Torino, Italy-based Eataly, an emporium for all things Italian and edible, opens its third location in the U.S. on Aug. 11 in Lower Manhattan. The venue features a supermarket, food hall and restaurant complex. Unlike its sister locations in Chicago and New York’s Flatiron district, this venue will have a particular focus on breakfast, catering to customers working on and around Wall Street.
The produce section offers seasonal items from around the world and provides the free service of a “vegetable butcher” who cleans and cuts purchases to customer specifications.
This Eataly location specializes in bread, baking many varieties in-house, and also featuring a different New York baker each month.
A curated section of Italian cheeses is displayed.
Cooking demonstrations and other food-related instruction will be taught at the Foodiversità.
Neapolitan-style pizza is baked in wood-burning ovens.
Different varieties of prosciutto from Parma, San Daniele and Tuscany are carved on the bed of a small truck.
Eataly’s Pescheria features sustainable seafood from around the world.
Another feature unique to this location is a Gastronomia case featuring prepared food based on recipes from partners Lidia Bastianich and Mario Batali.
Eataly’s meat comes from animals raised without GMO feed, antibiotics or hormones.
A wide variety of pasta is made in-house.
The Downtown Manhattan Eataly offers piadine, flatbread sandwiches in the style of seaside towns in the Italian region of Emilia-Romagna.