I was wondering if anyone knew of a large supermarket near Stuyvesant Town near First and 20th street? Or are there only small chains?

There are supermarkets but they are 1/4 the size of suburban markets. The selection is small and the prices outrageous

There is one on 14th Between First and Ave A.

Another on 20th toward Ave C

And one on First and 20h street.

There is a Trader Joe's on 14th between 3rd Ave and Irving.

And fairly large one on 14th and Boradway.

.

There's a Gristede's at 355 First Avenue near 20th St. For NYC, this is considered a good-sized store.

There's also a decent size food emporium on 14th and Park Av South, Whole Foods on 14th and Broadway, and Morton WIlliams and 23rd and 2nd Av.

There's a suburban sized pathmark with a parking lot in the CHinatown area.

Do realize that since markets operate on about a 2% profit margin - and those in NYC have to pay much higher rents and salaris -prices are MUCH higher than even in suburban areas here - never mind the rest of the country. Also - you will usually find better food by going to the local greengrocer, butcher, fishstore etc - than buying in the market - except for basics and household supplies.

I totally agree that there is better value and quality is specialty shops. Here is a list I put together a few months ago. Some are near Stuy Town but many are within walking distance:

I apologize to those who added some suggestions, if I forgot to include them on the list:

These are most of my favorite food stores. This is as highly subjective and geographically limited list you will find. The majority of stores are below 14th Street.
Stars indicate that either I went there at night or they are better than the others on the list. There are scores of excellent places that are not on the list, so exclusion is not necessarily condemnation but it could be.
Tourists can use this to put together their own food tour, buy stuff during the day for a feast in your hotel room at night or for gifts. One time we were flying back from Milan and we purchased a cake there and shared it with family when we landed.


Bagels and Bialys
Just because it is round, does not make it a bagel. There is a lot of crap being sold. A bagel must be boiled before it is baked. The ones with pimples on the bottom, like those you get at the sidewalk carts, are steamed. The ones you get at Dunkin Donuts are white bread in a circle, Rachel Ray.

*Ess-A-Bagel
First Avenue and 21 St.
Various Locations
My personal favorite. There are Ess-a-bagel people and the H & H people. Ess-a bagels are yeasty while H & H are sweet because they add sugar. Ess-a Bagel is a bit of a play on words and means eat in Yiddish. The stores are crazy busy and there is a wide variety of spreads. Once mammoth, the bagels are smaller recently.

H & H Bagels
Various locations but the one Second Avenue is not related and is plain awful
As discussed above with long lines. An Upper West Side institution.

*Kossar’s Bialys (Established 1935)
367 Grand Street
What is a bialy? Originally from Bailystok, Poland and called Bialystoker Kuchen (cake). And yes, Mel Brooks stole the name for Max Bialystock. It is most and doughy, much like the perfect pizza crust but with an indentation in the middle for either bits of garlic or onion. Try their bulkas which are bialy dough in the shape of a hero or an onion wheel also called a pletzel. An onion wheel is round and thin covered with duh onions, or the other version poppy seeds. Toast it, butter it, and keel over dead.

*Murray’s
Various Locations
Murray’s knows how to make bagels, chewy and large. The lines usually move quickly.

Bakeries
Amy’s Bread
Various Locations
The breads are well prepared and my favorite is the black sesame. I have never seen the same kid behind the counter twice, thus the staff is not knowledgeable and some seem confused by an order.

*Balthazar
80 Spring Street
I guess they could have made the space smaller, but then only your hand would fit through the door. Unlike the restaurant, the bakery deserves the praise for their baguettes and croissants.

Birdbath
223 First Avenue
Yes, it is a stupid name and the place has all the charm of a company store at a gulag but it is a sister to City Bakery. They make fabulous almost everything including a pretzel croissant. They only offer about 10% of what can be had at the City Bakery and there is no place to sit and eat. Stay away from a new creation a vegan banana sesame thing with agave. Besides having no taste, it dryly crumbs in your mouth. A rare mistake for Maury Rubin. The staff here and at City Bakery has not been told that space program was discontinued.

Blackhound
170 Second Ave
Very expensive but good as a dessert gift. The cookies are delicious and everything looks tempting some things are not as good as they look.

*Blue Ribbon Market
14 Bedford Street
There is not a bad bread in the house. They are made across the street at Blue Ribbon Bakery, where you can see the ovens on the basement. (They also have a interesting bathroom.)
Pick anything.

