Todd English's Foodhall and Eataly
Jul 21st, 2011, 04:55 AM
#21
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Here are a few threads on Chowhound.com that discuss Eataly and the things that people have purchased there..
http://chowhound.chow.com/topics/742707
http://chowhound.chow.com/topics/512806
http://chowhound.chow.com/topics/742707
http://chowhound.chow.com/topics/512806
Jul 22nd, 2011, 07:46 PM
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From what I am reading Eataly sounds rather busy. We are thinking of going on a Sunday around 11 AM and hope to be able to eat at one of the counters as opposed to a fancier dining room. Should we expect it to be very crowded at that time? In the event that we cannot eat there, any good places close by that would be good alternatives?
Our hotel is close to The Plaza so we plan to eat at their food court on Saturday before we catch a matinee.
Our hotel is close to The Plaza so we plan to eat at their food court on Saturday before we catch a matinee.
Jul 23rd, 2011, 07:51 AM
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I imagine that you will be fine at that time. They begin serving at 11am so I would make it my business to be there a few minutes before that time to be on the safe side, as they take no advance bookings.
Here is another nearby option; I would certainly book ahead. You can do this on OpenTable.com
http://www.abckitchennyc.com/
Here is another nearby option; I would certainly book ahead. You can do this on OpenTable.com
http://www.abckitchennyc.com/
Jul 23rd, 2011, 07:57 AM
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Another (Italian) casual option is this one very nearby; I've not been so have no comment personally but from the reports, food is good. Open for Sunday mid-day meal from 11:30am to 4pm.
http://stuzziristorante.com/
http://stuzziristorante.com/
Jul 24th, 2011, 08:54 AM
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There are hundreds of good Italian restaurants all through the city; there's only one Eataly. Why not go to Eataly and let us know what you thought of this singular experience and if it's worth all the hype and discussion? Have fun!
Jul 24th, 2011, 11:07 AM
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Two things:
The church that had the Limelight disco was converted into a mall. We went there over a year ago and it was an oleo of useless or overpriced kiosks. Since then they have changed the composition of the stores. Has anyone been there recently?
Second
If someone is interested in Italian provisions but not catching a bite, here are some of my favorite independent stores in Manhattan:
Bakeries
DeRobertis (Established 1904)
176 First Avenue
It has the original tin ceiling and tiled walls and floors. Be selective in what you order, order nothing chocolate but the lobster tails, cannoli, and pignoli cookies are good and they are known for their lemon and orange things. (I am sure it has a real name) They hollow out the fruit, then fill it with a sorbet and freeze the whole thing including a peel lid.
Falai Paneterria
79 Clinton Street
Former pastry chef turns out the most delectable and eclectic breads such as pumpkin or fennel. The croissants are excellent. I guess his mother told him not to waste his education so he also makes fabulous pastries. Never leave without a bombolini, an Italian donut/fritter filled with either jelly or crème.
Sullivan Street Bakery
533 W 47th Street
You have probably eaten there breads many times and didn’t know it. It is offered in scores of restaurants and markets. You can identify many of the breads by sight. They are brown and crusty will the inside is light and airy. A paradigm for carbs.
Veniero’s
342 East 11th Street
Established in 1894 some of those people are still waiting on line. I love this place, the best inexpensive tiramisu, addictive ricotta cheesecake, moist pignoli cookies, there are scores of offerings and no losers. The take out staff is never the same and the lines are long for the café. For Thanksgiving and Christmas, the café is turned to a waiting room for take out. They use an old fashioned machine to wrap the string around the box, while quaint, adds to the interminable line. You can also call in an order.
Cheese
Alleva Diary (Established 1892)
188 Grand Street
Not as good as its neighbor DiPalo but extremely offers a fine selection of Italian cheeses.
DiPalo Dairy (Established 1925)
200 Grand Street
One of NY’s great stores. Not only are the cheeses spectacular but sell perfect prosciutto. Their selections are impeccable. If at all possible avoid the weekend crowds, even though they have adults behind the counter.
Formaggio Essex
Essex Market on Essex Steet.
