Roberta's Cookbook

Roberta's CookbookBy: Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock The Brooklyn destination the New York Times called one of the most extraordinary restaurants in the countrywhich began as a pizza place and quickly redefined the urban food landscapereleases its highly anticipated debut cookbook. When Robertas 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. Its

By: Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock     

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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.