Nick Anderer

Nick Anderer

New York

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.


  • “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

Where I Go Out

At My Venues

Patate alla carbonara pizza
$$, Pizza, Breakfast, Italian, Midtown
"This is simply one of the best pizzas I have eaten in recent memory. The crust was amazing and it had just the right amount of toppings (including guanciale and egg). Adding a little shaved black truffle to it certainly didn't hurt. Editor's note: shaved truffle costs extra."
Pollo alla diavola
$$$, Happy Hour, Coffee Shop, Full Bar, Breakfast, Italian, Midtown
"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."
Cacio e Pepe eggs
$$$, Happy Hour, Coffee Shop, Full Bar, Breakfast, Italian, Midtown
"I love going here for Sunday brunch. I sit at the bar, read the paper, and have these soft scrambled eggs loaded with Pecorino and black pepper. It's a take on the classic pasta dish when you just don't want the carbs."
Roast suckling pig
$$$, Happy Hour, Coffee Shop, Full Bar, Breakfast, Italian, Midtown
"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."