Eat and Drink Baita, Eataly Flatiron’s alpine-themed pop-up restaurant, returns for colder months The pop-up restaurant Baita evokes a ski lodge in the Italian Alps. Eataly Flatiron on Thursday, Nov. 2, 2017, opens Baita, its Italian Alps-themed pop-up restaurant. Photo Credit: Eataly By Nicole Levy firstname.lastname@example.org @AubernaLevy Updated November 2, 2017 1:14 PM Print Share fbShare Tweet gShare Email Scale the Italian Alps and warm up with a fiery beverage at Eataly Flatiron this winter. The Italian marketplace re-opens its alpine-themed pop-up restaurant for the chillier months on Thursday, Nov. 2, serving visitors on opening day a free flaming cocktail. The traditional Italian drink served flambé is a mix of brandy, a variety of wine from the Piedmont region of Italy and a liqueur made with Italian espresso. You won’t need a fireplace to warm your hands when you order the tongue-twisting parampampoli, which is primed with a shot of extremely strong rum and ignited with a butane lighter. A glass retractable roof, warm lights and hearty Northern Italian fare will also keep you toasty at Eataly’s 14th-floor restaurant. Items on the menu at Baita include: plenty of charcuterie options; bowls of polentia with savory add-ins ($12 to $29); raclette (melted swiss cheese shaved off a wheel) with one of three rustic sides, toasted bread and arugula ($11); pastas like pumpkin gnocchi with butter, sage and Parmigiana Reggiano ($23); and a huge beef shank for sharing ($45 per person). In the Piedmontese dialect of Italian, the word “baita” refers to a small ski lodge constructed with wooden walls and stone-slab roof. You’ll actually find a reproduction of one at Eataly, along with other outdoorsy props such as evergreen trees and pelt-covered wooden chairs. Baita returns to Eataly Flatiron, at 200 5th Ave., for its third year from Nov 2. Through spring. It’s open daily from 11:30 a.m. to 11 p.m. By Nicole Levy email@example.com @AubernaLevy Nicole has been on the food and drink beat at amNY.com since May 2017. She previously worked at DNAinfo and POLITICO New York. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.