Carlo Mirarchi at Roberta's Pizza


Carlo Mirarchi is the Executive Chef and Co-Owner of Roberta’s Pizza, Blanca, and Rippers. He has been featured prominently in publications like VOGUE, GQ, Bon Appétit and The Guardian (to name a few) for his imaginative and often boundary-pushing menus. Self-taught and unencumbered by traditional culinary instruction, his technique was described by the New York Times as “kitchen poetry.” He was named Food & Wine’s Best New Chef in 2011 and one of Crain’s 40 Under 40 honorees in 2015.


  • Nominee for Best Chef: New York City
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • One Star (Blanca)
    Michelin Guide
  • Critic's Pick: Best New Chefs
    New York magazine
  • The Most Important Restaurants in America
    Bon Appétit
  • Restaurant of the Year
    Eater National
  • 38 Essential NY Restaurants
    Eater New York
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

  • Rippers
    8601 Shore Front Pkwy
    Rockaway Beach, NY

Where I Eat

Behind the Scenes

Chef Carlo Mirarchi reviews  at
"The Lardo Calrissian.....May the 4th be with you !"
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Chef Carlo Mirarchi reviews  at
"porchetta train!"
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Chef Carlo Mirarchi reviews  at
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From My Menu

Chef Michael Anthony reviews Good Girl pizza at Roberta's Pizza
$$ | Pizza
"Great dough, cool vibe. Roberta's in Bushwick is a wonderful place to enjoy delicious food. This pie, which is on the menu when the ingredients are in season, comes with kale, taleggio cheese, Berkshire pork sausage, and garlic."
Chef Amanda Freitag reviews Axel Rosenberg pizza at Roberta's Pizza
$$ | Pizza
"All the pizzas are a hit at Roberta’s (or all the food for that matter). I go there often, and this pizza has been a favorite of mine. It has tomatoes, mozzarella, sopressata, mushrooms, a lot of garlic, and jalapeños. This pizza rocks like a young Axel Rose!"
Chef Janice Provost reviews The Bee Sting at Roberta's Pizza
$$ | Pizza
"Roberta's in Brooklyn is a cool place with a good vibe and great pizza. The dinner menu looks great, too, but The Bee Sting pizza with tomato sauce, mozzarella, sopressata, chili, and a touch of honey didn't hurt one bit."
Chef Michael Lomonaco reviews The Speckenwolf at Roberta's Pizza
$$ | Pizza
"With only great hand-pulled mozzarella, lusciously smoky speck, and fresh mushrooms, this pizza would be wonderful. However, chef Carlo Mirarchi makes it perfection with a perfect crust, great dough, and a char on the bottom from that impressive wood-burning oven. Roberta's has a cool vibe, great soundtrack, and a backyard that makes it all worth the trek into Bushwick."
Chef Anthony Sasso reviews Beef tongue w/ figs & tarragon at Roberta's Pizza
$$ | Pizza
"Roberta’s has everything any chef would hope for in their own restaurant: a wood-burning oven, rooftop garden, backyard with picnic benches, in-house radio station, a menu offering casual dishes with some fancy elements, and a location in the middle of the hood. I love the beef tongue with figs and tarragon. They lay a long, thin slice of tender, meaty tongue on the plate, drizzle it with a super aromatic tarragon salsa verde, and a few dollops of sweet and sour fig mermelada."