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Norbert's is the coolest slice-shop in Bushwick, and here's one good reason why: if Norbert and Roberta (yeah, that's right) got into a fight, Norbert would win because he's small but wiry, and badass, whereas Roberta would be too worried about wrinkling her new micro-designer linen jumpsuit, and plus, it's hard to fight in mules. Norbert's a vegan, so that might put him at a slight disadvantage, but he's good at being vegan; Roberta might actually be getting pretty...
Bushwick's staple pizzeria, Roberta's, whose pies are revered as nothing less than slices of magic, will now be available in Williamsburg all this week in the second edition of their kitchen takeover at Humboldt & Jackson. Starting today at 5pm, Roberta's will be slinging dough (in the shape of a square!) every evening for a crowd of hungry Humboldt & Jackson patrons until February 14, with an end time being when they're "out of dough." And...
When Jesus declared that man couldn’t live by bread alone, he obviously had a prescient vision of plastic baskets at red sauce restaurants, lined with foil-wrapped butter packets, and day-old, mass-produced loaves. But if he’d peeked just a bit farther into the future, he’d see that a local, whole grain movement would eventually lead to a full-on, pro-gluten renaissance—and the following Brooklyn eateries are leading up the charge. So ignore all admonitions about filling up...
Brooklyn has a ton of pizza, and it just so happens to be the best that can be found basically anywhere. Think: Barboncino, Roberta's, Saraghina, Motorino, Franny’s, Emily, Speedy Romeo’s, plus the newest wood-burning oven installment, Parkside, in Prospect Lefferts Gardens, which was opened by a Franny's-alum, and is already teeming with people hungry for more thin-crust Neapolitan slices. And in Greenpoint, Paulie Gee’s assumes the neighborhood mantle for most delicious wood-stove pizza. But here’s the thing...