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