Brunch is a nice little compromise for us not-so-early birds–also a nice little compromise to making dining at Maialino a possibility. This Park avenue south eatery is tough to book. Curse the genius that is Danny Meyer.
Maialino is Italian for little pig, but this restaurant and its owner are anything but little. Hear of Union Square Cafe? Shake Shack? Those are just some of Maialino’s esteemed cousins. You can find Maialino at the base of the prim and posh Gramercy Park Hotel.
Walking into the main dining area is already a treat, to the left and right are chefs prepping the bread and sausages for this Roman Trattoria. The atmosphere is great and the windows stream in a wonderful dose of spring morning light.
Artisan bread, made here.
Cured meats
The brunch menu was peppered with all kinds of eggs, mostly poached. The star of the show was of course crisp suckling pig, which my mom immediately ordered. Something about the restaurant’s namesake makes it a regular craving: breakfast, lunch, dinner and all times in between. Perhaps a little heavy for the morning for most, but the serving and pairing makes it more than acceptable.
This bread is awesome.
All the dishes ordered, despite their fancy Italian names, are somewhat standard fare for any upscale Manhattan brunch service. The one exception being the tripe I had ordered, which I hadn’t seen before anywhere else. Otherwise, the execution was solid, and the taste, refreshing and well proportioned.
Poached eggs
Tripe
Suckling pig
Pork belly sandwhich.
Biased though I may be, I’m of the opinion that this place is meant for brunch. It’s too big to be cozy and romantic and too classy for gritty business affairs. The airy feel of the place and relative space and quiet of the 10:30-2:00 crowd is a lovely dining experience, and besides, how else are you going to get a table?
Jessie
Maialino (Make a Reservation)
2 Lexington Avenue
New York, NY 10010-5405
(212) 777-2410
