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"I'm not a big cook, but my wife often sends me here—one of two venerable New York institutions—to pick up supplies for dinner. It sells mostly Greek items with open bins of aromatic spices, buckets of feta cheese, homemade tamarsalada, and prepared spanakopita in the back—all fabulous. It also harkens back to when Hell's Kitchen was a gritty neighborhood of immigrants who made—and continue to make—New York an exciting place to be." - The MICHELIN Guide US Editorial Team