iPhone NYC: Eataly

I had to make a choice when packing for New York.

Do I take my camera (read: heavy and big) or take my computer (read: heavier and bigger)?

As evidenced by these iPhone photos, the Mac Book won.

White Truffles and Mushrooms, 320 grams. Twenty-four dollars, eighty cents.

Eataly. A market with a manifesto.

I think anyone that has visited Eataly will agree that Oscar Farinetti, the founder and creator, is a genius.

Let’s see… Gather the most talented Italian chefs this side of the Atlantic Ocean, such as Mario Batali and Lidia Bastianich. Rally Lidia’s son Joe who knows a thing or two about wine and lifestyle, embrace the concepts of Slow Food and have a killer Midtown Manhattan location.

Dragon Tongue Beans. Five dollars a pound.

There are a number of ways to experience Eataly. And I’m sure no two are the same.

Shop for ingredients to take home or choose ingredients to have prepared for you. Sit down to a big plate of Pansotti di Ricotta e Spinaci. Sold fresh-to-go in the photo above; prepared-to-order bottom of post.

Stand, sip, sample and people watch at La Piazza. Above, the Grande Piatto Misto Di Salumi & Formaggi. An assortment of the best cheese and salumi of Eataly.

Stock up on Olive Oil.

Study the nearly sold-out Meatball Mix… It’s 1/3 Veal, 1/3 Pork, 1/3 Angus.

Morels. Fifty-five dollars a pound.

Satisfy. Le Cucine di Eataly; La Pasta.

Share. Tagliatelle al Ragu di Manzo; Housemade pasta with braised shortrib ragu.

Swoon. Pansotti di Ricotta e Spinaci; Housemade pasta with local ricotta, spinach, lemon butter and pistachio.

I perused all that Eataly has to offer. Or so I thought.

Apparently there is a BEER GARDEN on the roof. Doh! Next time!

Eataly is located in the Flatiron District at 200 5th AVENUE with entrances on 5th Avenue and 23rd Street.

The Flatiron Building (left) is just outside at 175 Fifth Avenue, New York City. This photo was taken at night, on a separate excursion.

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Related articles on Eataly:

Eataly LA Could Open By End of 2012

Eataly Opens In NYC: The Beginning Of A European Food Market Wave For The US?