"Italian Mecca! It is the quintessential location for all things Italian. Stay for a meal in one of a variety of restaurants including pasta, pizza, grill, charcuterie boards, freshly curated dessert and coffee. Salami freshly cut, fresh seafood, pasta, seeets, Ready made meals and fresh pasta to go and so much more Grabbed a pistachio tiramisu. Flavour bomb smooth and textured not over powering like the traditional can be. So many great desserts to choose from. A must. We are at ‘la pizza and pasta, see my separate review."

"I'd love to visit and try gelatos again. Pizza Margherita: The pizza bread was so oily that it was even like soaking in the oil after reheating. The seasoning focused more on savory, while the sweetness and tanginess of tomatoes weren't as thick as imagined. The only thing I like was the fragrance provided by basil. Gelato Pistachio / Salted Caramel / Mixed Berries: That was my first time to try desserts in America, and I was surprised to find out that it wasn't as sweet as suspected. Instead, the tastes and textures were really pure, natural and authentic. Pistachio and salted caramel gelatos were thick and great, but I would especially recommend the mixed berries sorbet, as its fruitiness, refreshing-ness and fragrance in spite of the somehow overwhelming tanginess and zing."

"WOW! a foodie paradise. Where to start? The meats, the pastries, the wine…. Would love to win a shopping spree here. This is a must see. I grabbed a salad and it was fresh, crisp and flavorful. Hubbie had a panini. Not gonna lie it looked amazing."

"Imagine stepping into an enchanting evening at Eataly Boston—a true feast for the senses! Picture this: The Barolo Wine Dinner, where every detail sang of sophistication and taste. With no less than four courses, each artistically paired with a luscious Barolo wine, your taste buds were in for a real treat. As you strolled in, the anticipation built. The culinary wizards worked their magic right before your eyes, transforming simple ingredients into masterpieces. From the first sizzle to the final flourish on the plate, it was a spectacle of culinary artistry. Every bite was an adventure, an explosion of flavors that could only be described as downright extraordinary. It was as if each dish was saying, “Hello, darling! Enjoy this!” And enjoy it you did—every morsel was a symphony of taste, earning the coveted 'chef's kiss' for its perfection. This wasn’t just dinner; it was an experience, a gathering of food lovers basking in an evening of gourmet delights and elegant wines. So, next time you think of dining, remember, there's nothing quite like an evening hosted by the masters at Eataly Boston. I can't wait to try the cooking classes! Update 11/13/2025 Here’s my honest take on Eataly’s Holiday Festa: A total blast. Picture at least 15 wine stations, each pouring six or more bottles, so you could compare styles without rushing—silky reds, crisp whites, a few surprises. The food stations were just as thoughtful: briny-fresh oysters, perfectly seared steak, turkey with savory sausage stuffing, and decadent truffles. The dessert finish—cannoli and a delicate pear cake—felt like a hug. Fresh florals from Bloom made the space feel festive instead of crowded, and the live DJ kept the energy high without drowning out conversation. I’m officially hooked on their events; I haven’t attended one I wouldn’t happily repeat. Aged reds you might see at Eataly - Barolo (multi-year releases; often 6–10 years from vintage) — producers like Vietti, Pio Cesare, Borgogno - Brunello di Montalcino and Riserva — Altesino, Banfi, Caparzo - Amarone della Valpolicella — Allegrini, Tommasi, Masi - Barbaresco — Produttori del Barbaresco - Taurasi — Feudi di San Gregorio, Mastroberardino - Chianti Classico Riserva/Gran Selezione — Fèlsina, Castello di Ama Aged whites you might see at Eataly - Soave Classico (capable of a few years’ age) — Pieropan (Calvarino, La Rocca) - Verdicchio dei Castelli di Jesi Riserva — Garofoli (Podium), Umani Ronchi (Plenio) - Fiano di Avellino — Feudi di San Gregorio, Mastroberardino - Etna Bianco — Benanti, Planeta - Gavi di Gavi — La Scolca - Alto Adige Chardonnay/Pinot Bianco — Elena Walch, Cantina Terlano EATELY MANAGEMENT Wine Team how about a “vertical” tastings or producer nights?!!!🙏🏽🍾🍷🥂"

"I had the fungi pizza and turkey panini, both are good, but the fungi pizza is way too good. The dough is freshly made, the mushrooms are addictive. Reasonable prices, too bad they dont have crushed peppers. I also tried the gelato in passion fruit, pistachio, strawberry, caramel, and coffee flavor. Passion fruit stood out among all of them, real fruit flavor."