Martina is a new, Roman-inspired East Village pizzeria from Nick Anderer, the Founding Chef of Union Square Hospitality Group’s Italian dining destinations Maialino and Marta. Suitable for quick takeout lunches and full-scale seated pizza feasts alike, Martina is open 7 days a week for lunch and dinner, and late-night on weekends.
The menu draws inspiration from the Eternal City’s bustling neighborhood pizzerie that churn out thin-crust pizzas, fried snacks, and seasonal antipasti—think quattro formaggi pizza, crisp risotto croquettes, capricciosa salad with chicory, artichokes, olives, and mushrooms, and affogati for dessert. To drink, Martina offers cold craft beers and classic Italian wines by the glass, alongside affordable half-bottles of Champagne in the tradition of pizza-loving wine enthusiasts everywhere.
Martina brings the casual and cozy vibe of Rome’s side street eateries to the heart of the East Village, showcasing design elements like rustic terra cotta and travertine, worn tile wainscoting, and glowing, open-hearth ovens.
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.