Chefs, gourmands and lovers of Italian food, get ready to say, 'that's amore.'
Eataly, the nearly 50,000-square-foot paean to all foods Italian, opens at 200 Fifth Ave. in Manhattan's Flatiron district, courtesy of chefs and restaurateurs Mario Batali, Joseph Bastianich, Lidia Matticchio Bastianich and Oscar Farinetti, reports the Associated Press.
Eataly is a retail bonanza, with everything from mozzarella, smoked ham, fresh pasta and pizzas to Italian coffees, breads and desserts. The wine selection is endless.
There are restaurants with sit-down service for those who want to take a load off and enjoy an espresso or gelato, reports Eater NY. There are even cooking classes with iconic PBS chef and Eataly owner Lidia Bastianich herself.
"This isn't a selection of restaurants under one roof," Batali told the Wall Street Journal. "This is a retail store where we peddle the greatest of Italian gastronomy to people who want to eat it and know how to appreciate it. You ask any Italian and all of the smart Americans where the best meal they ever had in the last 10 years was, and it was never in someone's restaurant. It was always in the house."
Eataly's planned 4,500-square-foot rooftop beer garden and brewery won't open for another few months, according to the WSJ.
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Eataly, an Italian Food Hall
EATALY, a giant Italian food hall opening in a month or so on West 23rd Street near Fifth Avenue, is a culinary extravaganza, from arancini to zabaglione. Patterned after the original in Turin, Italy, and created by the restaurateurs Joseph Bastianich and Mario Batali, the complex will have more than 20 retail departments, most with their own dining area. Among the options for shopping and eating in the 36,500-square-foot space will be antipasti, salumi, pizza, fresh pasta, crudo and other seafood, roast meats sold by the pound, panini, dessert items, gelati and coffee.
Some retail areas will have dining counters. The fish monger and the produce area (where a "vegetable butcher" will prep your artichokes and such to order for cooking at home) will also have restaurants with waiter service. The most elaborate dining area will be Manzo, a full-scale white-tablecloth Italian steakhouse with 80 seats. It is the only named restaurant in the place, and the only dining area that will take reservations. Michael Toscano, formerly of Babbo, is the chef. The fish department, and its accompanying seafood restaurant, will be run by David Pasternack, the chef of Esca. Shoppers will find an array of Italian products, imported and domestic. Cookbooks and housewares have their sales niches, and classes will be offered in a small cooking school.
Specialties made on the premises will include mozzarella, pasta, some cured meats, pastries and other baked goods. Nancy Silverton of La Brea Bakery and the Mozza restaurants in Los Angeles will oversee the bread and a range of focaccias. A wine shop has an entrance on 23rd Street, and access to a counter for takeout pizza will be on 24th Street. A central wine bar will serve food gathered from the various departments. Dogfish Head beers will be made and sold at the 250-seat rooftop beer garden occupying another 6,000 square feet.
Alex Pillas, who ran private events at Del Posto, is the executive chef of the entire operation.
Source: FLORENCE FABRICANT, Published: NEW YORK TIMES
About Eataly
Eataly, the largest artisanal Italian food and winemarketplace in the world, is coming to New York. Two years after Oscar Farinetti opened his groundbreaking food and wine market in Turin, Italy, he is teaming up with Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich of Batali-Bastianich (B&B) Hospitality Group to transform a 50,000 square- foot space in the Flatiron District into New York City's premier culinary mecca. The marketplace located at 200 Fifth Avenue (the former Toy Building) will be the city's ultimate destination for food lovers to shop and taste and savor – an extravaganza that will include a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of boutique eateries. This gourmand's delight will feature cured meats and cheeses, fruits and vegetables, fresh meats, fresh fish, handmade pasta, desserts and baked goods and coffees. Eataly -- at its essence – embodies the philosophy and commitment of artisanal products that represent the finest quality, sustainability, affordability, and responsibility – all of these are cornerstones of the Batali-Bastianich brand. Each retail area will be paired with its own dedicated restaurant, including a wood-fired pizza and pasta bar, a cheese and salami counter, a beef restaurant, a vegetable restaurant, a crudo and seafood bar, and a classic Italian bar serving gelato, espresso, and wine. There will be a separate wine shop, bakery and patisserie. On the roof will be a 4,500 square foot open-air rooftop beer garden serving pizza and sausages. Education will also be a defining focus of Eataly. There will be events year-round with food and wine courses, demonstrations and lectures from renowned chefs and food and wine producers from the best farms in the world. Eataly is scheduled to open August 31, 2010.
Eataly, the largest artisanal Italian food and winemarketplace in the world, is coming to New York. Two years after Oscar Farinetti opened his groundbreaking food and wine market in Turin, Italy, he is teaming up with Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich of Batali-Bastianich (B&B) Hospitality Group to transform a 50,000 square- foot space in the Flatiron District into New York City's premier culinary mecca. The marketplace located at 200 Fifth Avenue (the former Toy Building) will be the city's ultimate destination for food lovers to shop and taste and savor – an extravaganza that will include a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of boutique eateries. This gourmand's delight will feature cured meats and cheeses, fruits and vegetables, fresh meats, fresh fish, handmade pasta, desserts and baked goods and coffees. Eataly -- at its essence – embodies the philosophy and commitment of artisanal products that represent the finest quality, sustainability, affordability, and responsibility – all of these are cornerstones of the Batali-Bastianich brand. Each retail area will be paired with its own dedicated restaurant, including a wood-fired pizza and pasta bar, a cheese and salami counter, a beef restaurant, a vegetable restaurant, a crudo and seafood bar, and a classic Italian bar serving gelato, espresso, and wine. There will be a separate wine shop, bakery and patisserie. On the roof will be a 4,500 square foot open-air rooftop beer garden serving pizza and sausages. Education will also be a defining focus of Eataly. There will be events year-round with food and wine courses, demonstrations and lectures from renowned chefs and food and wine producers from the best farms in the world. Eataly is scheduled to open August 31, 2010.
