Mamma Mia! on Broadway: Buy tickets
Mamma Mia! on Broadway: Show information
Broadhurst Theatre. Book by Catherine Johnson. Music and Lyrics by Björn Ulvaeus. Music and Lyrics by Benny Andersson. Dir. Phyllida Lloyd. With Judy McLane and Laurie Veldheer. 2hrs 30mins. One intermission.
Mamma mia, here it goes again. And again and again. New York theater has seen a lot of jukebox musicals blip in and out of existence like mayflies in springtime, but Mamma Mia! is one Broadway show that endures. Chalk it up to the combination of ABBA’s perennially infectious songs—the sugar rush that’s lasted four decades and counting—and book writer Catherine Johnson’s easily digestible, very silly rom-com plot: On the eve of her wedding, 20-year-old Sophie, who has spent her life on a Greek isle with her sassy, taverna-running mom, concocts a ridiculous plan to find out the identity of the father she’s never met. Almost two dozen ABBA songs get squeezed into this shiny bell-bottomed catsuit of a musical, from the big hits (“Dancing Queen,” “Take a Chance on Me”) to the deep cuts (“Under Attack,” “Our Last Summer”). For every boomer lady who secretly sings “The Winner Takes It All” into her hairbrush and longs for the days of unironic hair feathering, Mamma Mia! is a nostalgic Broadway ticket that’s hard to resist.—Jenna Scherer
235 W 44th St
between Broadway and Eighth Ave
Subway: A, C, E to 42nd St–Port Authority; N, Q, R, 42nd St S, 1, 2, 3, 7 to 42nd St–Times Sq
How to get to Broadhurst Theatre
Listen to Mamma Mia! songs on Spotify
Mamma Mia! opening night cast & crew
• Louise Pitre as Donna Sheridan
• David W. Keeley as Sam Carmichael
• Tina Maddigan as Sophie Sheridan
• Joe Machota as Sky
• Judy Kaye as Rosie
• Karen Mason as Tanya
• Ken Marks as Bill Austin
• Dean Nolen as Harry Bright
• Tonya Doran as Lisa
• Sara Inbar as Ali
• Mark Price as Pepper
• Michael Benjamin Washington as Eddie
• Phyllida Lloyd - Director
• Catherine Johnson - Book
• Björn Ulvaeus - Music and Lyrics
• Benny Andersson - Music and Lyrics
• Anthony Van Laast - Choreographer
• Mark Thompson - Production Design
• Howard Harrison - Lighting Design
• Andrew Bruce - Sound Design
• Bobby Aitken - Sound Design
• Paul Huntley - Wig Design
• Judy Craymer, Richard East, Björn Ulvaeus, Littlestar Ltd., Andrew Treagus - Producers
Restaurants near Mamma Mia!
While tourists bumble into Sbarro looking for a New York slice, pizza aficionados have been busy colonizing this pedigreed newcomer—a collaboration between Kesté’s talented Roberto Caporuscio and his decorated Naples mentor, Antonio Starita. Start with tasty bites like the frittatine (a deep-fried spaghetti cake oozing prosciutto cotto and béchamel sauce), before digging into the stellar wood-fired pies, which range from standards such as the Margherita to more creative constructions like the Rachetta, a racket-shaped pizza with a “handle” made of ricotta-stuffed dough. The main event, however, should be the habit-forming Montanara Starita, which gets a quick dip in the deep fryer before hitting the oven to develop its puffy, golden crust. Topped with tomato sauce, basil and intensely smoky buffalo mozzarella, it’s a worthy new addition to the pantheon of classic New York pies.
With butcher-block tables, inventive Korean-inspired small plates and a Michelin star to boot, this diminutive eatery is of the rare breed that would likely be just as packed downtown as it is on West 52nd Street. Chef Hooni Kim (Daniel, Masa) brings his haute French training to bear on the food of his homeland, splitting the menu between traditional dishes and modernist riffs. His flavors are bright and fresh, with a great balance of sweet, spicy and funky elements. The classics seem, for the most part, like upgrades on their source material—scallion pancakes are exceptionally fat and crispy, while chili-slicked buckwheat noodles are paired with a beer-friendly salad of spicy vegetables and chewy, briny whelks. The updated stuff is equally appealing. Sliders may be passé, but you won’t want to miss Kim’s addictive bulgogi beef variety, served on pillowy grilled buns with spicy pickles and scallion salsa.
Esca is the area’s slickest and most creative choice. Part of the Mario Batali–Joe Bastianich empire, the menu takes a whirl through Southern Italian seaside cooking (spaghetti with lobster). Start with the signature raw antipasti, called crudi, then move on to excellent, shareable pastas such as superfresh grilled fish, lavish Sicilian-style seafood stew, or succulent square-cut maccheroni alla chitarra with sea urchin and crab.
Like a traditional Japanese ramen-ya, this narrow, below-street-level noodle joint is designed for quick meals. Most seats are along a counter, behind which the chefs crisp pork slices with a propane torch and tend to bubbling stockpots. The specialty here is paitan ramen, a creamy soup that’s a chicken-based variation on Hakata, Japan’s famous tonkotsu (pork) broth. The most basic version, the Totto chicken, is a flavorful, opaque soup bobbing with thin, straight noodles and slow-cooked pork ridged with satiny fat. The real winner, however, is the miso ramen, enriched with a scoop of nutty fermented soybean paste and wavy egg noodles. Ramen is generally a feast unto itself, but you can bulk up a meal with sides like char siu mayo don—a mound of rice heaped with more unctuous pork, yuzu-accented mayonnaise and raw sliced scallions.