The newest Eataly just opened at 4 WTC in NYC on Thursday August 11, 2016. I got there 2 hours after it opened and all I can say is WOW!! My head is still spinning at the sight of so much beauty for the table (over 10,000 products!) let alone the on-premise mozzarella making and bread baking.
The place was jam-packed with shoppers, noshers, competitors and photographers: and Eataly is definitely instragram-worthy!!
Signage and product throughout the space remind us that “Eating is An Agricultural Act” and “Life Is Too Short Not To Eat Well.” As you ascend the escalator from the ground floor to Eataly’s 3rd floor 40,000sf space, a gigantic bread map of the world greets you - with Italy, of course, at the center. You’ll also find prominent Earth Table displays featuring freshly-baked bread.
The Batali & Bastianich Hospitality Group are BIG THINKERS and geniuses at creating transformative retail experiences around food. With this new Eataly, they have created a masterpiece. Highly recommend to anyone even marginally interested in food to check it out – and if your travels bring you to NYC, put it on your agenda!
Here are the 5 things every foodie needs to check out:
The Massive In-House Bread Bakery:
There are 12 rotating International breads baked every day on premise in wood-burning ovens. The house bread is the pane Mediterraneo, made with a 35-year-old mother yeast brought to NYC from Italy in 2010 for the opening of Eataly Flatiron. The Downtown Eataly has broadened its reach beyond Italian to include other great breads of the world. At the moment, their guest bread bakers come from Kossar’s.
The Homemade Mozzarella Station
I love this – not unique to Downtown, also at the Flatiron location, but new to me.
Salumi E Formaggi
Eataly’s mongers have over 1300 cheeses and hundreds of salamis and other cold cuts on hand. Ridiculously tempting!!
The grilled flatbread station is by the bread bakery. Every single item looked amazing, I had the one with salumi and greens – unbelievably delicious.
The Olive Oil Selection
Over 100 single estate olive oils are on display. Each is selected by Eataly’s Chief Oleologist, Nicholas Coleman who I met at a PSFK conference last year – which is why I know that there is such a thing as as an oleologist.
Passionate about art, food and wine. Founder of theopinionator.com, keeping you in front of trends in design, food & beverage, entertainment, business and social media. Read more about Irma Zandl here: http://theopinionator.com/about-irma-zandl/