Ray's Candy Store

"When Ray Alvarez (born Asghar Ghahraman) bought this East Village candy store in 1974, it was already a venerable Tompkins Square institution. Gradually it became more of a junk-food deli and soda fountain, turning out egg creams and french fries, but the candy bar component persists, and so do candy-shop products like deep-fried Oreos." - Robert Sietsema

"Ray’s Candy Store offers soft serve snack support all year round. A statement that, when said among the right company, might be enough to make a grown-ass person cry. This classic, cash-only spot off Tompkins Square Park has walls covered with newspaper articles and pictures of all the different things you can order - from ice cream served in a coffee cup to fried Oreos. Ray himself, who’s owned the place since the 1970s, will likely be there when you stop by, so make sure to wave hello. When ordering your soft serve, stick to the classics - chocolate, vanilla, or swirl." - hannah albertine

"An Alphabet City landmark since 1974, Ray’s Candy Store is a must-visit for its wide array of desserts. Chief among the sweets is Ray’s ice cream truck-style soft serve, with classic flavors ranging from chocolate vanilla twist to strawberry and pistachio. Each is great with a side of Belgian fries or beignets, and it’s worth the price of admission to have a moment with owner Ray Alvarez." - John Tsung, Eater Staff

"Ray’s Candy Store offers soft serve support 24/7. This classic, cash-only spot off Tompkins Square Park has walls covered with newspaper articles and pictures of everything you can order, from ice cream served in a coffee cup to fried Oreos. Ray himself, who's owned the place since the 1970s, will likely be there when you stop by, so make sure to wave hello. We recommend sticking with chocolate, vanilla, or swirl." - hannah albertine, willa moore, arden shore, molly fitzpatrick

"If you really love American cheese, this may be the grilled cheese for you. At veteran East Village fixture Ray’s Candy Store, a modest pair of American cheese slices are put between two slices of white bread, and the thing is thrust into the sandwich press, etching brown lines on the bread but also melting the cheese without benefit of the questionable grease that is spread on this sandwich prior to grilling at diners." - Robert Sietsema