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Eataly NYC Flatiron

Opening Hours
Today: 9am–10:30pm
Thurs:
9am–10:30pm
Fri:
9am–10:30pm
Sat:
9am–10:30pm
Sun:
9am–10:30pm
Mon:
9am–10:30pm
Tues:
9am–10:30pm
Location
200 Fifth Avenue
Eataly 1 Bars Grocery Stores Italian Rooftop Bars Wine Shops Flatiron Madison Square Tenderloin

In January of 2007, Oscar Farinetti founded the first Eataly in Turin, Italy, specializing in quality Italian goods. Under B&B Hospitality, the marketplace has since expanded throughout the United States. The first New York City location opened in the summer of 2010 near the iconic Flatiron building, and an expansion has been planed in the Financial District for 2016.

Strolling through the epicurean haven, I saw a dazzling array of artfully displayed gourmet products. The produce section alone reaped multiple varieties of earthy mushrooms, vibrant stone fruits, and luscious greens. The cotton candy grapes and sea beans were astoundingly similar in flavor to their namesakes. Other sights included a traditional espresso bar, a butcher counter with cuts from sustainable farms, and a station entirely devoted to making mozzarella, turning out two to three hundred pounds daily. Above, ornate ceilings accentuated these wonders, paying homage to the building’s previous life as a luxury hotel.

“Eataly is the gallery, the producers are the artists, and the products are the art,” explained Italian-born Dino Borri, Eataly’s brand ambassador. He got his start working under the founder of the Slow Food movement, Carlo Pertrini, at the age of fourteen, eventually helping to open an Eataly branch in Japan. He is now based in New York as a major product buyer. He still, however, visits Italy frequently. The gallery analogy is a perfect metaphor, especially since Eataly advocates for small businesses by clearly crediting them with their products and financially sponsoring projects to accelerate capacity growth. “The majority of our products come from Italy, but we also get some locally,” Dino told me. Some of the local sourcing has to do with shipment restrictions - salami and unpasteurized cheese are not allowed to cross over the borders, but primarily the goal is to find the freshest ingredients. One of the benefiters from Eataly's work with local businesses has been Wild Hive Farm, a small farm from Upstate New York with organic, stone-ground bread. GuS Soda also met immense popularity after hitting Eataly’s spotlight, and local farmers turn to the marketplace for a steadier income source than farmers’ markets.

However, it is not just the labeling of product origins that keeps shoppers at Eataly informed. Cooking classes are offered regularly at La Scuola, recipes are provided with many of the meals, and various signs give product tips and facts. “The olive oil expert can go on for over twenty minutes in a discussion of delicate, grassy, and herbaceous varieties,” stated PR Associate Brianna Buford, “he knows the proper tasting techniques.” I am sure the vinegar expert is just as well trained.

Passing by the highly specialized eateries, my cravings constantly wavered between savory and sweet. The newest edition when I visited in the summer of 2015, the Nutella bar, features a constantly running chocolate hazelnut fountain, ready to be poured on a bounty of appetizing creations. In the bakery section, I learned that all the hearth-baked breads come from the same “mother yeast." Nearby, serving some of the best pasta and perfectly charred Napoli-style pizza pies in Manhattan is La Pizza & La Pasta.

During my discussion with Dino, he told me, "We really made this store for ourselves." He declared himself a primary customer for Eataly, saying, “We are what we eat.” It is less about the fancy products than about having everything be “good, clean, fair,” and having something for every price point. “We have introduced a new way of eating,” he smiled. He is glad that others have begun to mimic Eataly's highly successful marketplace model, since it means increased quality for everyone.

While spending hours touring Eataly, I sampled the food at some of the eateries. A favorite was the zucchini Carpaccio with fried capers, toasted pine nuts, soft white cheese, and fresh mint at Le Verdure, a veggie-centric eatery that has been a go-to place for me since it first opened. After trying the Pesce Crudo Trio, including raw pink snapper, swordfish, and steelhead trout, from Il Pesce, my photographer, Tom, exclaimed, “this is fresher than the fish my dad caught and cooked last night.” The Manhattan Sideways Team finished off with a necessary treat at Il Gelato. By providing quality flavor, supporting small farmers and educating shoppers, Eataly has truly maximized their slogan “Eat. Shop. Learn.”

