Motorino

I’ve visited this place twice for lunch, the quality wasn’t consistent. First time was truly awesome, but second visit was so so. The base was much thicker and more soggy. Completely different texture, taste was the ssme. I guess it was a different cook’s touch that made all the difference.

Motorino in Brooklyn is one of my favorite pizza places and since moving to HK I’ve been craving some good pizza so was so excited to see that there was also a location here. I saw that they were doing a restaurant week special so I went for lunch.
The green salad was great and simple. I ordered the sopressata pizza. The flavor components were good and the spice level was just right (if you like spice!) There is definitely a difference though than the original Motorino and I think it was all in the crust. Instead of being thin and crispy this was a bit thick, and seriously chewy… like stale chewy. I love the crispness that comes with wood fired pizzas and this was definitely missing that. I also felt really off and sick the rest of the day and that’s what really turned me off.

A paean to the near-​perfect pizza or 10 guiding principles and/​or parables of the Motorino pie:
1. Pizza shall not exist as a mere delivery vessel for meat and cheese (someone please tell that to the schmucks at Paisano’s)
2. Thy crust shan’t be cracker thin and devoid of flavor (looking at you Café Deco and Pizza Express). Rather it should have a semi dense crumb structure somewhere between the upper and lower bounds of L&B Spumoni Gardens (dense) and Luzzos (floppier but acceptable)
3. Thy crust shall be blistered to a calico effect and should be pliable to fold in half (although those weirdos in Naples eat it with fork and knife — a forgivable sin)
4. Thy end crust shall sport a puffy but tamed ‘corcione’ (which is what pizza nerds call the end crust). Nor shall the crust be discarded, for thine is the best part of the pizza
5. Thy sauce should be made from San Marzano tomatoes and generally should be uncooked before going into the oven
6. Thy mozz should be fresh, and not that shit that comes pre-​shredded in a plastic bag. Also if you call it «mooz» or «moozadell», you’re an asshole or from Bensonhurst, NY. Or possibly both
7. Thy shall be limited to no more than 4 – 5 toppings, such as a pizza of excellently charred leaves of brussels sprout nestled with smoked pancetta and redolent of garlic and pecorino ($ 168) at Motorino
8. It’s a sin to covet thy neighbor, unless your neighbor is tucking into a Motorino margherita ($ 138), a triumph of what pizza can and should be — a celebration of that perfect crust, good quality mozzarella, bright tomato sauce and a kiss of basil
9. When opening the overseas outpost of a beloved New York City staple, you shall keep all of the touches just so — an excellently curated menu of Italian spirits, reliably tender and satisfying meatballs, and cramped tables so that one might rub elbows with thy neighbor (and get a sneak peak of what they’re enjoying)
10. Pizza is like sex. Even when it’s bad, it’s pretty good. Thankfully at Motorino, the pizza is fantastic.
rAmen

As an Italian I tend to eat only local food when I’m travelling. But that night I felt like I needed home! The pizza is very good. The crust is like an Italian pizza. Good good.

Great pizza, and the lunch set is easily one of the best in town. Highly recommend the Nutella calzone as well.

Great pizza, great wine, great place. The sparkling red wine goes really well with the stone-​oven baked pizza.