Maialino

I have been trying to get a reservation at Maialino since it was 95 degrees and sunny in New York and finally squeezed myself in for a 6:15 opening on a recent Sunday.  Maialino is the latest of Danny Meyer's ventures, joining an elite and long lasting mix of restaurants in New York City - Union Square Cafe, Grammercy Tavern, and Eleven Madison Park to name a few.  Based on the company you keep methodology, Maialino was sure to be a hit.  The setting itself is comfortable and relaxed, in stride with a number of Meyer's restaurants that serve high-end food in an unassuming space.  As my dad aptly noted, 'it feels clubby' (he means country club here not night club, hails from Connecticut).  The service was impeccable, it felt like the waiter to table ratio was 4 to 1, and the food was to. die. for.  I ordered the radicchio salad with aged balsamic and the bucatini amatriciana, which sounds like something you could order anywhere but was the best i have ever had.  My parents opted for the Salt Baked Sea Bass for two, and for dessert we all had the scrumptious almond and apple crumb cake with caramel gelato.  The ingredients were so fresh and the food was so well prepared that even the simplest dishes were mouth watering.  We did not even try the house speciality, which is pig, so we have something to look forward to for next time.  I am already strategizing for my next reservation, 5:30PM on a Tuesday anyone?