12/19/2013 Adventure #1: Eataly Chicago, Part 2

OK. I've been a little busy (and of recent, a touch under the weather). So my first post on Eataly Chicago was just to set the table for what I would eventually share. While participating in the Foodiechats session today, I decided to do this in four parts. This is the second of the four posts. Why? I looked at all the pictures I took and decided that if I went less than that, I may not do it justice. Over the last month, I've spoken with friends who made the same sojourn as I did and they were equally as blown away as I was. There was also a consensus that to try and take everything (hey, even a majority) in under 2 hours is next to impossible. Doing this place justice in under 4 posts would also be wrong as well. This place is WAY too big and so many subsections within this place. It's hard to explain. Imagine a more upscale Italian version of World Market or Trader Joe's meets Whole Foods. Even that may not give the best picture so I'll let mine speak for themselves.

Above is the intro to the second floor. You'll notice the I'Ristoranti (restaurants) and Mercato (market) breakdown. There's the La Piazza where selections of meat and cheese platters are for the taking. Then your more direct, specialty spots located here, being La Carne (meat) and Il Pesce (fish). This is just the intro and will touch on this part more in the next 2 posts. 

Now to the left and right features the dining options at Rotiscceria (or rotisserie). This is Boston Market gone crazy upscale. You can see the price is per pound. On the right are roasted potatoes. You may ask yourself why didn't I show any pictures or the chicken? The answer is pretty simple. They ran out. Remember, Eatay Chicago had such a crazy (and successful) opening that they close the entire facility for one day. Everyone knew the opening would be big but not to the level that it was. The staff seemed like they had to catch their collective breaths. Understandably, they were also trying to get adjusted to where everything was.

This is cheese plate from La Piazza. 

Above is another part of the specialty sections. Now if I'm translating this right, the translation (literally) is the bench of salami and cheese of Eataly. I've been to some specialty shops and this one takes the cake. I would say the salami (back wall) is over 6 feet high and about 12-15 feet in width. That's the various meats alone. The cheese section has just about any cheese you can even imagine. 

The Great Wall of Salame!!!

The breakdown of salame. Italian style...............

...... and the American style. 

I decided to zoom in on the 4 different types that were features here. I think the did a very nice job explaining the differences. 

Bresaola (or brisaola) is air dried and salted, generally aged 2-3 months

Gentile

Lardo, just as the name implies. 

Milano is a little more simple, as far as preparation and seasoning than the other 3 salame featured.

Now I showed you the front of the salame and cheese counter. You may have thought that was the end of it. I know I did and I couldn't have been so far off. I hope you may have noticed how I described the wall of salame because it served a purpose. The next series of pictures is what's BEHIND that wall. This give you only a taste. 

You want salame? You have plenty of choices. 

Various meats like prosciutto, salame and other cured meats.  

This is the cheese behind the wall I mentioned, or at least one side of it. This cheese cooler as about the length of a professional baseball's pitcher's mound to home plate. This was no less than 50 feet.  

More cheese? Say cheese. There were so many cheeses I couldn't keep them straight. 

More team members at the cheese and salame counter. This was also behind the wall I mentioned. 

I went on National Truffle Day. I didn't buy any truffles though. 

A sample of truffles. 

The actually make the mozzarella on site here. 

Team member and cheese maker making some fresh mozzarella cheese. 

OK. This is part 2 of 4 on Eataly Chicago. The final 2 posts will address the various meats, game, pasta and more on the restaurants. As I said before, I don't think I could do this justice with only one or two posts. This is the part I have been looking forward to. Now up to this point, I wasn't really expecting to be wowed. If the rest of this adventure matched this, I would have been fine. It went MUCH further than I expected and I will share that in the next 2 posts. 

12/19/2013 Adventure #1: Eataly Chicago

So now it's time to share Adventure #1, Eataly Chicago. I'm not really sure how to start this? For one, I'm a bit stunned.Why? First of all, I can't do this place justice with one post without rewriting "Crime and Punishment" or something like that. This place got so much acclaim and incredible response in the first week of opening, they closed it one day to catch their breath. As I already said, this is the first of probably 2 or 3 posts on my Eataly visit. This location is actually bigger than its New York City sibling. Eataly came in with such great hype considering the players who are involved (Mario Batali, Joe and Lydia Bastianich). As you will soon see, everything you've heard is true.  

This is from the panini/sandwich section.It looks pretty nice.
Notice the nice ham being sliced on the right? From what I saw, the cut wasn't too thin or too thick. To the left is the Prep station. Once I got inside, I noticed how it was set up. There was plenty of room for staff to move around and not be on top of each other. I've worked in a restaurant and space is a premium. There's nothing worse than being trapped. If I were to place a bet, this was one of the first things the ownership put into place. It's not always the big stuff that makes an operation work. This is one example.

A brief description of the Eataly facility. I don't think you need me to explain further since the sign speaks for itself. This is what welcomes you when you walk into Eataly. The sign below also explains some house rules that speak for themselves. The 3 Eataly Policies in 3 sentences.......

in English ...........

........and Italian!!! Just to make sure everyone is clear. 

Nice looking peppers. So far I've walked about 10 feet into the store. Most of your produce is on the first floor. Pantry items like jams and coffee as well as chocolates, books, gelato, and various other sweets are located on the first floor. 

A brief explanation about Jams. 

...along with the various offering Eataly offers. 

An intro to chocolate.......

.....and some product SOME product offering. 

Looks good, doesn't it? 

An guide to the first floor. 

Kitchen supplies. Mostly the product lines are the owner's line. 

Solid selections of mushrooms. I'll let the pictures do the talking. 

Panini station from the inside. 

While not cheap, the sandwiches are made fresh and look VERY appealing (I ate before I got there). My next visit I will be eating at least one of the various dining options here. 

 More sweets on the right and left.

Coffee section. Mocha galore!!

If you want chocolate ............

 .........you got it.

more chocolate.........

 ........... and more chocolate. I tried one and it was good!! 

Your eyes don't deceive you. Nutella has dedicated space here. From what I saw, it was VERY popular among the visitors. 

More from the Nutella land. 

Now the sign for the second floor.

I decided to keep this first floor post short and let the pictures speak for themselves. This is the opening act. I saw this and felt this would be an appropriate place to stop. What I shared is from the first floor. Now if Eataly stopped  here, that may be good enough. My issue is that I haven't even scratched the surface. This place is absolutely amazing. I have decided that I will break this into 2 (yes I said TWO) other posts. Even if splitting into two other posts, I STILL don't think I can do it justice. I have seen some AMAZING specialty shops in my lifetime and Eataly may top them all. Anything Italian is in the building. I may not be able to write the next posts until after the New Year. I trust you will not be disappointed. For those who have been to this location, you already know what I mean. This place is truly amazing and in the coming posts about Eataly, you'll know why. I look forward to share this with you. For those who have been there, you know what I mean. This is only the introduction.