Roberta’s

robertas

261 Moore St
Brooklyn, NY 11206
view map
718.417.1118

Cuisine: Pizza/Italian, American
Our Rating: ★★★★★ Exquisite
Cards: All Major
Price: Entrees $15-$25, Pizzas $15
Hours: Mon-Fri 12pm-Midnight; Sat-Sun 11am-Midnight
Booze: Full bar
Subway: L to Morgan Ave.
Menu: Click Here
Delivery: Yes, 11 a.m. to 11 p.m
NY Mag Says:

Can two hip musicians versed in punky blues rock find fulfillment as artisanal pizza-makers in Bushwick? Owned by Chris Parachini (on bass) and Brandon Hoy (on keyboards), the pizzeria is in a forlorn part of Brooklyn filled with gritty factories, warehouses, and lofts. The restaurant, housed in a former garage, has wood-paneled walls, elongated wood tables, and mismatched captain’s chairs. Out back is a patio with additional seating and a rusting Mercedes-Benz sedan studded with flowerpots. The pizza, made in a wood-burning oven, is Neapolitan in inspiration and technique. The crusts are admirably airy and crispy, and the mozzarella homemade–but the tomato sauce could be richer and more assertive. There are nearly two dozen toppings, with unusual choices like taleggio cheese, capers, and tuna. The combo pizzas remove the guesswork: The guanciale and egg has delicious shavings of house-cured pork jowl surrounding an egg that has set perfectly, and the R.P.S. aptly balances peppery sorpresa with mellow roasted red peppers.

NY Times says:

Even though Roberta’s is known as a pizzeria, it’s O.K. to skip the pizzas. Not that there’s anything wrong with them — they’re nicely singed in a wood-burning oven — but the kitchen is also turning out subtle and polished dishes in the back, like pickled pig’s tongue, or mackerel, which might come with braised lemon jelly and puréed peas. This is not pizzeria fare, and it’s not what you expect to find in a part of the Bushwick section of Brooklyn where street traffic seems to be evenly divided between concrete trucks and fixed-gear bikes. Roberta’s fits right in. The restaurant looks like a cinderblock bunker, and the beer and wine are served in jelly jars, but the food is as confident and relaxed as the scruffy clientele

Roberta's

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