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More Bars nearby

Lost Gem
Sabbia 1 Rooftop Bars American Bars undefined

Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Lost Gem
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Lost Gem
Spin New York 1 Bars Videos Ping Pong undefined

Spin New York

Many months ago, I gathered a group of friends and family to celebrate my husband's birthday. No one had ever been to Spin, so it was the perfect opportunity for everyone to have a terrific night taking turns playing a sport most of us adore, and sharing in conversation, drinks and appetizers. As we walked down the steps into the dimly lit lobby we were greeted by a friendly hostess in a chic black outfit, and it felt as though we had entered any other swanky Manhattan club. And yet, as we turned the corner we saw immediately that this was not the case. Instead of the usual dance-filled floor, at this club we were presented with rows of ping-pong tables and couples in heated competition. The diversity of the crowd was vast and only became more so as the night went on. Businessmen off from work, their white collared shirts glowing in the black light, rallied next to serious athletes there for a workout in gym shorts and sweatbands. Young couples looking for a quirky date played next to groups of older friends there to enjoy the nostalgia of this classic game. Everyone is welcome at Spin. Serious ping pong players make the circuits, challenging worthy opponents to games while casual paddlers compete in a more leisurely game. It has never been easier to enjoy ping pong, as Spin has eliminated the frustrating need for constantly picking up stray balls - staff with fascinating contraptions collect all the balls and reload the buckets regularly. Perhaps even more exciting, servers come by to the tables with what could be described as high-class bar food - some of our favorites were the alcoholic mango slushies, the fried rice balls, and the truffle mac and cheese. The delicious food and drink are honestly worth a visit on their own, and as the club often hosts championship ping pong games, even those who do not want to grab a paddle themselves can fill up a plate and watch the action. Originally opened by ping pong enthusiasts Franck Raharinosy, Andrew Gordon, Jonathan Bricklin and Oscar-winning actress Susan Sarandon, Spin has quickly become a hot spot both in other parts of the US and abroad.

Lost Gem
The Flatiron Room 1 Bars Jazz Blues undefined

The Flatiron Room

Home to more than 750 whiskeys, the Flatiron Room is an enthusiast's delight... but it is also a nice place for a change of pace for the whiskey amateurs among us. After spending some time in the more typical Manhattan bar scene, this more low-key, conversational venue can be just what the doctor ordered (all things in moderation, of course). Walking in, we were immediately struck by the colored lighting, adjusted throughout the night, and the beautiful stage hung with lush velvety curtains. The main room is candlelit and brings to mind a theater, caf̩e, bar and library all rolled into one. Each evening, a band takes the stage to play live music, typically jazz. Thursdays, however, are devoted to Cuban music for those who crave a bit more rhythm, while Sundays are bluegrass and bourbon night. Among the deluge of whiskeys, ryes, bourbons and scotches, it can be hard to hone in on favorites. For those who do decide what suits their fancy, the Flatiron Room offers a bottle key program, whereby bottles are available to be opened one night, and stored for future visits. A sommelier schools old hands and the uninitiated alike on Tuesdays. Although the emphasis is on the alcohol and music, the food is also worth mentioning. The menu is eclectic with a charcuterie or cheese plate, an interesting variety of flat breads, salads, spicy broccoli (a favorite), and an array of main dishes. For those looking for a bit more privacy or some shelter from the musical stylings, there is a mezzanine sporting tables and additional private rooms in the back. These seats, and most of the house, are by reservation only, with a few spaces for walk-ins. Calling ahead is a good idea. Coming at all is an even better one.

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Sabbia 1 Rooftop Bars American Bars undefined

Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Lost Gem
Spin New York 1 Bars Videos Ping Pong undefined

Spin New York

Many months ago, I gathered a group of friends and family to celebrate my husband's birthday. No one had ever been to Spin, so it was the perfect opportunity for everyone to have a terrific night taking turns playing a sport most of us adore, and sharing in conversation, drinks and appetizers. As we walked down the steps into the dimly lit lobby we were greeted by a friendly hostess in a chic black outfit, and it felt as though we had entered any other swanky Manhattan club. And yet, as we turned the corner we saw immediately that this was not the case. Instead of the usual dance-filled floor, at this club we were presented with rows of ping-pong tables and couples in heated competition. The diversity of the crowd was vast and only became more so as the night went on. Businessmen off from work, their white collared shirts glowing in the black light, rallied next to serious athletes there for a workout in gym shorts and sweatbands. Young couples looking for a quirky date played next to groups of older friends there to enjoy the nostalgia of this classic game. Everyone is welcome at Spin. Serious ping pong players make the circuits, challenging worthy opponents to games while casual paddlers compete in a more leisurely game. It has never been easier to enjoy ping pong, as Spin has eliminated the frustrating need for constantly picking up stray balls - staff with fascinating contraptions collect all the balls and reload the buckets regularly. Perhaps even more exciting, servers come by to the tables with what could be described as high-class bar food - some of our favorites were the alcoholic mango slushies, the fried rice balls, and the truffle mac and cheese. The delicious food and drink are honestly worth a visit on their own, and as the club often hosts championship ping pong games, even those who do not want to grab a paddle themselves can fill up a plate and watch the action. Originally opened by ping pong enthusiasts Franck Raharinosy, Andrew Gordon, Jonathan Bricklin and Oscar-winning actress Susan Sarandon, Spin has quickly become a hot spot both in other parts of the US and abroad.

