There are two ways to eat pizza in New York.
Either you order from the cheap neighborhood pizzeria, eating your slice on-the-go or your pie at home. Or you sit down for a meal at a restaurant like Marta, where the booze and the ambience outweighs the double-digit prices of appetizers and individual pizzas.
Enter Martina, a new Roman-style East Village pizzeria from Marta chef Nick Anderer and an addition to Danny Meyer's dining empire that aims to blend fast and fine dining.
Martina — Anderer's tribute to the small side-street Roman shops serving up affordable thin-crust pizzas, fried bites and seasonal antipasti into the wee hours when he studied and cooked abroad — is "not a typical fast-casual or quick-serve kind of joint," he said.
Customers essentially get a two-course meal after placing an order at the counter: "One of them comes with starters and drinks, and your second course is pizza, and it arrives hot and fresh and it’s being made for you," the East Village resident, 39, said.
We'll guide you through the experience below:
Grab a menu when you walk through the door
Once you've decided what you want, step up to the counter
Nosh on some meatballs and beans while you're waiting for the main course
And sip on a half-bottle of bubbly
Take a look at the wall art, selected by Anderer himself
(This is Anderer, by the way)
Take note of the staff T-shirts
Your pizza will be ready in six to 10 minutes
It cooks in this gas oven
When your buzzer lights up, claim your pie
Head to the condiment counter, where you'll find more than just chili flakes and cheese
Still have room for dessert?
And if you have leftovers...