Esquire - When in the East Village, Dine as the Romans Do
"With Martina, Anderer will experiment with hospitality—he wants to figure out how to toe the line between serving customers food quickly, but not making them feel like he made their meal before they walked in the door. That means snacks and drinks ready right after you order and take your buzzer. Meatballs, capricciosa salad, seasonal vegetable dishes (starting with zucchini), potato croquettes, etcetera. For booze, Anderer wants to offer the same quality of craft wines and champagne as his recent spots. "So if somebody does want to go high-brow, low-brow and have a seven-dollar pizza with some awesome champagne they can do it without breaking the bank," he says. Not to mention that gelato machine, serving a basic vanilla flavor that he'll use to make desserts like affogato."