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Miami Herald
8 hours ago
- Miami Herald
Eataly opens in Aventura this week. Here's what the Italian marketplace looks like
The question you must ask yourself when you visit at the new Eataly at the Aventura Mall isn't where to start. It's where to stop. Will a basket suffice? Or do you need a cart? The aisles are filled with so many Italian delights to take home that it's hard to say. Pistachio spread. Calabrian hot chili peppers. Pesto potato chips. Meat and cheeses. Italian cookies and candies. Olives and oils and Italian wines of every hue. There's yellow cherry tomato sauce. Fresh produce and bread. To-go salads topped with piquant salamis, tiramisu perfectly portioned for four or more (you can pretend to your dinner guests that you made it). And pasta. So much pasta, boxed, dried and fresh, every shape, every size, a wild riot of dazzling carbohydrate color. The global Italian marketplace and retail shop opens its doors to the public at 3 p.m. June 12 with all the aforementioned items and more, two full-service restaurants and a private dining room available for rental. La Pizza & La Pasta sits on one side of the 30,000-square-foot space, behind the produce section, while Il Pastaio Di Eataly is strategically located in the heart of the market. It's got tables for groups of more than two, but there's also a long counter where you can watch pasta being made as you sip your favorite Barolo. You can reserve seats at either restaurant, although Eataly will leave a few tables open for walk ins. This is a mall, after all. If you're not in the mood for a full sitdown meal, order a smaller snack at one of the grab-and-go counters, which serve gorgeous pizzas, gelato, coffee drinks or pastries and baked goods. There are seats near the counters if you don't want to venture far, or you can sit outside the marketplace in the mall, at tables illuminated by a skylight and blessedly air-conditioned (al fresco dining being vastly overrated commodity in South Florida). The wine shop features Italian wine, naturally, from every region, with a special 'Riserva' room for high-end wines you won't find elsewhere in South Florida. Eataly is located near Nordstrom on the third floor. You can park in the parking lot on the south side of the mall near the Esplanade at Aventura and enter through the ground floor. You'll pass the small area that will be home to cooking classes and ride up the long escalator straight into the wine department (call it a stairway to heaven). You can also access the market via an escalator on the second floor near Nordstrom or come straight in from the third floor of the Nordstrom garage. Once it's open, the marketplace will be hosting 10 days of free programming starting June 13, with wine tastings and producer demonstrations and more. Created by Oscar Farinetti in 2007 in Torino, Italy, in an abandoned vermouth factory, Eataly first came to the United States in 2010 — in New York, of course — and now has more than 40 locations around the globe. This is the first Florida location but not the last: Eataly West Palm Beach is due to open sometime in the fall. Eataly Aventura Where: Aventura Mall, 19501 Biscayne Blvd., Aventura Opening: 3 p.m. June 12 Hours: 8:30 am - 10 pm Sunday–Thursday; 8:30 a.m.–11 p.m. Friday and Saturday Full schedule of free programming: Reservations for La Pizza and Pasta and Il Pastaio Di Eataly: OpenTable More information:
Sydney Morning Herald
08-05-2025
- Entertainment
- Sydney Morning Herald
This spirited Beaufort Street osteria both preserves and challenges Italian restaurant culture
In a maximalist dining room serving minimal intervention wines, a firebrand Perth chef is connecting the past and present of la cucina vera. Previous SlideNext Slide The legendary Alba white truffle. Beguiling Barbaresco and Barolo wines. The dainty filled pasta, agnolotti di plin: just three regional food and drink specialties one might associate with Piedmont in northern Italy. One of Piedmont's lesser-known foodstuffs, however, is Testun di Barolo. A cow and goat's milk cheese aged in grape skins, Testun is an example of formaggio ubriaco: 'drunken cheeses' preserved with wine and alcohol. Testun is also Piedmontese slang for a hard-headed person, which makes it a very apt name for a restaurant committed to doing Italian food its way. Where was your response to news that the Trequattrini family opened