Nick Anderer

About Nick Anderer

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 Venues

  • Marta
    29 E 29th St
    New York, NY

Where I Go Out

Behind the Scenes

Fennel-dusted wings with
"Fennel-dusted wings with Gorgonzola dip: @la_boite and I have been messing around with spice blends. The “finocchio” we made for @martinapizzeria is a an umami-packed blend of different ground anise seeds, dehydrated mushroom and garlic bits (also pulverized) and a touch of hot chili. Rub it on wings, roast them in pizza oven, toss in sizzling oil and hit them with more finocchio upon exit from the flash fry. These are for our new #HappyHour (weekdays 4-6:30pm) but I’m going to run them all weekend long as a sneak preview. $5!"
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Thanks to chef @burcuhamm for
"Thanks to chef @burcuhamm for letting me wreck her kitchen last night. Here’s a quick shot taken in the heart of the dinner rush...lamb and carrot tagine with an assist from @la_boite’s Izak spice blend. Bon anniversaire @lefrenchdiner! 🇫🇷 🇲🇦 🍖🥕"
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Spoon-feeding pig cheeks to
"Spoon-feeding pig cheeks to @bambambaklava on the @bronsonshow tonight...here-comes-the-airplane-style. 🥄✈️ Just another Tuesday."
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White truffle season is coming
"White truffle season is coming to a close, so that means farewell to these cute little egg yolks shrouded in ricotta and pasta sheets. I’m gonna miss you guys. Till next year. #ravioloaluovo #buonannoatutti"
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At My Venues