Roberta’s, best known as one of the best wood-burning oven pizzas you can get in New York (and number four on The Daily Meal’s 101 Best Pizzas in America ranking), is venturing into new territory. After some renovations, the Buschwick institution has expanded and opened a brand-new bakery and take-out space, featuring other gluten-filled New York classics like pastrami on marbled rye, an “everything everything bagel” with lox (so nice they had to say it twice?), a meatball hero, and a host of breakfast items. The full name of this iconic pizzeria is now Roberta’s Pizza and Bakery.
That’s what’s new on the menu, but in the new space you can also order the same freshly-baked bread, doughnuts, freshly-squeezed juices, and sticky buns that have always been available. Roberta’s has also announced that, in light of the recent baked-goods addition to their pizza kingdom, they will also be expanding their delivery zone: the boundaries are now the Brooklyn Queens Expressway, Bedford Avenue, Seneca Avenue, and Jefferson Avenue.
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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi