Channeling the success of boutique hotel-style Italian dining, Danny Meyer and his team apply a similar mindset to this latest venture located at the Martha Washington hotel. A former woman's lodging, the space was recently given a dramatic makeover to accommodate the lobby level restaurant-a sharp-looking open layout complete with a dining counter overlooking wood-fired pizza ovens. Like Maialino, Marta is helmed by Chef Nick Anderer and boasts a Roman accent. But, that's where the similarities end. Crispy, thin-crust pizza is the main attraction on this pasta-free menu: the Margherita, for instance, is a crackling delight from the pizze rosse listing, while the anatra combining duck confit, fennel, and golden raisins is a novel pizze bianche.
MICHELIN guide inspectors
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