Posts Tagged With: Martina

Italian Street Food in NYC

Mr. Panzerotto

******* PLEASE DONT POST THIS ON TRIP ADVISOR ūüėČ ***************

You just came back from your first trip to Italy.¬† You are antsy and eager to talk about all the wonderful stuff you did and ate with your colleagues and friends.¬† You are taking more than your usual water cooler breaks in order to bump into as many people as you can.¬† No one does any real work on their first day after vacation anyway.¬† You talk about your trip, like people talk about their babies.¬† You receive pleasure even when you realize they are not listening.¬† Your wife and kids want to eat those rice ball thingies they had on a walking tour in Rome and you now find yourself on a mission again.¬† Here’s a quick guide to help you out

Panzerotto at Mr. Panzerotto (West Village). ¬†This is the Calzone’s younger cousin from Puglia.¬† It‚Äôs a small fried pocket usually filled with cheese, tomato and other ingredients.¬† The dough is light and airy. ¬†While not quite like the one I had in Padua in December, this was surprisingly good and filling for a $5 snack.¬† Blink and you’ll miss it (look up) on Mcdougal.Panzerotto

Suppli at Martina (East VIllage). ¬†The Roman answer to Arancini. ¬†Rice ‚Äúballs‚ÄĚ but closer to small fat mozzarella sticks.¬† They are filled with rice, cheese and tomato, then dipped in egg and bread crumbs and fried. ¬†You go to Martina for the Roman pizzas but you can also have all sorts of interesting snacks like the great meatballs, beans and these Suppli.¬† This is possibly the most satisfying snack of the bunch

Martina Suppli

Piada at Non Solo Piada (Hell‚Äôs Kitchen) – This is a flatbread folded like a taco.¬† Dough is usually made with lard (rendered pig fat) or olive oil. A specialty of Emilia Romagna coastal area (Rimini, Ravenna…¬† Owner from Rimini). ¬†Eataly Downtown made them when they opened but it‚Äôs now a Ravioli stand.¬† This place is getting very popular and I recommend people try it but I wish they‚Äôd find a way to make the dough a little crispier and more fresh tasting.
Non Solo Piada
Trapizzino at Trapizzino (Nolita) РA relatively new Roman invention, a triangle pizza pita pocket stuffed with various combinations and ragus like oxtail and chicken.  It made a brief cameo appearance at Madison Square Eats 7 years ago from something appropriately called Broken English.  They also sell Suppli and Italian Sodas like Chinotto (*like*).  Spacious and inviting space in the increasingly touristy NoLita
Trapizzino Oxtail
Panelle at Ferdinando’s Focacceria (Brooklyn) –¬† These are flat chickpea Fritters you can have as is or in a sandwich.¬† You can find them in the famous street markets of Palermo, or Ferdinando’s Focacceria in Brooklyn.¬† They can be a little greasy but still delicious when done right.¬† Ferdinando’s making them since 1904 is like a mob movie movie set.¬† This is as old school as it gets
Cecina at Santina (West Village) РMade from Chickpea flour Like Panelle but bigger like a pancake or pizza in some cases.  A Tuscan coast specialty, but can be found all over the Liguarian coast.  Also called Farinata.  In Lucca they cook them in wood burning pizza ovens like pizza.  At Santina its round, soft and spongy like the Ethiopian Injera, allowing you to make wraps with the items you order with it (Tuna, shrimp, Mushrooms, etc) or eat it anyway you want.  Can be a nice (albeit expensive) snack after your High Line stroll.Santina Cecina
Calzone at Tramonti (East Village) – I dont eat Calzones very often these days but this was a standout and possibly the best I ever had in NYC.¬† Dough is light and delicious with top notch imported ingredients inside including the spicy Soppressata.¬† Tramonti is one of many underrated pizza gems in East Village.¬† Owners from the village of Tramonti in Naples, the place that invented pizza.¬† At least thats what they’ll have you believe if you stay long enough and have a few drinks.¬† Just nod and smile
Calzone at Tramonti
Arancini at Piccola Cucina Osteria Siciliana (Soho) – These are the famous Sicilian rice balls normally stuffed with ragu, cheese and peas.¬† A more common way to find them is from the Arancini Bro’s in ballparks and festivals.¬† But I recommend Piccola, probably the most Sicilian focused menu in the city.¬† We are talking about the real Sicily here.¬† Not Brooklyn.Arancini at Piccola Cucina Osteria Siciliana
Tramezzini at Tramezzini (Lower East Side) РFat crustless sandwiches you can find in the north like Venice and Cremona.  I never had Tramezzini here or any Tramezzini in NYC for that matter.  But still listing it here for that water cooler dude from the top paragraph who just wont shut up about his trip to Venice
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Categories: New York City | Tags: , , , , , , , , , | 3 Comments

