Zagat Buzz has a nice interview with Mathieu Palombino of Motorino:
"I always thought I would be in a fine restaurant," he sighs. "It was my profession; what I knew. But gastronomy in New York was going toward something that didn’t excite me any more – molecular cuisine and things that were too trendy. I saw a couple of guys doing simple spots like a barbecue place in Williamsburg, or Mario Batali’s Otto – things without pretension. So I threw my knife over. I am still always seeking perfection, whether it is a game bird or pizza. I let the season drive the pizza toppings and my training helps, because I am very critical and always trying to improve. I still use the best ingredients, but I can serve a 16-inch pizza with the best flour, cheese and olive oil for $12–$14."
You can try Palombino's excellent Neapolitan-style pies at the original Motorino in Williamsburg or wait until he opens its second location in the former Una Pizza Napoletana space in the East Village.
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