Mathieu Palombino is poised to open Motorino Williamsburg in the next week, marking a return to the borough after the building housing his original location was condemned. He's happy to be back, and his menu features a few surprises, both old and new. Check out the slideshow to take a look.
'Motorino' on Serious Eats
It was with no small amount of excitement that multiple friends—from die-hard pizza aficionados in New York City to fellow expats who have been living a rather bleak, pizza-less existence—barraged me with the news that Motorino was opening its first international outpost here in Hong Kong. Needless to say, I was eager to see how the famed New York pizzeria was faring in its early weeks abroad.
Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores.
Here's a peek at what's hitting the pizza headlines this week.
Here's what's going on in the grand old world of pizza!
Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so.
Catching up on some pizza news post-holidays, I came across some photos that Eater posted of the forthcoming Williamsburg Motorino location receiving an oven-sized special delivery.
One of the best photos I've seen in the aftermath of Sandy. The heartily Serious Eats-endorsed Motorino in the East Village has, like nearly all of downtown Manhattan, been without power for quite a few days. But wood-burning ovens don't need electricity to operate. So here's pizzaiolo/owner Mathieu Palombino mixing up a massive amount of dough—without a mixer. They opened yesterday at 11am to help keep the East Village fed. In a word: respect.
Motorino's Pizza Al'Uovo ($14), served only on Saturdays and Sundays from 11 a.m. to 4 p.m., arrives at the table like an angry force, jets of steam shooting from the poofy, leopard-spotted rim, the layer of melted homemade fior di latte bubbling under a slick of dark red chili oil. Their pizzas are never a demure affair, but this guy is about at wild as they come.
There are three Neapolitan-ish pizzerias all within a one block radius in the East Village between 11th and 12th street and Avenues A and 2, making it a prime dining destination for pie-eaters from the city. The question is: If you're headed to the East Village, which pizzeria should be on the top of your list? Is it Motorino,
One of our favorite ingredients at one of our favorite pizzerias. Unsurprisingly, the ramp pizza at Motorino was pretty awesome.
The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust.
Last night at our first book launch party, we served pizzas from Motorino. Not only did the pizzas have to come all the way from the East Village, they also had to be served continuously throughout a four hour long party. Compounding our difficulties was the fact that there was no operating oven in the space we were serving from. What were we to do?
We write about restaurants all over the city. But sometimes, you don't want to travel for food; you want the best eats right in your neighborhood. So we're having the Serious Eats staff share where they eat around their own 'hoods. Today? Serious Drinks and Sweets editor Maggie Hoffman!
As a writer for the people, I often try and suppress my inner pizza snob. I try and pretend that all pies are created equal, and that there is goodness to everything on a crust. Sometimes I even manage to convince myself. After all, if tens of thousands of people enjoy eating buffalo chicken pizza, there's got to be something good about it that I'm missing, right? Well today, I'm letting diplomacy take a little breather and laying out a few of my hard and fast ground rules about pizza toppings.
Soft-scrambled, perfectly poached, or fried, I can't resist a great egg dish. While chefs all over New York do crazy, creative things with them, each more impressive than the last, today I'm talking about simpler stuff—the kind I find myself craving, rather than admiring. Here are nine of my favorite egg dishes in New York; what are yours?
Here's the tweet that inspired this post:
Yes, @alexandrak, such a post does exist, and if your boyfriend finds what I'm about to write all TL;DR, he can check it out: The 10 Best Pizzas in NYC » That's a solid list, no doubt. And if his NYC pizza research stops there, I'm sure he'd be happy. But I think simply dropping a best-of list on a New York newbie does him a bit of a disservice. After all, he's moving to a pizza mecca. I think a little context is in order.
Horribly tragic news on Eater New York today: The Brooklyn Motorino has been closed for good by the NYC Dept. of Building.