My advice for a visit to
Eataly: go directly to a food station, order wine and when sufficiently relaxed, proceed to attempt to navigate the crowds and shop. The meat lasagna in the pizza/pasta station was a great place to start - the pasta thin and light with just the right balance of bechamel and sauce.
Dessert was a crunchy almond cookie and this delicate vanilla panna cotta with orange marmalade and salted crumble on top. Delicious!
The other desserts looked delectable and I want to try more on a future visit.
There are also golden roasted chickens available to go.
The cheese section is huge, and stocked.
There is also a tiny station with chocolates, like this praline caramel.
Momofuku Ssam Bar is a modern classic, and the dishes on a recent visit were inventive and delicious. The fried duck necks sounded intriguing - and were unbelievably good! They were fried and were like meaty, rich chicken wings elevated with a spicy garlic chive sauce, pickled corn and beans.
The pork buns are always a must.
The blackened bluefish sandwich was crunchy with pickles and potato chips.
The charred octopus was really exciting with thin slices of green tomato, an avocado puree and mole in the form of thin crackers.
Dessert was a thyme mousse with a scoop of apricot, tapioca caviar and shortbread. So pretty!
