Roberta’s

Recommended by : Eric Ripert (Chef/Owner, Le Bernardin), Adam Rapoport (Editor-in-Chief, Bon Appetit), Dominique Crenn (Chef/Owner, Atelier Crenn), Anna Jo McLean (Maitre D, The Standard), Branden McRill (Co-Owner/General Manager, Pearl & Ash), Chris Jaeckle (Chef, All’onda), Chris Cannon (Restaurateur, All’onda), Vinny Dotolo (Co-Chef/Co-Owner, Son of a Gun), Pamela Love (Jewelry Designer)

Cuisine:Pizza. Price: $$. Location: .

There’s not enough ways to say how much we love Roberta’s. The spot from musicians Chris Parachini and Brandon Hoy is appropriately hidden among the vast sea of Brooklyn factories and warehouses (almost as if they didn’t want you to find it). The Margherita pizza is basically to die for, as is the Romaine with candied walnut, pecorino and mint. And the outdoor seating? You’ll feel like you’re in the backyard of a friend’s house waiting for their more interesting sibling to come out and play you what their band just wrote.

Menu Reccomendations: Margherita pizza, Romaine with pecorino, candied walnuts and mint. – Adam Rapoport (Editor-in-Chief, Bon Appetit)

“Roberta’s – if it’s not the best restaurant in New York it’s certainly the most fun.” – Adam Rapoport (Editor-in-Chief, Bon Appetit)

“We make our way over to Roberta’s, for some delicious brick oven pizza. This place is pretty popular, so there’s usually a pretty lengthy wait, which we don’t mind. Between the radio show being broadcasted, movies being shown on the big screen, and a tiki bar out back, its easy to lose track of time at this place.” – Anna Jo McLean (Maitre D, The Standard)

In New York, I always love Roberta’s…” – Vinny Dotolo (Co-Chef/Co-Owner, Son of a Gun)

www.robertaspizza.com