Motorino East Village

"The authentic Neapolitan pies are made with glutinous, dough-friendly double-zero flour and San Marzano tomatoes, and the crusts are lightly charred. " Full review

"Out in Williamsburg, Motorino’s owner, Mathieu Palombino, brings a serious résumé to the dough game." Full review

"The "gold standard" for "artsy pizza", this "delicious" duo builds Neapolitan-style pies with "superb ingredients" on "sublime thin crusts" that may "haunt your dreams"." Full review

"Cold and hot antipasti (octopus salad tossed with potatoes, celery, and chili oil; or roasted peppers with capers and parsley) bolster the mouthwatering pizza selection." Full review

"Beyond standards like the margherita, diners can now get Brussels sprouts and bacon, sopressata and more on their pizzas." Full review

"It serves the city’s best pizza. It does so consistently, at both locations, whether Mr. Palombino is cooking or not." Full review

"Another strong claim to serve the best pizza in the city, Mathieu Palombino’s mouthwatering creations include the tongue-tingling stracciatella pizza."

"Palombino expands the menu with new items, including his first calzone...plus the Melanzane pie. Sidle up to the eight-seat marble-topped bar for cocktails, beers and regional Italian wines." Full review

"Now that Mathieu Palombino is there to plant the Manhattan flag of his Motorino brand, pizza pilgrims can commit such heresies as ordering appetizers... or dessert." Full review

"It's like the New York Fold on Neapolitan steroids, but this pizza bouquet--eaten from the crust downward--makes for a supersize one-handed meal." Full review