Incredibly thin and crunchy crust, topped with the most delectable and addictive combinations of freshest ingredients, bite after bite after bite of savory goodness. Mmmmm …. this just might be the “pizza-heaven”.
I have been seeing Marta’s name pop-up in practically every NYC-must-eat-list lately. EVERYONE seems to be raving about how awesome this pizza is. Sure, it was on my to-do list, but I hadn’t made my way down there until now. Then a social media conversation I was engaged in recently - made me remember Marta Pizza once again. And I HAD to go.
It’s not easy to get a table at Marta. But if you are willing to wait your turn - there are some seats allocated right at the open-kitchen counter for first-come-first-serve guests. I decided to go by myself - in order to insure and even quicker seating time. My plan worked - as I got seated right away! It was such a blast to sit right-by and facing all the action in this busy kitchen. Who am I to say “no” to a memorable, eye-opening, pleasurable opportunity to chat with Chef Nick Anderer and his crew! What a friendly, dedicated and passionate group of people this is.
Inspired by Roman style thin crusted pizza, Chef Nick Anderer has redefined what pizza-eating experience should really be like. And I really like it this way. I like that the crust is so thin and crunchy - it could be compared to the mouthfeel and bite of a freshly made pita chip. I like that the pizza’s crunch and thinness does not get overwhelmed up by its toppings - because the proportions of the toppings are in perfect balance. I tasted each and every ingredient on the pizza here - because the ingredients were not slopped on like a blundering mess on thick, doughy pies all with an excessive helping of cheese.
Even the tomato sauce on the pizza tasted super fresh and tomato-ey. That is because the tomato sauce is not being cooked down before its applied on the pie at Marta. Nope the genius of chef Anderer lies in using a puree of fresh tomatoes and applying them right onto the pie before it goes into a 750 degree wood burning oven. The tomato sauce cooks while the pizza cooks in the next 1-2 minutes…. but because of the short cooking time, all the wonderfully fresh flavors of the tomatoes stay intact. Love it!
I loved the Funghi pizza which mysteriously brought out the incredible flavor hen of the woods mushrooms like I have never experienced before. A quick chat with the chefs at the counter made me realize that fresh squeezed lemon juice on the pizza had managed to do the trick! Brilliant!
One of my favorite items on the menu was Polpo: Cured Octopus, Sunchokes, Oranges and Castelfranco! This might have been the best and brightest octopus salad I have ever had. I loved the the soft and creamy sunchokes offering an earthy contrast to the bite of the octopus and the brightness and acidity of the oranges. Wow!
The Ice Cream Panino was the perfect end to a great meal. The salted chocolate cookie on the outside read almost savory in taste and texture. The smoked mascarpone gelato stuffed inside was just the right amount of sweetness to satisfy your sweet cravings.
Oh! Marta! Marta! You have ruined me for life. I am now and forever a pizza-snob!
Marta, NYC | http://martamanhattan.com
