About Chef Nick Anderer

Nick Anderer is the Executive Chef and Owner of Anton’s, his nostalgic New York café and wine bar in the West Village. Anderer’s kitchen is rooted in an appreciation for exceptional homegrown ingredients, thoughtful-yet-simple preparations, and a passion for breathing new life into Old World recipes. At Anton’s, Anderer thoughtfully reimagines NYC’s rich culinary history through comforting, eclectic American cuisine with deep European influences.

Anderer’s earliest culinary memories are in his home kitchen with his mother Mia, who instilled in him the positive impact lovingly-prepared meals can play in nurturing connectedness among family and friends. A native New Yorker, Anderer credits a college year in Italy studying art history, architecture, and urban planning as the experience that most propelled him to pursue a career in culinary arts. Upon his return, he spent time cooking in iconic NYC kitchens, including Larry Forgione’s An American Place, Buzzy O’Keefe’s The Water Club, and Babbo.

After returning to Italy once more to hone his culinary craft in Rome and Milan, Nick joined the kitchen team of Gramercy Tavern where he served as Sous Chef to Tom Colicchio, and later Executive Sous Chef to Mike Anthony. From there, Anderer went on to open two flagship Italian restaurants – Maialino (2009) and Marta (2014) – with Danny Meyer’s Union Square Hospitality Group, serving as Executive Chef and Managing Partner for both. Maialino and Marta separately garnered widespread praise, and both restaurants earned Two Stars from the New York Times under Anderer’s leadership.

In addition to numerous media accolades, Anderer is a two-time James Beard “Best Chef, New York City” semifinalist (2014, 2015), and has served as a guest chef on many television appearances.

Nick Anderer CV

Anton’s (Exec Chef/Owner) 2019-present
Marta (Exec Chef/Managing Partner) 2014-2018
Maialino (Exec Chef/Managing Partner) 2009-2018
Gramercy Tavern (Executive Sous Chef) 2003-2009
San Giorgio ed il Drago (line cook – Milan) 2001-2002
Pierluigi (intern/prep cook – Rome) 2001-2002
Tabla 2001-2001 (summer intern/prep cook)
Babbo 1999-2001 (pasta line cook, pastry cook)
An American Place/Rose Hill/Manhattan Prime (line cook – Larry Forgione) 1998-1999
The Water Club (prep cook/pastry cook – Buzzy O’Keefe) 1997-1998

About Natalie Johnson

Natalie Johnson is the General Manager and Beverage Director of Anton’s, a nostalgic New York café and wine bar in the heart of the West Village. Alongside Chef-Owner Nick Anderer, Johnson is responsible for the restaurant’s vision, design, spirit, and service. Anton’s beverage program is an approachable, compelling, carefully considered affair thanks to Johnson’s informed-yet-humble style.

Johnson believes wine service should be accessible, explorational, and fun. Wine is paramount to the Anton’s experience, and Johnson facilitates tastings and discovery through a meticulously developed, 500+ bottle deep list and a generous by-the-glass program. At Anton’s, Johnson develops and oversees a cocktail list that celebrates a parade of spiritforward, expertly-crafted cocktails, as well as an edited collection of tap and bottled brews.

Johnson’s family is instrumental in her love of great food and drink. Her father, an urban planner and architect, and mother, a designer, took great care to ensure the family shared meals together every evening. A family trip to Italy in high school cemented her interest in history, culture, food, and wine. After earning an art history degree from University of Boulder, Johnson set off to pursue a career in hospitality, finding various jobs as a cook (notably, pizzeria Co.,) before making the transition to the Front of House.

Prior to opening Anton’s, Johnson served as the Beverage Director of Loring Place, a beloved West Village restaurant from renowned Chef Dan Kluger. Johnson wrote and managed the Loring Place wine program from the opening, on, eventually taking over the full Beverage Program. Johnson previously worked as a Sommelier and Captain in several acclaimed restaurants with celebrated wine programs across the country, including Otto (NYC), Marta (NYC), and Frasca (Boulder, CO). It was during her time at Union Square Hospitality Group’s Marta where Anderer and Johnson first collaborated.

In 2019, Johnson was named “New York Rising Star Sommelier” by Star Chefs.

Natalie Johnson CV
Loring Place (Beverage Director) 2016-2019
Frasca Food & Wine (Service Team) 2015-2016
Marta (Sommelier) 2014-2015
Otto (Sommelier) 2013-2014
Sorella (Service Team) 2011-2013
Co. Pizza (cook, w/ Jim Lahey)

Anton’s Menu Inspiration

Chef Nick has spent the last decade archiving old Roman recipes for USHG’s flagship Italian eateries, Maialino & Marta.  Now he shifts his focus towards the only city he knows and loves more intimately than Rome: New York City.  The menu draws inspiration from old New York classics and everyday comfort foods that active diners crave.  As with any old New England eatery, shellfish & chops play a key role, but vegetables and pasta are abundant and, in fact, hold center stage: Chicory Salad, Eggplant on Burnt Toast, Spinach Ravioli a la Noialles.  Desserts are inspired by Anderer family recipes.  The wine program, thoughtfully curated by Natalie Johnson (Rising Star Chefs Sommelier, 2019 – formerly of Otto, Marta, Frasca & Loring Place) will feature depth in European and American classic regions.  The list will offer a generous range of affordable selections to encourage exploration at every level, and will provide ample opportunity for serious wine enthusiasts to hunt for treasures.  The bar program draws inspiration from old American classics: Manhattans, Martinis, Champagne Cocktails.