Despite some technical difficulties we were able to have a great chat with Brandon from Roberta's Pizza in New York, NY. Brandon's pro tip centers around keeping the heat high!
For more on Roberta's visit: http://robertaspizza.com/
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 is a New American pizzeria in Brooklyn, New York. Located in the neighborhood of East Williamsburg, it is known for its wood oven cooked pizza and hipster vibe. The restaurant serves pizza containing ingredients cooked from a rooftop garden, and houses a radio station in the rear of the building.