Gallery: First Look: Maialino's Happy Hour Menu

Uova alla Diavola ($2 per egg)
Uova alla Diavola ($2 per egg)
Vinegary deviled eggs with house-cured white sardines and breadcrumbs.
Cotiche Fritte ($3)
Cotiche Fritte ($3)
These pork cracklings are cooked sous-vide overnight, then scraped, dried, and fried until crisp. Served with spicy vinegar.
Patatine Cacio e Pepe ($3)
Patatine Cacio e Pepe ($3)
Fried potato skins with Pecorino Romano and black pepper. A finger-food take on the classic Roman late-night spaghetti dish.
Roman Shandy ($5)
Roman Shandy ($5)
A beer-based cocktail, with Birra Menabrea Bionda, Orchard Apricot, amaretto, lemon, and nepitella (muddled Roman mint). "A damn tasty wussy drink," is how Ed, wussy-drink connoisseur, described it.
Pizza Rustica ($2/square)
Pizza Rustica ($2/square)
Two different pizzas, both made on pizza bianca; this one is eggplant, ricotta, grana padano, parsley, and cured chili peppers.
Pizza Rustica ($2/square)
Pizza Rustica ($2/square)
This one has potato and thyme, with lemon, grana padano, and pecorino.
Polpettine ($2/meatball)
Polpettine ($2/meatball)
"I find that people just love spherical meat," said chef Anderer. These meatballs are made from rabbit belly with rosemary; the liquid is reduced braising liquid from the rabbit on their dinner menu. Deep fried to order and finished in the sauce.
Polpettine ($2/meatball)
Polpettine ($2/meatball)
More spherical meat! Black Angus beef from Kanses with a veal-fortified tomato sauce and grana padano.