Tuesday, August 31, 2010

Things Are Big in Texas, but EATALY?!?

EATALY OPENS: Batali, Bastianich & Co.'s Mega-Temple Of Italian Food, Revealed (PHOTOS)

Eataly's options for the hungry and/or curious visitor, many of which are pictured in the slideshow above, include:

  • A bakery helmed by Nancy Silverton, of La Brea Bakery, using a wood-fired oven -- visible to the public -- that was brought in from Italy and will run most hours of the day. Bread and focaccia will be baked continuously both both for purchase and for Eataly's various restaurants.
  • A Salumi e Formaggi counter

  • A fresh pasta counter offering a huge variety of handmade pastas for home cooks
  • Story continues below
  • Pizzeria Rossopomodoro, helmed by six pizza makers who arrived in New York from Naples just last week, using wood-fired ovens hauled in from Italy.
  • Il Laboratoria De La Mozzarella, where fresh mozzarella will be made daily
  • Uber-local produce, direct from the Brooklyn Grange, a rooftop farm in Queens.
  • La Verdura, a vegetable bar and restaurant that will feature a highly-publicized vegetable "butcher" that can prep any vegetables you purchase for ease of cooking at home (think artichokes and the like).
  • A paninoteca
  • A rosticceria
  • A macelleria (butcher) that will showcase two exquisite beefs: a grass-fed Italian Piedmontese variety ideal for raw preparations, and "a grain-fed superbeef that will be engineered...by beef guru Adam Perry Lang."
  • Il Manzo, the only restaurant in Eataly that will take reservations, headed up by Michael Toscano, formerly of Batali's Babbo.
  • A fresh fish counter
  • A crudo bar and seafood restaurant Il Pesce, run by David Pasternack, the chef of Batali/Bastianich-owned seafood restaurant Esca
  • A pasticceria run by Italian pastry chef Luca Montersino
  • A gelateria that also includes a variety of pure-fruit "ice creams" made entirely of single fruits like bananas, figs, etc.
  • An espresso counter featuring Lavazza coffees
  • La Scuola, a cooking headed up by Lidia Bastianich that will offer courses on Italian food, wine & beer, with guest chefs galore including Bastianich and Batali
  • Imported, packaged Italian goods galore: dried pastas, grains, anchovies, olive oils, vinegars, jams, honey, canned tomatoes and sauces, and pretty much everything else good from Italy
  • And, for good measure, a working Italian Bank's ATM


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