This ain’t bushwick. Gone are the oh so “cool” reclaimed wood picnic tables and benches, shipping container garden, radio studio, corrugated metal siding, christmas lights, graffatti, and naked servers at the OG location in #BK. All located inside a cinder-block bunker with barred windows that looks like it can survive the next hamster-zombie apocalypse. and because this is brooklyn, in the back in a converted garage there’s a 2 michelin starred 12 person chef’s counter where chef carlo serves an excellent 20+ course tasting menu.
Instead, this new roberta’s is inside an airy, well lit mostly glass space that has matching chairs with backs, a nice bar, an open kitchen and a heated patio where you can sit and contemplate what all the surrounding boutiques at the platform are actually selling. One place I can only assume is selling expensive pump bottles.
fire and ice - house-made stracciatella & 'nduja
Nice combination of spicy 'nduja and creamy stringy cheese. Kind of like a deconstructed calzone.
sweet and baby corn - lightly steamed with garlic chive and black lemon
Light, sweet, refreshing.
(off-menu) beef carpaccio, balsamic, olive oil, parmesan
Chef carlo was trying out this new dish and wow it was fantastic. Super soft and beefy with so much umami. This needs to go on the menu so I can order more.
spacatelli pomodoro - heirloom tomatoes, parmigiano reggiano
As @J_L noted the pasta was cooked a tad too soft but had a great summer-y flavor and tasted brighter than your middle-school honor roll student.
bee sting - tomato, soppressata, mozzarella, chili oil, honey basil
Delicious. The crust is soft and chewy and I love the spicy-sweet toppings. @thechez5 just as good as the pop-up and the original in brooklyn.
larger than the pop-up
Uni for scale
winter is coming
shared platform toto
8820 Washington Blvd #104
Culver City, CA