The way to do A1 is this: walk immediately to the counter, place your order, and then—numbered ticket in hand—take a tour of the humble timber-paneled room to round up some baklava, pitted dates, yogurt drinks, frozen falafel, and hey, maybe even a hookah for later on. Just stay within earshot of the kitchen, as staff won’t call your number more than a couple of times. An institution of more than 30 years, A1 is famous for its Lebanese, Turkish, and Iraqi breads. But it’s also a grocer and meeting place for those seeking single-digit lunches (a rare find along a strip flush with specialty coffee shops and pricey thrift stores). If you have to choose one dish, make it chicken tawouk with chunky pickles and garlic sauce in a fluffier-than-thou pita wrap. High marks also go to the shanklish pie, which is boat-shaped and filled with cheese and herbs, and the $6 minced lamb pizza (say yes to lemon and chili).