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Opening Hours
Today: 9am–10:30pm
Tues:
9am–10:30pm
Wed:
9am–10:30pm
Thurs:
9am–10:30pm
Fri:
9am–10:30pm
Sat:
9am–10:30pm
Sun:
9am–10:30pm
Location
19 West 23rd Street
Eataly Vino 1 Wine Shops Flatiron Madison Square Tenderloin

Stepping out of the culinary carnival in the main Eataly building through the side street entrance of the calm, cool wine shop next door was a soothing experience. The space is primarily filled with Italian wines, though there is a selection of local New York varieties upstairs. Also on the second floor is the “Riserva Room,” a temperature-controlled chamber with rare wines, mainly acquired through auctions. What surprised me about the Riserva Room, however, is that the bottles are not very expensive. Despite feeling the need to whisper inside the elegant space, I noticed that many tags quoted prices under $100. We learned from Brianna Buford, the PR Assistant, that this is so that customers do not feel intimidated to try new wines.

As with the rest of Eataly, Vino is dedicated to educating the public about the quality, origin, and uses of its products. There are helpful signs in the area and tastings every week. “Staff Pick” signs give shoppers individual recommendations and there are often fun promotions whose goal is to introduce customers to new labels. For example, in 2015, the wine store hid golden corks all over Eataly, offering anyone who found one a special bottle of Vino Libero. “Vino Libero” means “free the wine,” a motto which seems to ring true throughout the store, where wine is freed from any pretension or intimidation and presented in a playful, educational way.

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Eataly Vino 1 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 2 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 3 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 4 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 5 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 6 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 7 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 8 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 9 Wine Shops Flatiron Madison Square Tenderloin
Eataly Vino 10 Wine Shops Flatiron Madison Square Tenderloin

More Wine Shops nearby

Lost Gem
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Empire State of Wine

