By Abigael T. Sidi

Ever since I covered Song’ E Napule and Sal and Carmine , I’ve been holding onto my beloved Motorino, always in fear of throwing it to the wolves. (My pizza reviews have been the ones to cause the most stir, if not outright screaming matches, in the comments section.) But then, I realized that the Motorino dish I really wanted to cover was not one of their superb, wood-fired, Neapolitan-style pizzas such as the soppresseta picante, the soppressata super picante, the colatura di alici, or the Pugliese, just to name a few of our family favorites.

Instead, what I love most about Motorino is the antipasti, where attention to ingredients, dish composition and execution resemble more what you’d expect from the likes of Sempre Oggi – or dare I say, Marea – than from a n

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