Thrilled to check out Danny Meyer’s newest restaurant, Marta, in the Martha Washington Hotel! Maialino’s Executive Chef Nick Anderer is leading the way at this Roman-inspired pizzeria. One of my food buddies, CY Eats, got us a reservation at the pizza counter, and I’m so excited to be here with her! We started off the night with an amazing bottle of Pinot Noir Champagne called Roses de Jeanne, and things only got better and better as the evening progressed. Chef Nick sent out a succession of incredible dishes, starting with the cured octopus and rabbit meatballs, then two pizzas (the first one was half fungi & half tartufata, which Chef Toe Tarasco covered in shaved white truffles, and the second was half tripe & half ham/arugula). You know we devoured every last bite! As if we weren’t full enough by this time, next came the lamb chops & sausage and roasted nebrodini mushrooms. I’m not a fan of lamb or mushrooms, but I honestly loved both of these dishes — they were insanely good. For dessert, we were presented with the concord grape sorbet (how did they know I love grape?!) and a buckwheat tart with sweet risotto and ginger apple jam (sweet & savory). Tonight was truly an unforgettable dining experience from start to finish. A million thanks to Chef Nick, Chef Joe, the Marta team, and most of all, my girl CY Eats! Already looking forward to our next delicious meal together.
Marta: 29 East 29th Street (between Madison and Park Avenue South)
Absolutely loved this Roses de Jeanne pinot noir champagne
POLPO (Cured Octopus, Sunchokes, Oranges, Castelfranco)
POLPETTINI DI CONIGLIO (Rabbit Meatballs, Black Olives, Ricotta)
Our Tartufata and Funghi pizza BT (before truffles)
Chef Joe Tarasco and the lovely CY Eats!
FUNGHI (Fontina, Hen of the Woods, Chanterelles, Red Onion, Thyme) and TARTUFATA (Bechamel, Ricotta, Fontina, White Truffles)
Our pizza AT (after truffles): TRIPPA ALLA ROMANA (Tripe, Pecorino, Chili Flakes, Mint) and COPPA COTTA (Shoulder Ham, Fontina, Arugula, Red Onion)
Thank you, Chef Joe!
ABBACCHIO MISTO (Lamb Chops, Sausage)
ROASTED NEBRODINI MUSHROOMS
Watching the chefs in action from the pizza counter
The pizza ovens
BUCKWHEAT TART (Sweet Risotto, Ginger Apple Jam, Fresh Apple)
CONCORD GRAPE SORBETTO
Chef Nick Anderer