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2 Lexington Avenue (at 21st Street), located at the Gramercy Park Hotel  |  212.777.2410  |  DIRECTIONS & PARKING

Reservations

Reservations are accepted in our dining room up to 28 days in advance for parties of up to 8 guests. Parties of 4 guests and fewer can reserve either online or over the phone; we accept reservations for 5 – 8 guests only over the phone. The front bar area is walk-in only and is open continuously each day until midnight.

Book Online

Hours

Breakfast
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MONDAY - FRIDAY | 7:30 a.m. - 10:00 a.m. 

Lunch
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MONDAY - FRIDAY | 12:00 p.m. - 2:00 p.m. 

Dinner
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SUNDAY - WEDNESDAY | 5:30 p.m. - 10:00 p.m. 
THURSDAY - SATURDAY | 5:30 p.m. - 10:30 p.m.

Weekend Brunch
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SATURDAY - SUNDAY | 10:00 a.m. - 2:30 p.m. 

Bar Maialino
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Bar Maialino is open daily until 11 p.m., and 11:30 p.m. on weekends, serving food & drink continuously. No reservations- just walk in.

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Site by Madwell

Inspired by the rustic cuisine of Rome’s distinct neighborhoods, Maialino is a trattoria reimagined for present day New York City, overlooking Gramercy Park. Chef Jason Pfeifer’s thoughtful Italian cuisine blends his passion for the Roman food tradition with a commitment to our local family of farmers and purveyors.

The restaurant is open continuously throughout the day, serving breakfast, lunch, weekend brunch, dinner, and late night, as well as to-go coffee.

·   Make A Reservation   ·

Designed by Rockwell Group, Maialino is divided into four spaces: Bar Maialino (the front area) is walk-in only, the Trattoria dining room (reservations accepted), the Wine Counter which hosts intimate wine events and impromptu tastings, & the Private Dining Room which accommodates special events (seating up to 26 people). Opened in 2009, Maialino is part of Danny Meyer’s Union Square Hospitality Group.

Designed by Rockwell Group, Maialino is divided into four spaces: Bar Maialino (the front area) is walk-in only, the Trattoria dining room (reservations accepted), the Wine Counter which hosts intimate wine events and impromptu tastings, & the Private Dining Room which accommodates special events (seating up to 26 people). Opened in 2009, Maialino is part of Danny Meyer’s Union Square Hospitality Group.

“Close your eyes and you’re on the sunbaked streets of Trastevere itself.”

–Adam Platt, New York Magazine

Accolades

2017

The Infatuation
Best Italian Restaurants in New York

2017

Zagat Survey
NYC's Best for Handmade Pasta

2012

Zagat Survey
New York City’s Most Popular Restaurants

2012

New York Magazine
Adam Platt’s ‘Where to Eat 2012’ List of NYC’s Best Restaurants

2011

Time Out New York
Best New Restaurants of the Year

2010

Esquire Magazine
Best New Restaurants of the Year

2010

New York Magazine
Three Stars

2010

The New York Times
Two Stars & Included on Sam Sifton’s 'Top Newcomers of the Year' List

2010

Time Out New York
Four Stars

Behind the Scenes

Watch us work with a whole pig to prepare signature dishes from the menu, like the Malfatti al Maialino and our Crispy Suckling Pig Face Salad.

The Team

·   Join Us   ·

Jason Pfeifer

Executive Chef

After hiking the Appalachian Trail from Georgia to Maine (foraging and studying mushrooms and wild plants along the way), Jason Pfeifer landed in Hot Springs, NC at The Sunny Bank Inn where he cooked and maintained an organic farm. Jason then attended the Culinary Institute of America, graduating in December of 2006. After graduation, Jason joined the team at Gramercy Tavern, where he rotated through all of the stations over the course of two years. He then accepted a Chef de Partie position at Thomas Keller’s Per Se, before joining the opening team at Maialino. In the fall of 2011, Jason traveled to Denmark to perform a seasonal apprenticeship with René Redzepi and his world-renowned team at Noma. He subsequently returned to Maialino where he was named the Executive Chef of Culinary Operations in January 2016. Jason is now Maialino's Executive Chef.