their brash Beaufort Street osteria three years ago? Broadly speaking, diners could be split into two groups: those that fell hard for Testun's maximalist decor and soundtrack that mashed together Saturday night at the club with Sunday lunch at nonna's house. And traditionalists that clutched their rosary beads at the presence of fermented soy butter and 'hulk sauce' on the menu, plus the word stronzo on the welcome mat. My initial reaction to Testun could best be described as one-foot-in-each-camp. I appreciated the thinking behind the concept, yet the music, the explosions of colour and the heavily worked nature of some dishes overwhelmed me. More wasn't always more. I'm not sure if it's because I've mellowed or the restaurant has, but Testun today feels like a tamer, more approachable beast that the restaurant that gatecrashed the Beaufort Street food scene circa 2022. You'll still be serenaded by more 4/4 kick drums than your average restaurant playlist, but the vibe no longer shouts 'rave'. Groups of 20-somethings sporting baggy, ankle-high pants and Carhartt still form a healthy chunk of the crowd here, yet so do family units including smartly dressed parents and grandparents wearing sensible shoes. Both sets of diners look right at home, thanks in no small part to the enthusiastic floor team led by restaurant manager Antonio di Senzo. He's also the person to quiz about the wine list: a collection of lo-fi, minimal intervention wines with a similar sense of fun as the restaurant. Testun's food also tastes a little more settled and focused. Gone is the cosmopolitan exuberance that defined many of the kitchen's earlier efforts: in its place, dishes cooked with generosity and a curiosity about globalism's impact on la cucina vera. This isn't Italian food that's been trapped in someone's grandmother's basement for decades, but rather Italian cooking that's been raised in Australia, but allowed to travel the World Wide Web. Or in the case of chef Christopher Caravella: although he spent more than a decade at his family's legendary Freo restaurant Capri, it was eating at suburban restaurants and takeaways as a kid that helped shape his palette. So that grilled skewer of ruffled mortadella sluiced with a zippy barbecue sauce and fingers of golden turmeric-stained pickles is an homage to a certain multinational fast food empire ruled by a clown named Ronald. Maple syrup and Vegemite lend the sweet and the salty to the whipped butter served alongside fat planks of fluffy, panettone-like focaccia. The bad news: team Testun no longer makes its own Umbrian-style salumi that starred on its opening menu. The good? They've sweet talked butcher Nathan Marinelli of Lot 24 into making bespoke, globetrotting sausages for the restaurant. Right now, the kitchen is rolling a salsiccia di pollo alla Siamese over its charcoal grill: Thai-inspired chicken snags sharp with galangal and lemongrass. Is Perth's dining scene entering some sort of sausage factory golden era? The signs are promising. Asian cookery also underpins herbal lamb rump braised in liquorice root and served on a bed of cooked coix: a white, barley-like grain also known as Job's Tears. If some Michelin-starred Italian chef was tasked with reworking Malaysian-style bak kut teh for the business class menu on ITA Airways (RIP Alitalia), it'd probably taste and look something like this. In a good way. Occasionally, the kitchen's creativity gets the better of it. I suspect some will find the fiery fermented chilli on the spicy tuna crostino too spicy. The crunch and char of coal-grilled spaghetti – a reinterpretation of fiery spaghetti all'assassina – left me confused. Yet it's testament to the vibrancy of Caravella's food that missteps like these haven't deterred me from returning, especially when such high-risk-high-reward cooking yields home runs a la a warm rice pudding dessert starring fennel-poached pears and golden clusters of caramelised cornflakes inspired by Honey Joys. At a time when fewer restaurants seem to be taking risks on their menus, bold thinking like this needs to be applauded. For all of Testun's renegade behaviour, it still upholds many (Italian) restaurant ideals. You can get a very classic Caesar salad. Family members and partners are key characters of the story, not least di Sanzo's partner and pasta maker Marta Rosati, while Caravella's sweetheart Martina Ciotti brings honey and kitchen power to the party.
