Honey and
Ricotta
a food journal

Monday, 28 September 2015

Motorino


Normal meal times seem to fly out the window on the weekend in NYC. People are breakfasting any time between 7am and 9pm, brunch is an all-day affair, lunch can drag out from 12pm until dinner, coffee is sipped from morning to night, and cocktails are acceptable at all hours.


This meant we had as much time as we wanted to walk the streets of Williamsburg (and spend a lot of time buying all sorts of beautiful kitchen equipment in Whisk), to burn off that giant doughnut, so that we had enough room in our tummies to squeeze in a couple of slices of pizza.


It was late afternoon by the time we peeked our heads inside Motorino to admire the Italian wood-burning pizza oven, before grabbing one of the happy little red tables on the pavement outside.


A sizzling Soppresata Piccante pizza soon arrived on our table - the sweet tomato sauce and gentle fior di latte melting into each other, the soppresata crisping up, and the chilli flakes scattered over the top giving it an extra hot kick.


Eating this Neapolitan style pizza pie (Why? Can someone please explain why we have to call them pies over here? Please?) was a messy affair. The soft, charred crust could barely hold the luxuriant topping, resulting in us looking very un-Williamsburg-cool with tomato sauce dripping down our chins and olive oil covering our fingers. 


But when you can spend Sunday afternoon eating pizza this tasty, while soaking in the last warm rays of Summer sunshine, I struggle to care about whether I have tomato sauce on my face or not. In fact, I think I'm happier when I do.

Motorino, 139 Broadway, Brooklyn, NY 11211

No comments:

Post a Comment

 photo s_03.jpg  photo s_05.jpg  photo s_06.jpg  photo s_09.jpg  photo s_10.jpg