Tim McKevitt

General Manager

Tim is the General Manager of Maialino. Born and raised in Warwick, NY, Tim was surrounded by food at home and in his family’s small deli, where he started working at a young age. He eventually took a position as a cook in a local restaurant, and then enrolled in the Culinary Institute of America, where he received an associate degree in Culinary Arts and a bachelor’s degree in Hospitality Management.

After graduating, he moved to New York City to launch his hospitality career. Struck by the philosophy and culture found in Danny Meyer’s book, 'Setting the Table', Tim jumped at an opportunity to work at Maialino, and quickly progressed through the ranks from Back Waiter to Service Director. In 2015, Tim became the Assistant General Manager at North End Grill, and then later the General Manager. In February of 2018, Tim rejoined the Maialino team as General Manager.

Terry Coughlin

Director of Operations

A native of New Jersey, Terry Coughlin moved west to attend California State University, working in several restaurants while he was completing his education. In 1997, after teaching high school English and Theatre for a year in Orange County, Terry moved back to the East Coast. He immediately began working at Gramercy Tavern, spending seven years at the restaurant as a server and then captain. In 2004, Terry joined Tabla as the Wine and Service Director, before being promoted to Assistant General Manager and then General Manager. As the opening General Manager at Maialino, Terry was integral to the restaurant’s launch and subsequent success and was named a Managing Partner in 2012, and Director of Operations in 2016. Terry is also the Director of Operations of Marta, a new restaurant at The Redbury New York hotel.

Jessica Weiss

Pastry Chef

Hailing from Chicago, Jessica Weiss grew up in the kitchen, cooking and baking for family and friends. Having developed a love of baking in particular at an early age, Jessica received her Bachelor’s Degree in Baking and Pastry Arts Management from the Culinary Institute of America in Hyde Park, New York. Jessica has worked in a wide range of settings, including the Apple Pie Bakery Café at the Culinary Institute of America and the prestigious Union League Club of Chicago. Jessica became Executive Pastry Chef of Maialino in August 2014 and the Executive Pastry Chef of Marta in July 2015.

Jenni Guizio

Wine Director

In 2016, Jenni Guizio joined Union Square Hospitality Group as the Wine Director of Maialino. Jenni acquired a deep knowledge of Italian wine working as a sommelier at many of New York’s top Italian restaurants including Scarpetta, Del Posto and most recently as Wine Director and General Manager of Lidia Bastianich's flagship restaurant Felidia. Early in her career Jenni seized a rare opportunity to live and work in Sicily on Mount Etna for the oenologist Salvo Foti. This experience along with her many travels throughout Italy's wine regions solidified her love for Italian wine, food, and culture.

Back of House
· Matt Spivey ·
Chef de Cuisine
· Joseph Downey-Zayas ·
Executive Sous Chef
· Nick Bocklage ·
Executive Pastry Sous Chef
· Kelly Brown ·
Sous Chef
· Chris Campisi ·
Sous Chef
· Toni Weiburg ·
Pastry Sous Chef
· Amy Mattulina ·
Sous Chef
· Sechul Yang ·
Sous Chef
· Jose Torres ·
Stewarding Supervisor
Front of House
· Amédée Timmer ·
Service Director
· Lauren Miller ·
Dining Room Manager
· Cassie Pleskovic ·
Dining Room Manager
· Katie Bruestle ·
Dining Room Manager
· Amanda Kehr ·
Private Dining • Reservations Manager
· Anasua Chowdhury ·
Private Dining

Our Community

Maialino is proud to be located in the historic Gramercy Park neighborhood. We support a number of local community organizations, as well as hunger relief organizations like City Harvest, Share Our Strength, and the Bed-Stuy Campaign Against Hunger.