Let there be no mistake, Eataly Chicago is big. With 63,000 square feet of space, dozens upon dozens of aisles of groceries, and 22 (or so) different restaurants and bars, where do you even begin? I made over 10 separate visits to help find out.
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How do you taste olive oil? What does extra-virgin really mean? What should you look for on a label? We tackle all of these questions and more with Eataly's resident oleologist, Nicholas Coleman.
The Flatiron District, named after its iconic wedge-shaped building, is always bustling, especially around lunch. But finding an especially good one in this busy office neighborhood can be more of a challenge than you'd think. With that in mind, we've compiled 14 of our favorite lunches in the area: budget-friendly sandwiches, filling noodle bowls, and some nicer sitdowns.
Remember back in February when all those rumors were flying around about Eataly opening a location in Chicago? Well, we finally have some confirmation that the massive Italian market is indeed planning to invade River North.
Identità Golose, an organization based in Milan that promotes the best of Italian cuisine, hosted their third annual Identità New York last weekend in partnership with the one and only Eataly. The three-day event featured a series of cooking demos and two five-course dinners from some of the best chefs of Italy and New York, all under one roof. We dropped in for Saturday night's dinner, hosted by Lidia Bastianich in Eataly' s rooftop Birreria.
Whenever I visit Eataly, I make sure to stop by the bread counter. For that afternoon sweet craving? This Cinnamon-Raisin Bread ($6.50), a plush and supremely soft loaf that begs to please.
This fried skate sandwich is definitely pricey, but the giant filets of local skate, made even better by a delicate fried crunch, is certainly working to earn its price tag.
There's plenty of gorgeous spring around, and if you're still hungering for asparagus, morels, peas, and favas, Manzo at Eataly is still running its spring tasting menu with a heavy focus on seasonal produce for a few more weeks.
Since I first learned about the prospect that Eataly may be coming to Chicago, I have just kind of assumed that all I needed to do was mention that Mario Batali and Joe Bastianich were involved with the massive concept and that would be enough. But Mike Gebert, the editor of Grub Street Chicago, actually did some reconnaissance work, taking some pictures of the market on a recent trip to New York. He just published a slideshow of the adventure, showing in detail what may be coming here soon. He also may know its location.
This is not just cottage cheese, but clabbered cottage cheese. As in cottage cheese with a dangerously high proportion of thick, cultured cream (essentially crème fraîche) mixed right in to the cheese. Pair with ripe, sweet berries and you've got the ideal warm weather snack. The creation from San Francisco-based Cowgirl Creamery skims the line of guilty pleasure with those creamy, rich curds finishing on a tangy note. It's $10.99 a pound at Eataly and just as good eaten plain with a spoon, straight from the plastic container.
Rumors have been swirling for a few weeks now that Eataly may open a location in Chicago. Joe Bastianich just released some details about where it may be located and when it plans to open.
Starting on Monday, Eataly's Rossopomodoro will be hosting a rotating group of NYC's best-known Neapolitan pizzamakers for a series of collaborative dinners called Pizza a Quattro Mani. Each Monday for the next 5 weeks will feature a different pizzaiolo, beginning with Mathieu Palombino of Motorino on February 20. Luzzo's Kesté, Numero 28 Pizzeria, and Forcella will cook alongside Rossopomodoro's Rosario Granieri on subsequent Mondays. The Motorino-Rossopomodoro menu appears after the jump.
There's a season for everything, and the first few months of each year are the season for warm chocolate desserts. From the silky hot fudge that tops ice cream sundaes and soft-serve filled eclairs, to molten chocolate cakes (and one with a molten green tea-white chocolate interior!), we've got you covered. Check out nine warm chocolate desserts we love this winter.
ntensely ripe banana gelato comes streaked with dark chocolate shards. The broken chocolate bits melt first, chased by the cool of banana. Best in a waffle cone.
First off, let's be clear: this is not the thin, crisp pizza al taglio you'd find in Rome. It's a much closer cousin to focaccia genovese, soft and spongy. Chasing my best memories of Genoa, I chose a piece piled with onions.
At the rotisserie counter at Eataly, you can get the porcini-rubbed prime rib in a sandwich, which we've written about before. But there's a pretty good porchetta sandwich, too.
Ever since I was blown away by Eataly's vegetable station, I've been wanting to further investigate what their other stations have to offer. Seeing as fresh pasta is one of their specialties (and vegetarian option friendly) it seemed both inevitable and appropriate to take on La Pasta for this week's vegetarian option.
Eataly is one giant mall-like shrine to Italian food, within which are lots of little mini-shrines: the restaurants of Eataly. There's pizza, pasta, fish, meats, cheeses: each in their own separate corner of Eataly's sprawl. The popular attractions may be pizza and pasta and such, but with Eataly's impressive produce selection, I thought it was due time that the Vegetarian Option put Le Verdure—Eataly's all-vegetable restaurant—to the test.