The Age
08-05-2025
- Entertainment
- The Age
This spirited Beaufort Street osteria both preserves and challenges Italian restaurant culture
In a maximalist dining room serving minimal intervention wines, a firebrand Perth chef is connecting the past and present of la cucina vera. Previous SlideNext Slide The legendary Alba white truffle. Beguiling Barbaresco and Barolo wines. The dainty filled pasta, agnolotti di plin: just three regional food and drink specialties one might associate with Piedmont in northern Italy. One of Piedmont's lesser-known foodstuffs, however, is Testun di Barolo. A cow and goat's milk cheese aged in grape skins, Testun is an example of formaggio ubriaco: 'drunken cheeses' preserved with wine and alcohol. Testun is also Piedmontese slang for a hard-headed person, which makes it a very apt name for a restaurant committed to doing Italian food its way. Where was your response to news that the Trequattrini family opened their brash Beaufort Street osteria three years ago? Broadly speaking, diners could be split into two groups: those that fell hard for Testun's maximalist decor and soundtrack that mashed together Saturday night at the club with Sunday lunch at nonna's house. And traditionalists that clutched their rosary beads at the presence of fermented soy butter and 'hulk sauce' on the menu, plus the word stronzo on the welcome mat. My initial reaction to Testun could best be described as one-foot-in-each-camp. I appreciated the thinking behind the concept, yet the music, the explosions of colour and the heavily worked nature of some dishes overwhelmed me. More wasn't always more. I'm not sure if it's because I've mellowed or the restaurant has, but Testun today feels like a tamer, more approachable beast that the restaurant that gatecrashed the Beaufort Street food scene circa 2022. You'll still be serenaded by more 4/4 kick drums than your average restaurant playlist, but the vibe no longer shouts 'rave'. Groups of 20-somethings sporting baggy, ankle-high pants and Carhartt still form a healthy chunk of the crowd here, yet so do family units including smartly dressed parents and grandparents wearing sensible shoes. Both sets of diners look right at home, thanks in no small part to the enthusiastic floor team led by restaurant manager Antonio di Senzo. He's also the person to quiz about the wine list: a collection of lo-fi, minimal intervention wines with a similar sense of fun as the restaurant. Testun's food also tastes a little more settled and focused. Gone is the cosmopolitan exuberance that defined many of the kitchen's earlier efforts: in its place, dishes cooked with generosity and a curiosity about globalism's impact on la cucina vera. This isn't Italian food that's been trapped in someone's grandmother's basement for decades, but rather Italian cooking that's been raised in Australia, but allowed to travel the World Wide Web. Or in the case of chef Christopher Caravella: although he spent more than a decade at his family's legendary Freo restaurant Capri, it was eating at suburban restaurants and takeaways as a kid that helped shape his palette. So that grilled skewer of ruffled mortadella sluiced with a zippy barbecue sauce and fingers of golden turmeric-stained pickles is an homage to a certain multinational fast food empire ruled by a clown named Ronald. Maple syrup and Vegemite lend the sweet and the salty to the whipped butter served alongside fat planks of fluffy, panettone-like focaccia. The bad news: team Testun no longer makes its own Umbrian-style salumi that starred on its opening menu. The good? They've sweet talked butcher Nathan Marinelli of Lot 24 into making bespoke, globetrotting sausages for the restaurant. Right now, the kitchen is rolling a salsiccia di pollo alla Siamese over its charcoal grill: Thai-inspired chicken snags sharp with galangal and lemongrass. Is Perth's dining scene entering some sort of sausage factory golden era? The signs are promising. Asian cookery also underpins herbal lamb rump braised in liquorice root and served on a bed of cooked coix: a white, barley-like grain also known as Job's Tears. If some Michelin-starred Italian chef was tasked with reworking Malaysian-style bak kut teh for the business class menu on ITA Airways (RIP Alitalia), it'd probably taste and look something like this. In a good way. Occasionally, the kitchen's creativity gets the better of it. I suspect some will find the fiery fermented chilli on the spicy tuna crostino too spicy. The crunch and char of coal-grilled spaghetti – a reinterpretation of fiery spaghetti all'assassina – left me confused. Yet it's testament to the vibrancy of Caravella's food that missteps like these haven't deterred me from returning, especially when such high-risk-high-reward cooking yields home runs a la a warm rice pudding dessert starring fennel-poached pears and golden clusters of caramelised cornflakes inspired by Honey Joys. At a time when fewer restaurants seem to be taking risks on their menus, bold thinking like this needs to be applauded. For all of Testun's renegade behaviour, it still upholds many (Italian) restaurant ideals. You can get a very classic Caesar salad. Family members and partners are key characters of the story, not least di Sanzo's partner and pasta maker Marta Rosati, while Caravella's sweetheart Martina Ciotti brings honey and kitchen power to the party.
