How is a bakery or pizzeria a “niche product”?
I can understand calling a specific type of baked good a “niche” (e.g. “pumpkin flax seed cookie”), but dismissing a bakery or pizzeria as “niche” makes no sense.
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This article totally threw me off since I heard that the DTLA Tartine probably wouldn’t be open until 2018.
Been to the Eataly in Chicago and I thought it was great. I had no sense that the patrons in the restaurant and the store were not locals, rather than tourists.
Same with New York Eataly.
The one in Rome is popular with locals. It’s not very conveniently located for tourists.
i agree that tartine is nothing special. i would say a place like gjusta is far superior.
bianco, on the other hand, is really great pizza IMO. i actually do like it more than anywhere in LA. but this just comes down to personal tastes.
You think Tartine’s bread is nothing special and Gjusta’s is. Right.
Tartine bread is wonderful. But Gjusta is quite good, too. An argument could be made that one is better than the other (I prefer Tartine when I can get it).
Not sure a compelling argument could be made that either is “mediocre.”
You could argue that Raveneau is nothing special and that William Fèvre is far superior, but that might affect your credibility on the subject of Chablis.
If you asked Lett he would tell you Tartine’s is better. Which is fine–Gjusta does quite a few more things better than Tartine does. But I can’t wait for LA restaurants to start using Tartine bread for various dishes.
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Never had Gjusta bread so wont weigh in on that debate, but I will opine that the fior de latte soft serve with sea salt and cocoa nibs that Tartine Manufactory serves is hands down the best soft serve I have ever had so be thankful if they are serving that at the new facility. The goat milk tahini soft serve at Seed + Mill in Chelsea Market might be my second favorite soft serve.
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Okay.
Here’s my couple of cents, I walked into eataly NYC wanting to hating it having a certain animosity for the Chef. I never wanted to leave. In terms of cheese, cured meats, produce, meat and fish it would blow everything in LA out of the water (besides going to the farmers market for produce) I have never been to the one in Italy but from what my Italian friends have told me the one in Italy is superior in the sense that each artisan has his or her own stall as opposed to everything mixed together like in NY. Also it can be hard in Italy to find products outside of specific region you are in where as Eataly (in Italy) has the whole range of regions in one area.
I think the pizzas at Sotto are good but no where near pizza perfection and several places in NY are better. Pizzana are better as well, hopefully Bianco’s pizzas are better then Soto’s
I’ve only had the brunch tasting menu thing at Tartine but based on that experience it was very very good and if it were in LA would be one of the better restaurants here. I for one am all for more options in LA and am very excited for both Eataly (which is within walking distance and will actually be a huge quality of life improvement for us, especially because we are essentially in a food desert) and Tartine
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Not at the big one in Rome, except for a booth or three for temporary exhibitions. It’s more like a department store, with separate sections, each with its own cashier: cheese, pasta, coffee, beer, wine, pasticceria, gelateria, rosticceria, etc., often with a bar or tables for eating and drinking. There are also some food-court-style eateries, plus a restaurant that I think takes up the whole top floor. And some departments for kitchenware, dishware, etc. And there’s a grocery store on the ground floor for everything they don’t have upstairs, such as fresh produce.
Hmm maybe my sources were talking about original one? Or maybe they were just wrong!
The original was in Torino. From photos, it looks similar to the one in Rome.
Maybe that’s what they were talking about, individual stores with separate cashiers as opposed to US Eataly where it is more like a open grocery store with one place for cashiers, they led me to believe that each stall was its own separate shop under one roof but could be wrong about that
Yeah, I really like Eataly in the Flatiron. Yes, it’s a tourist trap, but so what. So is Disneyland, and I enjoy myself at Disneyland, especially with a Dole Whip in one hand and a corndog in another.
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Why is this one of the most surprising things I’ve ever heard in my life…
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The beef sold at Eataly is the same beef they sell at Marconda. And even then, The Butchery sells Creekstone Prime beef and Compart Duroc pork.
I have been to Eataly in NYC and when it first opened, the food I had was mediocre and the imported products overpriced. It is a nice market with great selection, but I am not so sure it blows anything in LA out of the water.
The cheese selection is pretty impressive though.