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.
About the Author
CARLO MIRARCHI is a self-taught chef and co-owner of Roberta s and Blanca, two restaurants in Bushwick, Brooklyn. He was named one of Food & Wine's Best New Chefs of 2011 and has garnered wide acclaim in the New York Times, Bon Appetit, and publications worldwide. CHRIS PARACHINI and BRANDON HOY are cofounders of Roberta s and Blanca and helped establish the Brooklyn Grange, New York City s biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoy s food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Roberta s."