Contact: Brooke Adams, mailto:brooke.adams@eataly.com
About B&B Hospitality Group
Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich are the distinctive forces behind an eclectic group of critically acclaimed, unanimously adored restaurants. Their collection includes:Babbo Ristorante & Enoteca, Bar Jamón, Casa Mono, Del Posto, Esca, Felidia, Becco, Lupa Osteria Romana, Otto Enoteca & Pizzeria and Tarry Lodge in New York; B&B Ristorante, Carnevino, and Enoteca San Marco in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles. While each location offers its own culinary identity, all have the signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest.
Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich are the distinctive forces behind an eclectic group of critically acclaimed, unanimously adored restaurants. Their collection includes:Babbo Ristorante & Enoteca, Bar Jamón, Casa Mono, Del Posto, Esca, Felidia, Becco, Lupa Osteria Romana, Otto Enoteca & Pizzeria and Tarry Lodge in New York; B&B Ristorante, Carnevino, and Enoteca San Marco in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles. While each location offers its own culinary identity, all have the signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest.
About Oscar Farinetti
Oscar Farinetti is the founder and creator of Eataly. Mr. Farinetti got his start at UniEuro in 1978, a small appliance and food retail store. He focused on electronics and transformed UniEuro into one of the largest electronics retailers in Italy, opening 150 stores from 1978 to 2003. In 2003, he sold UniEuro and dedicated himself full time to Eataly. In January 2007, he opened a 30,000 square-foot store in Turin, Italy, that joins elements of the lively European open market and a learning center. Mr. Farinetti's aim is to make high-quality Italian foods available to everyone, at fair prices and in an environment where people can shop, taste and learn.
Oscar Farinetti is the founder and creator of Eataly. Mr. Farinetti got his start at UniEuro in 1978, a small appliance and food retail store. He focused on electronics and transformed UniEuro into one of the largest electronics retailers in Italy, opening 150 stores from 1978 to 2003. In 2003, he sold UniEuro and dedicated himself full time to Eataly. In January 2007, he opened a 30,000 square-foot store in Turin, Italy, that joins elements of the lively European open market and a learning center. Mr. Farinetti's aim is to make high-quality Italian foods available to everyone, at fair prices and in an environment where people can shop, taste and learn.
Eataly and Slow Food
One of the aims of Slow Food, the internationally recognized non-profit organization, includes the defense of food biodiversity and taste education. Slow Food is the strategic consultant for Eataly. Slow Food's commitment to Eataly was born out of its desire that Eataly pave the way for similar initiatives, enhancing the work of those who make quality food and guarantee products which are good, clean and fair, and sold at reasonable prices to consumers who want to eat better on a daily basis
One of the aims of Slow Food, the internationally recognized non-profit organization, includes the defense of food biodiversity and taste education. Slow Food is the strategic consultant for Eataly. Slow Food's commitment to Eataly was born out of its desire that Eataly pave the way for similar initiatives, enhancing the work of those who make quality food and guarantee products which are good, clean and fair, and sold at reasonable prices to consumers who want to eat better on a daily basis
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Manifesto
WE'RE IN LOVE WITH FOOD
We're in love with high quality food and drink. We love the stories about it, the people who produce it, and the places it comes from.
FOOD UNITES US ALL
Good food brings all of us together, and helps us find a common point of view.
We believe that one of the greatest sources of joy is what happens around a dinner table.
We believe that one of the greatest sources of joy is what happens around a dinner table.
OUR PASSION HAS BECOME OUR JOB
We've dedicated our daily lives to promoting a real understanding of high-quality food and drink. How lucky are we that we get to do what we love?
THE SECRET TO QUALITY OF LIFE? QUALITY PRODUCTS
By offering the best products we can find, we improve our own lives, and bring added value to yours. Enter a world dedicated to quality: that means quality food, quality drink and ultimately quality time.
OUR TARGET AUDIENCE IS EVERYONE
Whether you're here to buy a loaf of bread, prepare for a lavish dinner or sit down to enjoy a meal, we want this to be your place. We want you to be comfortable, happy, and enriched by every visit.
EAT. SHOP. LEARN.
This is a store with stories. Here, you won't just discover what you love, you'll also learn about what you love.
YOU ARE OUR CO-PRODUCERS
What you choose every day determines what we'll stock our shelves with over time. When you demand quality products, you support the local farmers, fishermen, butchers, bakers, and cheesemakers who produce them. Consider yourself a co-producer, conscious that the choices you make determine the quality and quantity of food on the market. Ultimately, you are creating a better environment—for eating and beyond.
OUR THREE PROMISES TO YOU
1. Choice: We offer a diverse selection of quality food and drink.
2. Accessibility: We are dedicated to offering the best products at the lowest possible prices.
3. Knowledge: We feel that it's not just important that we know everything about what we sell and serve, but that you also learn about the products we are so passionate about. We share with you the stories of the people and places behind all that we offer. The more you know the more you enjoy.
2. Accessibility: We are dedicated to offering the best products at the lowest possible prices.
3. Knowledge: We feel that it's not just important that we know everything about what we sell and serve, but that you also learn about the products we are so passionate about. We share with you the stories of the people and places behind all that we offer. The more you know the more you enjoy.
YOUR TRUST IS EARNED EVERY DAY
In all ways, we promise to be scrupulously honest. We'll never encourage you to buy more than you need.
THE END GOAL
Our goal is to have you as our customer for a lifetime. The easiest means to that end is offering the best food and drink as well as the best environment in which to discover and expand your tastes.
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