Search results for 'eataly'

Eataly’s Birreria: Oktoberfest and Birthdayfest

23 Feb

It’s Eataly Week!

In the last few months, we went to Eataly twice, for two different occasions.

The first was Oktoberfest, which we got exclusive tickets for from Gilt City.  The package included a meet and greet with Joe Bastianich, a tour of the  brewing facilities with brewmaster Brooks Carretta, a brief lesson on brewing, a reception with communal antipasti and beer, a seated family-style Oktoberfest supper with Italian Alpine fare and beer pairings, and a six-pack of beer for each guest to take home.

The brewery at Eataly is a small room where they put together some very different microbrews.  The brewmaster, Brooks, was very informative not only about the brewing process, but also about what makes the Eataly microbrews unique and talked about what new batches were coming up.


We tried a few beers, and very much enjoyed them.  The Thyme beer was especially delicious.


Then Joe Bastianich came in and welcomed us to Eataly/Birreria and basically told us to have a good time.


We sat back down and started chowing down on some great Oktoberfest items.  We especially enjoyed the whole roasted maitake mushrooms, pecorino, sardo creme, and roasted brussels sprouts. Awesome.


Then a few weeks later… we were back.  My sister has recently expanded her food horizons.  She was the kid that ate chicken nuggets and Kraft macaroni and cheese growing up.  The idea of a mushroom, sausage, or basically anything with unique flavor was repulsive to her.  So when I found out that she was opening up her food spectrum, I was quick to suggest Birreria as a great place to try some new things.

We started with the charcuterie and… gasp… Stacey ate meats.  CURED meats!  I was shocked.


We ordered the maitake mushrooms again, because they were so good the last time.


And we got the fried shiitake mushrooms with sage. I LOVE these mushrooms. They are incredibly delicious.


We also ordered the the pork shoulder which is made with beer and apricot. It was tender and just plain delicious.


We ended with the bisteca con salsa verde, which was a skirt steak with salsify, green onion, and salsa verde.  It had great char on it, which a touch of salt that just made it stand out.


I love Eataly. And I really love Birreria.  I haven’t had a bad bite there, and everyone that has been there with me has really enjoyed it. Plus… it’s the first place I saw my picky little sister eat a mushroom.  A true game changer.

Total Nom Points: 7.5 out of 10

Total Nom Points: 7.5 out of 10

Eataly: Manzo Ristorante

21 Feb

When Eataly first opened, I was excited, but it was SO crowded.  I had been to Birreria before for a client dinner, but that included a reservation. And I had gotten lucky finding a spot to sit at the Crudo bar.

But when That Lori (from Stuff I Ate) and I were looking for a place to celebrate our birthdays, we jumped at the chance to try Manzo, which is the only place that was accepting reservations.  Every restaurant at Eataly has  theme, and Manzo’s theme is MEAT.


We started with a lovely looking basket of bread. The sourdough was awesome.


We were torn on the menu. So many delicious sounding things. Our waiter advised that the plates were small, so we decided it was a sharing night.  (Though our arms never really needed to be twisted to share… one of many reasons I love dining with That Lori).

We started with the mozzarella with brown butter and guanciole. It was a lot softer than I was expecting, but the garlic toast that came with it really allowed us to sop up all the deliciousness.


I liked the compliments of flavors very much.


Our second dish was the Tajarin with Sugo d’Arrosto.  This was a pasta made with the drippings from a roast.

They very kindly split it for us, but even our half portions were quite substantial.

And this was SO. GOOD.  This is everything that is wonderful about pasta… a perfect compliment with the meaty flavored sauce.  Simple looking yet so complex.


We also split the hay smoked veal chop.  This came with canneli beans and speck.  This was HUGE.  I have no idea how anything we got was considered a “small” portion.

And the meat? The hay smoking gave it this great grassy, earthy flavor.  It was delicious, and cooked perfectly.


Since we split everything, we luckily had room for dessert.  We decided to split the chocolate crostada with plums and sliced almonds.  This was very rich (but I LOVE rich) and the ice cream and plums were great to make the flavors more complex.  Very enjoyable.


Overall, Manzo was just a spectacular dining experience. I highly recommend sharing so you can experience much of what it has to offer.  We were so tickled by our experience there and we really loved all the food.  Every bite was fresh, complex, and bursting with flavor.  Exactly the way it should be.

Total Nom Points: 7.5 out of 10

Total Nom Points: 7.5 out of 10

Birreria- Eataly

2 Sep

I kind of love Eataly.  Well, I love the concept of Eataly.  An entire building (it takes up a full city block) dedicated to good food. And at the helm is Mario Batali.  What’s not to love?

Well… the fact that everyone else loves it, too, is definitely an issue.  Almost every time I have been there, the wait for their restaurants is about 2 hours. And Birreria, the beer garden that opened recently on the roof, was known for that going over 3 hours of wait time.

Which is why when my coworker told me that he had a reservation there to bring our clients, I was skeptical.  But, low and behind, I made it to Birreria.


Our group arrived about 45 minutes late for the reservation, and while the staff couldn’t make any promises, we were sitting within 15 minutes. Impressive since the wait for non-reservations was over 2 hour at the time.  We had drinks at the bar while we waited, which was outfitted with some fun casks behind the (very busy) bartenders.


We started off with a board of salumi, which featured speck, sopresatta, mortadella, cacciatorrini, and coppa.  It was all very good, but it seems I now have a new expectation on salumi after the meat we had at Blue Hill just the week before.


We also got a cheese plate with ricotta fresca, robiola bosina, parmigiano reggiano, pecorino romano, asiago fresco, taleggio, and gorgonzola dolce.  They were all good, but I really liked the gorgonzola.  It was a great, full flavor.


They served the cheese with fresh honey, which was awesome and paired well with every cheese.


We wound up splitting everything with the group, and while we were worried that we didn’t order enough, we wound up leaving entirely satisfied.

There was a special that day of a kale salad with citrus pieces.  This was awesome.  Perfectly balanced with bitter, sweet, and the citrus. Really fresh and delicious.


They also had an heirloom salad special that day.  Beautiful AND delicious.


There is a section of the menu for mushrooms, and they all sounded great.  We got the shiitake fritti con salvia which was fried shiitake mushrooms with sage.  This was my favorite dish of the night, amongst some very strong contenders.  They looked like they would be heavy and greasy, but they were light and the shiitake mushroom flavor was fantastic.


We also ordered the bratwurst.  This was a close second on the list of favorites that night.  Awesome flavor and simply cooked.


This normally would have won my heart, since it was pork shoulder with beer and apricot. And it was as good as it sounded, but it was just that the mushrooms and brats were that much better.  This was perfectly tender with great sauce and great flavor.  Yum.


I have to say, I was impressed.  Every bite was great.  The homemade beer (I had thyme beer!) was delicious and even the bottled selection was fun and tasty.  It’s always nice to be on a roof in NYC, and this place did not disappoint. I want to go back and order more dishes, especially more mushrooms.  Worth the wait, but I would suggest that you plan early and make a reservation.

Total Nom Points: 7 out of 10