National Doughnut Day is real. In fact, America takes the breaded treats so seriously that we have no less than a baker's dozen worth of "holidays" devoted to them. 
Greenpoint Beer and Ale Company Milk & Honey Blonde Ale
After growing up in Italy, Nitecap's (120 Rivington Street; 212-466-3361) head bartender and co-owner Natasha David looks at Campari in a different light than most people. "I have Campari in my blood stream." David says. She's not joking, especially considering this is Negroni Week.
Karen Tedesco for The Village Voice
In January, a fire broke out in the basement of Black Crescent (76 Clinton Street; 212-477-1771), putting the LES cocktail bar out of business. After months of repairs and fundraising with the help of the industry community, the bar is getting ready to open its doors again.
Erik Tanner Black Crescent partner's Carlos Baz, Michael Reynolds, and chef/partner Dustin Everett
Mŏkbar (75 9th Avenue, 646-964-5963) is tucked inside Chelsea Market. Seating is limited, with only a long bar in front and a small section in the back. What the place lacks in space, it more than makes up for with its food. Run by chef Esther Choi, Mŏkbar is the only Korean ramen bar in New York and, according to Choi, probably the world.
Veggie "yachae" ramen at mokbar | Tara Mahadevan
A good breakfast sandwich is as comforting and messy as any great romance. It's unique, and it's not easy. But Dimes (49 Canal Street, 212-925-1300) makes theirs look that way, in Sabrina De Sousa and Alissa Wagner's afternoon sun-lit room down the east end of Canal Street.
Adam Robb Dimes' fluffy folds of scrambled eggs are fattened with pickled jalapenos, cheddar and avocado.
"We have green garlic right now," says Chris Knivanek of Keith's Farm, which specializes in alliums. "We planted it back in October, November. It just sat there, two inches underground for the winter, and now, here we are."
Katherine Knowles for the Village Voice
Hungry for a festival? This weekend. from Serbia to the Caribbean, there's no shortage of international treats to choose from. Here are five food-focused activities to consider.
Courtesy Museum at Eldridge Street/Facebook Enjoy activities like a traditional tea ceremony at this year's annual Egg Rolls & Egg Cream Festival
Mac 'n' cheese, grits, and potato salad are fixtures of the American culinary lexicon, especially in the South, but they're also big players in Bahamian cuisine. Perhaps surprisingly, there's a lot of crossover between Southern and Low Country foods and those of the Bahamas. 
All photos Sara Ventiera for the Village Voice Norman's Cay's conch fritters with guacamole
Chef Edi Frauneder knows Austrian food, evident in the refined menu at Seasonal, the Michelin-starred restaurant Frauneder runs with partner and co-chef Wolfgang Ban. Seasonal, much beloved by uptown diners, is currently in the process of relocating. At the East Village's Edi & the Wolf (102 Avenue C; 212-598-1040), Frauneder and Ban prepare slightly more casual fare, such as spätzle, wiener schnitzel made from heritage pigs, and a variety of seasonal pickles. 
Ellen Silverman Cheese kielbasa at Gramercy Tavern
It's just past 10 a.m., and Frank Depaolo is making mozzarella in a large metal bowl, as he's been doing for more than 30 years. With one gentle hand, he works cheese curds with what resembles a wooden frat-house paddle. The milk in those curds, from New York State cows, "is amazing at this time of year," Depaolo says. "They just switched from feeding on hay to fresh green grass. Now watch this!" He begins braiding the fresh cheese, and a few seconds later it's done, the greatest mozzarella to be found in any borough. 
Frank Depaolo: A man and his soppressata
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