Bunker transformed Asian food in Ridgewood, Queens when the tiny restaurant opened in 2013. It’s since moved to a larger, vibrant space in Bushwick and continues to serve thoughtful, locally-sourced renditions of Vietnamese classics like papaya salad dotted with beef jerky and a beautifully cooked lemongrass pork chop.

Bushwick got a new neighborhood favorite in Faro, an Italian restaurant that opened in 2015 inside a renovated warehouse space that’s warmly lit and somehow never too loud. The menu from chef Kevin Adey is sparse and mostly dedicated to pastas, which are by far the standouts, even rivaling the best in the city. It also has a Michelin star.

For ramen straight from Japan, head to Ichiran, the outpost of the chain that touched down on an industrial stretch of Bushwick in 2016. The roomy restaurant offers group table seating, but the closed-off solo booths are more charming. Checklist menus allow for virtually limitless customization of the tonkotsu bowls. At $18.90 a bowl, prices are high for the area, but the experience is worth it. Note: Reservations aren’t accepted, and lines can get long on the weekends.

Roadside-style griddled burgers and Sichuan spice are two dining trends that could be terrible bedfellows, but Strange Flavor executes both with sophistication and heaps of flavor. The unassuming joint off the Jefferson L stop laces its burgers and fish sandwiches with tingling chili, and the spicy, tempura-battered long beans make fries a distant memory.

Anyone who lives off the Morgan L stop knows about “the taco truck” — the one on Bogart Street right outside of the subway entrance that serves locals and wanderers late into the night. It’s run by two Mexican twins, Sergio and Felipe, who are often chatting about the latest soccer match and sharing a drink with customers. Get the cemita, a torta from the twins’ native Puebla region that’s piled high with avocado, sauce, and cheese; try it with lengua. Cash only.

The restaurant that first got Manhattanites to dine out in Bushwick when it opened in 2008 hasn’t faltered since. The wood-fired pizzas have become legendary, but don’t overlook the specials, along with the rest of the menu and an especially underrated brunch. Reservations are only for large parties, and waits on Fridays and Saturdays can get unbearable. Try the takeout spot next door to bring pies to the outdoor space in better weather, or go for a non-pizza brunch. To experience a more upscale version of the team’s fare, score a reservation at the 12-seat sister restaurant Blanca, tucked behind Roberta’s jovial beer garden.

General Deb’s is the Sichuan restaurant Bushwick was missing. Backed by the Michelin-starred team from Italian favorite Faro, General Deb’s serves traditional renditions of Sichuan classics, like dan dan mian, a noodle dish with minced pork, chili, sesame, and peanut; and la zi ji, stir-fried chicken with chili peppers. The menu is noodle heavy, with most dishes shareable and in the $13 to $18 price range. “As far as Sichuan restaurants go, this one is likely to make you very happy: reverent toward its models, with a few interesting tweaks,” says Eater critic Robert Sietsema.

A semi-secret gem of the neighborhood, the meat-free Bunna Cafe is paradise for vegetarians and vegans looking for exciting dining options. But it also won’t scare away even the most ardent of carnivores. Aromatic stews like shiro (split peas simmered with tomato, spices, garlic, ginger, and onion) and the spicier, red lentil-based misir wot are refreshing, healthy, and most importantly, tasty. The warm lighting and live steel drum music are perfect for lingering with friends, so order one of the feasts for groups, to be scooped up with spongy, slightly sour injera bread. Save room for baklava and original cocktails like the “CuCumba!” (gin, celery and grapefruit shrub, and muddled cucumber). Cash only.

One thing Bushwick doesn’t lack is great Mexican food, whether it’s street-style bites or chef-driven dishes. Amaranto leans toward the latter, with artful dishes like the tostada (topped with crab, fennel salt, and dehydrated olives) and the tamale (made with the fungus huitlacoche and submerged in tomato-chipotle sauce). The vibe inside the family-run restaurant, however, is laid-back, friendly, and fun. Cocktails go well beyond the typical tequila and mezcal options, as in the tamarind-laced Michter’s Rye concoction.

At Ops, a compact menu offers worthy Neapolitan(ish) pies — the sourdough crust, made from a custom flour blend that includes whole wheat from upstate New York and durum from Sicily, is the main draw here. The restaurant began serving wood-fired pizzas paired with a long natural wine list in 2016. Go for the “close to perfect” marinara pie, the fantastic bread program, or the Pops, which features tomato, guanciale, onions, and pecorino. Pies range from $15 to $28, and service is already included. The calzone is considered one of the city’s best as well.

Santa Ana’s burrito Santanero — smothered in three sauces with your choice of filling — is so good that Eater food critic Robert Sietsema considered it one of his best dishes of 2017. Other notable options include the chipotle-sauced tacos Arabes and the quesadilla, not the bar-food staple, but a giant makeshift corn tortilla flopped over a variety of ingredients to make a sort of super-taco. The long-running taqueria has spawned a full-service restaurant a couple of blocks east called New Santa Ana.

Bushwick has grown into a wood-fired pizza destination, but Archie’s Greek New England-style pies stand against favorites like Roberta’s and Ops in their own way. The late-night favorite, where food is ordered at the bar, puts its focus on a thicker, breadier pie cooked in a pan. This is the place to go at the end of a night after a few beers, or perhaps to order for delivery to a friend’s rooftop. It’s the deeply gratifying, casual pizza experience that sitting in a full-service restaurant won’t accomplish. Get the pepperoni, which are little cups.

Lucy’s is a tiny nook on Irving run by chef Johnny Huynh, who grew up in Bushwick with his grandmother Lucy. He’s now serving a slim menu of banh mi and pho, the latter made with a vegan broth that’s surprisingly robust and complex. The brisket, smoked in a pho broth, is particularly tender and satisfying. The space doesn’t fit many people, so expect to wait or get takeout and delivery.

A comforting neighborhood cafe with a name to match, Father Knows Best excels at simple fare like loaded — if questionably named — “macho nachos” with chorizo, black beans, jalapeno cheese sauce, and pico de gallo. At brunch, an egg sandwich filled with a fluffy chorizo omelette and tomatillo avocado sauce is the order. There’s a limited beer and wine list along with cocktails that lean heavily on garden produce. The industrial space offers plenty of natural light for hanging out or working, and on sunny days the wood patio is an ideal escape.