Entries tagged with 'Motorino'
- Seen It! Yeah, yeah, yeah. We saw the "green pizza box." And blogged it here last week. Oh, and it's not so green, btw. [Slice]
- Here We Go! The first in what will surely soon be an onslaught of grilled pizza stories. [Bay Area Bites]
- Masterpizza: Affordable artwork inspired by, and fits in, a pizza box. [Dayton Daily News]
- NYC - Motorino: Acclaimed Williamsburg newcomer to open its garden tomorrow. [Eater]
- New Pizza Blog: The title of this thing sounds less like a pizza blog than a Learning Annex seminar. [How to Blog About Pizza Online]
- Bufala Arrests: Italian mafia allegedly smuggling in hormones for water buffalo. [Corriere della Serra via The Feed]
- Feed Me! Larry King, pizza boy. [TMZ.com]
- Speed Eating: In charity face-stuff, Scottsdale, Arizona, man eats 13 slices in 15 minutes, wins $500. [East Valley Tribune]
- FAIL: School district wastes $3 million on automatic pizza-maker that essentially sits idle. [KGO-TV]
- Switcheroo: College pranksters swap the signs on two unwitting Domino's, Pizza Hut delivery drivers. [lehighvalleylive.com]
- L.A. - Marina del Rey: Details on new Pitfire Pizza location. [Food GPS]
- NOLA - Twits: NakedPizza erects Twitter billboard. [TechCrunch]
- NYC - Ramp Pizza: ZOMG! You can find it at Motorino. While supplies last. Better call ahead. [I Dream Of Pizza]
- NYC - K-Town: Good pizza at Little Italy? Maybe. [Midtown Lunch]
Posted by Adam Kuban, April 7, 2009 at 6:00 AM
Motorino's Margherita pizza.
Time Out New York held its Eat Out Awards last night, with a couple pizza categories. The magazine's web editors live-blogged it:
Best new artisanal pizza: Motorino, "for its Neapolitan pièce de résistance: a charred crust that’s airy yet elastic, sweet tomato sauce, and gooey pools of fior di latte mozzarella."
Best new pizza: Artichoke. "Said the Artichoke boys, 'We thought we lost. We want to thank our grandmother and grandfather. We thank our customers for making us No. 1. Pizza is in our hearts and in our veins!'"
Posted by Adam Kuban, February 24, 2009 at 8:00 PM
On the New York Times's Diner's Journal food blog today, Frank Bruni has a pizza moment, saying that everyone lately has been talking about the crusty, saucy, cheesy stuff.
He then goes on to talk about, yes, Co. and Motorino.
Geesh, now even I am officially sick of hearing about Co., so I'm not going quote extensively from Bruni's post. Suffice it to say that he digs the Popeye pie there: "one of the most memorable things I've eaten in months."
Artichoke, Co., Motorino, and San Marzano are the candidates. Vote here.
Posted by Adam Kuban, February 3, 2009 at 4:45 PM
The Margherita at Co.
GQ's Alan Richman offers an entertaining take on two recently opened pizzerias, Co. and Motorino. (He says Mayor Bloomberg should stimulate the city's economy by opening more pizzerias.)
On Co., Richman says:
The pizza at Co. is produced by Jim Lahey of the revered Sullivan St Bakery and answers this question: If pizza is essentially crust, and if crust is essentially bread, and if Lahey is possibly the finest bread-maker in New York, shouldn’t the pizza at Co. be superb? This is not a trick question. The pizza is, for the most part, exactly that. The only flaw is an occasional wrongheaded harmonizing of toppings, annoying but far from fatal.
Richman's take on Motorino, after the jump.
Continue reading »
Posted by Adam Kuban, January 20, 2009 at 7:00 AM
Cool: Motorino in Williamsburg is on Twitter (@motorino.
Not cool: They're bitin' my phrase, "Hasta la pizza." Step off, n00bs. I've been using that phrase for years.
"It hasn’t yet offered me a perfect meal. But it improved enough between two visits to inspire hope that Motorino will eventually launch itself into the upper strata of the city’s pizzerias." [New York Times]
Posted by Erin Zimmer, December 15, 2008 at 1:30 PM
Margherita pie at Motorino.
Williamsburg pizzeria Mortorino is jumping on the prix-fixe meal bandwagon (it seems to be the recent trend with recession-fearing diners hungry for deals). Between 11 a.m. and 4 p.m., this two-course lunch menu for $10 features: soup (rotating every other day-ish; today's is brussels sprouts) or salad (the tri-color salad with radicchio, endive, and arugula). And, of course, pizza, with five options available: margherita, soppressata piccante, marinara, anchovy, and speck with brussels sprouts. [via kludt on Twitter]
UPDATE: This deal only applies to weekdays. On Saturday and Sunday, Motorino offers a brunch menu from 11 a.m. to 4 p.m. which includes one entree (egg pizza, baked egg, or a "panetti" sandwich) with a drink for $10.
Read the initial report on Slice.
Mortorino
319 Graham Avenue, Brooklyn NY 11211 (at Devoe Street; map)
718-599-8899
motorinopizza.com
Posted by Adam Kuban, November 15, 2008 at 4:15 PM
The Strong Buzz reports reports that there's breakfast pizza on the menu at Motorino.
The joint is now serving brunch on Saturdays and Sundays from 11 a.m. to 2 p.m. All dishes are $10, with coffee or juice.
Says Strong, "Mathieu Palombino is turning pizza into the breakfast food of champions with pies topped with creamy fior di latte, fluffy farm eggs, smoky pancetta, and handfuls of basil and Parmiggiano."
