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Editors' Pick

Roberta's Pizza

Editors' Pick
Our Tip Some of the city's top pizza, Neapolitan in spirit but New York in execution. The restaurant's other items are also very strong, including great bread and burgers.
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Roberta's: The DIY Pizzeria

Roberta's: The DIY Pizzeria

The pizza is already very good and may or may not be on the way to great. But I don't think it really matters if it gets there, because the place itself is already filled with positive energy and good feelings, as well as plenty of really good food made with carefully chosen ingredients.

Good Bread: Roberta's Pizza

Good Bread: Roberta's Pizza

A bakery grows in a shipping container in a Brooklyn yard. That yard is part of the Bushwick compound of Roberta's Pizza, whose business seems to grow and morph every day. At first, the bakery used the pizza oven during the few, early morning hours it wasn't churning out pies. Last year, the restaurant hired master oven artisan Dick Bessey to build a big wood-fired oven in one of the many shipping containers that clutter its yard. In November, the restaurant brought in Melissa Weller, who has a resume that includes stints as head baker at Per Se and Bouchon as well as work at Sullivan Street and Babbo. The loaves that she pulls out of the oven every morning rival any in the city.

Daily Slice: 'Whipper Snapper' at Roberta's

Daily Slice: 'Whipper Snapper' at Roberta's

I have a complicated relationship with Roberta's pizza, which when fresh out of the oven is one of my favorites in the city, but falls off that peak within about ten minutes of cooling. But when I make it out to Bushwick, my choice pie at the moment is the 'Whipper Snapper' ($17). The pizza builds a thick, creamy layer of mozzarella and rich, faintly goaty capra sarda atop which it's dotted with snap peas and pancetta, a drizzle of white balsamic over the top.

Apps Only: Roberta's

Apps Only: Roberta's

Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. He blogs at Ben Cooks Everything. Pork jowl from Roberta's....

Top This: The 'Millennium Falco' à la Roberta's

Top This: The 'Millennium Falco' à la Roberta's

This pizza is a pie after my own heart. Sausage and onion is my favorite topping combo. And lately I've discovered just how good a pizza with nothing but sauce and a generous fistful of Parmesan can be. Put all that together? WHAMMO. But this pizza from the recently released Roberta's Cookbook makes the jump to hyperspace.

Contra's Jeremiah Stone's Favorite French Food in New York

Contra's Jeremiah Stone's Favorite French Food in New York

Jeremiah Stone of New York's Contra came to love French food late in life, but when he moved to the country to cook there in 2010, he fell hard. Now in New York he has to look harder for good baguettes and croissants, but he still has some go-to spots for his French fix.