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EATALY MANHATTAN--please list your "finds" here

Rather than continue the long exiting thread, I would like to begin this one to hear what great items people are finding in the new store. Particularly interested in any great oils from the immense selection. Any fabulous "new" dried pastas? They sell Pat LaFredia ready-made burgers and I must admit that after hearing all the hype, I am tempted.....anyone try these yet? Anyone know the actual contents, ie cuts of meat inside?

What about the fish--anything special here that would make the trip worthwhile?

Many thanks!

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  1. No one has bought anything special here? (I am interested in items to take home, not to eat on the spot)

    1 Reply
    1. re: erica

      Thanks for posting. I was hoping for a few shopping tips too.

      There are a few items mentioned in the other long thread - one person recommended a special olive oil.

    2. I'm a big fan of most items from the butcher counter, especially the hot italian sausages. I think they are $5.80/lb (used to be a dollar cheaper which was a steal). The skirt steak was also great. Haven't tried the LaFrieda patties but I at one point read the label and don't think they specify the cuts of beef used. They also have preformed patties using the Piedmont beef but I haven't tried these either.

      Besides that, I tend to stick to the vegetable and salumi counter, and have no complaints with anything I've bought, although the prices of the salumis are a bit high compared to other places like Murray's.

      7 Replies
      1. re: ESNY

        I was very tempted to buy one of the tray's of uni but i passed...I wouldn't know what to do with all of that uni and would have probably gotten sick from eating it all raw.

        the langoustines look great too...but i have yet to pull the trigger.

        1. re: Yaxpac

          Do you know if uni was sushi quality?
          I'd love to get it if it is.

          They had langoustines??

          1. re: Monica

            What is "sushi quality" uni?

            Thanks, all--keep the recommendations coming, please.

            1. re: erica

              Couldn't get close enough to see what was available. Like MoMA on a Saturday afternoon. Five deep in front of the art.

            2. re: Monica

              the uni looked very good. I am no expert but they looked like nice firm "tongues" and they were in that wooden box that most sushi places have it in.

              they almost always have LIVE langoustines. If you ask to see them, the fishmonger will show you that they are still live. they look still in the ice but they are alive...

              i think they were around 30/lb or so. same for the uni.

              1. re: Yaxpac

                i finally bought one of the uni trays last week. It was uni from Maine and the tongues were much smaller than Santa Barbara uni.

                It was excellent and definitely sushi quality. I did not cook any of it and it was all consumed raw. I would buy it again.

                1. re: Yaxpac

                  After braving the melee here earlier on this Saturday morning (The scene is, if anything, more crowded than it was in the first few weeks after opening), I will report that their selection of mostarda is quite amazing. They have about 15 or so different types including Cremonese.

                  I also had a chance to inspect the marmelatte and confeturre which fill several shelves near the coffee bar. I was delighted to find a vast range of products from the legendary Caffe Sicilia in Noto, Sicily; these included marmelades made from Bergamot, which is grown only in a couple of areas in the south of Italy. Most of these are in the $8-$10 range.


                  I think someone mentioned this above, but they now offer jarred tuna, from one vendor, A. Recca.

                  Oddly enough, when I asked a worker in the olive oil department if they had received any "olio nuovo," he had no idea what I was talking about. I thought perhaps that I was using the wrong expression for "new," or freshlyl harvested olive oil. Maybe someone with better Italian than mine can explain. Or is it "novello?"

                  Anyway, the new oil should be in the store by the end of this month.

        2. Kaffir limes - used the zest for a green curry twice. In the past I have substituted lime leaves - the zest is better.

          6 Replies
          1. re: wew

            Who there has kaffir limes?!

            1. re: MikeG

              I guess it's not so much "who" as - "where in that maze" they were. Found 'em. Not looking very good at this point, but at $5/lb, ridiculously cheap. It would be bizarre but convenient indeed if they stock them regularly.

            2. re: wew

              Today they had kaffir lime leaves but no limes

              1. re: wew

                $40/lb which worked out to about 12 for $1.

                1. re: kathryn

                  Worked out a bit better than the China town sources

                  1. re: wew

                    I doubt they'll have them regularly... but we'll see. I hope so! Of course they don't have Thai basil, Thai eggplants, or the other stuff I'd go down to Chinatown for.

            3. Never got the Lafreida burgers from Eataly, but I get them from Freshdirect all the time and they are awesome. I don't know if eataly has the same blends, but FD has a short rib, brisket and the "original" which I'm not sure what the blend is.

