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- เผยแพร่เมื่อ 10 ก.ค. 2024
- Eataly is becoming one of the most famous Italian food establishments in the world. Originating in Torino, Italy, Eataly has not only expanded to several major cities in the USA, but it also has locations all around the world. In New York City alone, there are two Eataly NYC locations. There is the Eataly NYC Flatiron location and the Eataly NYC Downtown location. This video will start at the Eataly flatiron location and then take place primarily at the Eataly Financial District location.
If you've never been to Eataly, it is a chain of large Italian marketplaces, or you could call them large Italian food halls. Basically, each Eataly location comprises of an authentic Italian supermarket. In addition to the Eataly supermarket, which sells a plethora of authentic Italian foods and imported items, every location also has a few authentic Italian restaurants. These include: SERRA by Birreria, Bar Milano, La Pizza & La Pasta, Il Patio di Eataly, Il Pastaio di Eataly, and Il Pesce.
Since Eataly in New York City opened in 2010, Eataly has gotten lots of hype and praise. This praise may be justified. Or is it all overhype and just generated by snobbery? Perhaps it is just coastal elites who fawn over the authenticity of the dishes and therefore inflate its quality on social media? We will find out together! We will taste the famous Eataly pizza, its cacio e pepe, and its sheep's milk cannoli to see if Eataly is legit or if Eataly is a tourist trap.
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Restaurant Deets:
Eataly NYC Flatiron
200 5th Ave, New York, NY 10010
Eataly NYC Downtown
101 Liberty St 3rd Floor, New York, NY 10007
26 bucks for that small bowl of pasta was excessive. Maybe 1/2 that price but $26.00 no way. Great video.
Yes! I work in the mall that houses the location in San Jose and I definitely got sticker shock the first (and only) time I ordered lunch from there. The price for the amount of food you get is exorbitant, and it tasted like it came from Sbarros. The level of my disappointment is indescribable. Needless to say, I pretty much only stop in for bread now, and even that isn't the best.
italians serve pasta as a small portion. the restaurant is serving it the way italians eat it.
@anastasia10017 which is fine if we are strictly talking about portion size, but we're talking about cost for portion size, it's practically extortion. For that amount of money they can't add a side salad or something?
@@jillvasquez1010 The pasta is just wheat and water mixed into a dough. Why are they so stingy yet charge insane prices for it? Ridiculous.
I'm sure you can have a great meal at Eataly, but I prefer hidden gems, mom-n-pop restaurants, rather than hyped-up places. It's the difference between being pleasantly surprised and disappointed by unmet expectations. Good video that confirms my reluctance to visit hyped up pricey restaurants.
...VERY well said! GREAT comment!
You will miss out on great meals.
@@jamespohl-md2eq I'm sure that's true. But it's also a great feeling to have a great meal at a not-famous place for a lot less money.
@@seungkim8576 Except in NYC eataly isn’t expensive. You aren’t eating at a decent place in nyc for substantially less. And if you know about it then it is famous. All the review sites are available.
I can go another level better, get out of NYC. The rent is too high, therefore that raises the cost of everything.
When I was a kid, my Italian neighbourhood had all the bakeries, espresso bars, and pizzerias concentrated in a few blocks. Everything was .10 cents, cannoli's, pizza slices, espressos.
That zucchini… I mean calamari dish was criminal… at that price?!? You gotta be kidding me!
I was going to say the same. I would've complained. $21 for 3 calamari?!
I have never eaten calamari with a fork.
Agreed. Just 3 calamari pieces for $21 is highway robbery!
@@uaeats were there tentacles?
This reminds me of when I went to Panda Express and I was complaining that there's no beef in my broccoli....but they told me that's why I was called "broccoli beef" not "beef broccoli"@@DarwinsBeerReviews
I was in Milan last year and their pizza is like that. I watched an Italian tasting NYC pizzas and he actually said the one he had in eataly was the closest to true Italy pizza.
Pizza is from naples not milan. Pizza in Naples is very different to the one in Milan. So if there's true Italy Pizza it's not the one you had in Milan!
@@eluzi5493Modern pizza originates from Naples. That doesn’t mean the entire country eats that style.
Roman style is what you find in central Italy.
@@jamespohl-md2eq All pizza is pretty modern - like late 1800s - and all pizza was invented in Naples, but correct, Neapolitan pizza did originate in Naples (hence the name) which is the exact style the pizza in the video was trying to be. "Roman pizza" can be 2 things, either typically a focaccia-like dough cut into squares as a street food or a really thin and really crispy round pizza and neither of these styles came until the 1900s actually stemming from a few factors caused by the World War.
