July 28, 2017

Eataly: now a much calmer dining experience

I wrote about Mario Batali’s Italian food emporium, Eataly here in Chicago when it first opened, but the crowds kept me from sampling any of the restaurants within the complex. I had to be satisfied with purchasing take-home foodstuffs.

Earlier this week, I dined there around 5 pm (pre-theater) on a Tuesday and was immediately seated in the Fish and Vegetable area (Il Pesce & Le Verdure).

I sampled a well-prepared salmon filet with mixed mushrooms and lentils in a mushroom brodo (broth to you and me), as well as Branzino, a whole oven-roasted sea bass with white beans, grilled escarole and salmoriglio sauce, a Southern Italian condiment made of lemon juice, olive oil minced garlic, chopped oregano and parsley plus salt and pepper. The sea bass came with fish fins and face but once I got past the skin and bones, the inside flesh was succulent and perfectly cooked.

Here’s hoping that enough people are frequenting Batali’s Cbicago homage to Italian cuisine to keep it open since it does provide excellent food, but not so many that one has to wait an eternità/eternity for a tavolo/table.
My original blog post on Eataly, April 2014:

http://www.elizabethdoylemusic.com/category/food/page/3/

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