Eddy Le Garrec is the vinous hero that New York needs and deserves. To step into his store, Empire State of Wine, is to step into a different dimension; one where gouging is a forbidden practice, 90+ point wine is affordable for anyone with twelve dollars to spare, and bottles that are impossible to import are stacked for sale. Eddy himself bubbles with impatient energy. He knows that the quality and price of his product are unprecedented in Manhattan. Eddy has cracked the code of selling affordable wine in the United States, where a five-euro bottle often ends up costing twenty-five dollars. During the hour we spent in conversation, Eddy gave me a peek behind the curtain of his business. We were constantly on the move as he nudged me along with a gentle hand, gesturing to emphasize his words, but I found that in addition to his passion, there was something more inscrutable, perhaps a world-weary or melancholy note. As it turns out, Eddy Le Garrec has lived a life of emotional highs and lows. From LA to Vegas to Miami, and then New York, his is a story worth hearing. Born in France, Eddy traveled to Los Angeles at the age of twenty-five. “I had a contract with a restaurant for one week and while I was there, an incredible thing happened. I won the green card lottery. I was lucky. Stupid lucky. So I said okay, I’m staying, and I fell in love with the country. ” Eddy’s family growing up was in the restaurant business, and he found himself in the right place at the right time to thrive in the US. “It was the 1990’s and the beginning of the wine boom, where Americans were growing interested in collecting and learning about wines. ” Eddy then casually mentioned that he worked at the legendary L'Orangerie. “I waited on all of the Hollywood stars. I have a story for every single one. ”Next came a move to Las Vegas where he followed the same chef who had brought him to LA. “I stayed for two years and directed the opening of several restaurants and hotels. It wasn’t what I loved but looking back, it goes to show nothing is ever a waste of time. I also learned to play poker. But I don’t do that anymore. ” Unfortunately, Eddy also made some mistakes in his love life, bad enough to elicit a pained look on his face even today. It was time for a fresh start. After two years of Vegas, Eddy ran off to Florida. “When I moved to South Beach, there was no real wine culture in Miami. I realized I could start up my own brick and mortar, and W Wine was almost immediately a success. That was in 2006. What’s amazing is that I modeled my store, and even this store today, around this Vegas model. It is open, not intimidating or stuffy. The warehouse look is what I want. Customers come in and it makes my day when they say they’ve never seen a wine store like this before. You’ll also see I have the expensive stuff up front that people will walk past to reach the more affordable options, and when they get there they are relieved. It is like finding the slot machines. ”The slot machines, in Eddy’s case, are his “15 and Under” series, a bright display he sees as one of his biggest successes. Categorized by flavor profile (Bubbly, Fresh, Crisp, Buttery/Creamy, Light Body, Medium Body, Full Body) and with plenty of information at hand to read, anyone can come in and make an informed choice on a great wine. There might be one or two wines in each category, all handpicked by Eddy for their quality and price. “I used to get angry about people copying this idea, ” Eddy told me, “but not anymore because in the end, I know nobody can do what I do, nobody. ” Yuriel, one of Eddy’s employees nodded emphatically from behind the register. “Nobody, ” he agreed. Eddy was approached by a Canadian company that wanted to buy out his Miami store. “At first I did not want to, but I took a look at the check and was like wow. But then things did not go so well. Their plan was to merge my store with a separate online platform. I was working all the time on my computer, constantly working, and I was very unhappy. In the end, I and the other CEOs were fired because they needed more Canadians on the payroll. It was a hard time. ” At this point, Eddy ran a hand through his thick black hair. “I then went into a depression. It took me five years to wake up. ” During that period, Eddy felt it was time for another change of scene. “I moved to New York and even went back to school where I studied documentary film. One day I will use what I learned. Nothing goes to waste. ” But Eddy could not stay far from wine for too long. After a series of real estate transactions, he found himself owner of the Chelsea storefront property that would become Empire State of Wine. In a stroke of luck that echoed his green card jackpot of years ago, Eddy was granted a liquor license in what seemed like a record time of three months. “Boom, I was in business. Incredible. ” This time though, Eddy worked in reverse. He began by building his website. Even there, the aesthetics are meant to promote the sort of open and honest wine culture that Eddy is passionate about. In today’s world of online retail, he has no pretensions about the brick and mortar side of business. But it gives him an opportunity to meet people. “I love helping customers learn about the magic of wine. I also love demystifying it. In the end it is grape juice. Drink it! Enjoy it! ”

Lost Gem
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Eataly NYC Flatiron

