Best Dishes Eater Editors Ate This Week: April 15

With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to keep any secrets. Check back weekly for the best things we ate this week.

Roast beef, mozzarella, and red pepper hero at Cappone’s Italian Sandwich Shop

You can’t miss it, sitting in a pan of juices right behind the counter: a massive roast beef, which can be made into a hero sandwich ($19) with squeaky fresh mutz, and red peppers that add tart and sweet notes. Ask for a shake of salt on the meat, and the sandwich is perfect in every way. Cappone’s is a hero shop such as might be found in Brooklyn or Hoboken, recently relocated from Chelsea Market to a free-standing store facing Abingdon Square. 11 Abingdon Square, near 12th Street, West Village — Robert Sietsema, senior critic

Emma Orlow/Eater NY

Khao soi at Sukh

Styled like an old-fashioned train car, Sukh is a Thai restaurant that leans slightly more upscale than the owners’ other spot, nearby Nourish, a takeout favorite of Prospect Heights. Over in Fort Greene, the menu is more ambitious — and more spicy. Khao soi is one of those classics, where if I see it on the menu, I know I’m probably going to order it. But sometimes khao soi can veer too sweet for my liking: not so at Sukh, where the red curry broth is balanced with a kick, teeming with a chicken drumstick and pickled mustard greens ($22). 723 Fulton Street, at Lafayette Avenue, Fort Greene — Emma Orlow, reporter

Melissa McCart/Eater NY

Housemade cheese-its at Greywind

I love a savory pastry, and the housemade Cheese-Its at Greywind, near Hudson Yards are like a cross between a biscuit and gougeres. Available at lunch and dinner ($13) (and to-go in the adjacent bakery), they’re a standout complement to chef Dan Kluger’s maximalist salads like a citrus and celery root with sweet and sour chili and pickled kumquats ($25), or radicchio with mortadella, gruyere, anchovy, and apples ($25). 451 10th Avenue, near West 36th Street, Hudson Yards — Melissa McCart, editor