That should be enough Essexes. This is a tiny outlet from a Boston company. The cheeses are excellent but they have to vats where you take a bottle and fill it with a vinegar sherry or olive oil and both are redolent and extremely flavorful. There is some rules about deposits but I am not good at rules. The Essex market is a poured concrete structure with many stalls selling veggies and Hispanic staples with a barber shop in the back. Do not be deterred that it looks like pig farm from the outside.
Joe’s Dairy (Established 1925)
156 Sullivan Street.
If you do not like Joe’s you do not like New York. They have been making mozzarella for over 80 years and the smoked version is addictive. The store is tiny, tiny, tiny and the staff is family and know their stuff and the neighborhood. One time I bought my mother-in-law a smoked mozzarella here. The next time I saw her she said she cut off the outside because she thought the outside was burned.
Murray’s Cheeese
254 Bleecker Street and another in Grand Central
Best in show. They carefully choose only the finest quality of every variety. The staff is cheesemongers, one is even a gossip monger. The ricotta cheese cake is worth going to jail. This is a must visit for anyone who has the slightest interest in cheese.
Russo’s Mozzarella (Established 1908)
344 East 11th Street
Cleverly they make fresh and smoked mozzarella which are excellent but they also make pastas, sauces, and there own olive varieties. Cramped but the guys know what they are doing.
Gelati
Il Laboratorio de Gelato
188 Ludlow
95 Orchard Street
Everybody claims their gelati is the same as in Italy, blah, blah, blah. Their gelati is like Italy. It is the type you eat four times a day as you walk around Rome or Florence before you realize you have ruined your appetite for dinner. Expensive and cash only. (They just re-opened their old location next to the Tenement Museum besides the cavernous space across the street from Katz’s.)
Grom
Various locations
Expensive Italian chain now available here.
Food Markets
These places are expensive or very expensive.
Agatha and Valentina
A large department features hard-core Italian cold cuts like soppressata and hot or sweet cappicola, while the cheese department sports a huge number of offerings and loads of free samples. The prepared foods section also has a thick Italian accent and is among the more interesting in the city.
Citarella
Various Locations
One of the best spots for fish from standard stuff with gills to razor clams. Knowledgeable fishmongers. Same is true for meats. Their prepared foods are universally good with outstanding soups. The collect bread and cakes from various but good places.
Grace’s Marketplace
She is the daughter of old man Balducci, who was such a difficult character, she opened her own place. Physically it resembles the long gone Balducci’s on 6th Ave, but retained the good qualities such as the prepared meats and excellent meat, fish, and produce selections.
Meat
*Faicco’s (Established 1900)
260 Bleecker Street
They make their flavorful sausage, rice balls, sauces. You get the old schmooze from the guys behind the counter as well. If you like old fashioned Italian butchers who know what they are doing, this is the joint.
Pasta
*Raffetto’s (Established 1906)
144 W. Houston Street
They cut fresh pasta from sheets to your specification in front of you on a machine that looked obsolete 50 years ago. Not a gimmick just the freshest, tastiest pasta yet. They have many types including saffron. Cash only.
The church that had the Limelight disco was converted into a mall. We went there over a year ago and it was an oleo of useless or overpriced kiosks. Since then they have changed the composition of the stores. Has anyone been there recently?
Second
If someone is interested in Italian provisions but not catching a bite, here are some of my favorite independent stores in Manhattan:
Bakeries
DeRobertis (Established 1904)
176 First Avenue
It has the original tin ceiling and tiled walls and floors. Be selective in what you order, order nothing chocolate but the lobster tails, cannoli, and pignoli cookies are good and they are known for their lemon and orange things. (I am sure it has a real name) They hollow out the fruit, then fill it with a sorbet and freeze the whole thing including a peel lid.
Falai Paneterria
79 Clinton Street
Former pastry chef turns out the most delectable and eclectic breads such as pumpkin or fennel. The croissants are excellent. I guess his mother told him not to waste his education so he also makes fabulous pastries. Never leave without a bombolini, an Italian donut/fritter filled with either jelly or crème.
Sullivan Street Bakery
533 W 47th Street
You have probably eaten there breads many times and didn’t know it. It is offered in scores of restaurants and markets. You can identify many of the breads by sight. They are brown and crusty will the inside is light and airy. A paradigm for carbs.
