The pizzeria will BRB...
The locations on the UWS and the original in Williamsburg remain open.
Motorino arrived here in the fall of 2009.
Thanks to Steven for the photos!
While we were waiting, a girl sitting at the open window table, turned to face the street and puked all over the side walk. Twice. The party then got up and left. The restaurant cleared the table and welcomed us to it. I explained what had happened and requested a hose down of the adjacent street. Apparently she had just done a number on the bathroom as well. Once they finished cleaning that, the sidewalk was next.
11:21 — They have 12th st between 1st and 2nd aves closed off right now and 3 firetrucks are on the scene looking for what may be a gas leak? They're on the roof of the building now.
11:24 — Hmm scratch that. Looks now like its an electrical thing. ConEd on the scene.
His seven styles of pizzas will include some with seasonal toppings — brussels-sprout leaves in October, shaved porcini later in the fall and black truffle and taleggio cheese in the winter. There will be antipasti, like slabs of mortadella browned in the oven and vegetables roasted with pecorino. And there will be soft-serve ice cream.
It’s a playful variety of toppings and dishes that will be familiar to Motorino regulars. The simplicity of pizzeria fare has been a departure, though, for Mr. Palombino.
Trained in the most haute of French traditions, Mr. Palombino worked in Europe before moving to New York. He was chef de cuisine at BLT Fish when it was given three stars in The New York Times by Frank Bruni in 2005. (Motorino’s small wine list will be chosen by Fred Dexheimer, who worked with Mr. Palombino at BLT Fish.)