DAY 29: OCTOBER 29th, 2014
Marta (29 E. 29th St, Flatiron District, NYC)
Paulie Gee, Kitzi Taylor, Robin Rothman
1 slice of Margherita di Bufala (Mozzarella di Bufala, Basil), 2 slices of Salsiccia (Mozzarella, Pork Sausage, Crimini Mushrooms), 1 slice of Funghi (Fontina, Hen of the Woods, Chanterelles, Red Onion, Thyme), Coppa Cotta (Shoulder Ham, Fontina, Arugula, Red Onion)
Meyer becomes a major pizza player. From the same mind that brought Shake Shack, the Gramercy Tavern and Blue Smoke, Danny Meyer's latest venture is called Marta. The lobby of the Martha Washington hotel serves as the lavish-yet-not-pretentious setting for the Neapolitan style pizza joint. Two gorgeous wood-fired ovens and a behemoth Hibachi grill attract attention from the onlooking salivating patrons in the clearly visible kitchen. The expansive yet variable dining area features a multitude of seating arrangements conducive to grabbing a bite with some co-workers, eating a nice family meal, enjoying a lunch date, or just sitting solo at the bar watching the pizzaioli work their magic. These highly trained oven-tenders add high quality ingredients, elegantly manipulate the pies to ensure an even bake, and expertly retrieve and plate the pizzas like a finely tuned machine. While this newcomer to the fancy pizza party may need some more familiarity with the high caliber equipment, Danny Meyer's magic touch will likely soon be seeing Marta near the top of all pizza charts. I can't wait to return.
We first met at the 2008 Slicey Awards somewhere on Houston Street in LES.
Way to keep it real, Paulie.
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