Veniero’s
342 East 11th Street
Established in 1894 some of those people are still waiting on line. I love this place, the best inexpensive tiramisu, addictive ricotta cheesecake, moist pignoli cookies, there are scores of offerings and no losers. The take out staff is never the same and the lines are long for the café. For Thanksgiving and Christmas, the café is turned to a waiting room for take out. They use an old fashioned machine to wrap the string around the box, while quaint, adds to the interminable line. You can also call in an order.
Cheese
Alleva Diary (Established 1892)
188 Grand Street
Not as good as its neighbor DiPalo but extremely offers a fine selection of Italian cheeses.
DiPalo Dairy (Established 1925)
200 Grand Street
One of NY’s great stores. Not only are the cheeses spectacular but sell perfect prosciutto. Their selections are impeccable. If at all possible avoid the weekend crowds, even though they have adults behind the counter.
Formaggio Essex
Essex Market on Essex Steet.
That should be enough Essexes. This is a tiny outlet from a Boston company. The cheeses are excellent but they have to vats where you take a bottle and fill it with a vinegar sherry or olive oil and both are redolent and extremely flavorful. There is some rules about deposits but I am not good at rules. The Essex market is a poured concrete structure with many stalls selling veggies and Hispanic staples with a barber shop in the back. Do not be deterred that it looks like pig farm from the outside.
Joe’s Dairy (Established 1925)
156 Sullivan Street.
If you do not like Joe’s you do not like New York. They have been making mozzarella for over 80 years and the smoked version is addictive. The store is tiny, tiny, tiny and the staff is family and know their stuff and the neighborhood. One time I bought my mother-in-law a smoked mozzarella here. The next time I saw her she said she cut off the outside because she thought the outside was burned.
Murray’s Cheeese
254 Bleecker Street and another in Grand Central
Best in show. They carefully choose only the finest quality of every variety. The staff is cheesemongers, one is even a gossip monger. The ricotta cheese cake is worth going to jail. This is a must visit for anyone who has the slightest interest in cheese.
Russo’s Mozzarella (Established 1908)
344 East 11th Street
Cleverly they make fresh and smoked mozzarella which are excellent but they also make pastas, sauces, and there own olive varieties. Cramped but the guys know what they are doing.
Gelati
Il Laboratorio de Gelato
188 Ludlow
95 Orchard Street
Everybody claims their gelati is the same as in Italy, blah, blah, blah. Their gelati is like Italy. It is the type you eat four times a day as you walk around Rome or Florence before you realize you have ruined your appetite for dinner. Expensive and cash only. (They just re-opened their old location next to the Tenement Museum besides the cavernous space across the street from Katz’s.)
Grom
Various locations
Expensive Italian chain now available here.
Food Markets
These places are expensive or very expensive.
Agatha and Valentina
A large department features hard-core Italian cold cuts like soppressata and hot or sweet cappicola, while the cheese department sports a huge number of offerings and loads of free samples. The prepared foods section also has a thick Italian accent and is among the more interesting in the city.
Citarella
Various Locations
One of the best spots for fish from standard stuff with gills to razor clams. Knowledgeable fishmongers. Same is true for meats. Their prepared foods are universally good with outstanding soups. The collect bread and cakes from various but good places.
Grace’s Marketplace
She is the daughter of old man Balducci, who was such a difficult character, she opened her own place. Physically it resembles the long gone Balducci’s on 6th Ave, but retained the good qualities such as the prepared meats and excellent meat, fish, and produce selections.
Meat
*Faicco’s (Established 1900)
260 Bleecker Street
They make their flavorful sausage, rice balls, sauces. You get the old schmooze from the guys behind the counter as well. If you like old fashioned Italian butchers who know what they are doing, this is the joint.
Pasta
*Raffetto’s (Established 1906)
144 W. Houston Street
They cut fresh pasta from sheets to your specification in front of you on a machine that looked obsolete 50 years ago. Not a gimmick just the freshest, tastiest pasta yet. They have many types including saffron. Cash only.
