Originally, there were no plans to have a second location of Eataly in New York. But after they saw the 40,000-square-foot space at World Trade Center Tower 4, Eataly CEO Nicola Farinetti said, “We couldn’t say no.”
He felt the company needed to be part of rebuilding the site. “It was a zero-business vision, it’s pure poetry,” he said. “But it’s the way we run our company. We are not a chain, we do things because we like to do it.”
Eataly Downtown, a marketplace where guests can shop or dine at various restaurants, opens its doors on Aug. 11 at noon and thereafter will be open daily from 7 a.m. to 11 p.m.
There are a number of firsts for this location, including serving breakfast. Visitors can pick between a very Italian breakfast of espresso and cornetto, as well as items that are nods to New York, such as focaccia with cream cheese, lox, onion, and capers; and panini versions of the ubiquitous egg sandwich—like the Parma, with two eggs, prosciutto cotto, and Fontina Val D’Aosta DOP cheese.
There will be a “foodiversità,” a school welcoming all ages, where free demos, tastings, and classes will take place three times daily—at noon, 1 p.m., and 6 p.m.—with no advance registration required.
Piadina, a traditional street food from the Romagna region, will have its own dedicated space. The grilled Italian flatbread will be made-to-order and stuffed with savory or sweet fillings; Mirko and Alessandro Maioli, restaurateurs from Cervia whose family has made piadine for four generations, were tapped to bring their recipe to New York.
Customers can purchase ragu sauce and other items to go at the Gastronomia, which marks a change at Eataly. Farinetti said, “We never wanted to do this because for us, cooking is the most important thing. But we started to realize there are things people aren’t able to do any longer.”
The venue has five restaurants with different characters and themes—La Pizza & La Pasta, which serves pasta and Neapolitan pizza (there are two gleaming, gold-tiled Stefano Ferarra wood burning ovens); Orto e Mare (meaning “the Garden and the Sea”), with a focus on seasonal produce and seafood; Il Pesce, focused on sustainable seafood; and La Piazza, modeled after an Italian city square, which offers shareable plates and a rotating selection of wines, beers, and cocktails.
Though most of the spaces are bustling and lively, the one upscale restaurant, Osteria della Pace, offers an intimate, separate dining room. Chef Riccardo Orfino, whose father is from Sicily, is dedicating the menu to southern Italian cuisine. Characteristic of Eataly’s approach, one of the menu items is a spaghettoni with a sauce made of three tomatoes—two of them Italian varieties, one of them from New Jersey.
The venue includes a bakery, a juice bar, a salad bar, a pastry counter with little bite-sized pastries called pasticcini, and a marketplace with 10,000 products.
Different breads from around the world will be featured every month, starting with the bagel in September.
Other Eataly locations are also in the works: Boston in the fall, Los Angeles next summer, and Las Vegas in late 2018.
Tower 4, World Trade Center, Third Level
101 Liberty St.
For retail, enter between Greenwich and Church streets
LaRina Pastificio & Vino
Fresh pasta, made in-house with organic flour, is the focus of LaRina Pastificio & Vino, opens on Aug. 10 in Fort Greene.
The dishes range from traditional pastas, like squid ink Bucatini Alle Acciughe with Cantabrico anchovies, to the modern take on Buckwheat Conchiglie with smoked eggplant and ‘nduja, a spreadable, spicy pork sausage.
The three partners behind the restaurant are Giulia Pelliccioni and Roberto Aita (owners of Aita and The Mayflower in Clinton Hill and Aita Trattoria in Crown Heights), and chef Silvia Barban, formerly of Giovanni Rana.
Guests have the option of ordering pastas à la carte or as tastings (with options of three, five, or seven types) for the table.
A backyard garden accommodates al fresco dining. The wine program will include wines from the United States and Italy, including indigenous Italian varietals. Negroni cocktails will come in five variations.
Open daily for dinner from 5 p.m. Weekend brunch to come.
387 Myrtle Ave. (between Clermont & Vanderbilt avenues)
Fort Greene, Brooklyn
Lala Sahab, the new restaurant opening Aug. 15 from executive chef Lala Sharma, features his take on Indian classics.
The menu includes small plates including Dahi Batata Poori, round, crispy shells filled with spiced chickpeas and drizzled with yogurt; and Tikka Sliders, tandoori-cooked chicken with tikka masala seasoning, served on a bun with housemade chutneys.
The weekend brunch menu features Eggs Bhurji, made with onions, green peppers, salt, pepper, and green chilies, and the Thali, a large plate with eggs and bread served with a variety of vegetables.
Open daily for dinner and on Saturday and Sunday for brunch.
489 Columbus Ave. (between 83rd & 84th streets)
Upper West Side