Roberta’s at UrbanSpace Vanderbilt is a fifteen-minute walk from my office, and it’s become my go-to when I’m meeting friends from out of town. When we meet for dinner, it’s still noisy and crowded at 19:15, though it’s nowhere near as noisy and crowded as it is at lunchtime, when we’d find ourselves shoulder-to-shoulder with people in suits from all the nearby offices.
I was excited when Roberta’s opened up at UrbanSpace because I’d been hearing of Roberta’s for a while but wasn’t willing to make that trek to Bushwick. (Getting from one part of Brooklyn to another part of Brooklyn can be stupidly inconvenient.) I still talk nowadays about how I need to make that trip out because I want to try their pastas (they make them in-house), but it still hasn’t happened yet, not when I’m in Prospect Lefferts Gardens and Roberta’s is in Bushwick and I hate getting in a car because I get so motion-sick and there’s always a queue at Roberta’s and they take no reservations.
You and hating queuing for food, you say, laughing.
I don’t like waiting for my food!
I know. You yell at me when I take too long bringing you food.
What? When have I ever? I ask innocently, barreling on before you can answer, describing all the people I’ve brought to Roberta’s — the editor from South Africa who’s now living in Tokyo, the acquisitions editor from Boston, my coworkers, once, for lunch, when we crammed into the space with suits, managed to do a loop around for coffee (Toby’s Estate) and doughnuts (Dough) after we’d put in our pizza orders and were waiting for them to cook.
I get the same pizza every single time — the Bee Sting. It’s a tomato sauce pizza with soppressata, chilis, and honey, and it’s the honey that really makes the pizza sing. I can eat the large 12” pizza by myself in one seating. Unfortunately, on the other hand, I am not a fan of Dough doughnuts. They’re too doughy-y and sweet and heavy, and I’ve never been able to finish a single one.