What to Eat at Marta, Danny Meyer’s Brand-New Pizzeria

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Pomodoro Fresco: arugula salad, buffalo mozzarella, and heirloom tomatoes.
Pomodoro Fresco: arugula salad, buffalo mozzarella, and heirloom tomatoes. Photo: Melissa Hom

Danny Meyer’s Union Square Hospitality Group has officially opened Marta inside the Martha Washington hotel, where former Maialino chef Nick Anderer is cooking up an Italian-ish menu of super-thin pizzas, fried pasta “meatballs,” beer-brined half-chicken, and short ribs. Plus: Many of the larger dishes are cooked “alle brace” — which is to say, over open embers. (Meyer told Grub Street during a recent dinner that the restaurant’s custom-built wood-burning grill can cook an entire fish in two minutes.) The restaurant is closed today, but it will soon be open for breakfast, lunch, and dinner service seven days a week. Take a look around and check out many of the new dishes, straight ahead.

Fiori di Zucca: mozzarella, zucchini flowers, anchovy.Photo: Melissa Hom

Charred octopus, purslane, cherry tomatoes, and cranberry beans.Photo: Melissa Hom

Beer-brined half chicken.Photo: Melissa Hom

The dining room.Photo: Melissa Hom

Serious firepower: Custom-built grill on the left, pizza ovens on the right. Photo: Melissa Hom

Dinner/Lunch [PDF]

Marta, 29 East 29th Street, 212-651-3800

What to Eat at Marta, Danny Meyer’s Brand-New Pizzeria