Eataly

Margherita Pizza

Wood-fired Neapolitan-style pie with San Marzano tomatoes and fior di latte, arriving with a properly charred, airy crust that holds up well without going soggy

Fresh Pasta

House-made pasta from the pasta counter — tagliatelle and pappardelle are consistent standouts, best with simple butter or ragù preparations that let the egg-rich dough shine

Spaghetti al Pomodoro

Simple spaghetti with tomato sauce — when done right, it's perfect

Charcuterie and Cheese Board

A curated selection from Eataly's in-house salumeria and cheese counter, featuring imported prosciutto di Parma, aged Parmigiano-Reggiano, and seasonal Italian cheeses — one of the strongest offerings in the building

Spaghetti Bolognese

Classic meat ragu over spaghetti — hearty and satisfying

Baccalà Mantecato

Whipped salt cod — a traditional Italian appetizer done well

Espresso

Pulled at the café counter using Italian-imported beans, this is a reliably well-extracted shot — short, dark, and properly bitter in the Roman style

Gelato

Made in-house at the gelateria counter with rotating seasonal flavors; the pistachio and stracciatella are consistently praised for their dense, creamy texture and restrained sweetness

Arancino

Fried risotto ball — crispy outside, creamy inside

Burrata

Fresh burrata imported or made in-house, served simply with olive oil and sea salt — the quality of the dairy here is noticeably better than most NYC restaurants at this price point

Cannoli

Filled to order at the pastry counter with sweetened ricotta and chocolate chips — a reliable version, though the shell can occasionally go soft if not eaten immediately

Sit-Down Pasta Dishes at Peak Hours

During lunch rush and weekend crowds, the seated restaurant service slows dramatically and pasta dishes can arrive overcooked or lukewarm — the same pasta bought at the counter to go is a better bet