200 5th Ave. New York, NY 10010 • (212) 229-2180 • eatalyny.com
Having eaten at literally every other restaurant in Eataly, it was time to bite the bullet. And by bullet I mean absurd amounts of meat.
To start, just a quick nod to the excellent service. As for decor, it’s Eataly. So, unless you are prepared to sit amongst the chaos, you will not find this particularly nice or romantic. That said, it is offset in its own little corner, so it’s not quite as chaotic as the rest of the restaurants there.
Okay, now for the food… First, the the wine by the glass, the Montepulciano was excellent and went perfect with our meal. Gotta give a huge thumbs up to Eataly as a whole for offering solid “by the glass” options. So few places do. Also, the bread and olive oil were excellent. And the best part, you can go buy both in the market right after your meal.
Now for the main event: The Carne Crudo is a very solid good. So buttery and creamy. But I actually found that the crostinis competed with its flavor and that it went much better with the house bread, which allowed the quality of the dish to shine even brighter.
Next we had the Agnolotti and I practically melted in my seat along with the pasta as it exploded with beefy goodness in my mouth.
And for entrees, we split the pork belly and the NY strip. And while the strip was perfectly cooked with wonderful compliments, the pork belly was sheer artistry.
And last but not least, for dessert we had the bambolinos (beignets) and the chocolato. Both are great, but I’m a sucker for beignets, so they won as far as I’m concerned.
The only downside was that I was so full after lunch I didn’t eat again for the rest of the day. Or maybe that’s a good thing, because I’m not sure my arteries could’ve handle much more.