Essex Market
Produce market · Lower East Side
88 Essex St, New York, NY 10002
Highlights
Indoor market with meat, fish, cheese, produce & specialty foods
Indoor market with meat, fish, cheese, produce & specialty foods
"A longtime food vendor within the Essex Crossing development that relocated into the site in 2019 and remains open, continuing to operate even as other nearby halls have shuttered." - Nadia Chaudhury
"Essex Market has been a central part of the Lower East Side since the early 19th century when the city was covered in mud and manure. In its current home, you can pick up everything from fresh produce and spices, to fancy bottles of small-batch olive oil, kippered salmon, and smoked German sausages. It’s a big place, with more vendors downstairs at the adjoining Market Line, so we wrote a guide to the best places to eat, drink, and shop while you’re there." - hannah albertine, nikko duren
"Lower East Side megaproject Essex Crossing’s food hall, the Market Line, recently debuted an outdoor dining area at 81 Norfolk Street, at the corner of Delancey Street, and customers can get food from vendors like German smoked meats shop Schaller and Weber, NYC staple Veselka, seafood destination Essex Pearl and Tortilleria Nixtamal. Orders have to be placed on phones by scanning a QR code present on tables outside and waitstaff then bring over the food. Many of the vendors at the food hall are also doing a host of grocery deliveries through Mercato." - Erika Adams, Tanay Warerkar
"The smoked salmon is the star here, slathered with sour-cream–like smetana and shotgunned with paddlefish roe for a bright, briny flavor that isn't heavy; at $12 and accompanied by an orange wedge, it makes a perfect hot-weather repast." - Robert Sietsema
"At the Essex Market food hall (88 Essex Street and Delancey Street) I found Zaab Burger toward the back by the stairs, where the owners of Zaab Zaab set up a small flattop to make Thai smash burgers and fries. The burgers are made Thai by toppings like bird’s eye chiles, Thai basil, and a rich mayonnaise made from beef bile, while still using potato buns, American cheese, and bread-and-butter pickles. One option is a sticky-rice 'rice burger' ($9) that has potential but suffers from structural problems — after one bite it turned into a rice bowl — and the krapow burger ($7.75) riffs on pad krapow by spooning beef and basil on top of the patty rather than treating it like a stir-fry, which makes it fun to double up. Overall the offerings are pretty good and interesting — sour, spicy, and a little odd — and the stall is open Monday–Saturday 10:30 a.m.–7:30 p.m. and Sunday 10:30 a.m.–6 p.m." - Luke Fortney