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Ulivo

Fabio Camardi - the charming owner both of this restaurant and Mercato on West 39th Street - announced as we walked inside his brand new restaurant that it had taken two years to complete his renovation. He went on to say that he had chosen the location because he is fond of the architecture in the NoMad neighborhood – “architecture is my hobby, ” he told me. “I built this place myself, ” he went on to say, showing me how he had added the beams in the ceiling and created the new floor made of reclaimed red and white oak. When I commented on the furniture filling the restaurant, including tables from a library upstate and an old butcher’s block, Fabio informed me that he has been collecting antiques for years. While continuing to chat about the renovation, Fabio explained that it was slow going due to the fact that the building dates back to 1865 and has achieved landmark status. Therefore, he had to wait for official permits to do any work. When the restaurant opened in April 2016, Fabio was delighted by how friendly the neighborhood was. “They were immediately nice, ” he said. The highlight of visiting Ulivo, aside from Fabio, was seeing the “Pasta Lab. ” Unlike its sister restaurant, Ulivo focuses on pasta, with fifteen different dishes on the menu. Thirteen of those are made with help from an enormous machine that sits in the basement. “It’s the most advanced machine we have in Italy, ” Fabio proudly told me. He turned the machine on and I was able to watch as it created large tubes of rigatoni and then long strings of spaghetti, using a different setting. “The more pasta you make, the better it gets, ” Fabio informed me. Beyond the pasta lab, there was an event space that seats forty, complete with a full bar and a Faema espresso machine from 1949. At the end of the room, I spotted a special door with a porthole that opens onto the beer cooler, and, in the very back, built out of the old coal shaft, I discovered a cave where the liquor is kept. Upstairs, there is a wine cellar encased in glass with a wooden ladder next to the kitchen. I was intrigued by the row of twenty different olive oils sitting on the counter in easy reach of the chefs. Fabio makes sure that each brand is made and bottled in Italy. When I asked which olive oil was the best, he said he could not answer the question. “It’s based on your taste, like wine. ” In the kitchen itself, different meats were hanging across from a wood fire oven on the opposite wall. Along with pasta, Emanuel “Mano” Concas, partner and the chef (whom Fabio refers to as “The George Clooney of Sardinia), cooks “dal forno a legna” in the wood-fire oven. Each plate is created using a cast iron pan placed directly into the oven. Some of the more popular non-pasta dishes are the tail-in branzino and the dry-aged steak. Being familiar with the themes of good Italian cooking, I was not surprised when Fabio told me, “Everything is fresh. ” This is especially true for the restaurant’s “fritture, ” little dishes. These items include fresh octopus, cold cuts, burrata, and fried meatballs with sea salt, a dish that is particularly popular in Sardinia, where the chef is from. There are also two flatbreads on the menu, but Fabio was adamant that Ulivo is not a pizza restaurant. He simply chose the two that they do "best" at Mercato: The San Daniele with prosciutto and arugula and the Regina Margherita. Fabio shared the myth behind the latter: The story goes that Italian chefs decided to put something special before the Queen. Up until that time, pizzas just had sauce, and so they added buffalo mozzarella to make it royal, hence the “Regina. ”If there is a certain nonchalance about Fabio and his attitude toward owning two restaurants in New York, it is probably because he has a lot of experience in this world – he even went to culinary school, which is rare amongst Italians, who often just rest on the fact that they were born into a culture that puts a lot of emphasis on high-quality food. Fabio shared that he owns four restaurants in Italy, which his forty-four cousins help to run. He went on to tell me that he came to the United States in 2004 because he “didn’t like Berlusconi” (the unpopular former Prime Minister of Italy) and that he began his career in New York as a bartender (the cocktail list at Ulivo is his own creation). In addition, there are four local beers on tap, including Smart Beer, which Fabio says is the "first organic beer made in New York. " There is also a substantial bourbon list – “It’s what people want. ”I particularly loved the story of how he met his wife, who is originally from Korea: they were both attending English school. Several years later, they have two adorable children and “She’s my bookkeeper, ” he said with a smile. His wife is also responsible for the beautiful candles and dried flowers throughout the space. Fabio is playing with the idea of opening an Italian restaurant in Korea. He told me that there is no fresh olive oil available in eastern Asia, but that China had recently planted one million olive trees to try to remedy the situation. Olive oil is absolutely essential to Italian cooking, which is why Fabio named his restaurant “Ulivo. ” He stated, “There is no Italian cuisine without olive oil. ”Fabio’s vision for Ulivo is a perfect blend of traditional and modern. Though he uses traditional Italian culinary methods and pasta recipes, he embraces new technology - such as his pasta machine - and trends. When I asked what was next for Fabio, he responded, “I’m full of ideas – there’s a lot of stuff that I want to try and eat. I love to eat! ”

