Poseidon Bakery

On our list of the best dessert spots in New York.

Paul Fable runs this Hell's Kitchen bakery with his mother Lili, continuing a recipe that hasn't changed since his grandfather Demetrios Anagnostou opened it in 1923 after leaving Epirus, Greece. Paul took over from his father Anthony in 1995, and the ovens still in daily use are more than a century old. A back room is set aside just for stretching the phyllo dough by hand, sheet by sheet, the way it's been done since the beginning. The counter cases fill with spanakopita, baklava, finikia and strudel, made from that same dough.