The day is in sight.
Eataly is finally almost upon us.
Yes, that Eataly.
The Batali-Bastianich-other-people-driven epicenter of high-grade edible/drinkable Italian imports opens Friday at 6pm in Century City’s Westfield.
It’s big. It’s beautiful, if you like such things as really good meat, pasta and cheese. And it’s essentially everything you hoped the first Eataly in Los Angeles would be. Here’s a look inside.
And here are just a few of the gazillion attractions within these three floors that you’ll want to partake in:
—Il Pesce Cucina, a new restaurant from Providence specializing in wild California fish.
—La Pizza & La Pasta. This place makes two styles of pizza in 90 seconds using gold ovens. It also serves bronze-extruded pastas. It’s into metal.
—L’Orto Dello Chef, which has salads and bowls from a changing lineup of locals. Jason Neroni is first up to the plate.
—Flintstones-sized dry-aged steaks from the butcher. Gleaming seafood and salumi. Humongous wheels of cheese. Mozzarella handmade in front of your eyes. Farm-fresh produce. Prized chocolate. Wood-fired loaves. A wine area bigger than some friends’ lofts. We could go on about the products. And on.
—La Scuola di Eataly by Valcucine: That’s the hands-on cooking school where you’ll learn to make regional Italian specialties.
—Terra: That’s the secret project on the third floor that they’re currently working on.
We trust you have enough to check out before then.
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