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Fodor's New York City 2014
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Motorino Pizza Review
The Manhattan branch of the Williamsburg original has brought its impossibly high standards—and long lines—to a new borough. The authentic Neapolitan pies are made with glutinous, dough-friendly double-zero flour and San Marzano tomatoes, and the crusts are lightly charred. You can't go wrong with any of the signature traditional pizzas, like marinara; margherita with fresh tomatoes, mozzarella, and basil; or a pie with spicy sopressata, sausage and garlic; but the seasonal selections are also tempting. Check out the brunch pizza (with egg and pancetta) on the weekends. Antipasti like octopus and fingerling potato salad with celery-chili oil, and cockle-clam crostini round out the menu. The weekday, lunchtime prix fixe means pizza and salad is a bargain at $12 per person.
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