DINING DIARY | BAITA
Just when we thought we’d never have our very own Italian Alp-inspired ski lodge, Eataly came along and proved us all wrong. Meet Baita -- the latest and greatest pop-up to grace Flatiron -- in all its wintry Alpine glory, cozied up on the 14th floor of Eataly’s rooftop hangout. Birreria has been transformed with shearling aplenty, antlers galore, and of course, mulled wine for all, bringing a veritable Italian mountainside lodge experience to life under the panoramic retractable roof.
Aside from the wool plaid and twinkling lights, the theme holds true even to the menu, revamped in the holiday spirit with northern Italian classics and rich winter favorites. The formaggi and salumi stand untouched as house staples alongside a handful of Birreria classics, with specialty Baita items scattered throughout, featuring three versions of raclette (an aged Swiss/Italian fondue-esque dish), beer-battered and fried Piave, polenta della Val Pusteria, strangolapreti (bread and spinach dumplings) with butter and sage, and more. Lest we forget the potables: Baita brings forth an equally winter-appropriate selection of hot cocktails, ciders, and holiday ales, including a “Bombardino” (a play on the classic eggnog with brandy, zabaglione, whipped cream, and nutmeg), mulled wine alla Romana, Great Divide Brewing’s Anniversary Ale (brewed at 5,130 feet above sea level and aged in wine barrels), and two new sparkling ciders. We’ll toast to that.
Contact your Attaché for reservations.