The highly anticipated Martina, from Danny Meyer’s Union Square Hospitality Group, makes its debut this Saturday, August 19. Bringing a taste of its more formal sister restaurant Marta with a focus on serving a higher volume of customers (à la Shake Shack), this East Village newcomer will be churning out a Roman-inspired menu with 10-inch thin-crust pizzas as the main draw. At the helm is executive chef Nick Anderer (Maialino, Marta), a Union Square Hospitality Group vet. Here’s what you need to know before you go:
It seeks to emulate the vibe of a neighborhood pizzeria in Rome
A straightforward menu suited for takeout and dining in — with late hours on weekends — and design features like terra cotta accents and open-hearth ovens help to set the warm, laid-back scene.
Expect a pared-down menu designed with efficiency in mind
At opening, there will be eight pizzas on the menu, fried snacks and seasonal antipasti. The individual, “never perfectly round,” thin-crust pies include a classic margherita, capricciosa (artichokes, ham, mushrooms, black olives, mozzarella, egg) and fior di zucca (white pizza with zucchini flowers, anchovies and mozzarella).
There’s soft serve for dessert
The hottest (coldest?) dessert of the summer rounds out the menu at Martina. Its fior di latte soft serve comes with a choice of toppings like chocolate-amaro sauce, candied hazelnuts, olive oil and sea salt. The soft serve is also available as an affogato with cold brew coffee poured over top.
You can enjoy your pizza with Prosecco or pop
Choose from a selection of craft beers, Italian wines by the glass, half bottles of champagne and nonalcoholic options like soda and sparkling water.
You should bring your credit/debit card
Martina is cash-free and, as a Union Square Hospitality Group restaurant, there’s no tipping. For customers dining in, it’s first come, first served and no reservations.
198 East 11th Street; 646-747-6635. Open Sunday to Wednesday, 11 AM – 11 PM; Thursday to Saturday, 11 AM – 1 AM