That said, while Neapolitan is known for its thin, chewy dough - it usually holds itself together a little more than the pizza in the video and has a tiny bit more char on it, honestly the dough in the video looked good I think they just took the pizza out of the oven a few seconds too early!
@@tycimaglio9222 I’m sorry, but not all pizza is modern. People has been eating flatbreads w toppings for thousands of years. Pizza Bianca is basically what I’m saying. And that is what a pizza is. It’s just a codified type of flatbread. It’s like squares and rectangles. All squares are rectangles, but not all rectangles are squared.
I've been to regions all over Italy... Pizza ain't soggy and limp like that!
Authentic Neapolitan pizza is indeed wet and soupy and floppy, especially in the center. A lot of people don't like it for that very reason.
Especially pizza reviewers like dave portnoy is very biased against neapolitan pizza
That’s why New York style pizza is always preferred over Italian pizza by Americans.
Yup. That soupy part in the middle is the most desired part of a true Neopolitan pizza, and why it's usually eaten with a fork and knife. Most Neopolitan pizzas in the States and Japan are baked more well done to suit our tastes for crispier pizza.
@@picanha694I agree with portonoy thing and crispa is the way to go.
@@brandoncarpenter9681 New Haven style
In New York City, Michael Scott recommends Sbarro..
🤣🤣🤣
You absolutely need dry pasta to make good sauces. Dry or fresh doesn't equate to quality, it equates to the function the pasta will serve...
Thanks for the review! I enjoyed it!😊
Re: canned tomatoes vs fresh for the pizza sauce. Correct me if I'm wrong, but I think canned tomatoes are actually better, because the tomatoes are picked at season prime and can be imported from your region of preference.
I think that's true actually. Fresh tomatoes sometimes are not ripe enough. The only problem with canned tomatoes though is they often have an off-putting canned taste to them, though you can cancel it out by adding something sweet like carrots or sugar
I think restaurants usually put their best dishes at the top of their menus - so maybe next time try one of each from the TOP of the menu.
No they just have to be cooked down enough to get rid of the water.
Just saw your video, I know little of bona-fide Italian food, however I enjoyed your video VERY much! I'm subscribed now and thank you for sharing your polite, honest opinions! VERY nice work!
Thank you! I am still learning as I go too as I make these vids. My knowledge of authentic Italian food is still low but I'm eager to learn more. Glad you like the vids!
thanks for keeping the videos coming dude
Nice video. Neapolitan pizza tends to be soggy and floppy. If that pizza had been sitting for some half hour ever since coming out of the oven, it will get soggier. They use buffalo mozzarella which is more watery than fior di latte mozzarella.
Good to know! It seems sogginess is normal for this style of pizza. Will see if that is indeed the case as I eat more of them!
Love your reviews
Hello! I’ve enjoyed this review and wish you much success! Your review has style and no bad attitude. I like it! 😊
Very well done... giving us a proper tour. And wow, you made me hungry!
That calamari dish would have gone right back, right along with that sopping wet pizza. And the portion size of that pasta was kind of ridiculous, too.
Thank you for this video. Very useful to my family. ❤️
this is a great review ,thank you very much ,i had no clue they had 2 locations or more
Those two baddies behind you when you had the pizza 🔥🔥😍
That calamari plate was something else, I hope they made a major mistake, if not, that’s just sad. That pizza would get a 5.5 on dave’s scale.
I love cannolis! They are my dad's favorite too! Smoked salmon is SO expensive everywhere these days. Great review.
I've been to an Eataly only once. It was a nice experience - Italian restaurants, markets, and stores. Looks like you went on an off day. Congrats on paying-off your school loans. Thanks for the awesome content. 👍
I hope it was indeed just an off day. And thank you! Yes being debt free is a great feeling!
I believe traditional Neapolitan pizza is meant to be pretty damn wet. It's not uncommon for it to be eaten with a fork and a knife.
Interesting. Good to know
Bollox. No way.
Yes, but not that wet.
keep doing you bro. keep putting that work in. you going places
I have lived in NYC for almost 20 years and have walked through both NYC locations many times. Never been tempted to buy anything other than a coffee. Your review confirms my fears that the food is mid and prices sky high.
