The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”ーwhich began as a pizza place and quickly redefined the urban food landscapeーreleases its highly anticipated debut cookbook. When Roberta’s 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. It’s 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. The forces behind Roberta’sーchef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachiniーshare recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。 ※切り替わらない場合は、こちら をクリックして下さい。 ※このページからは注文できません。
