Stop #7: Motorino

August 22nd 2009 4:20pm
Stomachs stuffed to an uncomfortable level with only a short subway to digest, we continued into Williamsburg to Motorino. As we approached a sad sight lay before us; they were closed for an engagement party for the evening. After a little bit of sweet talking to the waitress, manager, and chef, we were escorted into the beautiful back patio area and even given a free pie (spicy Pugliese with sausage, burrata, and broccolini) to enjoy.
The group scores were as follows:
Cheese to Sauce Ratio: 4.24 out of 5
Crust: 4.56 out of 5
Taste Per Price: 4.4 out of 5 ($13 for small DOC Margarita)
Assorted Comments: "Saltiest yet! Best crust yet!" -Ilya Kushnirsky "Perfect charred crust, DOC tangy sauce is perfect." -Jason Eppink "Great crust, puffy around outside, very yummy." -Maura Lane

Rated #8 by New York Magazine: Motorino, 319 Graham Ave., Williamsburg
When Neapolitan pizzaioli engage in mine-is-bigger-than-yours trash talk, chances are they’re comparing cornicioni. On that front, Mathieu Palombino has nothing to be ashamed of. His crusts are so tall and puffy they should be tethered to ropes and paraded down Broadway like Bullwinkle on Thanksgiving Day. His tomatoes are bright, his buffalo mozzarella sweet, and his Margherita DOC a thing of beauty. The crust exhibits a range of appealing textures, from crisp and chewy to light and airy.