              200 5th Ave, New York, NY 10010

              4 Replies
              1. re: donovt

                which blend do you like the best?

                1. re: Yaxpac

                  The original is a very solid burger, better than other pre made patties, but not very exciting. I go back and forth with the other two. I think the brisket has a richer flavor, but the short rib seems to always be a little juicier. I'd probably go with the brisket, my wife prefers the short rib.

                2. re: donovt

                  FD also frequently carries Lafrieda's Lamb and Provolone burgers, which are pretty good.

                  1. re: InfoMofo

                    I forgot about those! Only had them once and majorly overcooked them. Still were pretty good, need to give em another shot.

                3. So far I've mainly bought pasta at Eataly. There are lots of shapes you don't see anywhere else. I, too, buy my LaFrieda burgers from FreshDirect. I love both the brisket and the short rib.

                  200 5th Ave, New York, NY 10010

                  1. passion fruits, kaffir limes and leaves, a bunch of different types of risotto, aged balsamic.
                    the pasta and olive oil section is overwhelming. i saw a lot of things there I had never seen before.
                    the pat lafrieda ready made burgers are awesome. i buy the brisket and short rib varieties, and then mix 50-50.
                    excellent selection of fruit preserves, cookies, candies. vegetables are amazing, and a good place to go if you are looking for something hard to find. for everything else I'd go to union sq.
                    it would be a great place to go to make little gift baskets for the holidays.
                    gelato is amazing.

                    1. The vegetable and herb section is pretty good. I had to dig for some of the better basil (the ones in front were sad and wilting). It was good but not as good as, say, what you'd get at the farmer's market in the summer. Squash, peppers, heirloom tomatoes were fine.

                      I was eyeing the La Frieda boneless, skinless chicken thighs the other day ($6.80/lb) but decided not to buy as the price seemed a bit too high. Ground lamb was $7.80/lb, ground veal was $8.80/lb, and pork tenderloin was $11.80/lb.

                      Went instead for some dried pasta from Garofalo (in the plastic bags) where I found radiatore, farfalle, and lumachine. I've generally been happy with the quality of the short pastas I've been buying there. In general for longer pastas, I got for Rustichella d'Abruzzo, but it's pricey.

                      For olive oil, I picked up some San Guiliano Alghero which I'm happy with and for basalmic vinegar, I grabbed some Villa Manodori. I found the selection overwhelming!

                      2 Replies
                      1. re: kathryn

                        They have Nantucket bay scallops in the fish department. They arent quite as sweet as the smaller bay scallops i've had fresh from East Hampton but they are quite good. The seafood restaurant is serving them raw ,seasoned with olive oil and citrus ( i believe) and they are great. A must try in the restaurant is the white anchovy and the marinated sardines. On the shelf are several kinds of anchovies in jars and some blends like anchovy and capers. The anchovies are right behind the olive oils. I did not see any unfiltered olive oil on the shelf but the organic olive oil seemed like one of their best sellers.

                        1. re: foodwhisperer

                          how do the scallops compare to the ones at the Union Sq Greenmarket?...i've been very happy with those...

                      2. We were given chocolate-covered bread sticks from Eataly as a gift. I am always suspect of such things, but I have to say, they were delicious. Sorry, I do not remember the brand name, but I think they are the only brand of chocolate-covered bread sticks that they carry.

                        Also, this isn't a product as asked for, but the fritto misto at the verdure counter is terrific. That and a glass of wine is the perfect snack for a late afternoon.

                        200 5th Ave, New York, NY 10010

                          1. I work near Eataly and as an avid home cooker and first generation Italian American, I will admit that I freaking love the place. That said, I've found the bread to be just eh. My husband always says that Italians aren't really the bread people (the French win that title for him) and I feel like the breads I've gotten here prove the point. I still will buy it because we didn't have much choice for fresh bread in the vicinity, but I'm generally underwhelmed. I got halibut there that was wonderful, but super expensive. One pound was $25. Ouch, but worth it for a special occasion. I get the pre-cut mortadella because it's the only cold cut my daughters will eat for lunch. It's decent, but I swear the Italians save the good stuff for themselves and send the subpar stuff to the U.S. And even though it is sliced better than most places, it's still not as thin as it should be. The fruits I've gotten have been good (the turkish figs wonderful) and the pre-washed baby arugula is great. I have one complaint and recently sent an email about it (and if I ever see Mario or Bastianich there again, as I have in the past, I will have the balls to suggest it to them) is that they oddly don't sell canned/jarred Italian tuna. I hate having to go to Bensonhurst for my stash and I would pay a premium for local convenience. But like I said, overall, I love the place. It's overpriced but, besides the fish, not gut punch overpriced. And fun, so much fun!

