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“This Little Piggy Came to Gramercy”

Maialino will open on November 11^th in the space formerly occupied by Wakiya at the Gramercy Park Hotel. The restaurant, run by Danny Meyer's Union Square Hospitality Group, is a roman-style trattoria from chef Executive Chef Nick Anderer who will eventually cook up breakfast, lunch, and dinner. But for now, just dinner.

The room has been gracefully revamped by the Rockwell Group so it no longer looks like a Geisha's dark lair, but instead recalls the generous warmth and comfort of a traditional Roman trattoria. There are wide windows with lovely views of the park, and the room is accented with weathered and industrial metal details, antique mirrors and a diverse collection of art, much of which was commissioned by acclaimed artist, Robert Kushner. Floors are a mix of wood and tile, and accents are carved from reclaimed oak wainscoting and wooden beams that once graced a barn in New Jersey (not as dramatic as a barn in Tuscany, but hey, it's recycled.)

Maialino, which means "suckling pig" or "little pig," is an ode to the time Meyer spent in Rome early in his restaurant career. The story goes that when Meyer was 20 he worked for his dad as a tour guide for Americans in Rome. The Italians called him "Meyerino" ("little Meyer") but soon, they noticed that he always ordered the suckling pig in trattorias so they took to calling him "Maialino" instead.

The menu, created by chef Nick Anderer, who has been the sous-chef at Gramercy Tavern for the past 6 years, will turn us all into Maialino, for sure. Sample antipasti include Carpaccio di Polpo (Octopus and Heirloom Potato Salad) and Carciofi Alla Romana (braised artichokes). The Primi section of the menu features classic Roman pasta dishes such as  Tonnarelli Cacio e Pepe, Spaghetti alla Carbonara, Malfatti alla Maialino (suckling pig ragu, torn pasta and arugula), and Spaghettini alle Vongole; main course highlights include Fritto Misto and Coda alla Vaccinara (Oxtails, Tomato & Celery). Pastry Sous Chef Jennifer Shelbo, who has worked under Nancy Olson at Gramercy Tavern, will be preparing freshly made desserts such as Gelato, Tartufo and Torta Della Nonna (pine nut tart), among others.

The wine list, created by Wine Director Stephen Mancini (formerly wine director of Union Square Cafe), features a carefully selected all-Italian list with 85 bottles. 18 of those selections are available both by the glass and quartino.

Maialino is located in the Gramercy Park Hotel at 2 Lexington Avenue, 212-777-2410. During its first week, only a limited number of reservations will be available but (unlike the policy at Wakiya) guests are also welcome to walk in on a first-come, first-served basis. It's a Danny Meyer restaurant after all. Everyone is welcome.

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Posted: November 11, 2009 - 2:05 pm

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