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Maialino

212-777-2410  •  $$$
ADDRESS: 2 Lexington Ave, Gramercy Park Hotel, New York, NY 10010

CUISINE: Breakfast, Brunch, Italian, Charcuterie, Hotel Restaurant, Coffeehouse, Farm to Table

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Danny Meyer's Roman-inspired trattoria Maialino in the Gramercy Park Hotel is full of pleasant surprises, like a delightful breakfast menu featuring house-made pastries, ricotta pancakes and innovative egg dishes (baked eggs Amatriciana or fried egg with tripe and arugula). Chef Nick Anderer's (previously of Babbo, Gramercy Tavern) dinner menu features pastas such as spaghetti carbonara and fettuccine Bolognese with suckling pig. An impressive variety of cured meats and cheeses from near and far make for ideal grazing. Reservations suggested. Full bar. Serving breakfast and lunch Mon-Fri, dinner nightly. Sat-Sun brunch 10 am-2:30 pm. From the restaurant's website:
"Serving lovingly prepared Roman-style cooking from Executive Chef Nick Anderer the menu draws its inspiration from the classic dishes found throughout Rome and features locally grown, seasonal ingredients."

"The bar area is fitted with a jumble of rusticated wooden tables and a menu filled with inviting finger foods like lardo-topped bruschetta, and a pizza 'bianca' dusted with smoked pancetta. There is a bread station in the middle of the room, along with a salumi station where ribbons of 'salame Toscana' are cut with loving care."
- Rob Patronite and Robin Raisfeld, New York magazine

The New York Times: ** (very good)
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2014: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Recommended

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OWNERS & MANAGERS

bestOfIcon Best Breakfast

top100 icon Editors' Pick

DESCRIPTION
Danny Meyer's Roman-inspired trattoria Maialino in the Gramercy Park Hotel is full of pleasant surprises, like a delightful breakfast menu featuring house-made pastries, ricotta pancakes and innovative egg dishes (baked eggs Amatriciana or fried egg with tripe and arugula). Chef Nick Anderer's (previously of Babbo, Gramercy Tavern) dinner menu features pastas such as spaghetti carbonara and fettuccine Bolognese with suckling pig. An impressive variety of cured meats and cheeses from near and far make for ideal grazing.
 
From the restaurant's website:
"Serving lovingly prepared Roman-style cooking from Executive Chef Nick Anderer the menu draws its inspiration from the classic dishes found throughout Rome and features locally grown, seasonal ingredients."

"The bar area is fitted with a jumble of rusticated wooden tables and a menu filled with inviting finger foods like lardo-topped bruschetta, and a pizza 'bianca' dusted with smoked pancetta. There is a bread station in the middle of the room, along with a salumi station where ribbons of 'salame Toscana' are cut with loving care."
- Rob Patronite and Robin Raisfeld, New York magazine

The New York Times: ** (very good)
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2014: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Recommended
ADDITIONAL DETAILS
Reservations suggested. Full bar. Serving breakfast and lunch Mon-Fri, dinner nightly. Sat-Sun brunch 10 am-2:30 pm.

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