*Bouley Bakery
130 W. Broadway
Every time I go there I try something different. My current favorite is the saffron bread. It is so delicate you can taste the saffron. Everything is outrageously expensive you can either pay your student loan or buy a slice of cake.

*Clinton Street Bakery
4 Clinton Street
Not only is this bakery but a great place for brunch which is impossible to enter on weekends. They may make the best biscuits in town followed closely by their scones.

*City Bakery
3 West 18th Street
Try the hot chocolate melted from chocolate bars or the pretzel croissants or the baker’s muffins or anything laid out on the counter. Extremely crowded at breakfast and lunch. Celebrities have been spotted but unless they are disguised as spoon I have not seen any.

DeRobertis (Established 1904)
176 First Avenue
It has the original tin ceiling and tiled walls and floors. Be selective in what you order, order nothing chocolate but the lobster tails, cannoli, and pignoli cookies are good and they are known for their lemon and orange things. (I am sure it has a real name) They hollow out the fruit, then fill it with a sorbet and freeze the whole thing including a peel lid.

*Donut Plant
379 Grand Street
I do not know what they do but the donuts taste so much better than just about any other place. He also makes excellent churros. The valrhona chocolate is a monument to gluttony. Small storefront with bakery in back.

Eileen’s Cheesecake
17 Cleveland Place
That’s all she makes so she better make them well. Not the best but very good.

*Falai Paneterria
79 Clinton Street
Former pastry chef turns out the most delectable and eclectic breads such as pumpkin or fennel. The croissants are excellent. I guess his mother told him not to waste his education so he also makes fabulous pastries. Never leave without a bombolini, an Italian donut/fritter filled with either jelly or crème.

Fat Witch Brownies
Chelsea Market
They make the fudgy type and they have a few variations. Staff is pleasant but sloooow. They have tourist buses that stop at Chelsea Market, so the lines may be long at times.

*Financier
Various locations
In the food wasteland that is Wall Street, Financier knows how to make cakes and croissants. They are often crowded but the staff doesn’t know ganache or panache.

Junior’s
Various locations
Stick to the cheesecake and the rolls.

*La Bergamonte
169 Ninth Avenue
For many years this was in the middle of food nowhere. Now with the Chelsea Market and the fattening of the Meatpacking district is getting its due. Extremely fine croissants and pastries and a place to sit

Le Pain Quotidien
Various locations
A chain from Belgian which makes it Belch. The baguettes are wonderful as are the brownies and raisin whole grain bread. This is probably the best food of any chain. The staff however, is laconic and unknowledgeable and very often there are out of many of the popular items. Nice brunches.

*Little Pie Company
Various locations
Their sour cream apple walnut pie is akin to crack cocaine but only a little cheaper. The other pies are good but not in the same category. People start lining up for Thanksgiving on 4th of July, so order in advance.

Patisserie Claude
187 West Fourth Street
Patisserie Claude has been selling pastries to Pig Warren for a long time. We do not go often by when we do we are rewarded.

*Payard’s Patisserie
1032 Lexington Ave
Everything is well made and delectable, particularly the truffles. Never had a pastry that disappointed. They also have a dining area inhabited by ladies who lunch and seemingly never go home.

*S & S Cheesecake
222 W 238 St, Bronx
Could be the best cheesecake in the city, creamy but not dense, perfect,

Steve’s Authentic Key Lime Pies
204-207 Van Dyke Street, Red Hook
This is place is hard to find when you are standing in front it. Fortunately the silky pies can be found at Citarella and other self-defined fine stores.

*Sullivan Street Bakery
533 W 47th Street
You have probably eaten there breads many times and didn’t know it. It is offered in scores of restaurants and markets. You can identify many of the breads by sight. They are brown and crusty will the inside is light and airy. A paradigm for carbs.

*Veniero’s
342 East 11th Street
Established in 1894 some of those people are still waiting on line. I love this place, the best inexpensive tiramisu, addictive ricotta cheesecake, moist pignoli cookies, there are scores of offerings and no losers. The take out staff is never the same and the lines are long for the café. For Thanksgiving and Christmas, the café is turned to a waiting room for take out. They use an old fashioned machine to wrap the string around the box, while quaint, adds to the interminable line. You can also call in an order.

N.B. You can take your cupcake fight outside. We have tried many but a winner has yet to be named.

