Lidia Bastianich: I do, I do. Eataly is essentially a 360-degree experience of food, and it happens to be Italian food, with all of us as partners. And I think it’s really important to give people an opportunity to experience Italian food at all different price levels. And Eataly does just that.
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Why did you think Chicago was the place that Eataly needed to go next?
So if someone comes in and they haven’t really been exposed to Italian Italian food, as opposed to Italian-American food, what would you send them to that’s really going to wow them?
And as you can see, we really source out our meats, locally, we use the Piedmontese beef which is raised for us in Nebraska. If it’s a special occasion, I would have that in Baffo. So, does that entice you?
