Stores & Markets in Fort Lee

Original Tea Butter Company founders Abbey Haag and Kevin Powell churn out sweet and savory butter varieties that use fresh ingredients along with a blend of traditional processes and modern techniques. To craft each order, the duo employs at-risk and underserved Americans to cull cream directly from whole milk and infuse it with ingredients produced by local farmers. Fruit-tinged spreads include sweet and tangy lemon tea butter and zesty sweet kiwi tea butter, both of which leave tongues happier than a kid with a high-performing 401k. Autumn harvest butter bursts with the natural flavors of apple, cinnamon, and brown sugar, and garden herb and garlic butter enlivens taste buds with savory notes of home-grown rosemary and thyme. In addition to crafting natural products, the team reaches out to customers through a company blog that hosts helpful recipes and ideas that expand butter use beyond spicing up baked potatoes or freeing a child's head from between banisters.

For more then 90 years, Ottomanelli & Sons has plied carnivores with lip-licking selections of the finest USDA Prime beef, lamb, veal, and other meat treats. Plan a summer shindig around palate-pleasing patties of the shop's delectable hamburger ($4.99 lb.), or nab the heart of a bifocaled beefcake with a hearty rib eye ($10.99 lb.) while juggling luxurious cuts of Porterhouse ($12.99 lb.) and filet mignon ($16.00 lb.). For encased-meat enthusiasts and porcine mavens, the shop stocks zesty Italian sausage ($3.99 lb.) and pork roast ($4.99 lb.). Like a spy's costumes, prices are subject to change. Amateur rôtisseurs and expert grill-masters alike can visit Ottomanelli's blackboard for flavorific recipes and meaty advice before putting their Groupon into action.

From dealing with high rents to competing with new business fads, New York institutions can be hard to come by these days. Murray’s Sturgeon Shop, however, curbs that trend and keeps to an old-school tradition of devoted customer service and attention to detail in its artfully plated deli spreads. Since 1946, the Zagat-rated eatery—which also garnered nods from New York Magazine—has stocked products made from its namesake fish, such as smoked sturgeon or caviar. Alaskan salmon, whitefish, and lox complement kosher deli meats such as corned beef and pastrami. To cater parties or Tamagotchi-addiction interventions, the shop delivers ready-to-eat soups, salads, imported cheeses, and indulgent desserts such as old-fashioned crumb cake and rugelach by the pound.

Green Symphony's chefs cull zesty ingredients to craft body-nourishing platters and Korean cuisine. Appetites arise from slumber with breakfast offerings such as organic oatmeal splashed with açai fruit purée. Sandwich sages construct breadstacks from South Asian–inspired tempeh, then top their creations with the finest blue, feta, or brie cheese found beyond Mickey Mouse's pantry. A hefty dessert menu gilds sweet teeth with pear-ginger bars and homemade muffins, and bodies find a healthy boost with juice blends including the Cleanser, in which cranberries, carrots, and beets canoodle with barley greens and aloe juice.

Natural Frontier Market's shelves teem with certified-organic produce and a slew of natural foods, bath and body products, and dietary supplements. Scoops of bulk grains such as organic mung beans, quinoa, and flaxseed await trips to the scale, and pints of organic yogurt huddle beside dairy-free ice cream and Amy's frozen entrees in coolers. Flavored protein powder and locally sourced helium pump up muscles to massive sizes, health-boosting vitamins fill dietary gaps, and natural toiletries beautify bods without harsh chemicals. Juice and salad bars sate appetites on the go, and Natural Frontier's free delivery service ushers orders safely to doorsteps and Rocky Mountain summits.

A self-proclaimed pickle lover, Pete Starr started Pickle Me Pete as a solution to his ever-growing problem of not being able to find authentic pickles. Instead of sticking to one style, Pete has thought up more than 12, which he barrel cures the traditional way in a pickle kitchen in Brooklyn. Flavors include super spicy, kosher dill, and Pete’s favorite—half sour, which he cures in a salty brine for two days or less to achieve a vibrant-green color and crunchy texture indicative of a great pickle or a freshly caught popsicle. The Pickle Me Pete booth is located at The Holiday Shops at Bryant Park, tucked away next to the fountain just off of Sixth Avenue where 41st Street intersects the park.