Gallery: Italy Visits Eataly: Scenes from Identità New York

Antipasto: Chef Cesare Casella
Antipasto: Chef Cesare Casella

This light but decadent lobster salad was tossed with with Tuscan white beans and garnished with rich Italian caviar.

Plating the antipasto
Plating the antipasto

Each course was staged right in the dining room, so that anyone seated nearby could see the chefs hard at work (and get a head start on drooling over the next course).

Lidia Bastianich
Lidia Bastianich

Lidia Bastianich introduces the chefs of the evening

Primo: Chef Francesco Apreda
Primo: Chef Francesco Apreda

Chef Apreda's risotto gets a vigorous tossing.

Primo: Chef Francesco Apreda
Primo: Chef Francesco Apreda

The risotto works its way down an assembly line of talented chefs.

Primo: Chef Francesco Apreda
Primo: Chef Francesco Apreda

Continuing with the seafood trend of the evening, the puttanesca-style risotto served as a hearty bed for a citrus-seared mackerel.

Calvisius caviar
Calvisius caviar

The Italian branded Calvisius caviar was featured prominently during the meal, appearing both in the antipasto and in the upcoming secondo.

Secondo Di Pesce: Chef Antonio Guida
Secondo Di Pesce: Chef Antonio Guida

Hake with whipped baccala, shiso sauce, and more of that rich Italian caviar.

The feasting crowd
The feasting crowd

The happily feasting crowd that took over Eataly's rooftop Birreria.

Chef Cesare Casella
Chef Cesare Casella

Chef Casella is famously never seen without rosemary in his front pocket. Even in Newark airport.

Sheets of herbs
Sheets of herbs

These beautiful, (and yes, edible!) garnishes make up part of the herbal medley that accompanies the upcoming rose liqueur crusted lamb.

A pour of jus
A pour of jus
Secondo Di carne: Chef Pino Lavarra
Secondo Di carne: Chef Pino Lavarra

Rose liqueur crusted lamb with cracker and popcorn terrine.

Dolce: Chef Fortunato Nicotra
Dolce: Chef Fortunato Nicotra

As impressive as the evening of star-chef-studded dishes was, the dessert was still by far my favorite course. A moist and tender chestnut and carrot cake could only be made better by a heavenly wild fennel pollen ice cream.

Oscar Farinetti
Oscar Farinetti

A beaming Oscar Farinetti—the founder of Eataly— brings the evening to a close.