Candy and Chocolates

*Economy Candy (Established 1934)
108 Rivington Street
I am not sure they make anything on premises but they do have every candy still in production at very good prices. If you are a fan of candy stores, you will want to be buried here.

Evelyn’s Hand Dipped Chocolates
4 John Street
The best value for hand made chocolate in NY. It is clearly not the best, but most candy is made by hand and Evelyn can be seen slipping in and out from behind the counter. The cost is a fraction of the top notch candy stores. This is the type of place you find in a quaint town with quaint people. This 9/11 survivor should be supported.

*Jacques Torres Chocolates
Various Locations
For some reason people know the Brooklyn location better than the one on Hudson Street. Their truffles are exquisite as are all the chocolates and the hot chocolate. The lines are extraordinary on Valentine’s Day.

*Kee’s
80 Thompson Street
Kee was a banker or a lawyer before she started making the best truffles in NYC. Some are Asian influenced each variety is better than the next. This is a must stop for chocolate cuckoos.

*Teuscher
Various locations
Truffles are flown in from Switzerland. I once bought some for a chocolate loving friend who about to get married. While eating the truffles, this modest woman was made sounds that are usually reserved for her husband. Although she was completely embarrassed, I knew I bought the right gift.

There are many chocolate stores in midtown that make exceptional products but I have not enough experience to add them to the list. These include Richart, Maison du Cholat, and Pierre Marcolini. Just turn your pockets inside out for a taste.

Cheese
Alleva Diary (Established 1892)
188 Grand Street
Not as good as its neighbor DiPalo but extremely offers a fine selection of Italian cheeses.

*DiPalo Dairy (Established 1925)
200 Grand Street
One of NY’s great stores. Not only are the cheeses spectacular but sell perfect prosciutto. Their selections are impeccable. If at all possible avoid the weekend crowds, even though they have adults behind the counter.

East Village Cheese
140 Third Avenue
His cheese must fall off the truck to charge the lowest prices in the city. There is always some $2.99 per pound special. For that price you will not get the best, but at least you will be filled. The staff has become nicer over the years but not much. Cash only.

*Formaggio Essex
Essex Market on Essex Steet.
That should be enough Essexes. This is a tiny outlet from a Boston company. The cheeses are excellent but they have to vats where you take a bottle and fill it with a vinegar sherry or olive oil and both are redolent and extremely flavorful. There is some rules about deposits but I am not good at rules. The Essex market is a poured concrete structure with many stalls selling veggies and Hispanic staples with a barber shop in the back. Do not be deterred that it looks like pig farm from the outside.

*Joe’s Dairy (Established 1925)
156 Sullivan Street.
If you do not like Joe’s you do not like New York. They have been making mozzarella for over 80 years and the smoked version is addictive. The store is tiny, tiny, tiny and the staff is family and know their stuff and the neighborhood. One time I bought my mother-in-law a smoked mozzarella here. The next time I saw her she said she cut off the outside because she thought the outside was burned.

*Murray’s Cheeese
254 Bleecker Street and another in Grand Central
Best in show. They carefully choose only the finest quality of every variety. The staff is cheesemongers, one is even a gossip monger. The ricotta cheese cake is worth going to jail. This is a must visit for anyone who has the slightest interest in cheese.

*Russo’s Mozzarella (Established 1908)
344 East 11th Street
Cleverly they make fresh and smoked mozzarella which are excellent but they also make pastas, sauces, and there own olive varieties. Cramped but the guys know what they are doing.

Ice Cream

*Cones
272 Bleecker Street
In 1986 an Israeli newspaper sent a reporter to cover the NY Mets in the World Series because they heard there was a David Cone. He isn’t related to this place either. Sweet creamy, fresh ingredients with many varieties. Many tourists happen upon it when eating at John’s Pizzeria.

*Australia
Various Locations
You will not believe this is a chain. The ice cream and truffles are rich and creamy and taste freshly made. Be sure to have the hot chocolate. The take their chocolate ice cream, add a little milk and then melt it by using the steam attachment on the cappuccino machine. Silky is the only word.

*Chinatown Ice Cream Factory
65 Bayard Street
Store made ice cream which for wimps offers vanilla and chocolate since they also serve flavors like green tea, lichee nut, and my favorite almond cookie. The kids behind the counter are always nice. There is no better way to end a meal in Chinatown. Inexpensive but cash only.

