NYC: Maialino

Oooh, who wouldn't want to go to NYC's Maialino just on Gramercy Park? This is the latest (I think) of the Danny Meyer USC Hospitality Group's openings...pretty spot on.

The space is gorgeous--comfy, modern but still homey--neat trick that, making the space modern but cozy and old-worldy (oh yes I am making that word up) at the same time.

Perfect place for a solo dinner

We went on a Saturday afternoon, fearing it might be all eggs and branchy--but no. Although there were plenty of brunch dishes available, there were also pastas, sandwiches, entrees and side dishes.

Let's start with the side dish we ordered. Potato skins. Fried potato skins. But if you are thinking fried skins filled with heart-stopping ingredients like sour cream, bacon and cheddar, the likes of which were pretty popular in more than a few spots a couple of decades back, erase that memory. These are the peelings (hmm. What Italian nana wouldn't be proud of this lack of waste?!), fried and tossed with salt, pepper and parmesan.

Best. Snack. Ever.

fried potato skins Maialino style

Then it was pasta almost all around. My sister, the black pepper queen, couldn't resist the cacio e pepe--pasta with pepper and cheese. Oh, and probably butter. Definitely butter.

I see carbonara and I have to have it...this was made with crispy guanciale...rich and satisfying.

In both dishes, the pasta was absolutely perfectly cooked.

If you're curious, there was also wine, fish, dessert..who could resist?? We shared a sampling of sorbets and gelato. There was a cheese sampler as well, and ...a cake, a tart? I can't remember, it was all so good...

Carbonara: bacon and egg pasta--brunch after all?