So… we got to try Roberta’s at their popup this weekend
And it was quite good, thought nothing mind blowing. I recall the Urban Oven years back was quite similar, they even did the bee sting thing.
It got me thinking though that I no longer have a go to for this style, the high-hydration dough, super blistered, with creamy mozz and sparse toppings. Olio was great on 3rd, but at GCM I’m very dissatisfied with them, Mother Dough is now gone which was fantastic.
Desano is kind of a hybrid of NY style with Napoletan, not fully blistered and moist.
Romana has been our go to but it’s not quite what we’re after here also, oven is mostly gas.
Prova? Is that the move? They were quite good when they opened, hopefully still the case. But what else? What’s our best option here? Hopefully without resorting to full sit down places like Sotto.