The Final Mile: Eataly

Photo courtesy of TPG Architecture

The opening of Eataly on Madison Square Park in 2010 could be seen in retrospect as a harbinger of things to come. Billed as the largest Italian marketplace in the world, Eataly’s 50,000 square feet includes space for seven restaurants, two coffee bars, a Nutella bar, bakery, mozzarella lab, a mix of food purveyors, and extensive classroom space. Its phenomenal success—more than 15,000 people visit every weekday, 25,000 on weekends—kicked New York’s appetite for food halls into high gear. Join Diana Revkin, managing director of the retail studio at TPG Architecture, to learn about this trailblazing food hall on a tour that will explore the space from an architectural perspective, touching on planning strategies, infrastructure challenges, urban archeology, the department store analogy, and the true meaning of collaborative process.

The Final Mile: Food Systems of New York is a year-long series of public programs, organized by Open House New York as part of its ongoing Urban Systems Series. The Final Mile is intended to shed light on New York City’s dynamic and multi-layered food economy while introducing and exploring approaches to render this invisible system more tangible.

The Final Mile: Food Systems of New York is made possible with generous support from the Reba Judith Sandler Foundation.

200 Fifth Avenue
New York, NY 10010