DiPalo Dairy

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The quintessential mom-and-pop corner store. But with the perpetual line snaking around the perimeter, good luck browsing the carefully stocked shelves, which are filled with boutique pastas, salami and prosciutto, oils, vinegars, breads from local bakeries, and, of course, DiPalo’s claim to fame—cheese. Tasting is compulsory, which is why the line moves so slowly, and why regulars jockey for owner Louis DiPalo’s expert, eternally patient attention. Sara Jenkins, chef at Annona on Long Island, is a DiPalo regular: “I know I’m gonna get in trouble for saying it, but DiPalo’s is the only place for really good Italian cheese. He brings in the best buffalo mozzarella, the best Tuscan pecorino.” Jenkins also has a suggestion for how to pass the time in line. “I’ll get my number,” she says, “go across the street to Bánh Mì Saigon Bakery for a sandwich, then go back and get in line.” — Rob Patronite and Robin Raisfeld