This week on WORD OF MOUTH, host Leiti Hsu settles in with Union Square Hospitality Group’s Nick Anderer, chef-partner of Maialino and the seven-week-old Marta, a Roman pizzeria in the Martha Washington Hotel. This Columbia U. art history major and finance minor talks design, surfing, oven splurging–and he’ll share Danny Meyer’s superpower. Top of the show starts with Max Sussman of The Cleveland at the Greenmarket. We WINEddown with Champagne, Nick’s favorite funghi pizza pairing. This program was brought to you by The International Culinary Center.



“It’s like the chop shop where we all put together our dream car or something; it’s completely original.” [on the wood-burning open kitchen setup]


“I cooked with my mom a lot, and we had dinner together every single night.”


“I loved sausage, I made a lot of things with sausage, I felt like sausage was the foolproof way to make anything taste good.” [on what Nick cooked as a kid]


“That’s also the funny part about being in Rome is that every single menu looks the same.”


–Nic Anderer on WORD OF MOUTH