Eat and Drink Eataly NYC opens Baita in La Birreria rooftop By MELISSA KRAVITZ firstname.lastname@example.org December 2, 2015 2:53 PM Print Share fbShare Tweet Email The Italian Alps have arrived in NYC! And you don't even need to ride a ski lift to appreciate all the winter coziness. A short ride up Eataly's elevator to La Birreria transports you to Baita, a rooftop Italian ski lodge serving up hot cocktails, fresh pastas and plenty of festive holiday decor. Baita opens at 5 p.m. on Dec. 2 and will be open from 11:30 a.m.-11:30 p.m. (or until the party stops), nightly through March 2016. Take a look around! Baita is totally enclosed, and enhanced by heat lamps! Photo Credit: Melissa Kravitz Prepare yourself for optimum coziness. Each seat is equipped with a cozy wool blanket! Grab your friends, Baita takes reservations. Photo Credit: Melissa Kravitz That's right, you can avoid waiting in line for what's sure to be a major NYC attraction this season. You can even text by the tree! Photo Credit: Melissa Kravitz Those fur-topped chairs are prime Instagram material. Kegs and Christmas decor go oh so well together. Photo Credit: Melissa Kravitz Baita is decorated from floor to ceiling with snow, pine, lights and so much more to transform the popular summer hangout into a winter wonderland. On the menu... Photo Credit: Melissa Kravitz Italian comfort food -- surprise! Warm polenta, melted-to-order Raclette (think Italian fondue) and buttery homemade Strangolapreti (dumplings!). It's all about the polenta up here. Photo Credit: Melissa Kravitz This rustic dish is warming after a day of skiing, or just a trek on the R train. Baita's antipasti polenta is made with fontina, trentingrana and salted anchovies. You can also order it as a side with just salt and pepper. Pasta lovers will appreciate the Strangolapreti. Photo Credit: Melissa Kravitz These homemade bread and spinach dumplings are served in a butter and sage sauce just asking for some spoon licking. Beware: Strangolapreti translates to "priest stranglers." According to Italian legend, priests loved this carb-heavy dish so much they would eat it until they choked. Perhaps they should have pre-gamed with bottomless pizza. Raclette is served family-style, though sharing isn't mandatory. Photo Credit: Melissa Kravitz Eataly's raclette is sourced from Vermont, where it is aged at least three months for optimum nutty, sweet and smooth flavor. Order the $30 family-style raclette or go for the $11 pickled vegetables, potatoes or smoked pork loin to pair with your melty cheese. And don't skip out on the Gnomo Cioccolato. Photo Credit: Melissa Kravitz This boozy hot chocolate is made with Frangelico, Galliano and Lavazza hot chocolate, topped with whipped cream and crushed candy cane for seasonal flair that's just warm enough to still sip with a straw. Indulge in some probusto... Photo Credit: Melissa Kravitz This homemade pork and veal sausage is served with Brooklyn Brine sauerkraut for a hint of local flavor, atop polenta, of course. And at $9 a glass, you can keep refilling that mulled wine. Photo Credit: Melissa Kravitz Warning: it's really good. Don't leave without trying the Cotoletta di Vitello alla Valdostana. Photo Credit: Melissa Kravitz Never had Cotoletta di Vitello alla Valdostana? This classic dish from the northern Italian region Val D'Aosta features fried veal with prosciutto topped with fontina aged 1800-2300 feet above sea level. #Baita is the place to be this winter. Photo Credit: Melissa Kravitz Even this ram agrees. See you up there! By MELISSA KRAVITZ email@example.com Share on Facebook Share on Twitter More on this topic Secrets of EatalySegreti di Eataly! Eataly is getting an all-truffle restaurant, Il TartufoTruffle season is in full force, and Eataly wants you to eat plenty of them. Everything you missed at Eataly's pop-up pasta museumThis niche exhibit was a crash course in all things pasta! Comments We're revamping our Comments section. Learn more and share your input.