Roberta's

The story

Roberta's in New York City – Bushwick Pizza with Michelin Bib Gourmand

Roberta’s: Bushwick’s Original Pizza Destination

Roberta’s began in 2008 inside a humble cinderblock warehouse in Bushwick, Brooklyn. What started as a neighborhood pizzeria quickly grew into an internationally recognized culinary destination, celebrated for its artisanal pizza and distinctive community vibe. The restaurant’s commitment to high-quality ingredients and a unique atmosphere has earned it a loyal following—and a Michelin Bib Gourmand, a testament to its good quality, good value cooking.

The Food

The menu at Roberta’s embodies a diverse collection of seasonally focused dishes. While wood-fired, Neapolitan-inspired pizzas are the anchor, the kitchen also turns out house-cured meats, handmade pasta, and seasonal seafood and vegetable dishes. The restaurant’s own words describe the pizza as “handmade, sourdough crust topped with a bright pungent tomato sauce, house made mozzarella, aged provolone from Italy, freshly ground Parmigiano Reggiano, and a pinch of chili flakes for a little kick.” Desserts are equally ambitious, rounding out a menu that showcases the kitchen’s range.

The Founders and Philosophy

Roberta’s was co-founded by Brandon Hoy and chef Carlo Mirarchi. Hoy, who honed his skills at a legendary Napa Valley butchery, is deeply involved in Brooklyn’s food community and co-founded the urban farm Brooklyn Grange. Chef Mirarchi is known for his bold, seasonal cooking and wood-fired techniques, and has helped build Roberta’s into an internationally recognized brand. The restaurant also offers full-scale on- and off-site catering, ensuring that each event is presented with the same high-quality food you’d get directly from their kitchens. With multiple locations across New York City, Los Angeles, and Nashville, Roberta’s remains rooted in its original Bushwick home, a testament to its enduring appeal.