Mathieu Palombino | Motorino
How did the Serious Eats event go at your restaurant?
It was a very successful event. It was nice to spend time with the crowd, which is rare for us. There are a lot of people into this pizza thing and I was honored to host them.
Did some freaks show up?
Pizza is a sensitive nerve to a lot of folks. They take it very seriously. Maybe not everybody had the money to compare with Per Se and Le Bernardin, but everybody can afford to be a pizza critic. It’s a very down-to-earth hobby.
What do you think of Sam Sifton taking over the critic role?
The new New York Times critic!
Oh, yes yes. I hope he likes my restaurant as much as Frank Bruni did.