When you make your way to Bar Marta, you will experience a series of thoughts and conversations that will go something like this:
- Why don’t Uber X drivers know where they’re going and why is their GPS always off? We are in the middle of nowhere.
- Oh, no we’re here. I see the sign. Okay, we’re fine.
- Wait, it’s closed. All the windows are blacked out.
- Oh I get it. They don’t need to be noticed. They’re being avant garde. They are open.
- This place is too cool for me.
So you’re settled. Cocktail in hand, food ready to be ordered. The smallish menu makes it easy to order lots to share, and with four people, we made sure that we did.
The baked oysters are a take on Oysters Rockefeller and they were a literal flavor explosion in your mouth. We ordered a second round and had to hold ourselves back from ordering more.
The meatballs were classic and dense. We devoured these quickly and awaited our three pasta dishes. It was Friday, after all.
Cacio E Pepe is everywhere now, but there is a science to it. The pasta has to be made in house, the sauce needs to be creamy, but not too thick, and there needs to be just the right amount of pepper. If it’s too peppery, the dish is ruined. Luckily, this one passed the test. It was unanimously our favorite pasta.
Not Our Favorites
-Garganelli with Pork Ragu