Back in the summer of 2013, I had the opportunity to go down to visit my sister down in New York City. During the 72 hours I was there, I had the chance to go to Eataly, a hotspot for an Italian experience. Eataly is a marketplace that sells high quality produce, while offering various areas of the marketplace as different restaurants. Viewers of the highly popular “Masterchef” series will immediately recognize one of the owners, Joe Bastianich – the judge who has the death stare and is potentially scarier than Gordon Ramsay.
When you walk into Eataly, you immediately feel the passion of food. There are several sections of produce such as the meats, pasta, breads, and desserts. Granted, I wasn’t in New York City to stay long enough to buy some produce a cook to see how their produce was, but I had the opportunity to try some of the best moderately high-priced food that I’ve ever had.
The meal started out with what was on the menu known as “THE CLASSIC Mazzarella”, which is a classic italian antipasti. It was a buffalo mozzarella with sea salt and extra virgin olive oil. Upon eating it, one would be able to tell how good the produce here is – top-notch. The buffalo mozzarella was moist, and the olive oil and sea salt drizzled over it enhanced the flavour of the cheese very well. An item on the menu that had caught my eye, was the “SALUMI MISTI” which is an assortment of salami. Unfortunately, I didn’t have the opportunity to order it, but the table beside me had. Everyone knows how classic salami looks like, but when you see this, you’ll instantly notice the quality of the meat just by the visual appearance. The colour of the salami was a deep red, which tells any foodie that the part of the meat was lean. This would also show that the animal was active and free, and not being kept in a farm for a mass slaughter.
Following the buffalo mozzarella, and the mouthwatering sight of the salami, the pizza and pasta that was ordered came to the table. The pizza that was ordered was the “Massese”, which consisted of mozzarella, tomato sauce, spicy salami, and extra virgin olive oil. Just like the salami that I envied the table next to mine had, the salami was dark and had a strong red colour. The salami definitely didn’t disappoint. The mozzarella on the pizza was very stringy and tasted even better than it looked.
The pasta came almost immediately after the pizza came, the “TAGLIATELLE” is a housemade tagliatelle with a rib ragu. There’s a significant difference in the pastas that are dried and pre-packaged versus a freshly made one. The noodles of the freshly made pastas have a chewier texture, which is the texture that the tagliatelle had. Close your eyes, and imagine the most flavorful ragu that you’ve ever tasted. What do you get? The ragu that was served alongside the chewy tagliatelle. The sauce alone was the very thing that was responsible for making this dish the winner of that night.
Overall, a fabulous dining experience here at Eataly in New York City. There isn’t a doubt in my mind why Joe Bastianich chose to open this place here in New York City. The restaurant does not only gives a fantastic atmosphere that attracts lovers of Italian cuisine, but also gives authenticity in their dishes. The atmosphere bleeds with passion of food. You can definitely feel from the moment you first step foot into the restaurant all the way till the end of the night.
Photo credits: eataly.com, www.montrealfooddivas.com