Say Roberta's is in the new class of restaurants that has fanned the flames of the Brooklyn vs. Manhattan debate, call it a great pizza joint, recall it as a frontrunner of the city's rooftop garden movement, and mention that Carlo Mirarchi was named a Best New Chef by Food & Wine, and you'd still be selling it short. Roberta's is in Bushwick, six stops out of Manhattan on the L, and it's one of the city's best restaurants. Roberta’s Neapolitan pies are at the high end of the debate about which are the city's best, and pizza, tremendous pastas (cavatelli with oxtail, horseradish, and celery), and magnificently-prepared mains like wagyu flank steak with freekah and salsa verde aren’t even the point. You’re going to want to score one of the 12 seats at Blanca, the hard-to-reserve, 25-course (or more) tasting menu spot squirreled away in a separate building behind the complex’s main dining room. The cuisine? It’s an indulgent turn through Mirarchi’s culinary mind, at turns a bite of raw fish you’ll be tempted to compare to the best bite of omakase you’ve ever had, a thin slice of beautifully-marbled, duck egg yolk-dressed beef carpaccio that looks like it’s from your favorite steakhouse, and in between incredibly delicious pasta courses.