Opening in NYC: Eataly

Food, What's New — By sarahpruitt on August 23, 2010 at 4:06 pm

New Yorkers are famous for their avoidance of cooking. Some order take-out every night of the week; still others use their ovens to store their sweaters. After giving the city a whole list of ways to avoid cooking (including Babbo, Lupa, Otto and Del Posto, among other great restaurants) the Croc-loving celebrity chef Mario Batali is hoping his long-awaited newest venture — a New York City branch of the sprawling Italian food hall Eataly — will help inspire us to get back in the kitchen.

Eataly in Turin, Italy by demoshelsinki via flickr

Opening August 31st, Eataly is a collaboration between Molto Mario, his frequent partners, Lidia and Joe Bastianich and Oscar Farinetti, founder of the original Eataly megastore in Turin, Italy. It’s located on West 23rd Street near Fifth Avenue (in the Flatiron/Gramercy neighborhood) and will encompass some 50,000 square feet of space.

Mario Batali, by Melanie Dunea at cookstr.com

In addition to a wide selection of imported and domestic Italian products, the Slow Food-inspired Eataly will be selling fresh fish, meats and antipasti; mozzarella, pasta, pastries and cured meats made on the premises; Neopolitan-style pizza; and a full selection of produce and wine. It’s not just a mega-grocery store, however: there will also be a full-scale Italian steakhouse, Manzo, helmed by a former Babbo chef; a seafood restaurant; a wine bar; and a rooftop beer garden. Among the more unusual of Eataly’s features, according to Batali, include a “vegetable butcher” and a beef bar (similar to a sushi bar) with a constantly changing array of raw beef offerings: steak tartare, carpaccio and more. As can be expected given the project’s ambitious scale and the Batali/Bastianich pedigree, the buzz surrounding Eataly has been impressive, including a New York Times preview and a look behind the scenes in New York Magazine.

In another (no less important) piece of Italian food-related New York City news, fans of Brooklyn brick-oven pizza stalwart Grimaldi’s — and those of us who haven’t yet managed to brave the famously long lines in order to try their famous pies — can breathe a (temporary) sigh of relief. After a rent dispute, the pizzeria is safe in its current DUMBO location until at least November 2010.

(Images courtesy of demoshelsinki and Melanie Dunea)

Tags: dining, Food, italian, mario batali, Pizza, restaurants, shopping

    5 Comments

  • Ron Moskovitz says:

    I can remember when film Producer Dino Di Laurentis opened up a huge place called DDL Foodshow. It had everything you could imagine. There were high hopes, but it went Belly up. Since Chef Lidia’s son is involved, I will cross my fingers and hope for the best. You have to sell alot of cheese and stuff for it to work

  • giuseppe cardone bar frank says:

    desisererei essere contattato per poter diventare vostro fornitore di caffè italiano. I miei nonni avevano un locale proprio nella zona dove oggi sorge eataly a new york,. Sarei felice di raccontare questa storia che affonda radici lontane nel tempo e tra emozionanti storie di emigranti pubblicizzare i nostri prodotti tra cui il mio delizioso caffè italiano. spero che questo mio commento mi possa aiutare a trovare la mail di eataly N Y in modo da avere un contatto con il settore marketing dello stesso. Per favore datemi una mano. Grazieee!

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