Behind the heavy glass doors with gold pipings lies a quaint, modern Italian marketplace tastefully named Eataly. Here is my experience with one of their dishes.
Wrapped around the top with a sprig of asphodel and generously sprinkled with big slices of sea salt, the edible present glistens from the olive oil and reflects the bright lights.
The burrata is soft and slightly warm. Puncture its thick sides with the knife and a rich stream of white cream and stracciatella pours out uncontrollably. Dip the rustic bread into the pool of olive oil, grab a good piece of the fresh cheese, and place an heirloom tomato at the top. Buttery, surprisingly light, and smooth.
Bite, chew, and enjoy.