baddeal: “If Neapolitan pizza, in all its deliciously bastardized forms, is unquestionably one of New York’s trademark foodstuffs, the ultra-thin crust pies of Rome could be the next import to achieve citywide fame. This is all thanks to the fine work of Danny Meyer and chef Nick Anderer at Marta. Anderer’s best effort involves taking the flavors of Carbonara (pancetta, egg, and black pepper) and throwing them onto a pizza, with soft potatoes substituting in for the spaghetti. The chew...| THE PRICE HIKE
It’s not uncommon for an ambitious restaurant to price its entry level Champagne at anywhere from $80-$95, while keeping the rest of the French bubbly by the bottle at $120 or higher. But at Marta, Danny Meyer’s first pizzeria, there are a WHOPPING 15 selections at $99 or under. That’s a very cool thing indeed. Click through for my full review on Eater!| THE PRICE HIKE