The chef displays a Pugliese pie in his new Motorino Williamsburg location.
Wood fired, as always.
The dining room
Lights above the bar
A taste of the space's industrial romance.
Mathieu Palombino in the kitchen
Williamsburg, Brooklyn, 2013.
Making the Pugliese
Stracciatella, broccolini, sweet sausage, garlic, chili flakes, pecorino, and EV olive oil.
In the oven
A Pugliese pizza cooks at the new Motorino in Williamsburg.
Ready for the table
A finished Pugliese pie.
Picking the produce
Palombino inspects the heirlooms that he will use for a salad.
Heirlooms in hand
As we go into summer, Motorino will be offering an heirloom tomato salad as a nightly special.
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.
Deep-fried macaroni cake with provolone and prosciutto.
The interior of the Fritattine.
Locatelli, pecorino, parmiggiano, fresh ricotta, sweet and spicy sausage, parsley, and a side of marinara.
Torta al cioccolato
Served with with crema inglese and sea salt.