Mathieu Palombino will open Motorino 2.0 on Monday, he tells the Times. He’s most excited about acquiring Anthony Mangieri’s prized Acunto oven. “‘It’s so beautiful,’ Mr. Palombino said, sounding smitten. ‘This is probably the best brick oven made in Italy.’” The oven has been stripped of white tiles in favor of black and will produce less-monastic pies. Seasonal toppings will include Brussels-sprout leaves, which is what happens when you let a Belgian make pizza.