The Lower East Side has a hidden food stand where visitors can sample a unique Greek cake that's made daily in micro batches. Chow.com contributing editor Liza de Guia filed the following report.
On any given day at Boubouki's fresh Greek food stand, in a Lower East Side space no bigger than an office cubicle, there sits a solitary olive oil pear cake. Cut, delicately, into eight slices, chances of snagging one are fleeting. This soft, elegantly silky and fluffy, shredded, fruit-filled layered cake almost always sells out and that's just how Rona Economou likes it.
In a city filled with small batch food artisans, Economou leans on the micro-batch side, making super-small quantities of comforting, home-style Greek food for her tiny stall hidden in the back of Essex Street Market.
Economou’s signature Greek spinach pie has its own loyal following. It's not uncommon for someone to buy a quarter or half of the day’s 24 total pieces in one order. And there's no surprise why: her version is a stand-out.
The filling is light and harmonious, featuring Economou's favorite sheep's milk feta and a pile of fresh spinach sautéed with loads of scallion and dill. The crust is as crispy as a fried potato chip, way crunchier than most others.
But it's that fruity, olive oil pear cake that beckons. Bouncy and moist all the way through from the olive oil, not too sweet, with a graininess to it from the thick slices of layered pear in and within the batter.
If someone wants a slice, and many will, motivate early because late arrivals in the day are just that: too late.
Boubouki is located at 120 Essex Street inside the Essex Street Market in Manhattan. For more dining recommendations, visit www.chow.com.