Wine-at-Manzo-at-Eataly
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If the frigid weather is keeping you from going to Eataly, pull out your ski gear and get your tush there today. While you are there grab a snack at Manzo. Manzo (focusing on Piedmontese cuisine) is one of Eataly’s more formal offerings. The chef is Michael Toscano who came to Manzo from Babbo. I started off my meal with the warm calf’s tongue with potatoes, leeks and barbaresco vinaigrette. When I say this comforting dish tasted like spam, I mean it as a compliment. The tongue’s texture was silky, tender and succulent. I was glad to see it on the menu ($13).

I figured it would be nice to add a non-animal based dish to the meal. I opted for the roasted beets with hazelnuts, poppy seeds and smoked ricotta. The slight sweetness of the beets was lovely with the nuttiness and crunch of the hazelnuts. The ricotta added the right touch of heartiness to the dish. Overall, this dish was a winner ($16).

We also ordered the aged prosciutto. This was the least exciting of the dishes. The restaurant was quite generous, the plate was filled with prosciutto. It was not as buttery as I expected. I would have preferred a bit less meat on the plate as well.

The carpaccio of tenderloin ($17) brought the meal back up to speed. It was more than just carpaccio, it was spiked with lardo. The combination of fresh tenderloin, lardo and shaved parmigiano quickly dissolved in my mouth and left me wanting more.

The service at Manzo was impeccable. From the moment we walked in, we were made to feel welcome. The sommelier that assisted us was helpful without being stuffy, a breath of fresh air.  But the best part about eating at Mazo is the shopping after the meal. I picked up a veal tongue which I made two days later. Eataly has quickly become my favorite place to shop.

Eataly is located at 200 5th Avenue in New York City’s Flat Iron District 212-229-2560

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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