Roberta’s

Roberta's

261 Moore St
Brooklyn, NY 11206
view map
718.417.1118

Cuisine: Pizza/Italian
Our Rating: ★ ★ ★ ★
Cards: Cash Only
Price: $$
Hours: Mon-Fri 12pm-Midnight; Sat-Sun 11am-Midnight
Booze: None
Subway: L to Morgan Ave.
Menu: Click Here
Delivery: No
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.

Not For Tourists says:

On a windy wintery night two bicyclists rode to a remote industrial street in East Williamsburg with one mission: Roberta’s pizza. The front of the lodge-like room is dominated by the brick oven, open to the eyes of salivating patrons, a performance space for some of the most amazing braising and baking I’ve ever tasted. Diners get cozy at picnic tables and on country-kitchen chairs over mason jars of wine and beer and take stock of the oven’s offerings. We warmed up with spicy olives and (roasted) Brussels sprouts–crispy outside, juicy inside; half-spheres of vegetable perfection. There are several main entrees which I promise to someday sample, but really it’s all about the pizza. With inventive combinations of fresh ingredients, including Roberta’s house-cured salami, choosing is delightfully difficult as everything is guaranteed delicious. Our lovely waitress Sarah told us one young patron asked whether the pizzas come down the ventilation chute and fall into the oven. For all I can tell they come from heaven. Crispy, fresh, and dare I say truly authentic, Roberta’s makes me wish I lived in borderline Bushwick.

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