Eataly Chicago
Balloggphoto.com
Balloggphoto.com
Balloggphoto.com
Balloggphoto.com

Eataly Chicago

Following the culinary success of Eataly New York, entrepreneur Oscar Farinetti and world-renowned chef Mario Batali endeavored to build Eataly Chicago. The Italian food and drink emporium is the largest location in the United States, offering in-house restaurants as well as gourmet groceries. Situated in the River North neighborhood, Eataly Chicago is one of the city’s premier culinary destinations.

Located in the space once occupied by the Texas de Brazil restaurant and ESPN Zone, the project involved the interior build-out of 63,000 gross square feet space. The experience is modeled after the open-air Campo de Fiori market in Rome. Eataly’s first floor, the smaller of the two, includes fresh produce, housewares, a Nutella bar, a coffee bar, a high-end restaurant and a panino counter. The second floor is where the meat, seafood and pasta counters are found, as well as the majority of the 23 food stations and restaurants.

Client

Eataly

Project Size

63,000 sf

Engineer / Architect

OKW Architects

Role

General Contractor

Project Location

Chicago, Illinois

Service

Interior Buildout

Market

Retail