BUBA Bureka
Lunch restaurant · Greenwich Village ·
Flaky Mediterranean pastries topped with cheese, tomato, tahini sauces
Flaky Mediterranean pastries topped with cheese, tomato, tahini sauces
"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
"Opened in April with the namesake Middle Eastern pastry as the star — burekas come in various savory fillings and are served with tahini, pickles, and a hard-boiled egg; the location is backed by Gadi Peleg (co-founder of Breads Bakery) with chef Ben Siman-Tov and Fritz Oleshansky from Breads Bakery." - Emma Orlow
"Opening in April at 193 Bleecker Street (at MacDougal Street), the new spot will feature the Middle Eastern pastry filled with a variety of savory fillings and served with sides of tahini, pickles, and a hard-boiled egg. The location comes from Gadi Peleg (a co-founder of New York City’s Breads Bakery), chef Ben Siman-Tov, and Fritz Oleshansky, who previously worked at Breads Bakery in Union Square." - Melissa McCart
"A tiny West Village burekas shop with celebrity fans and frequent early sellouts, the pastries are finished in the oven, cleaved into four wedges and packed into a small box with sauces, pickles, cracked olives and a halved, salt-sprinkled medium-boiled egg. The dark-baked, seed-topped crust is pleasantly puffed and crisp, giving way to tender fillings; the spinach-artichoke was the favorite for bright flavor, while the potato felt heartier but a bit bland. With limited indoor space that forces spillover onto the sidewalk, a short wait is reasonable and the $16 box makes for a solid meal without needing to arrive before opening." - Tammie Teclemariam
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