La Pizza/ La Pasta restaurant, Eataly, NYC
For the second part of my foodie day in NYC, we chose to eat at one of the restaurants in the Eataly, NYC Italian market/ mall.
Eataly has seven sit down restaurants with both table and counter seats. Each restaurant is positioned next to the market area that provides its fresh ingredients. Le Verdure is next to the produce market; La Piazza is next to the fresh mozzarella and Salumi and cheese counters. Il Pesce is next to the fishmonger. La Pizza & Pasta is next to the bakery and fresh pasta stations. Manzo is next to the butcher shop. Pranzo is in the cooking school and Birreria is a rooftop restaurant that brews its own cask ales.
We chose to eat at La Pizza & Pasta after being completely fascinated with the fresh breads and pasta being made before our eyes. The restaurant’s menu is divided into three main sections: Antipasti, Pizzas and Pastas. Our waitress explained that the left column within the pasta section is dried pasta selections and the right column represented their fresh pastas items.
As we continued to peruse the menu, our waitress brought us some of the market’s freshly made Italian bread with their extra virgin olive oil for dipping.
We decided to start our dining by sharing the Antipasto Misto. The menu stated that it’s a selection of the chef’s daily-assorted vegetables. The waitress clarified the menu and told us that it included four items: assorted olives, roasted peppers, roasted butternut squash and eggplant Caponata with toasted bread.
We are glad we selected this as our starter because every one of the items was delicious and light. It was a perfect starter for our meal. My favorite was the eggplant.
Keeping with the light theme, Gayle chose the Insalata di Finocchio. It was a beautiful salad that included arugula, fennel, shaved Parmigiano Reggiano with lemon vinaigrette. She loved every bite!
Terri and I couldn’t resist the fresh pasta selections. I chose the Tagliatelle al Ragu di Manzo. It was house made fettuccini-like pasta with short-rib tomato sauce. The pasta was cooked to perfection. It reminded me of my Nona’s homemade pasta and sauce.
Terri chose the Ravioli di Zucca. It was house made ravioli filled with roasted butternut squash, Grana Padano cheese and almond Amaretti cookies, finished with a light brown butter and sage sauce. It was delicious – I tasted it. It was a perfect dish for the fall season.
We all really enjoyed our lunch at La Pizza/ La Pasta restaurant. I believe we selected well for our first time to Eataly NYC. I would recommend getting there on the earlier side of lunch because it is first come first served seating and it was completely full by noon.
I look forward to returning to Eataly NYC and trying another one of the six remaining restaurants!
Have you ever eaten at any of the restaurants at Eataly NYC?
What’s your favorite kind of homemade pasta and sauce?