You might have experienced a cheese cart or a chocolate cart, but what about a tableside basket of after-dinner bitter liqueurs? At Maialino in the Gramercy Park Hotel in NYC, bar manager Erik Lombardo recently introduced amari service, including a 16-bottle list and a few digestif bottles offered tableside for post-dinner sipping. We asked Lombardo a bit about the program and his picks for amari novices, plus the weirdest bottles and his personal favorites.
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Chef Nick Anderer has taken on an ambitious project: dusting off old Roman recipes that sometimes involve pigs feet and lamb intestines and making them palatable for a New York audience. But no matter how he does it, what matters most to him is that everyone leaves Maialino with a smile on their faces. Here he tells us how he tries to do just that.
This week, Executive Chef Nick Anderer unveils a new olive oil tasting program at Danny Meyers' Italian trattoria, Maialino. Here Nick explains his motivation behind the program, what's on the menu now, and what we can expect soon.
Maialino's tiramisu is classic in every way, and it nails it.
As usual I experienced so much serious deliciousness this year, so when Max asked me to come up with a list of my favorite must-eats, I found it excruciatingly difficult to limit myself to the usual ten, so I didn't.
What is it about breakfast sandwiches? Whether they feature melted cheese or a runny yolk, they're almost always oozing with warm and gooey yellow deliciousness. In our continued celebration of National Sandwich Month, here are 17 of our favorite breakfast sandwiches, each so good you'll be looking forward to your alarm going off in the morning.
Nick Anderer, executive chef at excellent NYC Italian restaurant Maialino, has no shortage of tricks up his chef-whites; see his perfectly poached eggs for evidence. But what does he cook when he's in the comfort of his own home? On a humid summer night, we stopped by Nick's apartment for kimchi fried rice jazzed up with homemade kimchi and leftover pork belly from the restaurant.
For summer, Maialino's dessert menu features Granita di Caffé ($6), an elegant two-part concoction of espresso ice and whipped cream.
ood providers, from punks who do the highest-end artisanal donuts out of a tricked-out van to the white-tablecloth-and-napkin set, may be genius-like in preparing comestibles...and will then smack you in the throat with the worst tasting coffee imaginable. Stale urns of scorchy, low-quality coffee, or perhaps a thin and bitter espresso prepared by the bus-boy. Why, for the love of all things warm and brown, why?
The late night pizza carbonara special at Maialino caps the pizza bianca base with a slow poached egg yolk, gently cooked in rendered bacon fat and olive oil. When the slice arrives, the Cyclops yolk stares at you, saying something like, "swirl me all around." So, you do.
Spring is happening in New York, and we couldn't be more excited (no, really look at slide 1—we're really excited). Tender, green vegetables are the order of the day, and we've already started chowing down. Of course Spring still has a long way to go, so we haven't devoured all our favorite veggies yet, but these have made a fine start to the season. Click through the slideshow to see all the early seasonal dishes we've loved lately.
As we've been thinking about stories for Easter, we've had bunny on the brain—and not just the chocolate version. So for the past couple of weeks we've been reminiscing about recent rabbit meals we loved. Here are some of our favorites that you should consider for your next bunny-centric meal.
Meatball Madness was a hot ticket at this year's New York City Wine & Food Festival, as evidenced by the sold-out tickets and by the long line stretching far down Mercer Street. We understand; after all, who doesn't love meatballs? Particularly when they're being made by New York's hottest chefs. With our discerning meatball palates on high alert, we wove our way through the crowd of food-lovers and Food Network lovers alike (Giada De Laurentiis was the evening's host, and Guy Fieri made an appearance), sampling all sorts of meat- (and meatless!) balls.
With entrees ranging from $12-$15 and sides in the $6 neighborhood, brunch at Maialino isn't cheap, exactly. Considering that we had no wait, friendly, helpful service and seriously delicious food, Maialino's got one of the best brunches in town.
Sure, we'd be happy eating heirloom tomatoes with nothing but a sprinkle of salt or a slather of mayo this time of year. But how are New York's chefs celebrating tomato season? Here are some of our favorite tomato dishes across the city right now. Get 'em while they're here!
The Pizza Rustica served during Maialino's happy hour is a creation born from leftovers. Nicholas Anderer, Executive Chef at Maialino, takes Pizza Bianca from Sullivan Street Bakery (a rosemary, olive oil, and sea salt-accented flatbread) leftover from the restaurant's bread service, and elevates it to heights we, frankly, didn't know existed.
Soft-scrambled, perfectly poached, or fried, I can't resist a great egg dish. While chefs all over New York do crazy, creative things with them, each more impressive than the last, today I'm talking about simpler stuff—the kind I find myself craving, rather than admiring. Here are nine of my favorite egg dishes in New York; what are yours?
Salame ala Diavolo is Maialino chef Nick Anderer's contribution to The Big New York Sandwich Book. You're not going to find it on Maialino's lunch menu, but it's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together.
Torta di Olio d'Oliva ($8) is a memorable yet simple way to end any meal at Maialino.
We're big fans of Maialino, Danny Meyer's Roman-ish trattoria in the Gramercy Park Hotel, so we were thrilled to hear that they launched a happy hour menu—Monday-Friday, 5:00-7:00pm. Discounted drinks are a draw, of course, but so is Nick Anderer's food menu—eminently snackable plates like meatballs and anchovy-topped deviled eggs and crisp pork cracklings.