Gentrification may have long since sunk its tenterhooks into the East Village, but thanks to rent stabilization and diehard denizens who refuse to move away, the neighborhood still holds the distinction of being the most eclectic in the city. That goes for the restaurants, too — here, you can find old-school diners, fine-dining gems, cab-driver-filled bodegas, and trendy cantinas, sometimes all on the same block. Mighty Quinn’s, a Smorgasburg success story and a leader of New York City’s barbecue renaissance, has settled in here nicely; its flagship emporium of smoked meats still sees regular lines, even as the concept has expanded into other locations. The masses come, primarily, for the brisket, which is crusty-edged and tender, and rosy with throat-stinging smoke. We like the burnt ends, which get you the fat-addled crispy bits either on a sandwich or naked. Go through the line and pick up some sides, too — like the burnt end baked beans and slaw spiked with enough vinegar to play excellent foil to the meat.