Eataly - Chicago
Joe Bastianich's 63,000-square-foot, two-level complex is an eight-restaurant "polpo," as well as a butcher, produce market and grocery with imported olive oils, wine and pastas, as well as locally sourced products and book section.
There are also stations for Nutella, salumi, cheese, pizza, espresso and fresh breads and pastries. The Chicago location is the second outpost in the United States.
The original location, opened in 2007, continues to thrive in Turin, Italy, but the Chicago outpost is the largest to date. On many occasions, Eataly is interactive, allowing visitors to sample products (including wines). There are often wine-tasting events, as well as cooking classes, where guests will learn how to make pastas, sauces and more.
