A couple of serious eaters were lucky enough to be invited to dinner at Motorino Manhattan on Saturday, and anybody worried that Mathieu Palombino was not going to be a worthy successor to Anthony Mangieri can rest easy. The pizza was pretty damn good, light and crisp and lightly charred on the outside and tender and cooked though on the inside, even though Palombino said he is still getting acclimated to Mangieri's custom built-in-Italy oven. More than anything else, Palombino's comments told me that he has the necessary obsessive perfectionist gene that Mr. Mangieri has. Serious pizza lovers, no worries. Mangieri's oven is in very good hands, and those very same hands are already producing excellent pizza.