*Il Laboratorio de Gelato
95 Orchard Street
Everybody claims their gelati is the same as in Italy, blah, blah, blah. Their gelati is like Italy. It is the type you eat four times a day as you walk around Rome or Florence before you realize you have ruined your appetite for dinner. Expensive and cash only.

Sundaes and Cones
95 East 10th Street
They have nothing to do with just Cones and is a shade below, But if you are in the neighborhood, the store made ice cream is creamy and offer interesting flavors.

Knishes

Yonah Schimmel (Established 1890)
137 East Houston Street
Yonah has been dead for a long time and they have not redecorated or cleaned the windows since. If they made great knishes the owners could be considered knish savants but they are not. The knishes you buy at sidewalk carts, however, are shaped like third base, taste worse, are fried and often a green patina inside. Yonah Schimmel’s, you always have to say both names when referring to the store, still makes the baked variety and may or may not have the all types on hand.

Kitchen Supplies

*Bridge Kitchenware
711 Third Ave, entrance on 45 Street.
Even though it is near the 59th Street Bridge, it is named after the very testy Fred Bridge and since he died more than 10 years ago, it is safe to go back. This is one of NY’s small treasures. There are always professional chefs prowling around. They have everything including at least 6 melon ballers. The ambience is gloomy but the selection of knives, pots, and pans is second to none. My last memory of Mr. Bridge was him yelling at me because I wanted a certain knife to which he said, “Why do want the second best, when you can have the one I designed.”

Broadway Panhandler
65 East 8th Street
They finally moved closer to Broadway. This is good for the semi-serious chef. There is an excellent selection of knives and pans but half the store is dedicated to stuff you use once or cutsey-poo crap.

New York Cake and Baking Distributor
56 W 22
Has what every serious amateur and professional baker needs, flour, pans, cookie cutters, etc. The quarters are Spartan and the staff acts like they just found a cure for cancer.

Food Markets
Unless otherwise noted these places are expensive or very expensive.

*Citarella
Various Locations
One of the best spots for fish from standard stuff with gills to razor clams. Knowledgeable fishmongers. Same is true for meats. Their prepared foods are universally good with outstanding soups. The collect bread and cakes from various but good places.

Dean and Deluca
Various Locations
The original food museum. The fruit is laid out to be admired, as are the cheeses, breads, and cakes. The main location on Broadway always a line at the espresso bar. Prices are highrt than buying a stale bagel at the airport.

*Eli’s
*Eli’s Vinegar Factory
Various locations
Eli had a fight with his family at Zabar’s and opened up a much more expensive food market. When you look at the prices, you think you are in a foreign country and miscalculated the exchange rate. On the other hand, every thing here is outstanding.

*Fairway
Various locations
Cheaper than the others
The fruits and veggies are outstanding as are the meats, fish, and store made breads. They also carry reasonably priced groceries. The Brooklyn store has food counters with an outdoor eating area with a view of the Statue of Liberty. But the food choices are not for the huddled masses yearning to breathe free.

Jefferson Market
450 Sixth Avenue
Outlasted the old Balducci’s or is an alternative to Citarella for slower people. The world seems to stop when you enter. It is a bizarre atmosphere. The best department is the meats.

Manhattan Fruit Exchange
Chelsea Market
Best veggie value in town. Crowded, crowded, crowded. Cash only

*Russ and Daughters (Established 1914)
179 East Houston Street
A new generation has taken over with the same pride and dedication to smoked fish as their aunts, uncles, and grandparents. Sable, white fish, lox, gravlax, it does not matter they are all mouth watering. Try the chopped liver, it is full flavor.

*Zabar’s (Established 1931)
2245 Broadway
Another NY institution with a well deserved reputation. The prices are cheaper than almost those above but the quality is the same or better. Large cheese selection, fantastic prepared foods, the claim to sell more coffee than anyone in NYC, store made knishes, breads and cakes from the best purveyors, Zabar’s brand spices and olive oil (this is known as one of the best buys anywhere.). The lox slicers reportedly make $85,000 a year. And upstairs is a cookware section. The staff is wonderful but the clientele is often obnoxious and aggressive. Sharpen your elbows and fight for the tri-colored pate.


Meats
*East Village Meat Market
139 Second Avenue
It helps if you speak Polish but you can get by in English. Old fashioned butcher shop where every thing is cut upon request. They also make great, great kielbasa and in many shapes and types and smoked hams. Relatively inexpensive.

