Eataly X Identita Golose NY’s First Ever Dine Around

The progressive dinner showcased dishes from six world famous chefs during a culinary tour that moves from restaurant to restaurant within Eataly in Flatiron NYC.

1. Standing Reception at La Scuola Grande with Chef Matthew Kenney

The Dine Around commenced with a duo of vegan bites by celebrity chef Matthew Kenney, who served Kelp Noodle Cacio Pepe made with cashew cream and topped with dried olives and microgreens, as well as Almond Flatbread with Urbani truffle cheese, sweet fennel compote, and raisins.

2. Vegetable Course at La Verdure with Chef Massimo Bottura

The gregarious chef Massimo Bottura, an Italian restaurateur and the chef patron of a 3-Michelin star restaurant in Italy, delighted the diners with this creative dish. NamedA Lentil is Better than Caviar, the dish resembled caviar but instead is made with steamed lentils with eel concentrate, red onions, and creme fraiche at the bottom.

3. Fish Course at Il Pesce with Chef Franco Pepe

Italian pizza master Franco Pepe concocted two amazing dishes. First, the simple-looking Pizza made with lightly fried dough with a slice of tomato, dehydrated garlic, red pepper flakes, anchovies, Sorrento lemon rind, and parsley was the most unique slice of pizza I’ve ever had. The dough had perfectly crispy exterior complemented by feather-like, fluffy interior. The Calvisius Caviar was served with two silver dollar pancakes and a dollop of creme fraiche.

4. Primo Course at La Pizza & La Pasta with Chef Fortunato Nicotra

Chef Fortunato Nicotra, executive chef of Felidia Restaurant in NJ, served super al danta Squid Ink Shell Pasta with grana padano cheese and pear concentrate. The sauce was a bit too creamy and rich for my personal liking, and the pasta could have been cooked at least 5 minutes longer.

5. Main Course at Manzo Ristorante with Chef Alex Atala

The famous Brazilian chef Alex Atala charmed the guests with his Brisket dish. This tender, juicy piece of brisket was topped with pickled and fried onions, and served with a side of pear compote sprinkled with cayenne pepper that had a similar texture as apple sauce, but with much richer flavor.

6. Dessert Course at La Piazza with Chef Niko Romito

Save room for dessert because this Cream-Filled Doughnut is absolutely divine. The fluffy, cloud-like dough is deep-fried and topped with sprinkles of sugar. The generous amount of rich yellow cream in the doughnut adds wonderfully creamy, ooey-gooey texture to the dessert.