                            200 5th Ave, New York, NY 10010

                            10 Replies
                            1. re: vvv03

                              vvv03.... they now sell 1 jarred tuna, "Agostino Recca" in olive oil, 7 ounce jar, $9.80....bought
                              some but haven't tried it yet. (I have seen some at DiPalo, and I'm sure you don't have to go
                              to Bensonhurst to find other Italian brands). Perhaps Eataly will stock more soon. I am Italian
                              American also, feel the same about the bread, bought the halibut -- delicious, but...'madonn'
                              the price!' Want to know if anyone has tried their panettone.... the one in the plastic bag that they have stocked to the rafters, @ checkout (and elsewhere), it's $19.80. I think the
                              Corsini bagged and boxed cookies are really good, and I've bought some jams that I loved
                              and I have bought some good olive oil, though I still think Frantoia holds up to any that I've
                              bought there. But I get excited about each trip to Eataly and what I might find.

                              200 5th Ave, New York, NY 10010

                              1. re: KayMae

                                Funny, I'm a Frantoia disciple, too! I have been using it for years because Mario used to use it on his cooking show. I'm intrigued by all the olive oils they sell there, and tempted to try, but I always seem to come back to Frantoia.

                                1. re: vvv03

                                  Frantoia fan here too and I started using it because it was what he used on Molto Mario. Too funny.

                                  1. re: ttoommyy

                                    I actually saw Lidia use it on Lidia's Italy before Mario was ubiquitous, decided to try it, and loved it.

                                    Also, not too crazy about the jarred tuna I got at Eataly. I think Ortiz is much better.

                                    200 5th Ave, New York, NY 10010

                                    1. re: KayMae

                                      Thanks for the feedback on the tuna. I was probably going to skip it anyway. I have a policy about not cheaping out when it comes to food, but I'll admit $9 gives me a bit of sticker shop. There are a few brands available at Coluccio in Bensonhurst that are great, including Flott and they are a fraction of the price.

                                      1. re: vvv03

                                        I think that jarred in glass is always more pricey than canned. I am also a big fan of Ortiz, which I think represents the pinnacle of conserved tuna available in the US.

                                2. re: KayMae

                                  Fairway (Broadway and 74th) has a few kinds of jarred Italian tuna.

                                  Fairway Market
                                  2127 Broadway, New York, NY 10023

                                3. re: vvv03

                                  "I get the pre-cut mortadella because it's the only cold cut my daughters will eat for lunch. It's decent, but I swear the Italians save the good stuff for themselves and send the subpar stuff to the U.S. And even though it is sliced better than most places, it's still not as thin as it should be."

                                  When I was a kid I HATED mortadella, but as an adult, I absolutely LOVE it. I get what you say about the Italians sending us the sub-par stuff; it always seems so much creamier and tastier in Italy. And when I visited Bologna and the surrounding area, they actually served it in chunks, which is amazing!

                                  1. re: vvv03

                                    Just out of curiosity, have you tried the mortadella from Salumeria Rosi on the UWS? It was very good when I had it (although their prosciutto is the real star) and it was very thinly sliced. Maybe you'll like theirs?

                                    Salumeria Rosi
                                    283 Amsterdam Avenue, New York, NY 10023

                                    1. re: XerxesAB

                                      I've never been. I used to live on the UWS, but now that I'm in Brooklyn, I get there rarely. May be worth a pit stop, though. I've gotten it at Brooklyn Larder and it's just Framani brand, which is fine, but I'll admit I prefer imported and that might be pure snobbery. Thanks for the tip!

                                  2. I live nearby and am there at least 3 times a week.
                                    sushi in the crate is fabulous, the roast chicken superb,love the walnut bread,
                                    fresh butternut squash pasta, the vegetable choices great.
                                    I've gotten the baby peeled artichokes, peeled and prepped celery root,
                                    truffled cheese, and fresh mozzarella....

                                    5 Replies
                                    1. re: isabel4444

                                      Now if only someone could get me their recipe for the celery root salad that they gave out as samples about a month or so ago...

                                      1. re: erica

                                        have you e-mailed them and asked? I bet they'd do it.

