Roberta's

About the Business

Specialties

Pizzas -- Lots of them. Most of them seasonal with ingredients sourced as locally as possible and cooked in our wood oven. House cured meats and salumi -- Cured by Chef Carlo and his dad Ezio, using heritage animals and traditional techniques. Fresh pasta -- Made in-house by Mauro. Dry aged grass fed beef, chops, lamb, veal, chicken, fish, oysters --- from 'sustainable' farms. Many of them roasted in our wood oven. Pies, pastries, custards --- all made in-house by Elissa and Anjelique Craft brews on tap and a growing wine list that won't kill your wallet in these rough and tough days... we are getting there!

Roberta’s also recommends

Mexico 2000 Grocery

Roberta’s says, “Remember Matamoros in the old days? This is like the second coming but better and with less seats and maybe the best restaurant name in BK”

Tortilleria Mexicana Los Hermanos

Roberta’s says, “Bushwick's original guerilla restaurant, now with walls, same great tacos.”

Northeast Kingdom

Roberta’s says, “Very cool local restaurant and bar run by some very nice folks. Great venue downstairs. Warm and comfortable.”

Vinegar Hill House

Roberta’s says, “Jean and Sam and the gang just opened and they are doing great things with sustainable food in a cozy room with a hearth oven.”

Caribe Star Restaurant

Roberta’s says, “Fantastic pernil. Apparently Dominican MLB players eat here when they are playing in town. Trust the pros, they know how to eat.”