This neat little kitchen in a rather obscure corner of the neighborhood is a bit of a walk from the R stop at Bay Ridge Avenue, but well worth it. Formerly operating a Smorgasburg booth proprietor Kate Kook and her son, WooJae Chung, make all sorts of fermented and pickled Korean salads and banchan for carryout, neatly arranged for easy access in a refrigerator case. They also do a handful of hot dishes served with a choice of rice, such as beef bokkum and soft tofu hot pots.

Coszcal De Allende has been around for over a decade, founded by Veronica and Luis Felipe after a career operating Mexican restaurants in Manhattan. It’s a quiet refuge from city hubbub, and channels the vibe of the World Heritage Site city of San Miguel de Allende in the Guanajuato state. The signature dish of the town (and restaurant) is enchiladas Sanmiguelense, stuffed with cheese and topped with more cheese.

Keeping up with the times, this small torta shop run by Juan Velasco and Blanca Gonzalez now offers birria, as well, configured as three tacos and a cup of consommé. The tacos were excellent, but then so were the sandwiches, including one that featured head cheese, deli ham, and stringy Oaxaca cheese, which was pure, squishy pleasure. Other antojitos available.

While Brooklyn has a few venerable Sicilian restaurants that also serve Neapolitan dishes, Amuni is a modern Sicilian spot, and the bedrock of its menu lies in rice balls, croquettes, sweet pastries, and sfincione, a type of bread-crumb pizza. There are plenty of pastas and salads on the menu, too, many evincing the Sicilian passion for vegetables, all via chef Vincent Dardanello.

The original Yemen Cafe was founded in downtown Brooklyn on Atlantic Avenue in 1981 (and is still there), but this branch sprang up a decade ago, as Yemeni businesses migrated to Bay Ridge. The restaurant concentrates on standards of the cuisine, rather than more-recognizable Middle Eastern fare. Try the salta — a bubbling pot of meaty gravy with a foamy fenugreek emulsion on top — into which the restaurant’s fresh, round, slightly charred flatbreads should be dipped; or glaba — lamb stir-fried with tomatoes and onions.

Founded in 1961 by Hans and Ella Leske, a German baker and his Italian wife, the bakery was long famous for its Scandinavian specialties — now mainly available around holiday time. Most customers go for kaiser rolls, strudel pastries, Danish sweet rolls, pretzels, cannoli, and a well-regarded version of the black-and-white cookie.

This corner Turkish classic in Bay Ridge (there are other branches in Brooklyn and Manhattan), offers a full menu of salads, hot and cold appetizers, bread dips, grilled meats, and oven-baked pides — a leavened flatbread — so there are many routes a snacking session or full meal can take. Iskender kebab is a favorite, smothering sliced gyro in yogurt and tomato sauce, served with a grilled tomato and long green chile.

While one might go searching in Brighton Beach or Greenwich Village for Georgian food, Georgian Dream in Bay Ridge is another solid choice, owned by Besik Petriashvili and Valerian Ghachava. The inside is tricked out like a Caucasus village, much of the baking is done on the premises, and the menu includes all the Georgian classics, from adjaruli khachapuri and puckered khinkali dumplings to herb-bearing meat stews like veal chakapuli. The garden out back is very pleasant on a summer’s day.

Opened in 2006 by restaurant industry veteran Marwan Dagher, Le Sajj mainly preserves the rococo, carved-wood decor of an earlier establishment, to nostalgic effect. The menu is Lebanese, presented in greater depths than most other establishments on a menu of roast baby lamb; compact, meat-stuffed dumplings sided with yogurt; and several types of kibbeh, including the rarely offered variety consisting of ground lamb tartare.

Some Lebanese restaurants in town have been sanitized of the offal that is so popular in that part of the world, but not Karam. With an informal ambiance and counter that extends the entire depth of the place, plus a small dining room in the next storefront (no waiter service), it’s an ideal destination for a dash-in falafel, shawarma sandwich, or complete feast. Maybe choose a brain, tongue, or liver sandwich, or one of the topped flatbreads cooked in its pizza oven. Plenty to chose from here at reasonable prices for the neighborhood.

What if a Greek diner only served Greek food? That’s the idea behind this bustling spot named after an Athens neighborhood. It’s configured with a kitchen on the street and very plain dining room in back, where mashed potatoes become garlicky skordalia (have it with the fried dogfish), and gyro and pork shish kebab plates stand in for the burger deluxe. It’s a great, inexpensive option for vegetarians with all the bread dips, spinach pies, and falafel.

Paneantico has an old-fashioned, last-century vibe that makes it seem much older than its 21 years, with glass display cases of Italian cookies, round breads and hero rolls, and Neapolitan pastries commanding the spotlight. Deeper inside, find composed salads, baked pastas, and a small grill where its famous heroes are concocted. Of the dozens available, a favorite is the one made with garlicky and smoky grilled steak that sits upon pads of fresh mozzarella. Some say ask for grilled onions, too.

Every surface decorated with historic memorabilia, Lock Yard represents the transition of plain neighborhood Irish bars to modern gastropubs. There’s a beer garden out back, and though the food menu still concentrates on hamburgers, dressed french fries, and burgers, it does so with a bewildering number of permutations and fancifications. Wieners feature themes like Johnny Cash (a chili cheese dog), Seattle Sound (with everything-bagel seasoning), and the Bay Ridge Ripper (referring to the Jersey method of deep-frying frankfurters until a rip appears).