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Photo Cred: Marta and Compass + Twine
Pizza is a pretty standard go-to for New Yorkers; there’s a pizzeria on nearly every corner. But that doesn’t mean every corner shop is doling out high quality pies. To be a truly delicious pizza, you’ve got to meet a bar set incredibly high by locals, who know a good slice when they see one. And don’t even get us started that Chicago-style deep dish. Enter: Marta.
Housed in the Martha Washington Hotel in the Nomad neighborhood, Marta opened with a huge amount of fanfare. The space is beautiful and inviting and the wine list is extensive and fun. It’s the first and only pizzeria by chef and restauranteur Danny Meyer, but after a few bites we could only hope he opens a dozen more. The menu is simple, authentic Italian fare. We were enamored with the rabbit meatballs and green risotto croquettes. The folks next to us ordered the slow-roasted short rib, which looked amazeballs.
Let’s get real though – the reason you come to Marta is for the ‘za! The pizzas crusts are cracker thin, making them more like vehicles to get the toppings in your mouth. Simple and straightforward, the menu consists of 4 red sauce pies and 4 white pies. To simplify it even further for ya: ORDER THE MACELLAIO PIZZA. It’s a red sauce pie, topped with sopressata, guanciale, pork sausage, mozzarella, and grana padano. We tried the Salsiccia, Speck, & Funghi pizzas too. Not a single one disappointed. However, the truth is, we could have just ordered 4 of the Macellaio. It’s bananas good.
GET THE: Macellaio Pizza, Salsiccia Pizza, Speck Pizza, Rabbit Meatballs
