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Gramercy Park Hotel, 2 Lexington Ave., nr. E. 21st St. (Gramercy)
New York, NY
(1) 212-777-2410 | www.maialinonyc.com
HOURSMon.-Thurs.: 7:30am-10:00am, 12:00pm-2:00pm, 5:30pm-10:30pm; Fri.: 7:30am-10:00am, 12:00pm-2:00pm, 5:30pm-11:00pm; Sat.: 10:00am-2:00pm, 5:30pm-11:00pm; Sun.: 10:00am-2:00pm, 5:30pm-10:30pm; Bar: Mon.-Fri.: 7:30am-12:00am; Sat.-Sun.: 8:00am-12:00am
BEST FORLunch; dinner
RESERVATIONSRecommended; walk-ins welcome
PRICE (ANTIPASTI; SECONDI; GLASS OF WINE)USD 12-16 USD 23-48; USD 7-29
FAMOUS PLATESRoast suckling pig; spaghetti alla carbonara
DRINKS AND WINEA good selection of Italian wines; limited list of beers, brandies, and cocktails
# OF SEATS115
PRIVATE ROOM AVAILABLE?Yes
METRO23rd St. (6); 14th St.-Union Sq. (4, 5, 6, L, N, Q, R)
Danny Meyer has done it again, creating yet another high-profile neighborhood restaurant, this time in the lobby of the very stylish Gramercy Park Hotel. The address affords unobstructed views of across-the-street Gramercy Park, helping put diners in the mood for its fresh, seasonal Italian fare. Executive chef Nick Anderer (formerly of Gramercy Tavern prestige) focuses his menu mainly on traditional Roman cooking with a hint of contemporary flair. Following suit, the space is trattoria-meets-trendy; natural finishes on the wood floors, warm lighting, and picnic-appropriate checkered tablecloths complement the hip salami slicing station and sceney bar.
A mix of handsome Europeans, media execs, polished hotel guests, and lunching Midtowners.
WHAT WE WOULD WEAR
Something smart casual, like a silky blouse, crisp slacks, and matching flats.
GO HERE WITH
Friends; significant other; a classy date; clients or colleagues; family
WHY WE LIKE IT
Its “academic devotion” to those Roman dishes, painstakingly prepared by master chef Nick Anderer. Our turnip ravioli was petite but super delicious.
WHAT WE WOULD CHANGE
We had nothing to complain about during our visit.
GOOD TO KNOW
Other Denny Meyer venues we love include Eleven Madison Park and Shake Shack. The restaurant’s name means “roast suckling pig” (it’s a nickname Meyer earned in Italy). Naturally, then, the signature here is the much-raved-about roast suckling pig, and we dare say splashing out for it is well worth it. The adjacent bar exudes more of Meyer’s rustic charm, with worn wooden tables, a chalkboard menu, and a casual crowd of snacking imbibers.
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