Eataly Boston welcomed patrons through its doors for the first time this past Tuesday, November 29, 2016. The brick-and-mortar location, housed within the Prudential Center at 800 Boylston Street, fuses the Italian philosophy of consumption with Boston’s own food tradition, creating a cultural union complete with restaurants, counters, caffés, a market, as well as hands-on educational workshops. The three restaurants of Eataly Boston include: La Piazza, La Pizza & La Pasta, and Il Pesce. Il Pesce sources sustainable seafood and creates its seasonal menu under the direction of decorated Boston chef, Barbara Lynch. The counters within Eataly Boston, which include a Cannoli Cart, Il Gelato, La Pasticceria, and La Panetteria cater perfectly to patrons sweet tooths and carbohydrate cravings, while other counters, focusing on whole foods such as the Le Insalate and the La Rosticceria are convenient locations to purchase ingredients for home-cooking. For the espresso lovers, Eataly Boston includes Caffé Vergnano as well as Caffé Lavazza, and Eataly Boston’s market, open seven days per week from 9 a.m. to 11 p.m., offers a diverse array of authentic Italian products, such as extra virgin olive oils, preserves and honey, vinegars, as well as mozzarella.
Another dynamic aspect of the Eataly Boston experience includes its in-house La Scuola di Eataly By Valcucine, also known as Eataly Boston’s Cooking School. Among other educational initiatives, La Scuola provides Italian cooking demonstrations at no charge to the public, thus providing all interested patrons with opportunities to expand their knowledge of the Italian food tradition. In addition to probono educational initiatives, La Scuola also provides patrons with the opportunity to partake in diverse course offerings. One of these courses, entitled Cook Better, Live Better, invites students to partake in a culinary experience which explores Italy’s unique regional cuisines, while the course Back to Basics aids students in learning the recipes and the techniques at the heart of classic Italian recipes.
The community response thus far has been overwhelming. On opening day alone, patrons purchased 4,000 ounces of mozzarella curd, 2,500 coffee beverages, as well as 700 cannoli.
Mario Batali, one of the people who established this culinary enterprise, told Boston.com “Pop-ups bother me. There’s no accountability in a pop-up. This is not a pop-up. This is a 50-year investment. Hopefully we’ll become a part of the gastronomic culture that is Boston.”
How do you think Eataly Boston will affect Boston’s food culture? Has anyone visited Eataly Boston yet?
Until Next Week…Plan Well, Pack Well, Live Well,