The benchmark red pie that started it all. It features a refined blend of mild mozzarella and funky, sharp caciocavallo cheese, seasoned with plenty of oregano and a subtle hint of chili. It's a favorite for purists who want to taste the quality of the wood-fired dough and the house-made tomato sauce without the sweetness of the Bee Sting.
Tips from diners
The caciocavallo cheese adds a depth of flavor you won't find on a standard Margherita. It's the best way to judge the technical skill of their pizza oven.
The most iconic pie at Roberta's and a city-wide favorite. A thin, charred wood-fired crust is topped with a bright tomato sauce, creamy mozzarella, and thin slices of spicy soppressata. It's finished with a generous drizzle of honey and a touch of chili oil. The combination of the salty, spicy meat and the sweet honey on the leopard-spotted crust is a brilliant example of modern pizza innovation. Reviewers consistently name it as the must-order item.
Tips from diners
This is the 'if you know, you know' order. The honey isn't just a gimmick—it perfectly balances the high heat of the chili and salami. The crust is thin, so eat it while it's hot to maintain the crunch.
A sleeper hit that regulars swear by. The salad features incredibly fresh, often rooftop-grown greens and herbs, dressed in a sharp, citrusy vinaigrette that acts as the perfect acidic counterpoint to the rich, oily pizzas. It is a favorite for its simplicity and the quality of the produce.
A robust and savory white pie. Thinly sliced, smoky speck (mountain ham) is paired with earthy mushrooms and sweet roasted onions on a mozzarella base. It's a textured and flavor-dense option that highlights the kitchen's creative use of traditional Italian deli meats.
Roberta's is the restaurant that put Bushwick on the global food map. Originally opened in 2008 in a former warehouse, it has grown from a tiny pizza joint into a sprawling complex that includes a bakery, a radio station, and an outdoor garden. It is celebrated for its inventive, often cheeky pizza toppings and its commitment to high-quality sourcing, maintaining a laid-back, punk-rock energy that defines the neighborhood.
The original Moore Street location does not take reservations and the wait can be 2+ hours on weekends. Put your name in and go browse the nearby thrift shops or grab a beer in their outdoor garden—it's part of the Bushwick ritual.
The outdoor garden is the best place to eat in the summer. It's high-energy and very community-focused. If you're solo, the counter in the front room is much faster.
Don't leave without checking out the bakery next door. They have incredible sourdough loaves and pastries that are as technically impressive as the pizzas.
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