Last Friday some friends and I visited newly-liquor-licensed pizza place Motorino in Williamsburg. I had been meaning to give it a shot for a while, and the combined factors of finally being able to get a beer and a mini-review by, as Eater sometimes calls him, Frank the Tank Bruni, finally gave me the push I needed.
I was terrified that there was going to be a long wait, not only because of the recent review, but also because usually you have to wait for anything good in Billysburg. Magically, there wasn't, and we were seated promptly right next to a giant ad hoc air conditioner. Although I am usually complaining about restaurants being too cold, this thing was a blessing. The decor was nice: a giant brick oven in the back and cool (in temperature) marble tables throughout the dining room. There was also a tiny cup of moss on every table, which we thought was a nice touch.
via Nick Sherman on Flickr
Billie ordered the Prosciutto de Parma pizza which I just spent ages trying to find a picture of (no luck)because you will not believe how generous they were with the toppings. This stuff was falling off the edges--amazing.
I had an anchovy pizza because I knew that since they're personally sized I could indulge in this gross liking of mine. It also made me remember a time when my mom and a waitress ganged up on poor anemic vegetarian me and made me eat an anchovy. I remember being horrified, but somewhere along the lines I picked up a liking for these guys. They just taste like salt. I love salt.
Anyway, the pizza was really wonderful. Not soggy at all and the crust had that wonderful Neapolitan crackle without turning into a cracker. I know I should be sophisticated and like that sort of crunchy pizza, but I just don't. I love pizza crust, and this stuff delivered. (Ha! Get it! Motorino does deliver, btw.) All the toppings tasted fresh and wonderful and the sauce was a perfect consistency of thick enough to keep your toppings in place without tasting like tomato paste.
via Jeffrey Allen on Flickr
Kate had a seasonal pizza, of which there were a few. The brussels sprouts and speck pie was tempting, but ultimately she went with the "basil, garlic, some kind of meat, and some other weird thing i don't remember the name of
and red onion" Pizza. Later conversation revealed the meat to probably be mortadella. Anyway, it was good.
All three of us polished off our pizzas, only offering bites--not slices--to our table-mates. Our waitress was friendly and more attentive than almost any other waiter I've had in Brooklyn. Unfortunately for her, the people at the table next to us were a little obnoxious. The guy was complaining that there was no cheese on his pizza and sent it back, urging her to give it to someone else "so that it doesn't go to waste." Dear Sir, no one wants your rejected pizza. Also, read the menu before you order. This isn't Pizza Hut (or Slut, as we called it in high school), and your pizza doesn't automatically come with half a pound of processed cheese product.
To conclude: Motorino: go there. Oh and P.S. They're opening one in Manhattan.
319 Graham Ave.
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