The Fuss About Eataly

Wednesday's New York Times Dining section had another article about Eataly. It's was alittle more in depth than previous ones about this new phenomenon. Yet it was till about it. Don'tget me wrong I like the Bbastianiches especially Lydia. However there are other markets out there tha t also deserve publicity.

The article , written by Sam Sifton, tells of what draws int eh crowds. it;s an appraisal of the different restaurants and stands that make up Eataly. The plac e is known for its' array of dazzling pastries as well as for it;s breads and cold cuts. However it;s becoming more like a club with a velvet rope. I had wanted to go ther e on a recent trip to the city yet the lines were too long. They was literally a wait to get in.

There's not this much fuss in Torino where Eataly originated in 2003. it was the brainchild of Oscar Farinetti who has been in the food business since the late 1970's . There's not this celebrity like superstar cachet about the Piedmontese one. People come in They sample , they shop they buy. That's it. Here , it;s the rush to try a certain pasta or the must have cut of meat.

There are other markets in New York worth mentioning and going to. Thy have just as much dazzle and array as Eataly. The only thing is there is no celebrity chef's name attached to hem. That' s the difference.