EATALY review

EATALY may have opened in August of last year, but it took this recently replanted NY/NJ girl nearly 8 months to get over there and mangare! Finally this Sun, April 10 I took a trip out to 5th ave and 23rd street to peruse the market and mayhem that is eataly NYC.

1. The Entrance: Do not be fooled, for though there is a banner on 23rd between 5th and 6th Ave.s for EATALY VINO, it is separate from the actual marketplace/eateries! The actual entrances are just to the east of EATALY VINO and the EATALY exit and on 5th ave across from Madison Square Park. 
2. The Market: the marketplace is a prime component of Eataly, which uses their own products in their hearty fare which they dish out at two bars and cafe/restaurants. They focus on quality and diverse ingredients, with a wing for dolci and caffe', a mid-section comprised of macelleria and various cheeses used in Italian cooking, an attached section with pasta, fagioli, and related starches, pestos, sauces (with respective banners proclaiming their region of origin), a separate entryway leading to the meat market with fresh produce and truffles, and even a section towards the exit for cooking utensils and Italian and English language books/cookbooks.
3. La Piazza: the salumeria and antipasto: we got our start here eating a delicious fresh mouth-wateringly salty but rich prosciutto and peppercorn-topped, fresh mozzarella. It is a standing-only spot to enjoy a quick bite. I had my first ever deliciously dry sparkling wine (as opposed to the sweet numbers I usually get!) It was bright and refreshing. (It was the Spumanti NV, I believe.) A perfect board to split, and it came with complimentary hearty Italian wheat bread (2 pieces per meat/cheese board.)
4. Pasta/Pizza: Next came a fine sit-down pasta and pizza sampler, starting with the pizza napolitano, a simple, fresh arrabiata tomato sauce topping a thin-crust, piping hot pizza crust topped off with fresh basil. No cheese, and with a sprinkling of subtle flavors, it was just the right start to the main course. Next came my choice, the spaghetti cacio e pepe, with a perfect hint of cheese topped off with a peppery blend of spices. It was just right with a birra moretti. The pizza and pasta restaurant had two floors, and though this April has so far been a little chilly, those looking for a rooftop experience have at their disposal this next gem...
5. Bars: Eataly doesn't just make kick-ass food, their microbrewery is featured in the brewery/restaurant which can be experienced on the rooftop. Naturally carbonated cask ales are the feature here, along with local and national favorites. Along with this featured beer location are other sit down and drink locations featured within the informal dining locations (those previously mentioned, as well as la verdure and la pesce, featuring fresh fish specials and locally grown produce, La Rosticceria, a carnivore's paradise, and the elaborately fine La Manzo, run by Chef Michael Toscano, the prime restaurant experience at Eataly.)
6. Window-shopping and La Dolci: after a satisfying meal, we perused the offerings in the bookstore (highlights include Italian language books and regional travel guides around Italy, Chef Lidia's Italia and the Silver Spoon, THE go-to Italian cookbook) and the quirky salt and pepper shakers and more refined stainless steel cooking pots and pans selling for quite a pretty penny! Finally, it was time to exit via La Dolci wing, passing Caffe Lazza in favor of some sweeter, colder fare..at the gelateria! Eataly's gelato is a strong showing of homemade gelato, and while not quite as satisfying or diverse at Chelsea Market's outpost of L'arte del Gelato, it was a delicious mix of hazelnut and chocolate that awaited us as a final snack at Eataly.

Word to the wise: bring a full wallet, a reusable shopping bag, and several hours at your disposal: Eataly is an all-afternoon affair not for the faint-of-waist! And, last but not least, buon appetito!

EATALY'S website
the slightly-better-than eataly's gelateria:l'arte del gelato