NEW YORK—Danny Meyer’s Union Square Hospitality Group (USHG) has partnered with King and Grove Hotels to conceive and operate the food and beverage program at King and Grove New York, the iconic Martha Washington Hotel, built in 1903. The food and beverage operations will be anchored by a new restaurant helmed by Maialino’s Executive Chef and Partner Nick Anderer set to open in mid-2014.
The ground floor restaurant will serve Italian cuisine and will operate continuously throughout the day, from breakfast through late night. USHG will also be responsible for creating and operating the hotel’s bar and other food and beverage concepts. Brooklyn-based architecture and design firm Workstead will design the space in collaboration with Selldorf Architects, the hotel’s acclaimed architect.
Nick Anderer will be joined by his longtime colleague, Maialino Partner and Director of Operations Terry Coughlin, who will oversee the service and front of house operations. Anderer and Coughlin will continue to run Maialino, the Roman-inspired trattoria in Gramercy Park that USHG opened in 2009. “We can’t wait to become part of the fabric of a growing food and beverage scene in this thriving neighborhood,” said Anderer. “Together with King and Grove, we will create an energetic and welcoming gathering place for New Yorkers and visitors alike.”
The restaurant represents a new addition to King and Grove’s expanding food and beverage initiatives, which includes The Elm at King an Grove Williamsburg.
Before opening Maialino, Anderer was the executive sous chef of Gramercy Tavern, where he worked for nearly six years under the chefs Tom Colicchio and Michael Anthony. Prior to that he apprenticed in Italy, working in kitchens in both Milan and Rome, where he studied art history as a student at Columbia University. He has also worked under Mario Batali (Babbo) and Larry Forgione (An American Place).