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Our Story

Martina is a love letter to Rome’s bustling, side-street pizzerias—updated for NYC.
We’re part of Danny Meyer’s Union Square Hospitality Group, and our Chef Nick Anderer helped create big sister restaurants Maialino and Marta.

We draw inspiration from the energy, flavor, and tradition of the Eternal City. That means we source the very best and take NO shortcuts. We make our dough and sauce in-house daily, source our meats and vegetables from sustainable, local farms, and prepare every pizza to order.

Plus: shareable antipasti, salads, fried snacks, wine, beer, and more. Come make a night of it. Martina doesn't charge corkage to open a bottle (but we also have pitchers of beer, great wines, and pour a mean spritz).

Martina is a non-tipping, cashless pizzeria.
Coming in with a crowd? Give us a call to save a spot and get a copy of our pizza party menu.

Nick Anderer

Nick Anderer is the Executive Chef of Martina, Union Square Hospitality Group’s Roman-inspired pizzeria in New York’s East Village. As an Art History major at Columbia University, Nick spent an influential year abroad in Rome, where he was incredibly inspired by the food culture of the city. After cooking for several years in New York City restaurants, Nick returned to Italy to cook throughout kitchens in Rome and Milan, learning more about the cuisine and traditions of the country.

When he returned to New York City, Nick was hired at Gramercy Tavern, where he worked under Tom Colicchio and Mike Anthony. There he helped reinvigorate Gramercy Tavern's pasta program, while developing a deep and lasting respect for vegetables and the farmers who grew them. He went on to open Maialino, a Roman-style trattoria in Gramercy Park, in 2009 and Marta, a Roman-style pizzeria and grill, in 2014. He was nominated by the James Beard Foundation as a Best Chef: New York City semifinalist in 2014 and 2015.

Want to join our team?

Learn more about careers at Martina