The Best Pizza: A Hidden Gem

I was in Brooklyn today visiting the Wello folks when lunchtime rolled around. Someone suggested hitting a new pizza joint they hadn’t tried yet, Roberta’s. As you can see, no expense was spared on the facade and entry:

—> —> However, appearances can be deceiving.

The worst pizza in New York is better than the best pizza anywhere else, so I’m not the best judge, but wow was their pizza good. Cooked in a wood-fired oven imported from Italy, the pizzas range from deliciously traditional margherita to a pile of whimsically named originals. My favorite was “The Goblin,” a pizza topped with olive oil, garlic, jalapeños, and ricotta. As the New York Times noted, the “Guanciale and Egg” is amazing — and would be a killer breakfast :-)! Great ingredients, beautifully prepared. And easy to get to off the L.

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It was so good we ate ourselves silly. Do yourself a favor and find your way out to Roberta’s, you won’t be disappointed.