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Photos from the New York restaurant's late-night bar menu
Jane Bruce
Maialino's fried artichokes are delicious, but vegetarians beware — the sauce on the side is made with anchovies.
Carciofini Fritti
Jane Bruce
Maialino's fried artichokes are delicious, but vegetarians beware — the sauce on the side is made with anchovies.
Burger
Jane Bruce
Sink your teeth into this succulent burger topped with gorgonzola, escarole, and black pepper pancetta, served on rosemary brioche.
Orecchiette
Jane Bruce
For $19, you can get orecchiette with chickpeas, rosemary, tomato, and lamb sausage.
Panino di Porchetta
Jane Bruce
The porchetta, broccoli rabe, and provolone sandwich goes for $12.
Animelle al Prosciutto
Jane Bruce
A must-have: sweetbreads and mushrooms wrapped in prosciutto.
Tortelli
Jane Bruce
This dish is made of pork and chicken livers, balsamic, and almonds.
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake
In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.
Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?
For real.
It is falsehood.
I will not consent to you
Without any doubt.
you are not similar to the expert :)