You can take the pizzeria out of Eataly, but you can’t take Eataly out of the pizzeria. That’s why when Rossopomodoro, the international chain with 120 locations, including Eataly in Chicago and New York, opens its second Manhattan outpost this month, it will house a retail corner selling breads, cheese, and pasta from the megamarket. The menu focuses on the food of the Campania region, from winter caprese salad to rigatoni with short-rib ragù. But pizza is the star, made with naturally leavened dough and baked in a gold-mosaic-tiled wood-burning oven. The bar will dispense Italian wines, aperitivi-inspired cocktails, and riffs on classics like the Greenwich Village Sour, topped with a float of Gragnano, known around Naples as the pizza wine.
118 Greenwich Ave., at W. 13th St.; 212-242-2310
*This article appears in the December 1, 2014 issue of New York Magazine