Ironically (b/c you mention it a number of times), the only Eataly I frequent is the one in Las Vegas @ Park
MGM. The bartenders at the Milano Bar are friendly and the drinks are strong. Pair with a charcuterie board and I am in Heaven.
The calamari was a ripoff, the pizza had way, way too much sauce (hence it being wet and soggy), and the portion of pasta was miniscule for an outrageous $26.
Anyone can easily make (a much better and less expensive) cacio e pepe at home.
I’ll have to try that bar you mentioned! How’s the wine? 🤤
@@jessef.81 They have a nice selection of Italian reds and whites.
The bar is always buzzing even in the middle of the day.
Jeez, the pasta portion was rather small .....the crust looked amazing as well as the tomato sauce. I think there was actually more calamari there, just they sliced parts the squid differently, not 100% sure. I grew up in San Francisco. Squid tentacles might be prepared other ways .
Lol it's actually a normal portion of pasta, not an American portion😂. I noticed that when I was in Italy last year. But then again, it's expected that you have multiple courses too. Antipasto, meat, a veggie or cheese , etc.
@@yaowsers77 Anything less than Olive Garden all you can eat pasta is a rip off. You are getting gypped, LOL
For that price the pasta portion is egregious.
Nah only the rings were the calamari. We ate the whole app portion and all those long fried pieces indeed were zucchini and there were no tentacles.
Thanks for taking us there.
Hey bro ! I'd be pissed about that squid !! It definitely would of went back !! Thanks for sharing
i love your videos 😊
Razza is not neopolitan style. There are quite a few dry pastas that are way better than the vast majority of "fresh" pastas. Try anything from rustichella d'abruzzo. Salmon at $26 a lb may not be bad if it's essentially sashimi grade, which is a made up term. The cacio pepe for 26 is rough. Super simple easy to make dish ... and a small portion. Oh well. Still love the honest review
I just read your update about paying off your student loan. Congratulations! I just found your channel recently and love your videos.
Ok... So much to say! I love the Flatiron location,although it's completely touristy. But, I still have trouble going down by the WTC, so I've not been. Maybe this will get me down there. Anyway...
That cheese looks perfect, and that's aging!
You ordered my favorite pasta and pizza.
Those "leopard spots" should most certainly be there, but that pizza should be more firm.
There's a great spot by me in Queens that does wood fired pizza, you should come try!
Life is always hit or miss.... You're hitting it man! Thanks for another awesome review!
As usual I agree with most (or in this case all) of your thoughts! The flatiron location is usually overwhelmed with tourists. It wasn't even that bad this time, sometimes it literally feels like Disneyworld. And while many people have educated me on Neapolitan pizzas often being wet... I still am holding out hope that it's not all of them
For the price of a few store items and a dinner for 4 at Eataly, you could have booked a flight to the Campania region.
Then eat as a local, and stay in a cheap hotel.
You got ripped off on that calamari!
Love Eataly! Been to 2 in NY, Las Vegas and now San Jose.
first time today at Eataly, Los Angeles... bad reviews on the restaurant, so we didn't go, so i bought the homemade breads, italian sliced meats, blocks of cheeses, italian hand soap..
yessssir its UA!! nice vid bud.
Great video all the way from 🇦🇺 !
Yet another great video. Thanks man!
Fresh pasta does not equal better.
Try it for Thanksgiving or Christmas season to see the difference between the Halloween one and those, that’d be a sweet comparison video! Awesome video for sure!
Damn! It's not every day that UA drops a video of a place I've actually been in. I remember the WTC location of Eataly when I used to work in one of the towers a few years back. Unfortunately regular meals there were out of my price range but the fior di latte gelato was always a nice splurge.
How were the gelatos there?
@@uaeats I personally found them very good, although admittedly you had to get multiple scoops to get your money's worth. Not that that was exactly a negative for me, lol.
Thank you for your honest review maybe next time it will be better ❤
I've only had the pizza there a few times and it was very good. it is not as good as pizza in Italy, but it is the closest you can get in the States. Yes, the groceries are expensive, but you look for the hard to find special ingredients that you want and for which you are willing to pay.
I’ve had cannoli from Eataly in Vegas and had the same exact experience.
"dried pasta is not always bad": man in Italy both at home and in most restaurants we eat dried pasta mostly, there are amazing brand like Gentile, Mancini or Monograno Felicetti which are superb.
Cacio e pepe pasta is a very traditional Italian dish - tasted first time in Rome and love it. The only difference is that Italians like their pasta very undercooked (al dente). When I order in Italy, I ask for extra cooked pasta, much to the dismay of the wait staff.
