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Mario Batalis Eataly
Outside the 23rd Street entrance to Eataly and Eataly Vino.
Eataly Caffe and Eataly Gelato
A map of the massive 50,000 sq. foot space.
Inside Eataly - produce section.
La Piazza - a place to take your freshly sliced meats, cheeses and sandwiches and eat them.
The meat and cheese counter.
The cheese case.
Feast your eyes on the size of those Gulf Shrimp in the front.
Freshly made pastas
The meat counter.
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9-06-2010 @2:57PM McFoodie said... If you read the article, yes, Joe & Lidia Bastianich are partners, as well as the franchise's founder. Personally, I think its a great combo of partners......Lidia is an excellent chef and her restaurant in Restaurant Row is outstanding. I've been a fan of Mario since my children were toddlers running around singing "Molto, Molto, Mario."
"This is the first U.S. outpost of the gargantuan flagship market in Turin, Italy, which combines the feel of an outdoor market with the finest restaurants in the country. Batali -- along with partners Joe Bastianich, Lidia Bastianich and Oscar Farinetti (the franchise's founder) -- gave the New York press a sneak preview of the 50,000-square-foot, bi-level mecca on Tuesday."
Allears........I can picture something like this, maybe on a smaller scale, at the Inner Harbor.
Makes one consider taking a trip to N.Y. just to experience this gastronomic heaven. Way to go Mario, Joe, Lidia, & Oscar!!
9-06-2010 @3:41PM McFoodie said... Mario Batali & Joe Bastianich have been partners for many years and operate several restaurant endeavors in New York, Nevada, and California. I would have to guess the enormous undertaking of an indoor market/food court/restaurant-esque operation like Eataly was well planned and well thought out by all. I can't wait to see it (and taste) in person!
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9-06-2010 @3:52PM Barbara said... oh Mario. good luck with this new venture. how I wish you could do something like that in Phoenix. we have nothing like that to write home about. I've been to your father's restaurant, Salumi's in Seattle, so good. go there everytime I visit my son.
keep up the good work. love your food and programs.
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9-06-2010 @4:16PM sharon said... Looks wonderful, he seems like a really neat person, but enough serving dead animals. We need to evolve from this. Wonder what percentage of the menu is this.
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9-06-2010 @9:48PM Sally Hiatt said... If you watch his shows, he does the cooking of the provinces, so some areas use seafood, some use dairy, some use vegetables, meat or like my Grandfather in Cortali, beans and macaroni, as he always said. Mario does tell us how to make some of the receipes a little more light, and in case you all havent noticed, he has lost weight. But come on you people that always like to run people down, food is for people, we all eat and we should eat well. I saw food for every kind of taste in his store. He is the best chef on TV in my opinion, he not only cooks it, he explains it. He is a great teaching chef.
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