You are what you Eataly: Batali & Bastianich slow food mecca

Fifty-thousand square feet of food heaven could be the best way to describe the latest addition to NY's already vast foodcentric culture.

Located in the Flatiron district, Eataly, (200 Fifth Avenue, NY, NY 10003, 646.398.5100) the ambitious Italian slow food emporium opened three weeks ago. 

Plans include a 300-seat partially covered rooftop biergarten to open in November as well as a cooking school headed by master chef Lidia Bastianich. 

Choose from more than a dozen restaurants and food stalls for meals and takeaway and shop for everything from housewares to provisions and wines - even a vegetable butcher

Eataly New York is the project of chef Mario Batali and restaurateur and vineyard owner Joe Bastianich,

Eater has the Early Word on the Eataly experience.

You are what you Eataly: Batali and Bastianich slow food mecca

Fifty-thousand square feet of food heaven could be the best way to describe the latest addition to NY's already vast foodcentric culture.

Located in the Flatiron district, Eataly, (200 Fifth Avenue, NY, NY 10003, 646.398.5100) the ambitious Italian slow food emporium opened three weeks ago. 

Plans include a 300-seat partially covered rooftop biergarten to open in November as well as a cooking school headed by master chef Lidia Bastianich. 

Choose from more than a dozen restaurants and food stalls for meals and takeaway and shop for everything from housewares to provisions and wines - even a vegetable butcher

Eataly New York is the project of chef Mario Batali and restaurateur and vineyard owner Joe Bastianich,

Eater has the Early Word on the Eataly experience.

Cheese and beer make me want to cheer

The next time you start to grab the obligatory bottle of white wine to serve with the cheese platter, don't do it.

Do instead what Europeans have been doing for ages. Grab a bottle of ale or lager. Bitter or buttery, beer goes great with all kinds of cheeses.

"Long the domain of fine wines, beer is entering the epicurean stage with sophisticated tastes and flavors that pair up perfectly with a variety of cheeses," states Roberta MacDonald, Vice President of Cabot Creamery.

Rich, fruity ales match up well with stronger tastes, such as red meat and extra sharp cheddars. Lighter lagers, on the other hand, pair better with poultry, fish and mild cheeses like mild cheddar or Monterey Jack. Think of ale as red wine and lager as white wine.

Hoppiness in beer is relative to acidity in wine. Beers that have significant hoppiness or bitterness, such as India Pale Ales, pair well with cheeses that are spicy or sharp.

Pair like with like--mild beers with mild foods, robust beers with robust dishes. Assertive Scottish and Belgian ales stand up well next to wild game. Fish and chicken match up with conservatively hopped pilsners and brown ales. A full-bodied porter with big roasted flavor matches up deliciously with strong flavors.