Haha you're like my fiancee. Every time I make pasta for her I always make it al dente and she always requests it to be cooked several more minutes. To each their own!
I find most Americans rather it softer... Not soup noodle but not with much of a chew... Even when they order it al dente!
I’ve been several times, and the prices for meat, charcuterie, and produce were so staggeringly high that I walked out. My feeling is that any establishment connected with a famous Food Network personality is going to be all hype, and big big money.
yeah, for NY those aren't horrible prices.. but for Dallas they are. I have an Italian market nearby that is MUCH cheaper.
been to the new Wegman's ? I found those priciest be insane.
@@redwolfexr everything is cheaper in Dallas than New York, we know.
@@joesantamaria5874 er, they have an Eataly in DALLAS with the same prices. So no, its NOT cheaper (in Eataly.)
Which is why I go to Jimmy's instead,
@@anastasia10017 haven’t been to the one in Manhattan. I’ve shopped at the NJ locations for years, prices are very competitive.
When I lived in Boston we had one. Overpriced but great place to meet the chicas
$35.90 lb for octopus is way overprice, I usually buy it about $6.99 lb and its good quality from spain 6-8 lb a piece.
It was cooked.
@@63ah1275 it is not cooked.. when its cooked it turn to dark purple
Great review. I loved it. Bye UA
Generally pizza at authentic Italian places is like that. Americans kinda prefer more crunchy - dry type stuff.
Razza isn't Neapolitan pizza per se(it's similar yet different) but it is very good, probably some of the best pizza in the NYC area. I've been to Rossopomodoro in Italy(that's the Italian chain who sells the pizza in Eataly) and it is better than the downtown Eataly, I'm not sure what is up or how it is different but the pizza is a bit of a let down, I think the sauce is distinctly different. By Italian standard there is too much cheese on that pizza and it almost seems like they didn't drain the liquid off the cheese the same way they would in Italy.
Cacio e pepe is the simplest thing to make I cannot imagine paying $20 for what amounts to boxed spaghetti(yes it comes from box, Romans would never use fresh pasta for cacio e pepe or carbonara) with pecorino cheese and black pepper even using the best ingredients you can make 4-6 portions for like $8. In Italy it's a pretty cheap primo course in most restaurants, delicious no doubt but is that really what I'm ordering when I go out, I'd prefer to order something that isn't what I make when I have no groceries.
My issue with Eataly isn't that it isn't great, the food hall not the grocery store(for certain Italian items it's the only game in town). But rather it is like the kind of food you'd get in a train station or airport in Italy but is far to expensive for what it is, it's basic food and a small portion at that for $20-30 per dish.
The tomato sauce should be drier than what it is. They usually drain most of the watery part before putting the tomato onto the pizza, or at least they should do that.
Nice commentary!
I have been to the Eataly in Toronto in the Manulife Centre. I had not been there for years before the transformation and was astound at the change. Once I reached the top of the escalator I was into the complex and had a hard time finding my way out. Yes, very expensive but not for people who live in the area, I suppose. Since I don’t live downtown, this is not my scene. Good for an experience with friends but not as regular fare.
I go here mainly for pasta to buy. But you want to make sure the pasta is a good quality. Not too yellow color, but more light light yellow color. Some bags have the temp that the pasta was dried at. You want it dried at around 118 degrees for a few days. You can always make your own sauce, passata etc instead of paying some retarded ass price for it. Yes it takes some time, but if youre making sauce from scratch, you want go put love into and not rush it.
best food channel!
UA you should go to Mercado Little Spain next. I'd love to see it.
The focaccia pizza was the best memorable for me. ❤
italian disney world is very funny but also intriguing, someone should take this idea and run with it lol
I'd go!
Great presentation. For your information I will only eat Italian food prepared by Italians only.
Not sure, but sometimes white spots on cheese is just salt deposits. Agreed, dry pasta is actually very hard to make and can be preferred to be cooked al dente.
Nice video….looks great… I’m here eating my bbq flavor potato chips
Been to Eataly a few times and would not eat or shop there based on the price alone. In NYC there are plenty of family owned Italian restaurants and pizza parlors (e.g., Little Italy) that will provide authentic food for less. Also, it would provide you with a better and more memorable experience in NYC.
