[Photo from Sunday]
Martina, the Roman-inspired pizzeria from Danny Meyer's Union Square Hospitality Group, opens Saturday on 11th Street at Third Avenue.
Grub Street had the news, speaking with Nick Anderer, the former chef at its sister pizzeria-restaurant, Marta.
Unlike the wood-fired pies at the mothership, Martina’s are smaller, cheaper ($7 to $12), cooked in a gas oven in about two minutes, and doled out counter-service style. But they share Marta’s ultra-thin-crust DNA: Martina’s four-slice pies use the same dough, the same California tomatoes, the same Di Palo’s mozzarella. One of those vibrating pager thingamajigs Danny Meyer popularized at Shake Shack will buzz you when your pizza’s ready ...
Also, there won't be any delivery...
But when it comes to one particular in-demand amenity, Anderer won’t budge: delivery. “I want my food to be enjoyed at the best possible moment,” he says, though he will allow takeout.
You can find a PDF of the Martina menu here.
Previously on EV Grieve:
Danny Meyer's Union Square Hospitality Group planning Martina for 55 3rd Ave.