Arched ceilings, chandeliers and world-renowned architecture are not features riders typically associate with the New York City subway — but that’s because the system’s most beautiful station has been closed to the public for more than 70 years.

The original City Hall station debuted in 1904, and was taken out of service at the end of 1945. The Daily News last week was given a rare tour of the space by staff from the New York Transit Museum.

The public can view the historic spot with a simple trick — riders who stay on a southbound No. 6 train when it departs its terminal station at Brooklyn Bridge-City Hall will be given a brief, free tour around the station’s looped track.

Check out the accompanying article for more on the abandoned City Hall subway station.

The 191st Street Station in Washington Heights is home to one of the most colorful, graffiti and street-art filled tunnels in New York City. Used as a passageway to get from Broadway and 190th to the station, the tunnel extends over 1000 feet under the hills of Washington Heights. Take a walk through the tunnel in this immersive video from local YouTuber ActionKid, though we disagree with his labeling of the tunnel as creepy.

A walkthrough of the 191st Street Station in Washington Heights, Manhattan on the (1) Train. It features a very creepy subway passageway, dirty tracks and platforms, and an elevator. It is also the deepest subway station in the system.

Mole Poblano Asunción Corp is a family-run business in Bushwick, Brooklyn, that makes over 2,000 pounds of delicious Mexican Mole sauce for restaurants, supermarkets, and other suppliers all around New York City. Learn more about the company, and the family that runs it, in this short video from our friends at Great Big Story.

Back in the 1970s, Damiana Bravo’s Brooklyn kitchen smelled like mole all day, every day. Recently arrived from Puebla, Mexico, she sold the special sauce to coworkers craving a taste of home. As word of Damiana’s culinary magic spread, the orders got bigger and bigger. Now, decades later, Damiana, her daughter and granddaughter cook up nearly 2,000 pounds of mole a day at Mole Poblano Asunción Corp. Made from a family recipe and infused with loved, the mole brings a bit of Puebla to supermarkets, bodegas and restaurants all over the New York City tri-state area.