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.

First Look: Maialino's Happy Hour Menu