BUBA Bureka

A solid breakfast and a big scene at Buba Bureka - Review - New York - The Infatuation

"This city is always looking for another flaky pastry to lose its collective mind over. Whether it's croissants with french onion soup or baguettes made with laminated dough, there’s always something new you just “have to try.” The flavor of the week are the pastries at Buba Bureka, which is from the owners of Breads Bakery and Israeli chef-influencer Ben Siman Tov. The Greenwich Village counter service spot is a scene on the weekends. We don’t quite get the line, but the burekas are a totally solid weekday breakfast. photo credit: Will Hartman Seconds after your bureka leaves the oven, a chef dramatically chops it with a cleaver, with a sound that lights up the same part of your brain as watching chiropractors videos. Each flaky pastry is served with crushed tomato, tahini, vibrant schug, olives, pickles and jammy boiled eggs. It’s a good amount of food, if on the expensive side at $16. Eat your bureka quickly—the fine layers of dough start to wilt after a few minutes of steaming in their box. Food Rundown Cheese Our favorite of the four available flavors. The salty cheese is a great counter to the flaky pastry, and the best canvas for schug and creamy tahini. photo credit: Will Hartman Spinach Artichoke The most filling bureka, but also a little bit flat without the condiments. But then, are you enjoying the toppings, or the filling? Potato If you’re splitting your bureka with someone, get this one. The potato is cooked down until it’s jammy, but that does leave the bureka a bit saturated with oil. This one really benefits from lots of crushed tomato." - Will Hartman