                                        1. re: KayMae

                                          Never thought of that! Just did so and will report back...I tried to make this at home but it just did not have the WOW factor of the one in the store..

                                        2. re: erica

                                          celery root, olive oil, thinly sliced hard cheese , S & P, squeeze of a lemon

                                          1. re: isabel4444

                                            Thanks, Isabel. I did write to them but I have not had a response other than an e-mail saying that a response would be coming.....

                                            What do you all think of the fish/seafood department?

                                      2. The waitress in the La Piazza area talked me into the Sea Urchin, which she said tasted like "a bite of the sea." It was dressed simply with lemon and olive oil and was delicious. I can never thank her enough.

                                        1. We bought the Finochiono (fennel salami) and it was awesome, picked up two kinds of anchovy, the hot pepper one with the clamp top is incredible.

                                          The frisee and lolla rossa held up real nice for at least five days.

                                          But........the Maitake mushrooms were insane, super fresh and just unbelievable taste.

                                          1. Sweet lime, pink lemon, finger lime, Meyer lemon, Buddha hand, heirloom navel oranges, blood oranges, cara cara oranges at Eataly a few days ago. So much citrus!

                                            Best time of day to visit Eataly is 10am on a weekday, I've now found.

                                            200 5th Ave, New York, NY 10010

                                            1. We bought a 2+ pound Piemontese porterhouse the other week. Grilled it about 10 minutes on each side over a charcoal fire. When it was done, I rubbed it with a paste of rosemary, salt and olive oil then let it rest for 10 minutes. This was one of the top 5 steaks I have ever had. Talk about tender! We barely needed the knife to cut it. I am still salivating over this steak and it's been a week since we had it.

                                              3 Replies
                                              1. re: ttoommyy

                                                Sounds yummy. Also from the meat department, I got some veal pounded thin for scallopini by the cute butch butcher girl. Very good.

                                                And as far as produce, it seems to me that some of it is reasonably priced and some is way overpriced. I bought a little cantaloupe-like melon because it smelled like absolute heaven but when I got it home and cut into it, it tasted like any other melon. And it was $7.

                                                1. re: NYCkaren

                                                  Probably a Galia melon. I get fooled the same way with carambola.

                                                2. The Via Osteria 14 jams (cherry & apricot) are very nice - almost like a fruit compote instead of a typical, heavy, sweet jam.

                                                  I'm compulsively picking up coldcuts - the Leonardo ham in particular. I also like the hot Italian (actually quite spicy) & sweet Italian sausages. Full chicken has been great for rotisserie.

                                                  Agree that bread is just so-so.

                                                  1. I have bought the various pastas they have and they are all great. I forgot the name of the brands but they carry quite a few and have many different shapes and kinds.

                                                    The Pat La Frieda burgers are awesome! They come 6 4 oz burgers to a pack, so what I did was I took two patties, put them together, and just pinched the edges to make 1 8 oz patty. One of the best burgers I have ever had.

                                                    Also, I bought the Piedmontese beef short ribs and 2 Piedmontese Bone in Ribeyes (like 32 oz each) and have yet to try them. They are in my freezer and waiting to cook. I am sure it will be amazing too!

                                                    1 Reply
                                                    1. re: steakrules85

                                                      So glad to hear about those burgers; I hope to try them this summer on a grill.

                                                      I have been cooking with the LaFreida-brand duck fat; it was quite pricey at about $17 for a large container, though.

                                                    2. The fresh pasta is generally very good. The salumi we've tried has been very nice, in particular, the mortadella. I also really like their Italian sausage.
                                                      I do love going there...now that the crowds have thinned considerably, it's like a treasure hunt. It's really not the best laid out store, but there are a lot of finds.

                                                      200 5th Ave, New York, NY 10010

                                                      1 Reply
                                                      1. re: chompchomp

                                                        I think the maze-like layout forces the customer to wander aimlessly and discover new things each time! I absolutely love this place...and to think I couldn't stand it the first time I set foot in there.

                                                        We had one of the fresh, stuffed pastas the other day and it was wonderful. I made a very quick and simple tomato sauce for it which allowed the taste of the mixed-meats stuffing to shine through. It reminded me of stuffed pasta we had in Parma, Italy, last year.

                                                      2. Now that the store has been around awhile, can we discuss the breads--which ones have you tried and how do they compare, for example, to the offerings at the less-conveniently-located-for-me Sullivan Street Bakery?

                                                        Sullivan Street Bakery
                                                        533 W 47th St, New York, NY 10036