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
- 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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