Health and Wellness Body Diet and Nutrition 3 Things Chef Marcus Samuelsson Will Always Get at a Bodega By Claire Stern Claire Stern Claire Stern is the Deputy Editor of ELLE.com. Previously, she served as Editor at Bergdorf Goodman and was the Associate Editor at InStyle. Her interests include fashion, food, travel, music, Peloton, and The Hills—not necessarily in that order. InStyle's editorial guidelines Updated on September 27, 2016 @ 05:30PM Pin Share Tweet Email Photo: Courtesy Bodegas are the bedrock of New York City. Whatever you need, you better believe they have it. A pint of ice cream? Sure. The morning paper? You got it. A deli sandwich? Coming right up. But considering options abound, it can be helpful to whittle down your shopping list to the bare essentials—especially if you're making a quick pit stop. With that in mind, we asked chef and Harlem resident Marcus Samuelsson, who helms the cult-favorite comfort food eatery Red Rooster in his local neighborhood, which items he usually scoops up. "Bodegas are so random," he told InStyle at a recent dinner with Scottish whisky brand Glenmorangie in the basement of his restaurant, aka Ginny's Supper Club. "You can get The Daily News, you can get a 40 oz., or fresh tamales." Below, three things he will always get a bodega. Spoiler alert: One is free. Why Chef Marcus Samuelsson Is Happiest Dining on Chicken Stew and Sipping a Beer Cocktail 1. Ramen "Ramen is just as good at bodegas as any other store. Add some farmer's market vegetables, a poached egg, some soy, and it's a party." 2. Plantains "I would cook them into little fritters and serve them with the ramen. Then I'd dip them into the soup." 3. Good old-fashioned gossip "I always go to the same bodega. At the end of the day, it's not so much what I need—it's the conversation. If the owner is not complaining or talking about something, it's not New York to me."