Inside Eataly New York

Eataly, which launched in August in the historic Toy Building on New York's 5th Avenue, is the latest enterprise to have come out of the immensely popular Slow Food emporium and Italian marketplace first opened by Oscar Farinetti in 2007 in Turin, Italy, founded upon the principles of local, artisanal producers, food education, accessibility and affordability, and sustainable sourcing and production.

Opened in partnership with powerhouse chefs Mario Batali and Lidia Bastianich, the 50,000 square foot-space encompasses numerous themed eating stations including Il Pesce, which features a raw bar and is run by the seafood specialist Dave Pasternack of Esca, Le Verdure, which centers on fresh produce, and Manzo, a 'meat-centric paradise'. The venture also includes a cooking school by Bastianich - La Scuola di Eataly - which aims to introduce guests to the people behind the food with classes in responsible butchery from premier Manhattan meat purveyor Pat LaFrieda and a farm-to-chef series with local producers that is set to launch in the spring.