Take A Food Tour Of Greenwich Village
Your 1st Time in Greenwich Village? I would suggest a Food Walking Tour. You will truly love it and you will get to go to each of the establishments listed below, plus more!
Founded in 1940 by Murray Greenberg, Murray’s Cheese is proud to be a Greenwich Village tradition and part of the neighborhood’s rich food history, along with neighboring destinations like Faicco's, Ottomanelli's and Rocco's. It’s a pretty safe bet to say that we’re cheese obsessed: our goal is to find the most delicious cheese and specialty grocery items from across the globe, teach you a bit about them, and then make sure you enjoy them.
While, it's not quite as old as some of the other establishments in Greenwich...go to Joe's Pizza. Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe's Pizza is a "Greenwich Village institution" offering the classic New York slice for over 37 years.
Oliviers & Co
Oliviers & co started out when a group of photographers began
traveling throughout the Mediterranean in search of the
olive growing world. As they tasted their way through the
region, meeting friendly, dedicated people and an
incredible diversity of flavors... their inspiration manifested
into the concept 'like wines, olive oil could be tasted and
worthy of recognition just as grand crus.’
Rocco Generoso Sr.’s roots are as firmly planted in the West Village as they were in Italy. When he first arrived in ‘56, he found employment in Zema’s Bakery, located in the very spot Rocco’s is today. Starting as a dishwasher, he learned the art of baking from Joe Zema himself, and worked alongside him through the years. In 1974, after numerous changes in ownership, Rocco Generoso Sr. was able to buy the establishment he had called home for 18 years, and turned it into the landmark it is today.
This Italian meat shop opened in the 1940s and is still family-owned.
You can go to the back counter and order some Arancini, a rice ball lightly seasoned with pepper, rolled in breadcrumbs then pan-fried. They run between $1.00 to $2.00 a ball.