The first Sahadi’s was started by Lebanese immigrant Abrahim Sahadi in lower Manhattan in 1896. Barrels or feta cheese, of olives, and of pink Lebanese pickles, plus huge sacks of dried fruits and nuts were the mainstays back then, and still are today (the nuts are roasted in a Sahadi’s facility). But Ibrahim’s ancestors—this is still a family business—have added so much more over the years, some Middle Eastern foods (like the superlative tahini and hummus) and some representing the finest offerings of other cultures. Bottom line: if you want to bring back home unusual edibles, fine tinned pate from France say, or Italian chestnut puree, you’ll likely find it at this three-building institution. A foodie experience.