Time Out
06-05-2025
- Business
- Time Out
Eataly is opening three new locations inside JFK Airport this year
Pack your passport and your appetite—Eataly is landing at JFK. The beloved Italian food emporium is bringing its signature pastas, pastries and prosciutto to three terminals at New York's busiest international airport later this year. That's right: Terminals 4, 5 and 8 will each get their own slice of la dolce vita, marking Eataly's first foray into a U.S. transit hub. The move is a bold one for the global brand, which already operates more than 50 outposts worldwide, including 13 in North America. For John F. Kennedy International Airport, which sees more than 60 million travelers pass through annually, it's a major culinary upgrade—turning pre-flight dining from a sad salad-in-a-clamshell experience into an espresso-sipping, focaccia-snacking affair. "As Eataly expands across the country and the world, we're excited to reach new audiences with historic openings like these at JFK,' said Tommaso Brusò, CEO of Eataly North America, in a statement. 'We look forward to providing an oasis where travelers can spend time to unwind and enjoy all that Italian culture has to offer.' The JFK locations will be tailored to each terminal, offering travelers distinct spaces to sip, shop and mangia. Whether you're grabbing a last-minute jar of truffle pesto, settling in for a bowl of cacio e pepe or just want a glass of Barolo before a red-eye, Eataly aims to deliver a full Italian experience, minus the passport stamp. The openings are in partnership with HMSHost, a division of global travel retail group Avolta. 'Eataly is one of the quintessential culinary experiences of New York City,' said Tyler Pitman of Avolta. '[This] will make a traveler's journey as exciting as their destination.' The announcement is part of a broader transformation of JFK into a more polished, globally competitive gateway (à la the recently refurbished LaGuardia), a goal championed by the Port Authority of New York and New Jersey. And with Eataly's arrival, travelers can now expect JFK to serve up a bit more amore with their layovers.
WIRED
25-04-2025
- General
- WIRED
The Best Wine Glasses for Every Kind of Wine
Zalto Denk'Art Burgundy Red Wine Glass This is a bit of a misnomer. It's hard to choose a single 'best red wine glass' because there are so, so many different styles and expressions of red wine around the world, and a glass that works well for, say, a brooding traditional Barolo might not be what you want to serve with a bombastic California zinfandel. We could do an entire sub-guide on red wine glasses, but if pressured under duress to pick just one, I'm going to go with a glass that flatters my personal favorite red wine style—all roads lead to Burgundy, and the Zalto Burgundy Glass. Zalto is a household name in the wine stem world, and so popular among wine drinkers that it's been subject over the years to product shortages and competitive distribution paths. Some of that is hype, but when it comes to Zalto's signature Burgundy bowl, I think the product backs it up. The Zalto Burgundy radiates elegance: It's hand-blown, dishwasher safe, and bleeding massive, offering a full 32 ounces of volume—enough to pour out a full bottle of wine if one so desired. This size gives drinkers the ability to effortlessly swirl and sniff away at French pinot noir from the Burgundy region, but it's also quite at home when used for aromatic white wines, such as chardonnay or Grüner Veltliner. There's just something about these glasses—the brand is made in Austria but has roots in the glassmaking traditions of the Veneto, in northern Italy, so perhaps it's a matter of sprezzatura . If you're at a restaurant using these glasses, it's quite like you're in good hands, and at home it elevates one's wine drinking situation to new heights. There are many outstanding red wine glasses on the market, but there is only one Zalto Burgundy Glass. $190 $156 at Amazon (Set of 2) Mark Thomas Double Bend White I was completely unfamiliar with the Mark Thomas line of glassware before researching this feature, and found myself immediately attracted to the entire product line for its unique 'double bend' beveled shaping and sleek, smooth aesthetic. Founded in Austria in 2014, Mark Thomas focuses exclusively on hand-blown lead-free crystal glassware, and its products can be found at a unique collection of bars, restaurants, and leading wine shops, including Red & White Wines (Chicago), Compagnie des Vins Surnaturels (NYC), and Claridge's (London). White wine glasses are another enormously popular and competitive category, and a lot of establishments will actually carry glassware specially purposed for serving white wines in. But this one, wow—it is feather light at just 76 grams, and yet still dishwasher safe. Everything tastes beautiful in the Mark Thomas (try it with mineral water or apricot juice), but there may be no finer glass in the world of enjoying crisp, clean white wines like riesling, sauvignon blanc, and even vintage Champagne. The brand's signature 'double bend' offers a neat trick—one can fill to the rim of the first bend for a sample pour or wine tasting, or to the top of the second bend for a proper glass pour. They're visually appealing and offer an alluring, totally modern profile. This was a total discovery to me, and I'm now fully on Team Mark Thomas for its entire product line—but if you have to pick just one, start here. $134 at Mark Thomas (Set of 2) $141 at Kneen & Co (Set of 2)
