Roberta's Cookbook

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.