If you're too much of a purist to go for a breakfast pizza, the "panetti" sandwiches there sound pretty good: "made from Motorino’s pizza dough stuffed with the likes of mortadella, taleggio, radicchio, and aceto." [via Kathryn Yu]
Motorino
319 Graham Avenue, Brooklyn NY 11211 (at Devoe Street; map)
718-599-8899
motorinopizza.com
IM + intel = "IMtel." Here's a bit of received wisdom.
[screennameredacted]: got a bit of slice intel for you: a) wouldn't worry yet about the slice curse on motorino; went there last night with 3 friends and all four of our pies were easily 9/10s. maybe a little too much charring on one of them but otherwise terrific. also, i think i recall you once saying the SE offices were near FIT; the margherita slice at rosa's on 27th and 7th is truly a hidden gem, well worth trying it out. trust me on this one. everything else there is garbage though.
NYCSlice: Yes, that's our office location. Will try Rosa's on Monday! Thanks, [screennameredacted]!
Posted by Adam Kuban, October 23, 2008 at 5:45 PM
Keith Wagstaff of the Feedbag blog has an interview with Mathieu Palombino, the Belgian-born chef-owner of Motorino in Williamsburg. We wrote about the pizza at Motorino on Tuesday, and the Feedbag's piece is a nice complement to the tasting intel. Snip:
What does it take to make good pizza? Pizza is always good, even when it’s bad. Its never something you will spit out of your mouth, even if it’s not done properly. What makes a pizza good is the quality of the ingredients. It’s a very simple thing. It’s just a piece of dough with just a few ingredients, so you have to choose your ingredients very carefully. It’s a simple thing, but it can become very complicated to make your pizza better than the guy next door.
Palombino also reveals that he makes the mozzarella for his pies himself each day and that he thinks Fornino is one of the city's best pizzerias—but declines to give the names of places he thinks are overrated.
I'm going to have to pull out the Truth Hammer, though, and give this Keith Wagstaff a knock on the noggin:
[Matthieu offers me some pizza; I tell him thanks but I have to get back to the office.] Do you offer pizza to go?
He didn't even try the pizza?
Posted by Adam Kuban, October 21, 2008 at 4:15 PM
Clockwise from top left: Motorino has a nice airy space on Graham Avenue and Devoe Street. The C.R.U.S.T.™ scan reveals the char quotient. A Margherita pie, boxed for take-out.
Motorino
319 Graham Avenue, Brooklyn NY 11211 (at Devoe Street; map); 718-599-8899; motorinopizza.com
Getting There: L train to Graham Avenue; walk 1 block south from train
Pizza Style: Neapolitan; 10-inch pies, enough for one person
Oven Type: Wood-burning
The Skinny: Based on what I've had so far, the only Neapolitan-style pizza in New York better than this one right now is Una Pizza Napoletana. Excellent bready crust with great hole structure. Typical Naples-style pies along with some more inventive pizzas. Affordable, too!
Price: Most pizzas here are in the $10 to $13 range, with cheapest being Marinara ($9) and priciest being Pugliese ($15). Visa/MC/AmEx, cash
OK, sit down, homeslices, because I've got news for you.
That new Motorino place in Williamsburg?
Awesome.
I got this email from my coworker Raphael Saturday night: "It's good. Possibly very good. What I had last night was Franny's-caliber. I've got some not-so-great pics (I'll write up a quick review if you like), but you should get out there and do a review ASAP."
Well, I was heading to the Yura Yura Teikoku show in Williamsburg Sunday night, so I figured I'd leave a little early and hit up Motorino beforehand. And then, I had to go back yesterday for lunch for a second take on what I thought I had tasted and felt the night before: Right now, at this moment, Motorino is spittin' some of the best new pizza in New York from of its wood-burning oven.
And it's totally affordable. Pizzas run from $9 (Marinara) to $15 (Pugliese, with sausage), with the majority between $11 and $13. No $21 pizzas here.
That this pizza is amazing seems unlikely. The guy behind it, Belgian Mathieu Palombino, comes from stints at the fancy-pants Manhattan restaurants BLT Fish, Bouley, Cafe Charbon, and Cello. That hardly says pizza pedigree. But he knows what he's doing. His Neapolitan-style pies have brilliant hole structure; great bready, salty flavor; and a crisp-chewy factor that's close to being off the charts.
Continue reading »
Motorino, that new joint in Williamsburg we mentioned yesterday. The Eater blog has a picture of its oven. There are some other pictures, too—looks like interior and menu shots. Says the Eater: "That buzz, however, led to some opening night snafus, as the restaurant began turning away customers at 8:30 p.m. last night and told already-seated customers they were out of dough and about half of the remaining menu items."
Posted by Adam Kuban, October 13, 2008 at 12:34 PM
Just got this email from a shill:
Mathieu Palombino (BLT Fish, Bouley, Cafe Charbon, Cello) opens a new pizzeria called Motorino in Williamsburg today. The menu includes a focused selection of local Brooklyn salumi, salads, antipasti, and cheeses in addition to 10 pizzas made to order in the wood-fired oven. Pizzas will include the neopolitan classics margherita, marinara and three varieties of pizza bianca, in addition to several others that will change seasonally. For dessert, Motorino will feature over 10 flavors of house-made gelato and sorbetto to be served on house-baked brioche. The restaurant will seat 55. Beer and wine service only.
Motorino
319 Graham Avenue, Brooklyn NY 11211 (at Devoe Street; map)
