Roberta’s

Critics' Pick

261 Moore St., Brooklyn, NY 11206 40.704781 -73.934359
nr. Bogart St. See Map | Subway Directions Hopstop Popup
718-417-1118 Send to Phone

Cuisine: Pizza
Price Range:
$$
Key to Prices and ratings
Upscale

Almost Perfect

Exceptional

Generally Excellent

Very Good

Good

Cheap Eats

Best in Category

Excellent

Delicious

Very Good

Noteworthy
Very Expensive

Expensive

Moderate

Cheap
Reader Rating:
8 out of 10
|
10 Reviews | Write a Review

Photo by Gavin Thomas

Map Rate & Review

Official Website

robertaspizza.com

Hours

Mon-Fri, noon-midnight; Sat-Sun, 11am-midnight

Nearby Subway Stops

L at Morgan Ave.

Prices

$7-$16

Payment Methods

Cash Only

Special Features

BYOB
Good for Groups
Kid-Friendly
Lunch
Open Kitchens / Watch the Chef
Outdoor Dining
Take-Out

Alcohol

BYOB

Reservations

Not Accepted

Profile

Can two hip musicians versed in punky blues rock find fulfillment as artisanal pizza-makers in Bushwick? Owned by Chris Parachini (on bass) and Brandon Hoy (on keyboards), the pizzeria is in a forlorn part of Brooklyn filled with gritty factories, warehouses, and lofts. The restaurant, housed in a former garage, has wood-paneled walls, elongated wood tables, and mismatched captain’s chairs. Out back is a patio with additional seating and a rusting Mercedes-Benz sedan studded with flowerpots. The pizza, made in a wood-burning oven, is Neapolitan in inspiration and technique. The crusts are admirably airy and crispy, and the mozzarella homemade—but the tomato sauce could be richer and more assertive. There are nearly two dozen toppings, with unusual choices like taleggio cheese, capers, and tuna. The combo pizzas remove the guesswork: The guanciale and egg has delicious shavings of house-cured pork jowl surrounding an egg that has set perfectly, and the R.P.S. aptly balances peppery sopressatta with mellow roasted red peppers. — Michael Anstendig

Ideal Meal

Guanciale & egg, $12; R.P.S. (roasted peppers and sopressata), $13