Restauranteur Danny Meyer (founder of Shake Shack & Union Square Cafe) is now taking on the pizza game, along with chef Nick Anderer (of Maialino), with the opening of their new restaurant ‘Marta’, inside the Martha Washington Hotel. I went there with a friend tonight for Sunday dinner, after spying a photo of the pizza on Instagram. Marta’s pizza is Rome style, which means a super-thin and crispy crust, with none of the grease that usually accompanies pizza. We ordered the Salsiccia ($14) with mozzarella, pork sausage and crimini mushrooms. Cooked to perfection, with a slight charring of the crust, this pizza has all the flavor without weighing you down. Which is what you need, when you want to try the other dishes on the menu. We also ordered the Polpettine Di Coniglo, rabbit meatballs with black olives and ricotta ($9), the octopus salad with cherry tomatoes and corona beans ($13), and the Trout Saltimbocca with prosciutto, sage and lemon ($26). Every bite was bursting with flavor, meaning the chefs there really pay attention to seasoning, which is so often overlooked in restaurants. For dessert we ordered the Affogato and the Tiramisu (both $7). Traditional Italian classics, they were the icing on the cake to this delicious meal.
Marta Manhattan: 29 E 29th St, New York, NY 10016