I would have said something about only getting two calamari! Money is tight and that was not right. As for the pizza, soggy just don't cut it
They better be REALLLY embarrassed getting exposed for that calamari scam! 👀😖
I’d’ve DEFINITELY taken that to ‘The Man’ & demanded a refund on pure principle. 😮💨
@ajconstantine3593 agreed
Yes fried calamari normally we don't do it crunchy they look like almost as tempura as you said, if you find a place where they do also fried shrimps then i would advice you to try them, the fried cover with the herbs inside give the shrimps like a huge boost in the flavor and still soft as with tempura
That pizza looks amazing bro, is this place only in New York?
It’s a chain.
I love their gelato and desserts
Is this place only in New York? I live in Arizona
You should check out the Italian food on Anderson Ave in the Bronx. Enzo's is terrific but I'm sure other places are very good.
Hi, which location has the best views from the restaurant?
UA the flatiron location is busy for a reason. Its the best one! I never go to any other location.
I’ve been to the Flatiron Eataly lots of times because I used to live on 24th and Lexington. The brussel sprouts were outstanding. Can’t say anything else was that great but I’ve also lived all over so maybe I’m just a harsher critic. Love your videos UA 👏
People, are you doing your part and sharing UA Eats content? The sooner he hits 1 million followers, the sooner we get him full time.
can you go to Bamontes Brooklyn?? i wanna see that spot, its been around like 100 years or more..
That's box pasta and can tomatoes...they don't make pizza with fresh tomatoes-tomatoes aren't rip all year.
That train station is so cool
i was there february 2021, unfortunately at that time only the small shop was open.. so I never got to try the food..
You are pretty good at moderating
You were at their flagship store in the beginning- maybe you should have stayed there for their best prepared dishes.
When in NYC , I always eat in little Italy. The food there is always great ! I've tried every Italian restaurant down there and they are all very good
you pronounced it excellantly
💜
Calamari and zucchini actually looked solid 👌🏼
Flatiron locale: It's hit or miss. I like their seafood restaurant, but not their fishmonger; I’m not a fan of their steak eatery, but they have a very decent and accommodating butcher. I do like their desserts, and the cheese section is off the chain, albeit a bit pricey. The cured meats, again hit or miss. The two things I find ironic is the Flatiron locale is swarmed with Italian tourists, and the dry pasta tastes better than their fresh. The WTC location doesn’t have the ambience like 23rd Street. And, it’s hard to find in that big frigging maze of a thing we call the Oculus. Happy Mangia
It amazes me how many people criticize Neapolitan pizza for being the way its supposed to be. It wasn't wrong, you just don't like the style. Also good Cacio Pepe is just pasta water, cheese, and pepper. It doesn't get super thick, it looked good
Damn wish we had one in St.Louis
Were you using an extra large fork or was that pasta portion really that paltry?
"almost like I am in Las Vegas or something" regarding the plastic decor on the street, is a very very great assesment! 10/10
Glad you agree. To each their own but I personally find it a little tacky
Definitely a must miss lol
We have an Eataly here in São Paulo, Brazil. Never been to it, and no one actually talks about it. I wonder if it’s any good. Will check it out this weekend.
You can see that the guy was kneading the dough with just one hand. Maybe he is tired buy it is very important to stretch the pizza without making it too thin in the middle because if you don't, the pizza will flop. Also if the fresh mozarella and natural tomatoes has too much liquid the pizza will get soggy.
Maybe they didn't put enough olive oil on top of the dough to prevent the moisture from soaking through the dough
Just really badly made.
That's sorta what you get for Neopolitan style pizza. It actually needs a bit of time to rest. Your pizza did seem like it fell apart on toppings.
I live in NYC and didn't know there was a downtown location. Not surprising, but I've passed by Eataly while I was in Italy and it was always empty. 😂
21:15 "Se food arket & talian Raw Bar" lol
I would say the biggest offence is how overpriced it all is, but it is NYC. In Austria I was able to get a good pizza for 8 euro, pasta for 10 euro, slice of pizza for 2 euro.
You could get some of the best Neapolitan Margherita pizzas in Naples for around 6 Euros. The cost of operation in US is way too high. Not just in NY. Unfortunate, but don't blame the restaurants that need to keep their doors open.
Nobody scratches their chin when they are thinking unless you are in a 1940s movie.
You gotta go to DiPasquale’s in Baltimore
It's a food court. The employees are union. They just make the sauces and food according to a recipe and that's it. They're not actual "chefs" who care about consistency and absolute quality.