Hubby still talks about Mario Batali's crudo(Italian version of sashimi- raw fish) experience many years ago at Esca, a southern Italian seafood trattoria in NYC. Crudo (means 'raw' in Italian) is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.
If you like tartare, sashimi, or crudo, you will love Mario Batali's Eataly- Il Pesce. Just one of many great places to eat in this unique market. We had five versions of crudo, cooked shark, and a platter of prosciutto and cheeses with jams, figs and other wonderful selections. We also had a bottle of Chardonnay and Sauvignon blend I have ever had. Crisp, golden and raisiny, wonderful nose and finish for a hot summer day. This wine went well with the charcuterie board and the crudo trio plates.
My sister is not quite the eating adventurer as I am, but she enjoyed the environment, wine and especially the bread served with olive oil and balsamic vinegar.
Where are to food shots? Sorry but we had been walking around NYC all morning and were very hungry!
We visited Eataly on a Sunday afternoon and found it to be packed with others like us, hungry and curious. I am sure like most NYC markets and restaurants it will continue to be a phenomenon in the foodie world, so just cast your eyes on a seat and wait...its worth it.
It is also hard to say what was our favorite, but the crudo with orange and watermelon was very good. Oh and the shark was nice. But I agree with Mary, the wine was wonderful. There are so many place to try in Eataly, and the oyster selection in Il Pesce was calling my name... we will be going back. The wine store has a few bottles of the Vespa Bianco waiting for us!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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