Eataly’s Meat Restaurant Manzo Reopens With a New Look and Lots of Steak

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The bistecca fiorentina is a 40-ounce porterhouse served with Tuscan olive oil and herbs. Photo: Liz Clayman

Ready your steak knifes: Eataly’s cow-centric Manzo is back in business. The restaurant returns this Friday after a monthlong hiatus and revamp, with a new design that includes the addition of a butcher room and a rotisserie. The menu has also received an overhaul, and there’s a slew of new dishes as well as a drink list that’s heavy on vermouth. It’s still, of course, meat first. There’s antipasto like a vitello tonnato with crisp capers, and pastas stuffed with pork, along with plenty of cured and cooked meats: Half-racks of roasted lamb with pistachio pesto, roast chicken stewed in its own drippings, and steaks including a New York strip and — of course — bistecca fiorentina. To go with those meats, there will be 33 vermouths, both Italian and America, as well a handful of cocktails. Carnivores take note.

The cut and preparation will vary nightly for the “pig, pig, pig” dish, depending on what’s available from the farm pig received weekly from Raven & Boar farm. Photo: Liz Clayman
Carpaccio di vitello with veal, shaved sunchokes, walnut pesto, parmigiano reggiano, extra-virgin olive oil, and sea salt. Photo: Liz Clayman
“Fitzoletti” pasta, created by Manzo’s executive chef Fitz Tallon, with pork, radicchio, and Pecorino Romano. Photo: Liz Clayman
The pollo “dalla brace alla padella” is made by stewing roasted chicken in its own drippings, butterball potatoes, cannellini beans, extra-virgin olive oil, and rosemary. Photo: Liz Clayman

Manzo, inside Eataly at 200 Fifth Ave., at E. 23rd St.; 212-229-2180

Eataly’s Manzo Reopens With a New Look and Lots of Steak