Nick Anderer at Maialino

Bio

Nick Anderer is the Chef/Partner of Marta and Maialino. Prior to opening Maialino in 2009, he worked in the kitchens of Gramercy Tavern, Mario Batali’s Babbo and Larry Forgione’s American Place/Rosehill. He developed a passion for Italian cuisine while studying abroad in Rome, and later spent a year cooking in kitchens throughout Rome and Milan.

Accolades

  • “Platt 101” Best Restaurants
    New York magazine
  • Four Stars
    Time Out New York
  • Best New Restaurants
    Esquire magazine
  • Best of New York
    The Village Voice
  • Top Newcomers of the Year
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

  • Marta
    29 E 29th St
    New York, NY

Where I Eat

Behind the Scenes

Chef Nick Anderer reviews  at post.venue.name
"Nopal Salad. One of many highlights from last night. Thanks team @atlanyc. Congrats on opening!"
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From My Menu

Chef Michael Anthony reviews Tonnarelli cacio e pepe at Maialino
$$$ | Italian
Gramercy Park
1 Review
"Danny Meyer's Italian restaurant right above Gramercy Park offers this simple pasta dish called tonnarelli cacio e pepe. It's always well seasoned and always made with love."
Chef Alfred Portale reviews Roast suckling pig at Maialino
$$$ | Italian
Gramercy Park
1 Review
"From this Roman-style trattoria, one of Danny Meyer's newer restaurants, comes a unbeatable suckling pig. Call ahead to the restaurant to let them know you want it and make sure that they haven't sold out."
Chef Missy Robbins reviews Cacio e Pepe eggs at Maialino
$$$ | Italian
Gramercy Park
1 Review
"I love going here for Sunday brunch. I sit at the bar, read the paper, and have these soft scrambled eggs loaded with Pecorino and black pepper. It's a take on the classic pasta dish when you just don't want the carbs."
Chef Michael Anthony reviews Pollo alla diavola at Maialino
$$$ | Italian
Gramercy Park
1 Review
"Nick Anderer got this recipe from his mom. The braised meat with skin still intact is smothered with the sauce and nestled in soft polenta. This is luxury dining with inexpensive ingredients. Not many people can convey love and insight through cooking like Nick can."