“So a friend of mine from high school just got hired as the Wine Director for Danny Meyer’s new restaurant in the Gramercy Park Hotel. I’m going to the opening! You should write this place up!”

“Danny Meyer is HUGE,” I replied. “What’s the name of his new place?”

“Maialino — can’t wait to tell you all about it!”

Of course I felt a twinge of jealousy, knowing that she was going to the opening of this restaurant — I knew it would be a hit, even in bitter NYC. My boyfriend lives across the street from the Gramercy Park Hotel so I figured I’d make a cameo appearance soon enough. I tried to tell him all about it, but couldn’t remember the name (or how to pronounce it). A few days after the opening we decided to be lazy fools, crossed the street and ventured into Danny Meyer’s first shot at Italian goodness, Maialino, a Roman-style trattoria.

We immediately snagged seats at the bar and began reading the wine list — it’s written, chalkboard-style, above the bar. I’m not a huge lover of Italian wines so I ordered a Soave and the boy stuck with some version of Pinot Noir (perhaps it was a Pinot Noir, I just don’t remember – blame it on the al-al-al-al-alcohol). I caught a glimpse of my coworker’s friend, Wine Director Stephen Mancini, and contemplated asking him for some help with the whites, but I didn’t want my actions reported back to the office. After all, what happens if I call out – uh *cough* SICK. I decided to remain anonymous. (I’m really not as big of a lush as I make myself sound). The wine list is pretty extensive, the all-Italian list features 85 bottles; 18 of those selections are available both by the glass and quartino. The restaurant currently offers six Italian beers all by the bottle – including my fave, Peroni!

The long, walnut bar (which is where we always end up) backs up to three windows, overlooking the famed Gramercy Park (watch out for Julia Roberts). The tables, chairs and barstools are custom-designed walnut, adding to the rustic, Italian feel. The wood-planked floors are made from reclaimed, locally found oak and the blue and white checked tablecloths drape over the tables, adding to the homey atmosphere. In the center of the restaurant is Maialino’s cucina, featuring a salumi, cheese and antipasto station on one side; with a coffee, dessert and bread station on the other.

The Executive Chef, Nick Anderer, hails from Gramercy Tavern.  This is his first Top Chef spot! Though his menu has been awarded two stars by the New York Times and has been hailed from coast-to-coast, I’m not exactly blown away. We went there for brunch a few weeks ago and I had to order three (very altered) meals in order to fill my finicky stomach. I felt like I was in a commercial where the couple goes out to eat dinner AGAIN after their meals at the newest hotspot restaurant – the portions couldn’t stuff a rabbit. I’m a freak when it comes to food, so pay no attention to my dislike of goat cheese, red meat, egg yolks, the other white meat, fish of all kinds, milky substances and dessert.

The menu draws its inspiration from the classic dishes found throughout the trattorie of Rome, and features fresh, seasonal ingredients sourced from the Greenmarket and other local farms. The dishes are prepared with straight-forward Roman cooking techniques and bold Roman flavors. Antipasti include Carpaccio di Polpo (Octopus and Heirloom Potato Salad) and Carciofi Alla Romana (braised artichokes); the Primi section of the menu features classic Roman pasta dishes such as Tonnarelli Cacio e Pepe, Spaghetti alla Carbonara, Malfatti alla Maialino (suckling pig ragu, torn pasta and arugula), and Spaghettini alle Vongole; main course highlights include Fritto Misto and Coda alla Vaccinara (Oxtails, Tomato & Celery). Pastry Sous Chef Jennifer Shelbo, who has worked under Nancy Olson at Gramercy Tavern, will be preparing freshly made desserts such as Gelato, Tartufo and Torta Della Nonna (pine nut tart), among others.

Now for the name that I cannot pronounce … “Maialino” recalls Danny’s time as a 20-year-old living in Rome and working as a tour guide for his father’s travel company. His Italian boss, Giorgio, immediately took to calling him “Meyerino” (little Meyer). Danny’s favorite part of the job was to bring his tour groups to a different trattoria every night, where he’d unfailingly order “Maialino” (roast suckling pig) for dinner. In homage to Danny’s love for pork – Giorgio transformed Meyerino into “Maialino.” Danny’s nickname had become “Little Pig.”

Oink.

