Roberta's, Bushwick, Brooklyn, New York, Italian, Pizza, Ingredients, Chef Recommended, Where the Chefs eat in New York, NY, 11206, Where the chef's eat pizza, sommelier recommendations, best pizza in New York, Brooklyn, New York City, Bklyn, NY
November 29, 2009
BUSHWICK - BROOKLYN, NY
The Good Fork’s Sohui Kim
From Chris Barnes: “Favorite Pizza: Crispy Glover (tomato, taleggio, garlic, guanciale, onion, breadcrumbs, pepperoncini oil).
The Roasted Lamb Breast with squash, cippolini onions, vin cotto was perfectly cooked and the flavors were clean and harmonious.
The Specken Wolf Pizza with speck, mushrooms, oregano, onions, mozzarella is worth a try too.
You can just hang out in the beer garden without any pressure to order food (but why wouldn’t you want to order food here?) Drink off the beer list - it’s more interesting than the wine list.
The whole place has an easy going, democratic atmosphere.”
Roberta’s | NYC
The pizza was great, and I really like how they’ve sort of built a self-sufficient compound complete with their own farm. A lot of chefs in New York pride themselves in sourcing vegetables from farms within 100 miles or so of the city, but Roberta’s is taking it to the next level by having one in their own backyard.
Wine Director Joe Campanale of Anfora, dell’anima, L’Artusi
Great pizza, great vibe and seasonal stuff. Drink beer at Roberta’s.
RECOMMENDER
WHAT THEY SAID
Chef Rebecca Weitzman of Thistle Hill Tavern
For their simple use of exceptional ingredients.
Italian, Pizza
Bushwick
261 Moore Street, Brooklyn, NY 11206 (view map)
T: 718.417.1118
Website:
Hours:
Mon - Fri: 12pm - 12am
Sat - Sun: 11am - 12am
Chef Dave Schuttenberg of Fatty Crab
Love what they’re doing and serving Pies and Thighs chicken.
I like Roberta’s in Brooklyn. Carlo and his team cook just simply delicious food.
Photographs courtesy of Roberta’s
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They have their rooftop greenhouse and garden, outdoor bread oven and they have a lot of interesting things going on.
Chef Hadley Schmitt of Northern Spy Food Co. in New York, NY
