Danny Meyer’s new restaurant, Marta, recently opened adjacent to the Martha Washington Hotel lobby and is open for breakfast, lunch, and dinner. Executive chef Nick Anderer and managing partner Terry Coughlin (from the Maialino team) are at the helm.
Capricciosa pizza with Mozzarella, Artichokes, Prosciutto, Olives, and Egg. (Alice Gao)
The offerings take full advantage of the wood-burning ovens. Diners can watch pizzaolos turn out Roman-inspired pizzas, both with traditional toppings, like the Capricciosa with artichokes, olives, prosciutto, and a coddled egg, and market-inspired ones, like Mercato, with okra, corn, and ricotta salata.
Trout Saltimbocca with Prosciutto, Sage, and Charred Lemon. (Alice Gao)
There are also dishes cooked over embers: Trout Saltimbocca and Abbacchio Misto, a mixed lamb board with sausage, chops, and shoulder.
Scarola salad (Escarole, Guanciale, Gorgonzola). (Alice Gao)
The wine list is Italian, with a focus on value, while sparkling wines and champagne are also offered. Local craft beers, Italian bottled beers, and Italian-inspired cocktails round out the beverage program.
The restaurant seats 150; a large number of seats is set aside for walk-ins though reservations are also accepted.
29 E. 29th St.