When Roberta's opened in a cinderblock building on a bleak Bushwick street in 2008, it seemed like a prank; within a few years it had a wood oven, a garden, a radio station, and a fair claim to having launched the modern Brooklyn pizza movement. The Bee Sting — soppressata, chili, and honey — became a genre unto itself.
The pizza remains excellent, wood-fired with a chewy, blistered crust, but Roberta's is also simply a good time: a sprawling compound with a tiki bar, back garden, and a menu that goes well beyond pies. It's the rare food-pilgrimage destination that works equally well as a regular Tuesday hang.
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