*Faicco’s (Established 1900)
260 Bleecker Street
They make their flavorful sausage, rice balls, sauces. You get the old schmooze from the guys behind the counter as well. If you like old fashioned Italian butchers who know what they are doing, this is the joint.

Pasta

*Raffetto’s (Established 1906)
144 W. Houston Street
They cut fresh pasta from sheets to your specification in front of you on a machine that looked obsolete 50 years ago. Not a gimmick just the freshest, tastiest pasta yet. They have many types including saffron. Cash only.

Pickles

*Gus’s
49 Essex Street
The model for Crossing Delancy. They having produced perfect pickles and peppers for almost 100 years and have been on the same block as The Tenement Museum since 2002
A must for any food tour. And usually offer a free pickle.

*The Pickle Guys
49 Essex Street
Some employee defected from Gus’s, the pickles are perfect as is the spiel. They also offer a free pickle. There are barrels and barrels of sour, new, half sour, pickled peppers just calling your name.

Spanish Provisions

Despana
408 Broome Street (Original at 86-17 Northern Blvd. Queens)
The best chorizos and morcilla here or in Spain. The are incredibly tasty and are found in many restaurant around town. Their cheeses are also top notch and offer a wide selection. They also offer Serrano ham which is many respects is sweeter and more delicate than porsciutto.

Aduchamp - not really central to the OP's question, but did you see Bridge Kitchenware is closing and moving to New Jersey? another exorbitant rent victim . . arrgghh

Huh? "The best chorizos and morcilla here or in Spain" in Despagna?

I admit that we buy a lot of stuff at Despanga. But, even if I'm as pro New York as NeoPatrick-who-doesn't-live-here-with-his-horrible-NY-suggestions, there's no way that Despagna has anything that's half as good as the middle-of-the-road stuff that they have in Spain!

Have you been to and eaten in Spain?

I have spent almost year in Spain, at various times, none of which was in school, was there last year and will be there again in two weeks.

M father-in-law was born in Spain and my wife is currently walking the Camino. The only area I have not visited is Valencia.

The owners of Despana I believe are from Spain.

That is a shame thar Bridge Cookware could not find a decent rent in Manhattan. I guess they do
a large enough mail order and e-mail to sustain a business.

Aong the same lines the Little Pie Company on 14th and 9th Ave closed. Their rent was tripled. The other locations remain open.

Have you eaten good food in Spain?

I guess not although I have eaten hundreds of meals there and in numerous family's homes. The best food I have eaten was in San Sebastian by far and away. The Spanish do not prepare many things well including beef, bread and pastries. Although it has gotten better over the years.

Why have you unilaterally changed the name of the store? And what is your connection to Spain?

Didn't mean to change the name - I just had a 2000 Ch. Grand Corbin-Despagne and was enamored by it and, I guess, the name stuck with me. My bad.

I think it's ultra bold for anybody to declare chorizo and morcilla from a local NYC store to be better than the ones in Spain. Even though I thought we've had every one of those from Despana and, we still dream about the real ones that I grew up with in Spain, in addition to the ones that we had just recently during a trip to San Sebastian and Rioja Alta/Altavesa area.

Understood.

The only thing I will say, is that the food we grew up in childhood, often tastes differently as an adult.

Which Spanish restaurants do you like in NYC?

I prefer Xunta, Bar Carrera, and Tia Pol. I think Cafe Mono is terribly over rated.

I think the chorizo at Xunta and Bar Carerra is from Despana and Tia Pol imports it from Spain.

Having been spoiled by the really good stuff in Spain, I really don't have outstanding Spanish restaurants to write home about in NYC.

If pressed, I'd go with Tia Pol, Boqueria, and Casa Mono. Although, I heard that there has been a recent change at Tia Pol and which may sway my opinion to the opposite end.

Where do you plan to dine at in San Sebastian?

I am embarrassed to say that I did not record where we ate in San Sebastian. Basically we went tasca hopping. And we went into the hills and had a meal of grilled meat and cidra.

We did not eat at Arzak.

If you are interested in reading my wife's account on the Camino, please go to the Spain Board under Camino Etries 1 and 2.

Thank you for the many replies. I guess half of the fun is finding places that appeal to your taste and budget. It will be interesting to experience shopping in Manhattan vs in small town Florida.