Roberta's Cookbook
Carlo Mirarchi Β· Brandon Hoy Β· Chris Parachini Β· Katherine Wheelock
αα»ααΆ 2013 Β· Clarkson Potter
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The Brooklyn destination the New York Times called βone of the most extraordinary restaurants in the countryββwhich began as a pizza place and quickly redefined the urban food landscapeβreleases its highly anticipated debut cookbook.
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When Robertaβs opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. Itβs still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City.Β The forces behind Robertaβsβchef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachiniβshare recipes, photographs, and stories meant to capture the experience of Robertaβs for those who havenβt been, and to immortalize it for those whoβve been there since the beginning.
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When Robertaβs opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. Itβs still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City.Β The forces behind Robertaβsβchef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachiniβshare recipes, photographs, and stories meant to capture the experience of Robertaβs for those who havenβt been, and to immortalize it for those whoβve been there since the beginning.
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CARLO MIRARCHI is a self-taught chef and co-owner of Robertaβs and Blanca, two restaurants in Bushwick, Brooklyn. He was named one of Food & Wine's Best New Chefs of 2011 and has garnered wide acclaim in the New York Times, Bon AppΓ©tit, and publications worldwide.
CHRIS PARACHINI and BRANDON HOY are cofounders of Robertaβs and Blanca and helped establish the Brooklyn Grange, New York Cityβs biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoyβs food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.
KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Robertaβs.
CHRIS PARACHINI and BRANDON HOY are cofounders of Robertaβs and Blanca and helped establish the Brooklyn Grange, New York Cityβs biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoyβs food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.
KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Robertaβs.
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