It’s no secret that good restaurants have access to top-quality produce, wines, meats and delicacies that the home cook doesn’t. Now, as we wait out the coronavirus, some of the city’s top eateries are doing double duty as markets, selling premium products at prices that won’t break the bank.

These pop-up specialty stores let restaurants bring in extra money while they’re temporarily closed. While observing the rules of social distancing — permitting only a few shoppers in at a time — they give New Yorkers a taste of great dining right in their own homes. Even better, you can call any of these restaurants and they’ll have your goods bagged and ready to go. Bon appetit!

The dining room of this Texas-style barbecue joint has been converted into a market featuring a vast variety: fresh produce (sweet potatoes, carrots, onions, lemons, limes), vacuum-sealed meats such as pulled pork and beef shoulder, bottles of bourbon and even individual rolls of toilet paper (75 cents). Owner Marc Glosserman says that the gallon batches of margaritas and Lynchburg Lemonade (Jack Daniels, iced tea and lemonade, $25) have been selling fast.

30 W. 26th St.; 212-255-4544

Diners flock to chef Maria Loi’s Midtown West restaurant for her clean Greek dishes highlighting such Mediterranean essentials as olive oil, vegetables, honey and yogurt. As of this week, customers can visit the eatery to pick up these core ingredients: the lineup includes bottles of fruity and peppery olive oil ($20) from Crete; yogurt ($10 for 8 ounces) that’s delicious on its own or as a fantastic recipe substitute for mayo and cream; and wild honey from a small farm in Greece. “The best thing we can do right now is to boost our immune systems with healthy, tasty food, and these are the basics you need to create that food at home,” says Loi.

132 W. 58th St.; 212-713-0015

Popular Lower East Side bar Forgtmenot is now a minimart selling salami ($14.99), vegetables from New York state farms (spring peas, ramps, garlic and peppers), cheeses, milk, eggs, butter and even wine and hand sanitizer ($6.99 to $10). Owner Paul Sierros says he wants to be a one-stop shop for the neighborhood. “Instead of going to the grocery store, you can come here,” he says. “It’s a much more civilized experience.”

138 Division St.; 646-707-3195

From a natural wine bar to a store selling natural wines: Henry Rich, the co-owner of this buzzy Fort Greene spot, is hawking the more than 200 bottles on his list at their retail prices ($16 to $90). The producers are mostly from Europe, and the selections include such Old World classics as Syrahs from the Rhône Valley as well as unusual finds, like an orange wine from Italy’s Friuli region. Rich is also selling the tinned seafood — including mackerel in olive oil and smoked trout ($3 a tin) — that’s on the bar’s food menu.

197 Adelphi St., Fort Greene; 718-233-9134

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Pat LaFrieda’s quality meats are the stars of the new market at Benjamin Steakhouse. Takeout options include porterhouse ($20 per pound), rib-eyes and filet mignon, as well as racks of lamb and thick slabs of bacon ($5 a strip). Non-meat eaters may be tempted by salmon and tuna steaks ($15 and $20 a pound, respectively. “All you have to do with anything you buy is season with salt and pepper, and grill,” says co-owner Benjamin Prelvukaj.

52 E. 41st St.; 212-297-9177