up pie company, then, as Tribeca morphed into a land of penthouse apartments and high-end daycares, the restaurant became a scene. It birthed offshoots in Meatpacking and Dumbo (both of which have closed) and opened six locations in Japan. Currently, Bubby’s is one of those spots that only seems to be relevant on weekend afternoons. It’s synonymous with brunch, drawing consistent, hour-long lines down the block. And for good reason. The pancakes are fluffy, the home fries are swimming with caramelized onions, and the famous biscuits taste even better when drenched in sausage gravy. photo credit: Bubby's photo credit: Bubby's photo credit: Bubby's But if you’re looking for a casual dinner, don’t write this place off. The American food is crowd-pleasing, and reasonably priced for a neighborhood where you might see Ryan Reynolds pushing a stroller. Get a table in the rustic dining room with farmhouse tchotchkes, and eat a thick-patty burger with a tangle of greasy fries. After years of brunch mania and fluctuating hype, this place is now an underrated weeknight destination. Food Rundown photo credit: Bubby's Pancakes Are these pancakes famous because they're good? Or are they good because they're famous? At this point, it's impossible to know for sure. What we can tell you is that they're pretty normal, and exactly what you're looking for. photo credit: Bubby's Hot Chicken Sandwich A very fine sandwich. It arrives steaming hot on a squishy sesame bun, with with crunchy chicken and shredded lettuce spilling out the sides. Our only note: It's not especially spicy. photo credit: Bubby's Double Bubby 2.0 When in doubt, choose a burger. The Double Bubby comes with two patties and carmelized onions, but if you have smashburger fatigue, there's also a classic version with a thick puck of meat (the most satisfying option). photo credit: Bubby's Pies Save room for Bubby’s world-renowned pies. Our favorites include the banoffee and peanut butter chocolate." - Bryan Kim
