Braved the cold with Ashley to have pizza at Roberta’s in Bushwick. Walking from the train, you wonder if you are going the right way. But maybe one reason is I was trying to tell a story about how I’d imagine what I’d need to do if I wanted to become an Impressionist (not like an artist, but like Rich Little). We passed the street we needed to turn on and had to backtrack. The other reason is the area is industrial and desolate. Even when you come up to Roberta’s, it doesn’t look like anything but a small old warehouse. But inside was packed and reminded me of a brighter Lodge (Grand & Havameyer). The wait for the table was thirty minutes. So we hung out at the bar and out back where they had a fire pit going. You can see the greenhouse garden where they grow some of their food and the Heritage Radio Network, home to many food blogger shows like my friend, Ben “Brooklyn Chowder Surfer”.

At home, I studied the menu and hoped to get the roasted bone marrow but it was off the night’s menu. Instead I got the special, Sea Urchin. As some of you may know, I have a special place for Sea Urchin/Uni because I always think the aroma reminds me of my old 1982 VCR back in Winter Park, FL. It’s not a really good aroma –very old metal machinery emitting fumes type of aroma. But it brings me back my childhood. Now Roberta’s version of the Sea Urchin is marinated in something that kills off that said aroma. It allowed me to enjoy the creamy texture without thinking I just licked an old VCR.

My Beastmaster pizza (tomato, mozzarella, gorgonzola, capers, onions, berkshire pork sausage, jalapenos) was nice and sorta tasted like it had ranch sauce on it. Ashely got the Lion Heart (mozzarella, tomato, brussels sprouts, cotto, sweet onion, pecorino romano) sans meat. The brussel sprouts were shredded and was very strong. I wonder how it would be with the meat. The pizzas were good. I thought it was like a more delicate version of Papa John’s with better ingredients …therefore a better pizza.

Roberta’s – 261 Moore St (btw White & Bogart St) Brooklyn 11206

About The Author

Jason Lam

Food blogger since 2008. Hair model since 2003.

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4 Responses

  1. Tio Wally

    To become an Impressionist like Rich Little you need only learn a few really boring impersonations of celebrities and politicians either no one is interested in or no one can remember; the more outdated and irrelevant, the better. I suggest starting with Adolphe Menjou, Clara Bow, Grigori Rasputin, Emperor Norton and William Rufus King (somebody’s got to do him). And if you want to pay homage to Little, impersonate Sominex®. Good luck with your new career — but keep your day job!

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  2. Reshi

    Bro . Pinnex Just got home from the trip and wanted to tell you thank you again for the opiprtunuty to be a part of the missions trip. My wife and I had our hearts touched for this difficult and unique mission field. We will defin itley be praying for you luke 18:1Love the Allens

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