Holyland Market

REVIEW

February 19, 2010


CUISINE: Middle Eastern
NEIGHBORHOOD: East Village

 

122 St. Marks Pl. at Ave. A

(p) 212-477-4440

 

I rarely make it to alphabet city, so I haven’t really explored the neighborhood’s culinary offerings as much as Nolita, where I live.  But on Monday, when I wasn’t working (happy b-day Washington!), I went to get some film developed on Avenue A, and found myself with time to kill.

 

One of the reasons I love New York is that you can easily discover a new place, stumble upon a hidden treasure that will end up becoming one of your go-to joints. I walked by Holyland Market on St. Marks Place once without noticing it, and it wasn’t until the second round that I peered through the window and saw the trays of bourekas. CONT'D

 

Bourekas are savory pastries, popular in Middle Eastern countries, that are made of puff pastry and fillings such as cheese, minced meat and vegetables.  Turns out Holyland is a Kosher-imports market and makes theirs daily.  Besides the fresh goods (the market also has fresh pita) everything in the store is from Israel.

 

The shop, which has been open for about five years, offers a broad range of goods, from the expected falafel mixes, to kosher wines, to challah-shaped candies piled beneath the register.  An assortment of hummus and babagounush is stacked next to jars of S’chug, a popular condiment at shawarma stands (frozen ready-made shawarma can be found in the freezers in the back of the store.)  Also particularly inviting were the Israeli yogurts, packaged cookies, and Middle Eastern spices.  The market also carries CDs, DVDs and other miscellaneous odds and ends — there were a few gleaming menorahs on one shelf.

 

The shop itself is unassuming: it is not kitschy or merchandized.  In fact, it appears as if it is a replica of a Mediterranean corner store.  I like this — it is simple, straightforward, and reason enough to get me into of neighborhood once more.

 


Posted in FOOD on February 19, 2010 5:18pm by Rachel Hochhauser | 4 comments



Comments

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