More Wine Shops nearby

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Empire State of Wine

Eddy Le Garrec is the vinous hero that New York needs and deserves. To step into his store, Empire State of Wine, is to step into a different dimension; one where gouging is a forbidden practice, 90+ point wine is affordable for anyone with twelve dollars to spare, and bottles that are impossible to import are stacked for sale. Eddy himself bubbles with impatient energy. He knows that the quality and price of his product are unprecedented in Manhattan. Eddy has cracked the code of selling affordable wine in the United States, where a five-euro bottle often ends up costing twenty-five dollars. During the hour we spent in conversation, Eddy gave me a peek behind the curtain of his business. We were constantly on the move as he nudged me along with a gentle hand, gesturing to emphasize his words, but I found that in addition to his passion, there was something more inscrutable, perhaps a world-weary or melancholy note. As it turns out, Eddy Le Garrec has lived a life of emotional highs and lows. From LA to Vegas to Miami, and then New York, his is a story worth hearing. Born in France, Eddy traveled to Los Angeles at the age of twenty-five. “I had a contract with a restaurant for one week and while I was there, an incredible thing happened. I won the green card lottery. I was lucky. Stupid lucky. So I said okay, I’m staying, and I fell in love with the country. ” Eddy’s family growing up was in the restaurant business, and he found himself in the right place at the right time to thrive in the US. “It was the 1990’s and the beginning of the wine boom, where Americans were growing interested in collecting and learning about wines. ” Eddy then casually mentioned that he worked at the legendary L'Orangerie. “I waited on all of the Hollywood stars. I have a story for every single one. ”Next came a move to Las Vegas where he followed the same chef who had brought him to LA. “I stayed for two years and directed the opening of several restaurants and hotels. It wasn’t what I loved but looking back, it goes to show nothing is ever a waste of time. I also learned to play poker. But I don’t do that anymore. ” Unfortunately, Eddy also made some mistakes in his love life, bad enough to elicit a pained look on his face even today. It was time for a fresh start. After two years of Vegas, Eddy ran off to Florida. “When I moved to South Beach, there was no real wine culture in Miami. I realized I could start up my own brick and mortar, and W Wine was almost immediately a success. That was in 2006. What’s amazing is that I modeled my store, and even this store today, around this Vegas model. It is open, not intimidating or stuffy. The warehouse look is what I want. Customers come in and it makes my day when they say they’ve never seen a wine store like this before. You’ll also see I have the expensive stuff up front that people will walk past to reach the more affordable options, and when they get there they are relieved. It is like finding the slot machines. ”The slot machines, in Eddy’s case, are his “15 and Under” series, a bright display he sees as one of his biggest successes. Categorized by flavor profile (Bubbly, Fresh, Crisp, Buttery/Creamy, Light Body, Medium Body, Full Body) and with plenty of information at hand to read, anyone can come in and make an informed choice on a great wine. There might be one or two wines in each category, all handpicked by Eddy for their quality and price. “I used to get angry about people copying this idea, ” Eddy told me, “but not anymore because in the end, I know nobody can do what I do, nobody. ” Yuriel, one of Eddy’s employees nodded emphatically from behind the register. “Nobody, ” he agreed. Eddy was approached by a Canadian company that wanted to buy out his Miami store. “At first I did not want to, but I took a look at the check and was like wow. But then things did not go so well. Their plan was to merge my store with a separate online platform. I was working all the time on my computer, constantly working, and I was very unhappy. In the end, I and the other CEOs were fired because they needed more Canadians on the payroll. It was a hard time. ” At this point, Eddy ran a hand through his thick black hair. “I then went into a depression. It took me five years to wake up. ” During that period, Eddy felt it was time for another change of scene. “I moved to New York and even went back to school where I studied documentary film. One day I will use what I learned. Nothing goes to waste. ” But Eddy could not stay far from wine for too long. After a series of real estate transactions, he found himself owner of the Chelsea storefront property that would become Empire State of Wine. In a stroke of luck that echoed his green card jackpot of years ago, Eddy was granted a liquor license in what seemed like a record time of three months. “Boom, I was in business. Incredible. ” This time though, Eddy worked in reverse. He began by building his website. Even there, the aesthetics are meant to promote the sort of open and honest wine culture that Eddy is passionate about. In today’s world of online retail, he has no pretensions about the brick and mortar side of business. But it gives him an opportunity to meet people. “I love helping customers learn about the magic of wine. I also love demystifying it. In the end it is grape juice. Drink it! Enjoy it! ”

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Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

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