Marta
Polpettine di Pollo – Chicken Meatballs, Black Olives, Ricotta, Sourdough
Pizze Patate alla Carbonara – Potatoes, Guanciale, Black Pepper, Pecorino, Egg
Pizze Stracciatella – Housemade Stracciatella, Basil, Olio Verde
Amarena Cherry Chip, Malted Chocolate, Creamsicle Gelato
Chocolate Budino – Malt Whipped Cream, Meringue Crumble
Owned by Danny Meyer and Union Square Hospitality Group, it’s location at The Redbury on East 29th Street an elegant one just inside the Hotel doors, Marta has made waves since opening thanks to its cracker-thin Pizzas and Gratuity-inclusive policies, a Sunday afternoon Lunch finding the place largely empty but the food excellent, as was the service.
Toqued by Maialino’s Nick Anderer and focused on the idea of a Roman Pizzeria with Wood-fired ovens turning out Pizzas, Appetizers and Entrees with slightly different menus offered at Dinner as opposed to Lunch, it was as a party of three that the group was welcomed at the hostess podium before being led to a four-top adjacent large windows with a full-view of the kitchen, the restaurant largely empty on Memorial Day weekend, thus conducive to low volume conversation and rapid kitchen times, the menu’s prix-fixe overlooked as no one wanted Mimosas or Bloodys, the order instead consisting of two Pizzas, an Appetizer and two Desserts.
Cooking nearly everything in the Wood Fired ovens, traditional options available along with several novelties including many focused on Seasonal Ingredients, it was after a brief wait that two charred pies plus a bowl of Meatballs arrived at the table, the ground Chicken clearly delicious as the person ordering them scarfed themdown without offering anyone else a taste while both Pizzas featured a crust that crackled to the tooth without much flex but a whole lot of smoke, the $27 Stracciatella amply topped with Cheese and as good as any “Margherita” found outside of Lucali while the Patate alla Carbonara was good but oddly textured, the Potatoes still too fibrous while the Guanciale was a bit more briny than most.
Recently changing some of the savory items, but still offering five desserts and nine Gelatti or Sorbetti from Pastry Chef Jessica Weiss, those looking for something light to finish are encouraged to order either the Amarena Cherry Chip or Creamsicle Gelato while those looking for something a bit more rich can’t go wrong with the stick-a-spoon-up-straight Chocolate Budino with just the right amount of texture added by Meringue Crumble.
https://www.martamanhattan.com/
