Motorino

Can one borough have too many good pizzerias? In the case of Brooklyn, with gems like Totonnos, DiFara, and Grimaldi's to name just a few, apparently not. And I now add to that list, Motorino, which opened in Williamsburg in late 2008. But though the pizza, cooked in the restaurant's wood-fired oven, is the main attraction, the antipasti, especially the cured meats, make a great complement to the pies. I'm a purist when it comes to pizza, but I was convinced to try Motorino's special creation the day I visited, a fingerling potato pie and very glad I did. Still, how can you really resist the Margherita D.O.C. pie, with mozzarella di bufala? It's the standard in which you judge a pizzeria and in Motorino's case, the pie more than adequately passed my stringent taste test. The space is comfortable and attracts a family, neighborhood crowd.

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