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Join the lunch-hour line leading up to Tony Dragonas's East 62nd Street pushcart and you may find yourself in the company of young bankers in shirtsleeves, hotel maids in uniform, beefy FedEx men, even a master cobbler for ritzy men’s custom-shoe store John Lobb, in from Paris to measure some feet. Tony, the Sirio Maccioni of street food, deftly manages the proceedings as he’s done for nearly twenty years. Everything is good and cheap, but the thing to get is Tony's signature charcoal-grilled chicken plopped down on a pile of rice with a side salad and a goodish gob of tsatsiki, which everyone at Tony's calls "white sauce." — Rob Patronite and Robin Raisfeld

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• Cheap Eats Guide 2006 (8/7/06)