RESTAURANTS
Eataly
to eat their way around Italy – with- out leaving New York City. Opened in August 2010, Eataly NYC is a collabo- ration between Joe Bastianich, Mario Batali and Lidia Bastianich of B&B Hospitality, and Oscar Farinetti, the founder of Eataly, which first opened in Turin, Italy in 2007. The popular New York outpost has grown to be a magnet for Italophiles and food lovers everywhere. Covering a vast 42,500sq ft, Eataly is located in the Flatiron district in a former his- toric toy factory, and houses seven full-service restaurants, a café, wine shop, bakery and patisserie, as well as a culinary education centre. The marketplace also offers a vast vari- ety of cured meats, cheeses, fruits and vegetables, fresh meats and fish, handmade pastas, desserts, baked goods, coffees and teas, as well as a selection of homeware and books. In the summer of 2011, the owners also opened a rooftop craft brewery and restaurant – La Birreria – which spans 4,500sq ft and offers site-brewed beers and al fresco dining. Artisanal products which represent the finest in “quality, sustainability, affordability and responsibility” are core to the Eataly brand. The seven
B
illed as the largest artisanal Italian food and wine market- place in the world, Eataly is a concept that allows diners
n Eataly is structured around specialised sales areas, including cheese and cured meats
Produce which represents "quality, sustainability and responsibility" is core to the Eataly brand
Eataly restaurants include Le Verdure (vegetarian), Il Manzo (meat), Il Pesce (fish), La Pasta (pasta), La Pizza (pizza), I Salumi e I Formaggi (salumi and cheese), and Il Crudo (raw bar). The company goes to great lengths to ensure the highest quality sourc- ing. Food specialists have travelled to Montana to source Eataly’s Razza Piemontese (cattle breed), to Kansas for the finest Angus, to Iowa to
select the highest quality pigs and to Michigan for succulent lamb. Italian gelato and pastries are made fresh daily by Luca Montersino, Eataly’s pastry chef, while visitors to Eataly’s Il Laboratorio della Mozzarella can watch as mozzarella is handmade by specialists trained in Puglia. Three leading brewmasters from the
n Rooftop restaurant La Birreria offers beer and German and Austrian-style food 46 Read Leisure Management online
leisuremanagement.co.uk/digital
US and Italy have worked with Eataly’s owners to create three brews exclusive to the more recently opened La Birreria. Copper-clad brewing tanks are set 30 feet from where diners sit under the New York skyline and, in a break from Eataly’s tradition, hearty German and Austrian style food is served. The three exclusive brews are cask-conditioned, unpasteurised and unfiltered and com- prise a peppercorn wheat beer, thyme pale ale and mild chestnut ale. B&B Hospitality has also made edu- cation a core focus with the on-site cookery school – La Scualo – offering a wide variety of classes led by Eataly chefs and visiting chefs, winemakers, brewmasters, artisan food producers and authors. Classes offered at La Scualo are said to go beyond cooking to focus on the “nutritional, sociologi- cal and scientific” aspects of food."
ISSUE 2 2012 © cybertrek 2012
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