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In the summer months, the rooftop is home to La Birreria, a combination restaurant, beer garden and microbrewery.
Two hot cocktails are the Bombardino (left), made with Zabov zabaglione liqueur, Vecchia Romagna brandy, whipped cream and nutmeg, and Vin Brulé (right), a warm wine with Vecchia Romagna brandy, star anise, cinnamon, cardamom seed, clove, orange and lemon peel.
Eataly NYC Flatiron has transformed its rooftop Birreria into Baita for the winter. Named for a type of small ski lodge in the Italian Alps, Baita features warm, hearty dishes and a seasonal specialty cocktail menu. This is the second year Eataly has operated Baita. It opened Nov. 3 and will run until April 2017.
One menu standout is raclette, which comes from the word for "to scrape." The warm, melted cheese comes with a choice of pickled vegetables, potatoes or rosemary-crusted ham.
These housemade bread and spinach dumplings with butter and sage are called strangolapreti, or “priest stranglers,” because priests liked the dish so much they would eat until they choked.
New this year is a polenta bar, which features three types of the traditional cornmeal dish.
Parties of up to 10 people can order the family-style beef shank, served only in the dine-in log cabin.
These three cold cocktails are, from left:
Alpine Sun: St. Germain, Dolin Genepy des Alpes liqueur, Vecchia Romagna brandy, honey and lemon
The Nightbird: Bulldog gin, Mirto amaro, St. Germain, egg white, lemon, pink peppercorn and lavender
Cabin Fever: Vecchia Romagna brandy, Nonino amaro, lemon, honey, Lursia Gazzosa and rosemary
This year’s drink menu includes 120 wines and a variety of hot and cold cocktails.
The enclosed rooftop space is kept warm with heat lamps. Customers can reserved the log cabin for private dining.
One of the main dishes, shown here in bite-size pieces, is a grilled Wagyu steak with braised radicchio.
One of the spuntini, or snacks, on the menu is sciatt, beer battered and fried piave cheese.
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