I read on Serious Eats that a gourmet market near Grand Central was doing the unthinkable: making frozen Greek yogurt with liquid nitrogen. That sort of high-tech sciencey stuff is usually reserved for molecular gastronomy restaurants – certainly not at gourmet bodegas. Blue Olive Market is a Mediterranean foodshop that just opened late last year and had not been on my radar. It looks like they sell interesting sandwiches for under $10 (like fennel salami or black angus meatballs) and Greek specialties. There’s also a small dining area and lots of specialty products for sale.