John Stewart would be appalled, but the menu is focused on deep dish-style pizza:
On Friday’s debut, the kitchen had sold out of the 150 pies they’d allocated for the evening by 6:30 p.m., just an hour and a half after the pop-up began at 5 p.m. It’s no surprise that anything by Roberta’s draws a crowd, and these pies are most definitely worth ducking out of work a few minutes early. Pizza expert Adam Kuban described Detroit-style pizza as having “perimeter of crisp, almost-fried cheese” and that’s definitely the case here. The crust also has a puffier, focaccia-like texture but with a more buttery consistency. Because of the richness of the crust and style, we thought the red sauce versions of the pies had a slight edge over their white sisters, which were richer by-and-large.
The Bee Sting ($17), which has been a popular choice at their Bushwick original, translates very well in this new style. The full-bodied sauce and blistered mozzarella hold their own with the thick crust and the soppressata and honey add additional salt and sweet for a well-rounded slice. The Speckenwolf ($16) was another good adaptation; bubbly mozzarella, salty speck and earth mushrooms punched up by thin slices of red onion that gave the slice zest. The Millennium Falco ($16), with its generous sprinkling of parmesan cheese, red onion and sausage, was a good third runner up.
The takeover runs through Sunday, November 15th beginning daily at 5 p.m..
More information and reservations at humboldtandjackson.com.