The Los Angeles Times reports on how the city if about to get an Eataly store, with the first in the area - and the 39th overall - scheduled to open on Friday in the Westfield Century City mall.

The 67,000-square-foot, three-level location will feature four restaurants, the story says, as well as “separate counters devoted to butchery, mozzarella cheese (made by Di Stefano Cheese), pizza, fresh pasta and local produce. Eataly will work with restaurants on a rotating basis for one of its counters, and is starting with chef Jason Neroni of the Rose Cafe in Venice to collaborate on L’Orto dello Chef, a counter with salads, grain bowls and juices … When the market opens, there will be 2,000 imported Italian products, more than 15,000 bottles and cans of Italian soda, more than 100,000 kilos of dry pasta and grain, almost 200 types of Italian olive oil, 30,000-plus bottles of wine, more than 15,000 pounds of salumi and over 30,000 pounds of local and Italian cheeses.”

The next city scheduled to get an Eataly is Las Vegas.

KC's View: Two things…

First, I’m intrigued by one note in the LA Times story, where it says that while the Eataly will open on November 3, it “will close Nov. 6 for a ‘reboot’ for the staff, then will be open again daily.” That’s fascinating - having had a grand opening and (no doubt) generated lots of press coverage, they’re going to close the store for a day to do a post-mortem on what happened during the opening and make sure that the staff is lauded for its victories and fixes are made to whatever problems have occurred. How many stores would do that? (Not many.)

Second, it so happens that The New Yorker has a piece about how Eataly chose products to be sold. It’s a really good piece, and you can read it here.