Gallery: First Look: Mathieu Palombino on the Return of Motorino Williamsburg

Mathieu Palombino
Mathieu Palombino
The chef displays a Pugliese pie in his new Motorino Williamsburg location.
The oven
The oven
Wood fired, as always.
The dining room
The dining room
The Virgin Mary
The Virgin Mary
Watching over the dinning room.
Lights above the bar
Lights above the bar
A taste of the space's industrial romance.
Table setting
Table setting
Mathieu Palombino in the kitchen
Mathieu Palombino in the kitchen
Williamsburg, Brooklyn, 2013.
The Margherita
The Margherita
The standard-bearer, forever a classic.
Making the Pugliese
Making the Pugliese
Stracciatella, broccolini, sweet sausage, garlic, chili flakes, pecorino, and EV olive oil.
In the oven
In the oven
A Pugliese pizza cooks at the new Motorino in Williamsburg.
Ready for the table
Ready for the table
A finished Pugliese pie.
The Pugliese
The Pugliese
This is a Brooklyn-only pizza, resurrected from the menu of the original location.
Picking the produce
Picking the produce
Palombino inspects the heirlooms that he will use for a salad.
Heirlooms in hand
Heirlooms in hand
As we go into summer, Motorino will be offering an heirloom tomato salad as a nightly special.
Heirloom Tomato Salad
Heirloom Tomato Salad
Doused with lashings of olive oil, sprinkled with fresh basil and parsley, a flurry of fresh pepper, and the simple salad is complete.
Pre-Fried Fritattina
Pre-Fried Fritattina
Popular in Naples, these macaroni cakes stuffed with provolone and prosciutto are battered and deep fried.
The Fritattina
The Fritattina
Deep-fried macaroni cake with provolone and prosciutto.
Innards
Innards
The interior of the Fritattine.
Rocky's Calzone
Rocky's Calzone
Locatelli, pecorino, parmiggiano, fresh ricotta, sweet and spicy sausage, parsley, and a side of marinara.
Tiramisu
Tiramisu
Fat and calorie free (that is a lie).
Torta al cioccolato
Torta al cioccolato
Served with with crema inglese and sea salt.