Must try: Mortadella , Tonnarelli
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:
Patatine Cacio E Pepe
Tonnarelli A Cacio E Pepe
Spaghetti alle Vongole
Panino Di Porchetta
Trota alla Piastra