Posts Tagged ‘robertas pizza review’

Roberta’s pizza (above picture shows the take-out section of the establishment) has been hyped up as one of the biggest current hits of the dining scene of NYC.

It is relatively not that old (opened in 2008) and yet it is already a cult in NYC dining history. Its nontraditional

pizze featuring oftently in the top 5 of the best pizze in the nation, not a light exploit in the US.

It is an American-Italian pizza eatery, therefore I went with the flow and ordered exactly what the local crowd have been raving about, their Italian-American pizze (which ratings are not to be compared to my ratings of Neapolitan pizze, btw – two completely different styles).

-Torchietti pasta /topneck clams/ garlic/herbs – it is a pizza place. Not a pasta restaurant. Therefore no expectation, here. I just picked the pasta because I wanted some pasta as well. This was too salty (yep, the cook who cooked this dish seemed to have misjudged that the clams have already plenty of salt ) though pleasant enough 6/10

-« Babe: Pig in the city » is the name they gave to their pizza made of cheddar/mozzarella/ prosciutto cotto / onion / salsa verde – all their pizze are wood fired. Plated on metal pizza tray. No ample quantity of sauce, but just the right ratio. The dough made with specialty flour (they use a blend of specialty flours) and it did, obviously, rise for a long time, judging by the superb flavour of that crust. To get to such nicely rendered crust (excellent thin chewy crust with a superb light feel and ideal crisp to its texture) , they must have been using some of the best thin-crust pizza techniques of the industry. Delicious complementary flavours (the flavour of the crust responding well to the one of its toppings). 9/10

-Lieutenant Dan pizza (marinated summer peppers, pork sausages, cheddar, basil, onion, chili pepper, sesame) – They are so creative and fearless about their choices of toppings that, at times, a distracted palate can easily interpret the presence of some toppings as being « out of place ». That is not the case at all, in reality: take the sesame. It added to the overall festive mouthfeel of this pizza. Another thin crust pie that was well rendered (clearly, there is no quickie kneading operation in their pizza making process) as evidenced by its superb crunch, the right chew factor, and its exciting flavours. 9/10

-Freshly grilled pork collar /cucumbers/ spring onions /cabbage / salsa verde – had fine taste, the flavour that comes from the open fire always imparting an enticing smoky flavour as it did, here, with both the grilled protein as well as veggies. They seem to bother about quality organic veggies as that it how the veggies felt. The salsa verde had superb taste and texture. The grilled veggies tasted fine, too. Nice seasoning as well. Again, you are here for the pizza, but the non pizza items are still enjoyable enough as it was the case with this dish. 7/10

According to the media, the owners were not in the pizza industry before. Then one day they decided to open a pizza shop, went to Italy and learned from those in the know. And then came back and gave birth to Roberta’s. Well, if that is true, then they are the proof that sometimes, you need to come from « outside the box ´´ to offer a better show. As with any operation that is creative, they have to take risks (with their choice of varied toppings), therefore I suspect that it cannot be always as stellar as it was during my visit, but what matters is that Roberta’s has proven, once again, that it is capable of some of the best pizze in the nation.

Overall rating: 9/10 for the pizze – Category ´American-Italian pizza ‘ (They are technically as excellent as It is possible to be, they do come with a divine taste and a flawless crust). If you hear someone telling you that this is as good as any other Italian-American pizza in nyc, then that is coming from the same dude who thinks that mp3 and aiff do have the same quality of sound. 9/10 for the excellent service – no drama, no attitude here, but humble professionals who are passionate about their jobs and doing it really well. Ambience was a 9/10 (the place does not look like much from both the inside and outside, ´rough looking’ from the outside, situated in a ´tough looking’ area, but it is full of life, in a civilized way, which is of course a good thing). Roberta’s Addr: 261 Moore Street, Brooklyn, NY, 11206 Phone: 718-417- 1118; URL: http://robertaspizza.com/