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Crain's Chicago Business reports that when Eataly opens in the River North neighborhood in the Windy City in late November, the 65,000 square foot will feature eight restaurants as well as "fresh produce, seafood, meats and cheeses; prepared foods and sandwiches; an in-house brewery; wine and cocktail bars; and specialty items like cured boar's meat and $227.80 bottles of balsamic vinegar." However, "unlike in New York, this Eataly will offer fried foods and a 'Nutella station,' too. A customer might spend $2 for a slice of fresh focaccia or $200 for a truffle-based dinner."

Some context from Crain's about the new store:

"Eataly's partners chose River North on purpose. The neighborhood is home to 52,000 residents, nearly a third of them between 25 and 34 years old. The median income is $62,803. During weekdays, the area also is crowded with office workers. Eataly expects 70 percent of business to come from people who live or work nearby. And, of course, there are all those tourists, whom Eataly is counting on to pack its markets on weekends.

"Eataly's domestic owners, who include celebrity chef Mario Batali and restaurateur (and 'Master Chef' judge) Joe Bastianich, scored with that same customer mix when they opened their first U.S. location in New York's Flatiron district in mid-2010. It pulled in $70 million its first year.

"Chicago has one other thing going for it: The city is close enough to New York that Eataly can use the same suppliers for both imported and domestic products."
KC's View:
The thing I like best about Eataly in NYC is the way it celebrates food, putting preparation front and center and integrates eating and shopping. There's just something energizing about it ... and I think this is an approach that ought to be emulated by more food retailers.