2 Lexington Ave., New York, NY, 10010
nr. 21st St.
By runjkid2 on 2/16/2010
As a former cook for the USHG, I was greatly disappointed at the overall lack of professionalism from Maialino. I wish I could've tried the food, especially the maialino al forno, but I guess I had to leave that to my imagination. We decided to leave the restaurant after we were ignored by the FOH staff for 30 minutes, with no offer of water or perusal of menus after sitting at our table feeling like ghosts. We had to watch in disgust as a two-top and four- top seated after us were greeted by their server and offered beverages and menus. Many other restaurants aren't as hot as Maialino these days, but in a city where so many restaurants offer everything and many times more than they do, I guess I was naive to believe they could do the same.
By sockster on 12/29/2009
Sure, Maialino has dishes that are basic food in Rome: Cacio e Pepe, and Amatriciana, but in Rome for eight euro, you get about a pound of pasta. At Maialino for $10 or $11, you get SIX OUNCES of pasta. And the sauces are just ok. Not compelling like the simplist of Roman Restaurants. So beware, if you know REAL Roman food, this is NOT IT. The restaurant is nice, the service is fine, but it's just not authentic, and ends up being an expensive evening.
By delikado on 1/11/2010
Having read great reviews of Maialino over the last few weeks, two friends and I dropped by yesterday (1/10/09) for brunch. The space is really quite lovely--think high-end trattoria--and the hostesses were very gracious. We were seated promptly for our 1pm reservation, and our server took our orders shortly after that. Unfortunately, it all went downhill from there... Our food, which consisted of two egg dishes and a bowl of pasta, took nearly an hour to arrive! To add insult to injury, our server didn't even seem to care about the fact that we had been sitting there for so long with nothing but empty cups of coffee. Having been to other Danny Meyer restaurants before, we were incredibly disappointed and will likely not be back until they get their act together.
By texasmountaineer on 1/17/2010
After all they hype I thought I was go and try the energy of the something new. Since this was the place to be, it would be ge great for business dinner. Wrong! While the food was good, the portions were very small. Service was slow and on top of that, we were getting rushed so the next party could be seated. We were given notice we needed to be out of our table by 9 at 8:30. The entrees still had not been served. Not to take anything away from the food, it was very good...but you can get good food anywhere today. In a down economy you need to punch up the service. You can spend $1500 on business dinner anywhere in the city and enjoy the entire experience. I would go back but just for nice leisure bread and wine for two. It is obvious they have tough time with 6 or more.
By goldeneats on 12/8/2009
NYT Prediction: I’ll be honest: I feel I didn’t make enough divergent food choices at Maialino to appropriately gauge its scope. That said, there isn’t a hell of a lot more one needs to know than to be sure to order the maialino al forno. Danny Meyer has succeeded like no other in a business that’s founded on the rubble of crumbled – and still crumbling – restaurants, and for that he is to be applauded. Maialino is his love letter to Italian dining and all that such food has come to mean for us Americans, and, though it may not quite measure up to his other great spots or those finer Italian competitors littered about the city, I have no doubt that it will be a raving success. I foresee two stars in its future. Full review here: http://tinyurl.com/ygfc9jq
By bugginboy on 1/7/2010
Party of 6, everyone thought everything was delicious and reasonably priced for a hotel restaurant. Service was pretty slow and awkward, although very pleasant.
By henry_22 on 1/27/2013
Been here a few times now and it never fails to please. Try it, you'll like it.
By gastronomy on 11/20/2009
My friend and I tried Maialino last Saturday night 11/14, a few days after this restaurant’s debut. I was unable to make a reservation; however, maitre d’ was able to accommodate my friend’s request upon check-in and seated us in the dining room. We tried the maialino al forno. It was excellent. The skin was crispy and flavored to perfection with olive, rosemary, salt and other herbs. The pork was so tender. It basically melts as it enters my mouth. The potato that came with the dish was excellent, too. Upon recommendation by our waiter, we tried the espresso and cappuccino. I am a fan of cappuccino but did find it a bit more acidic than I would have liked. Also had sorbet for dessert. It was good but not as good as the sorbet at Cookshop.
By gjl137 on 1/23/2011
Brunch at Maialino is excellent. We had a group of seven people and we were seated right away. I am not sure how difficult it is to make a reservation since a friend of ours was staying at the GPH. They may have privileged access. Everything from the service to the food was excellent and exactly what I would expect from a Danny Meyer restaurant. The interior of the restaurant is awesome. Ton of sunlight, warmth and space. You do not feel congested or claustrophobic. For brunch, we ordered a couple pastries: Brioche Caramellato and Budino di Olio dâ€™Oliva. Both were sinister in deliciousness. It felt like the brioche was melting in my mouth. Followed up with the Malfatti al Maialino. I figured if I am coming to Maialino I might as well order the Maialino. Not sure if the ragu was homemade or not but it might as well have been and the meat was so moist and tender. Melting in my mouth once again. Rounded off the meal with a sample of the gelati and sorbetti. The fior di latte which is sweet milk is fantastic. So rich and sweet. Overall, the experience was excellent and I would definitely come back. The service is also excellent with the servers always refilling your coffee and water glass. Attention to detail is superb.
By lovelyjmb on 8/1/2010
The food hear is delicious and the service was great! Went on a Sunday afternoon and it was a full house. I know one of the cooks so we got some extra special treatment but that just goes to show how wonderful this restaurant is. We ordered the toffee glazed brioche and chocolate croissant to start and they brought us an olive oil muffin complementary. Two of us ordered the egg white fritatta and two ordered the ricotta pancakes, which was all delicious and a generous portion size. They also brought us out thick pieces of bacon and smoked swordfish complementary. Then we ordered two scoops of sorbet, strawberry and plum rosemary, which were delicious, but it was even better when they brought us the other two flavors complementary as well as a piece of peach tart. Then the pastry chef brought us an assortment of pastries to take home. You can't go wrong with this place! It's very reasonably priced for the excellent food, atmosphere and service.