Text and photos by Stacie Joy
I stopped by East Village Meat Market, 139 Second Ave. between St. Mark's Place and Ninth Street, over the weekend to pick up some flax seeded rye bread.
The bread, made by Moonrise Bakehouse, is available by prepay/preorder. Deliveries to the market occur on Fridays, with pickup between noon and 3:45 p.m.
While I'm there, manager Andrew Ilnicki shows off some of the available meat provisions (brisket, T-bone, short ribs, prime rib and porterhouse)...
The longtime meat market, which dates to 1970, has plenty of supplies, including Eastern European standbys like pierogies, sour cherry syrup, blintzes, borscht, and poppy seed rolls as well as dairy products like cheese, butter, eggs and milk. For now, they're open Monday through Saturday 9 a.m. to 4 p.m.
