The second Danny Meyer restaurant we headed to, Maialino, was our first dinner in NYC. Maialino has a Roman trattoria feel to it, represented in both the food and decor. The entire experience was homey, rustic and comfort food at its best. Execution of the dishes were on point and everything was a definite hit!
Fried artichokes with anchovy sauce
Salty, creamy fried artichokes paired well with the anchovy sauce. You would think that it would be salty+salty but the anchovy helped to mitigate the salt levels in the artichokes. Delicious.
Spaghetti alla Carbonara
A classic!!! The carbonara is such a simple dish and it was very well executed here. A particularly special treat was the perfect pieces of guanciale (often can be too fatty or grisly). Perfect level of seasoning and al dente pasta.
Malfatti al Maialino
You can taste how fresh the pasta is here. This is one of their signature dishes and completely savoury. The tender pieces of suckling pig with the bitter, fresh arugula greens makes for a great pasta dish.
The main event, the suckling pig! I was almost disheartened as I knew we would not be able to order the Maialino for two as it would be too much food, but our server notified us that we can get the regular entrée version. This is a definite MUST! The suckling pig was incredibly tender, juicy, exploding with flavour and the crackling tasted like the best crispy bacon EVER. The rosemary potatoes was a perfect pairing to the suckling pig and wonderfully delicious.