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Maialino

Map & Directions 2 Lexington Ave.
New York, NY 10010
FLAG
 
212-777-2410
  • Italian, Roman
  • All Major Credit Cards
  • Private Party, Wheelchair Accessible
  • Breakfast, Brunch, Dinner, Lunch
  • Full bar
  • Recommended, Accepted
  • No Parking

Description

Village Voice's Description

Danny Meyer's Roman trattoria is a thoughtful, comfortable place, where the service is pitch-perfect and the roast suckling pig has shatteringly crisp skin. Antipasti and pastas are particularly good. Don't miss the antipasta of small fried artichokes, similar to the ancient Roman Jewish dish. As for pastas, try the ultra-simple tonnarelli cacio e pepe: square-edged spaghetti with copious grindings of black pepper and Pecorino. The bucatini all'Amatriciana--named after the town of Amatrice, in the same province as Rome--sports a delicious onion-and-guanciale tomato sauce, elevated by vinegar and chilies. Best of all is the malfatti al maialino, fluttery squares of egg pasta with arugula and a generous portion of braised suckling pig leg, brightened with a lemony sauce. The kitchen has a knack for balancing rich, heavy ingredients with light, acidic flavors, keeping fatty monotony at bay.

 
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Tips from foursquare

  • Popular midday dishes include the peppered chicken on arugula ($19); marinated sea bass with asparagus on a salad ($19); and the pasta with black pepper, egg and guanciale, cured pig jowl ($15).

  • nymag on 12/26/10

    The flavors are traditional Roman at Danny Meyer’s latest, with standout versions of bucatini all’Amatriciana and trippa alla Trasteverina. Featured in Where to Eat 2011!

  • The New York Times on 05/05/10

    Recommended: Salumi, fried artichokes, tripe, pastas, swordfish, deviled chicken, roast suckling pig. For dessert, revive yourself with a simple affogato: vanilla ice cream drowned in espresso.

  • nymag on 07/22/10

    The city’s best roast chicken is served at an Italian joint? Apparently so, says the Underground Gourmet, who deemed the spicy, impeccably rendered pollo alla diavola here their favorite.

  • Eater on 01/11/12

    The seasonal pastas are some of the best items on chef Nick Anderer's menu. [Eater 38 Member]

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