Joe Jost's

Ken Buck, the founder's grandson, has run this Zaferia tavern for most of five decades and became sole owner after buying out his partner; the bar turned 100 in 2024. Its front room looks like a barbershop gone dilapidated, framed firemen portraits crowding the walls. The back keeps the feel of a plain dive, calendars of women in bikinis included. The kitchen turns out roughly 450 pickled eggs a day, a tangy, turmeric-yellow recipe from Eastern Europe served on a nest of pretzel sticks, plus Polish sausage sandwiches and beer poured into frozen 20-ounce schooners.