Adam Platt reviews Danny Meyer's fall blockbuster, Marta this week, and has not one bad thing to say about those thin-crusted pizzas:
...the most successful tend to evoke the classic tastes of Rome itself. I'm thinking of the salsiccia, pooled with a gentle crumbling of pork sausage and barely visible cremini mushrooms; an ingenious creation called patate alla carbonara (drizzled, like the pasta, with whipped eggs and pepper); and the Amatriciana, which Anderer and his cooks dress with red onions, flakes of chile, and frizzled squares of guanciale, that famous Umbrian pork-jowl delicacy.
He's just as smitten with the wood-grilled meats, and though a few sides don't quite hit the mark, his only real complaint is the "marginal" hotel lobby space where the restaurant is housed. He gives Marta two stars.