In January of 2007, Oscar Farinetti founded the first Eataly in Turin, Italy, specializing in quality Italian goods. Under B& B Hospitality, the marketplace has since expanded throughout the United States. The first New York City location opened in the summer of 2010 near the iconic Flatiron building, and an expansion has been planed in the Financial District for 2016. Strolling through the epicurean haven, I saw a dazzling array of artfully displayed gourmet products. The produce section alone reaped multiple varieties of earthy mushrooms, vibrant stone fruits, and luscious greens. The cotton candy grapes and sea beans were astoundingly similar in flavor to their namesakes. Other sights included a traditional espresso bar, a butcher counter with cuts from sustainable farms, and a station entirely devoted to making mozzarella, turning out two to three hundred pounds daily. Above, ornate ceilings accentuated these wonders, paying homage to the building’s previous life as a luxury hotel. “Eataly is the gallery, the producers are the artists, and the products are the art, ” explained Italian-born Dino Borri, Eataly’s brand ambassador. He got his start working under the founder of the Slow Food movement, Carlo Pertrini, at the age of fourteen, eventually helping to open an Eataly branch in Japan. He is now based in New York as a major product buyer. He still, however, visits Italy frequently. The gallery analogy is a perfect metaphor, especially since Eataly advocates for small businesses by clearly crediting them with their products and financially sponsoring projects to accelerate capacity growth. “The majority of our products come from Italy, but we also get some locally, ” Dino told me. Some of the local sourcing has to do with shipment restrictions - salami and unpasteurized cheese are not allowed to cross over the borders, but primarily the goal is to find the freshest ingredients. One of the benefiters from Eataly's work with local businesses has been Wild Hive Farm, a small farm from Upstate New York with organic, stone-ground bread. GuS Soda also met immense popularity after hitting Eataly’s spotlight, and local farmers turn to the marketplace for a steadier income source than farmers’ markets. However, it is not just the labeling of product origins that keeps shoppers at Eataly informed. Cooking classes are offered regularly at La Scuola, recipes are provided with many of the meals, and various signs give product tips and facts. “The olive oil expert can go on for over twenty minutes in a discussion of delicate, grassy, and herbaceous varieties, ” stated PR Associate Brianna Buford, “he knows the proper tasting techniques. ” I am sure the vinegar expert is just as well trained. Passing by the highly specialized eateries, my cravings constantly wavered between savory and sweet. The newest edition when I visited in the summer of 2015, the Nutella bar, features a constantly running chocolate hazelnut fountain, ready to be poured on a bounty of appetizing creations. In the bakery section, I learned that all the hearth-baked breads come from the same “mother yeast. " Nearby, serving some of the best pasta and perfectly charred Napoli-style pizza pies in Manhattan is La Pizza & La Pasta. During my discussion with Dino, he told me, "We really made this store for ourselves. " He declared himself a primary customer for Eataly, saying, “We are what we eat. ” It is less about the fancy products than about having everything be “good, clean, fair, ” and having something for every price point. “We have introduced a new way of eating, ” he smiled. He is glad that others have begun to mimic Eataly's highly successful marketplace model, since it means increased quality for everyone. While spending hours touring Eataly, I sampled the food at some of the eateries. A favorite was the zucchini Carpaccio with fried capers, toasted pine nuts, soft white cheese, and fresh mint at Le Verdure, a veggie-centric eatery that has been a go-to place for me since it first opened. After trying the Pesce Crudo Trio, including raw pink snapper, swordfish, and steelhead trout, from Il Pesce, my photographer, Tom, exclaimed, “this is fresher than the fish my dad caught and cooked last night. ” The Manhattan Sideways Team finished off with a necessary treat at Il Gelato. By providing quality flavor, supporting small farmers and educating shoppers, Eataly has truly maximized their slogan “Eat. Shop. Learn. ”

More places on 23rd Street

Lost Gem
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Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Lost Gem
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Spin New York

Many months ago, I gathered a group of friends and family to celebrate my husband's birthday. No one had ever been to Spin, so it was the perfect opportunity for everyone to have a terrific night taking turns playing a sport most of us adore, and sharing in conversation, drinks and appetizers. As we walked down the steps into the dimly lit lobby we were greeted by a friendly hostess in a chic black outfit, and it felt as though we had entered any other swanky Manhattan club. And yet, as we turned the corner we saw immediately that this was not the case. Instead of the usual dance-filled floor, at this club we were presented with rows of ping-pong tables and couples in heated competition. The diversity of the crowd was vast and only became more so as the night went on. Businessmen off from work, their white collared shirts glowing in the black light, rallied next to serious athletes there for a workout in gym shorts and sweatbands. Young couples looking for a quirky date played next to groups of older friends there to enjoy the nostalgia of this classic game. Everyone is welcome at Spin. Serious ping pong players make the circuits, challenging worthy opponents to games while casual paddlers compete in a more leisurely game. It has never been easier to enjoy ping pong, as Spin has eliminated the frustrating need for constantly picking up stray balls - staff with fascinating contraptions collect all the balls and reload the buckets regularly. Perhaps even more exciting, servers come by to the tables with what could be described as high-class bar food - some of our favorites were the alcoholic mango slushies, the fried rice balls, and the truffle mac and cheese. The delicious food and drink are honestly worth a visit on their own, and as the club often hosts championship ping pong games, even those who do not want to grab a paddle themselves can fill up a plate and watch the action. Originally opened by ping pong enthusiasts Franck Raharinosy, Andrew Gordon, Jonathan Bricklin and Oscar-winning actress Susan Sarandon, Spin has quickly become a hot spot both in other parts of the US and abroad.