Roberta's: Still Cookin'

Carlo Mirarchi and Brandon Hoy, the creative
minds behind Roberta’s, are at it again with
a follow-up to their best-selling cookbook.
rOBERTA’S: sTILL ¢OOKIN’ takes a deep dive into the
kaleidoscopic world of food and spirits that the
cult restaurant is known for.
Originally nestled in the heart of Bushwick, the
ever-hip restaurant Roberta’s has been serving up
good vibes and tasty bites to a cohort of loyal customers
from around the globe. Once widely known for its
perfectly charred pizzas, the restaurant now sees
loyal regulars and international foodies alike flock
in search of elevated, unfussy pastas, salads, meats,
desserts, and mind-bending cocktails. Since its
inception in 2008, the Roberta’s universe has grown
to include a restaurant in Culver City, Los Angeles,
as well as in Grand Central Station and the East
Village in New York, along with endless pop-ups
around the U.S., including fixtures at Frieze Art
Fair in L.A. and New York.
This book offers a one way-ticket to the Roberta’s
universe, packed with never-before-published recipes
from the ever-evolving menu, alongside signature
graphics, photographs, drawings, and stories from
the restaurant responsible for single-handedly making
pizza cool again. Hoy and Mirarchi explore the eight
pillars of the Roberta’s menu: pantry, charcuterie,
vegetables, grill, pizzas, pastas, drinks, and desserts.
All-new recipes include signature pizzas like the
Famous Original, the Bee Sting, and Team Zissou, as
well as classics like Green Lettuces, Cacio e Pepe, and
Clam Tagliatelle.