Food: ☆☆☆☆

Service: ☆☆☆½

Ambiance: ☆☆☆☆

Cost: $$$

Must try: Mortadella , Tonnarelli

Danny Meyers is my absolute favorite restaurateur. From Eleven Madison Park to Shake Shack and everything in between – he never disappoints.

Maialino, a casual Trattoria, is Meyers recent endeavor which replicates both Roman style food and mood! Located off the lobby of the charming Gramercy Park Hotel, Maialino is set in a bright rustic space overlooking Gramercy Park.

The executive Chef is Nick Anderer of Babbo and Gramercy Tavern fame. Anderer’s menu offers a splendid selection of Roman delights that enthuses ones palate.

The salumi is a must – the Mortadella from Emilia-Romagna was so spectacular that I ordered it twice! The pastas are simple, unadorned and divine. The roast suckling pig is one of the most talked about dishes on the menu – Maialino does after all mean “little pig”.

Maialino has a cheery wine bar in the front of the restaurant where one can order from a small plate menu whilst sipping on impressive wines, grappa and other drinks.

Maialino is a wonderful way of bringing a piece of Italy to New York in the way that only Danny Meyers can.

Here is some of what we ate: