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Eataly's winter-wonderland rooftop returns with a polenta bar

Christina Izzo

Seasonal rooftops are having quite the week—along with news of the Lodge's return at the McKittrick Hotel, Eataly brought back Baita, its Italian Alps–themed pop-up, this week as well.

Baita 2.0 introduces a dine-in log cabin, a large-format beef shank (for groups of 10 or more, with sides like roasted winter squash, smashed potatoes and beer-braised Brussels sprouts) and new cocktails like the Smokey S'more, a hot chocolate spiked with 1921 Tequila Cream and Buen Bicho mezcal and topped with cookie crumble.

There's also a new polenta bar. Served the traditional way—family-style on a wooden board—the creamy cornmeal will be available in three varieties: with roasted Long Island cheese pumpkin, thyme and Parmigiano Reggiano; with salted Sicilian anchovies, butter and sage; and baked with sweet Italian sausage, cippolini onions, roasted maitake mushrooms and fontina. 

Check out the space and menu below: 

Photograph: Ron Capistrano

Photograph: Ron Capistrano

Photograph: Ron Capistrano

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