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BAITA is back and cozier than ever. As temperatures drop, Eataly NYC Flatiron has reopened our popular winter pop-up restaurant on the roof with some delicious additions.

Baita (pronounced “bye-tah”) is the Piemontese word for a small ski lodge in the Italian Alps. Made of wooden walls topped with a stone-slab roof, this cozy dwelling is the ideal place to escape the elements after an exhilarating day in the cold, while enjoying comforting food and drink with the company of loved ones.

Don’t call it a comeback though: "BAITA 2.0" is even better this year with a dine-in log cabin, beef shanks for the table, brand new seasonal drinks, and New York City's first Polenta Bar.

Polenta con Ragu_web

Polenta is a staple of northern Italian cuisine. Derived from the Latin word "puls," or porridge, polenta was an essential part of the peasant or working class diet, as the ingredients were readily available and the dish was satisfying.

Traditionally, boiled polenta is served family-style on a wooden board — exactly how BAITA will be serving it with three options: Polenta con Zucca (Wild Hive and Valsugana polenta with roasted Long Island cheese, pumpkin, thyme, and Parmigiano Reggiano), Polenta con Acciughe (Wild Hive and Valsugana polenta with salted Sicilian anchovies, butter, and sage), and Smacafam! (“The Hunger Killer,” made with Wild Hive and Valsugana polenta with roasted sweet Italian sausage, Cippolini onions, and roasted Cremini mushrooms).

Because of its mountainous terrain, northern Italian cuisine is hearty and warm, with chunky stews made with beef, dishes prepared with rich butter, flavorful cured meats, and delicious raclette, a semi-hard cow’s milk cheese commonly served melted.

Accordingly, Executive Chef Fitz Tallon’s menu features dishes such as Minestra d’Orzo (pearl barley soup with cabbage, Cannellini beans, and Arcadian Pastures smoked pork broth), Raclette (with three accompaniment options: pickled vegetables, Mountain Sweet Berry Farm’s Nicola potatoes, or cooked & cured ham crusted in rosemary), and Strangolapreti (“Priest Stranglers”: housemade bread and spinach dumplings with butter and sage).

Additionally, BAITA will be introducing a brand new beef shank for the table option with fixings. Intended for groups of 10 or more, each beef shank takes several hours to prepare and comes with three contorni (sides) of roasted winter squash, smashed potatoes, and beer-braised Brussels sprouts. Bonus: if you reserve ahead of time, you can enjoy this in our cabin!


The full drink menu boasts a featured list of 120 wines, homemade vin brulé (mulled wine), four Negroni cocktails, and 12 specialty cocktails including the Tiramisu (Averna, Varnelli coffee, and heavy cream, topped with cocoa dust and a coffee bean), Pumpkin Blaze (Goslings Rum, lemon, and simple syrup, topped off with Dogfish Head Punkin Ale and a cinnamon sugar rim), and Cabin Fever (Vecchia Romagna brandy, honey, lemon, and Nonino amaro, topped with Lurisia Gazzosa soda).

Eataly might have replaced the stone slab and nearby hills of grazing sheep with a retractable glass roof and views of the neighboring Flatiron building, but BAITA’s food and drink will make visitors feel like they’re in the Italian Alps, right in the middle of Manhattan.

BAITA will be open daily from November 3 through April 2017 from 11:30 a.m. to 11 p.m., with kitchen service stopping at 10 p.m. Reservations aren’t necessary but are encouraged.