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Why Roberta's Brooklyn Is on Our Top 50 Pizza Worldwide
Roberta's Brooklyn, under Carlo Mirarchi and Brandon Hoy's direction, is ranked #15 on our Top 50 Pizza Restaurants Worldwide. The pizza style: Brooklyn Modern Wood-Fired.
The oven type: Stefano Ferrara wood-fired oven, 450 Celsius. The dough fermentation: Caputo 00 flour blend, 48-hour ferment, hand-stretched.
The signature pie: Bee Sting (hot soppressata, honey), Margherita, Famous Original. The dough provenance: Caputo 00 flour blend, Brooklyn-cult-status long ferment.
The award lineage: James Beard Best New Restaurant 2009 nominee.
How to Order at Roberta's Brooklyn
The booking lead time: 8 to 12 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's direct booking line.
Order the regional signature. The kitchen's strongest expression at Roberta's Brooklyn is the Bee Sting. The pizza style is Brooklyn Modern Wood-Fired; the dough technique determines what to order alongside.
The dress code: Casual; the Bushwick warehouse register. The pizza spend: 20 to 30 USD per pizza. The kitchen at Roberta's Brooklyn is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Roberta's Brooklyn Is Worth the Pilgrimage
"Carlo Mirarchi's Bushwick institution. The most architecturally important modern pizza opening of the 2010s. The wood-fired Stefano Ferrara oven, the long-fermented dough, and the cult Bee Sting (hot soppressata, honey, chili) that spawned a generation of pizza imitators."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 9/10. The Brooklyn Modern Wood-Fired register is structural; the oven, the dough, and the regional pizza tradition produce the pie that rewards the pilgrimage.
View Roberta's Brooklyn on Restaurants for Kings →
Related Reading
- Top 50 Pizza Restaurants Worldwide. The full editorial ranking, of which Roberta's Brooklyn is #15.
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