Thick, creamy Greek-style yogurt is hardly an exotic item these days; you can now pick up a tub at any corner bodega or even make it yourself. But it pales in comparison to the tangy stuff now available on 56th Street.
There, in a small space set back from the street, you'll find Marketa. Costas Spiliadis, the proprietor of nearby Milos restaurant, has stocked the place with ingredients he uses at the restaurant--like Milos's house olive oil, honeys, cheeses, even roasted leg of lamb--for takeaway.
He's also bringing in bagels from his base in Montreal; he sells them toasted, with cream cheese and lox.
But the real draw is the yogurt, which Spiliadis sources from a goat farmer in Dutchess County. When it arrives in the store, it's ladled into organic cheesecloth and drained until it's stand-a-spoon-in-it thick (pictured).
Sold in six-, eight- and 12-ounce reusable containers, it begs for a side of Greek honey or spoon sweets (fruit that's been preserved in massive amounts of syrup).
This is the best Greek news we've heard in a long time.
Marketa, 135 W. 56th St. (between Sixth and Seventh aves.); 212-459-3900 or marketashop.com
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