Now that the word has gotten out our trips over to Maialino have been few and far between. We’re waiting for the buzz to die down. The last time we wandered into the bar, the bartender told us there was a waitlist for the bar seats AND a supermodel stepped on my toe with her damn Alexander McQueen Armadillo shoes. I would’ve started a fight with her, but she was nearly 7’ tall in those 10-inch tall claws. They do come in handy – if you must sit, you could threaten customers out of their seats with those deadly weapons.

So for this entry I decided to share a few spots that I recently visited.

Scarpetta (355 west 14^th street) is a fabulous place to satisfy your Italian cravings with some pasta and wine while being tucked away in the borders of theWest Village. Living in Italy I experienced my fair share of pastas, polenta, and pancetta but  chef  Scott Conant’s focus on the ingredients and tribute to the native cooking is what makes his dishes stand out. The bar area occupies the entire front of the restaurant with an L shaped bar and seating options both at high top and two top tables. Your can order from the entire menu that is offered in the main dining room. Conant did a great job capturing the comfortable and rustic downtown style while maintaining the sophistication of  staff wearing tobacco colored uniforms and cover plated entres.

It is a terrific spot to meet a friend for a drink and a nibble. The Primi’s range from a raw yellowtail seasoned with spiced oil and flaked sea salt to creamy polenta with truffled mushrooms. The pastas are delicious; if you decide to share, the kitchen splits them and serves them in small white porcelain dishes. The statement “simple is best” is demonstrated with Conant’s spaghetti with tomato and basil which received the New York Magazine best pasta award in 2009. The bar area attracted many diners who sought after quality food “after hours” so the Scarpetta team created a Late Night Bites menu offered from 10am-1pm Tuesday through Friday.

I recently tried Resto (111 East 29^th street) for their authentic Belgian casual fare. Chef Ryan Skeen prides himself on the emphasis on seasonal local farm fresh ingredients to serve to his Gramercy Park neighborhood patrons. The bar is cozy and inviting with 10 bar seats to accommodate walk in guests.

Resto serves up classic dishes like short rib carbonnade, moules & frites and their pan fried burger… that can be of comfort in any season. I branched out and tried the chicory salad, served with dandelion, escarole, frisee pigs ears, spring beans, soft egg, and warm vinaigrette. The variety of textures, the runny egg yolk combined with the crispness of the ears blended marvelously.

With a menu like Resto’s that you don’t see everyday it is helpful to ask the bartender’s suggestions. The hanger steak was generously seasoned with a crisp char juicy center. I paired it with local sautéed snap peas…and of course the frites. The frites are served with a choice of dipping sauces that compliment the crispy outside and the starchy center- (mayo, sweet chili, lime pickle, cocktail, mayo & onion, gribiche, lemon & smoked paprika, sriracha, yogurt, cumin, roasted garlic.

Don’t under estimate eating brunch at the bar…how can you go wrong with a frosty cold  Duvel beer, Belgian frites and a classic grilled cheese served on a waffle with Vermont cheddar, gruyere, bacon, pork belly and greens. Save room for dessert with a variety of Belgian chocolates (dark, milk, and white) to chose from. I promise it will be a sweet end to the meal.

Five Points (31 Great Jones street) My last pick is a classic and one that I have been venturing to since its doors opened in 1999 and almost always opt for a seat at the bar. Five Points is a place that can become your local hangout…with a friendly approachable staff, a seasonal menu with Mediterranean accents and a wide range of spirits, it is just the place you want to hang your hat and stay a while.

The char grilled grass fed burger served with Vermont cheddar, smokehouse bacon & French fries and the wood oven pizzette (fontina cheese, sliced yukon gold potatoes & white truffle oil) are constants on the menu.

Whether you opt for one of their fresh salads made with local herbs and ingredients such as the marinated beet & mutsu apple salad with Greek style yogurt, watercress & spiced almonds or fish dish like the wood oven roasted dayboat merluzza served with white bean ragout, watercress, tangerines & gremolata you are sure it will be complimented by a perfectly made cocktail. The experienced bartenders know how to fix one of the best Martinis around and the white and red Sangria are popular choices. With the airy ambience and the wood tones the Five Points style sets an ideal ambience for all seasons.

I hope this helps next time you are looking for a spot to meet a friend, or even grab a bite for one…regardless of your circumstance– sitting at the bar offers a different perspective on your dining experience. You might even make a new friend.

For more information and reservations, and to plan your next experience be sure to check us out on www.premiumlg.com.

Eat well!