The Brooklyn destination the "New York Times" called "one of the
most extraordinary restaurants in the country"--which began as a
pizza place and quickly redefined the urban food
landscape--releases its highly anticipated debut cookbook.
When Roberta's opened in 2008 in a concrete bunker in Bushwick, it
was a pizzeria where you could stop in for dinner and stumble out
hours later, happy. It's still a down-the-rabbit-hole kind of place
but has also become a destination for groundbreaking food, a wholly
original dining experience, and a rooftop garden that marked the
beginning of the urban farming movement in New York City. The
forces behind Roberta's--chef Carlo Mirarchi and co-owners Brandon
Hoy and Chris Parachini--share recipes, photographs, and stories
meant to capture the experience of Roberta's for those who haven't
been, and to immortalize it for those who've been there since the
beginning.
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