The food of
，city was a fantastic revelation: My first day in
l found me at Katz s Dell on Houston Street scarf-
pastrami sandwiches and Dr. Brown s Cel-Ray，
I never stopped eating. At that time， Japanese
Eurants were the latest thing， and sushi was being
ed for the first time. Falafel had taken the Village
Lo~rn， ~n~ theze weze only \"two Inclian restaurants
last 6th Street (soon to be twenty). Shortly there-
， Korean restaurants arrived in Midtown， open
Light and with menus that had a hundred or so
cognizable (to mel at least) entr~es. I tried every
，~ty of ethnic food I could get my hands on， and
I day promised a new taste sensation.
)metimes I worried that I d run out of new things to
that someday I d open a menu and recognize
y dish on it. Luckily， that dory never arrived，
ruse every time I got tired of one cuisine or
her， a new immigrant group would hit town， open
unobtrusive restaurants， and begin
ng the delectable foods that
nded them of home and that
led to me like instant vacations
otic parts of the world
goal to eat for $5.00 or less， you will see from a few of
the reviews in this book that my resolve has sadly
lapsed. Still， nearly every meal mentioned falls with-
in the $5.00 to $10.00 range. (Prices at these restau-
rants were accurate at press time， but even if they
inflate， they will still be among the most reasonable
in the city.)
Some words of warning and encouragement: The
world of small ethnic eateries is a volatile one.
Restaurants open and close daily. Even though the
tion， phone before you go to make sure the place is
still in business. Or， if you re the impulsive sort， like me，
just go. If you find your choice closed， scout around
the neighborhood-ethnic restaurants tend to travel
in packs， as in Flushing s Chinatown or the Colombian
part of Jackson Heights. Once you ve found a place，
don t be deterred if you don t recognize the food or the
staff doesn t speak your language. They ll probably
enjoy trying their food out on you and noting your
reaction. (Remember， you can always point to some-
thing that someone else is eating.)
I hope that this book will serve not only as a con-
venient advisory for good places to eat， but as a
point of departure for your own culinary adventures.
Remember， life is too short to have a bad meal.
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