Why it’s worth it: Maialino‘s bustling ambiance, solid repertoire of Roman dishes and backing from one of the world’s best restaurateurs, Danny Meyer, makes it a perfect choice for any special occasion (whether your parents are in town or it’s a friend’s birthday).
Vibe: Maialino explores the Roman trattoria feel with a country-style interior that elicits a casual yet trendy vibe. When you walk into the well-lit ‘straunt you notice the wood furnishings, the plaid dining table clothes and the large bay window view of Gramercy Park.
Layout: This ‘straunt has open bar seating facing Gramercy Park, rectangular tables for intimate dining and circular tables for larger parties of 5 or 6.
To start: Prosciutto e Mozzarella (Salumi) ($17) and Carciofini Fritti (fried artichokes and lemon) (Antipasta) ($14)
To dine: Tonnarelli a cacio e pepe (pecorino and black pepper) (Primi) ($16) and Pesce alla Piastra (seared cobia and braised celery) (Secondi) ($29)
To add: Funghi Trifolati (mushrooms, white wine & anchovy) (Contorni)
To indulge: Torta di Olio d’Oliva (Olive oil cake with vanilla bean marscapone) ($8), Assorted Cookies ($8), Gelati e Sorbetti (three scoops) ($9)
On a budget: Carciofini Fritti, Tonnarelli a cacio e pepe, Torta di Olio d’Oliva
In English, Maialino means Little Pig, which makes sense considering they are known for their suckling pig.
Make a reservation! If you can, make it at least 2 weeks in advance.
People behind Maialino: Danny Meyer, the NYC restaurateur and Trinity grad (shoutout for NESCACs!), is the mastermind behind Maialino. His other ‘straunts include Gramercy Tavern and Blue Smoke.