Pedaling for Roberta's Anaconda Pizza

Pedaling for Roberta's Anaconda Pizza

On the way to Roberta's in Bushwick, it's worth taking a little time to bike around the neighborhood and see the street art (you'll probably run into even more when you're looking for a free spot to lock your bike).

Pedaling for Roberta's Anaconda Pizza

The entrance is easy to miss, but the horde of people hanging around outside the door should clue you in. Be careful: A guy rolled out the front on a skateboard just moments before I walked in!

Pedaling for Roberta's Anaconda Pizza

Draft beer ($6) in Ball jars is a great way to start (and finish) the evening.

Pedaling for Roberta's Anaconda Pizza

I have never seen a prettier salad, much less one made of something often considered a weed. Creamy cheese complements the crisp purslane while blueberries add a nice sweet note ($12).

Pedaling for Roberta's Anaconda Pizza

Roberta's is best known for its pizzas, cooked in a wood-burning oven near the front door. No matter which of their cleverly named options you choose, you won't be disappointed. I got the Anaconda ($17), made with Taleggio, watercress, and a fennel-y dry sausage.

If there's room in your bag, be sure to grab a loaf of the homemade bread to go, so you can bring a taste of that wood oven home.

Roberta's 261 Moore Street, Brooklyn

L. Nichols is Brooklyn-based artist.

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Roberta's Pizza

261 Moore St.
Brooklyn, NY 11206

718-417-1118

www.robertaspizza.com


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