Martina is a Game Changer

IMG_6848Its a girl!¬† Marta, the NoMad Roman powerhouse, and a staple of the Z-List, gave birth to 10 inch, 2 lb, Martina.¬† Proud papa Nick Anderer resumes the quest for a full Roman invasion of NYC.¬† While he has plenty of Roman competition these days, Anderer is clearly the main man when it comes to the Roman stuff with his M&M’s (Maiailino, Marta, Martina).¬† All part of Danny Meyer’s Union Square Hospitality group, and the person that gave us Shake Shack.

Sometimes I write about a place that makes me pause and ask myself if I really want to spread the word on this one.¬† Its called PTCS, Pure Thai Cookhouse Syndrome.¬† When I was working in Hell’s Kitchen, in order to eat at Pure, we had to sneak out at exactly 12.5 minutes before noon, in order to get a table.¬† Four times a year I would have unannounced drills, just to make sure everyone is on their game.¬† Sharing is Caring is something my parents never taught me really.¬† It was more like Sharing or I’m Coming Over with a Belt.¬† I’m sharing alright, but this is the one place I will frequent often by all looks and tastes, so I would like to be able to come whenever I feel like.

But Martina is far removed from the tourist zones of Times Square, High Line and Little Fake Italy.  Its all part of the joys of eating in East Village where 90% of the tourists are at Mcsorleys, 5% are trying to locate Mcsorleys, while the rest are lost trying to figure out under Guinness influence how to get back to Times Square from Mcsorleys.  Another advantage to Martina that you dont see much these days is that they open at 11 am.  Even if you add the 6 hours to accommodate for the time difference, similar pizzerie in Rome are still closed (Most open at 8)IMG_6698

So why is baby Marta a Game Changer?¬† Because we dont really have anything like it in the pizza capital.¬† Every week or so it seems we have a new $17 Neapolitan or NY or Detroit style opening but there’s really nothing out there like Martina.¬† The pies are just about the same size as a Neapolitan but they are flatter all around and much cheaper ($7-$12).¬† Anderer essentially created a new category.¬† The idea was to make a more affordable version of Marta in a fast-casual environment.¬† Yes, I said “fast-casual”, like the big boys

Since Martina opened a month ago, I’ve essentially become their Mashgiach (Kosher inspector).¬† I go every now and then to check the progress, while eating some of the best new pizza in town.¬† In the efficient gas oven at Martina the crust loses some of the Marta crispiness but its not such a bad thing.¬† The thin crust retains a pleasant chew that feels more balanced.¬† Anderer created a pizza lineup that include Roman classics like Quattro Formaggi with tomato sauce and arugula (most NY Quattro Formaggi are white), and a Capriocciosa (artichokes, ham, mushrooms, black olives, mozzarella & egg).¬† Both of which he learned from his extensive Roman training.¬† It also includes playful combinations like Brussels Sprouts Cacio e Pepe, and a Diavola with pickled hot peppers.¬† It might be the lightest, most perfectly sized individual pie in NYC today, especially once you factor in the price

And if you are a Marta fan, you’ll be glad to see Suppli and meatballs on the menu among other starters and salads.¬† And not to mention a proper finisher like the Fior di Latte ice cream with your choice of¬†chocolate-amaro sauce, candied hazelnuts, olive oil, and sea salt.¬†Ready, set, Go!

Martina
198 E 11th (3rd ave), East Village

IMG_6724

Categories: East Village, New York City | Tags: , , , , , | 1 Comment

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