Roasted prime rib au jus
$$$, Burgers, Modern, American, Steakhouse, Greenwich Village
"I always get the prime rib at Minetta Tavern during brunch. It's just so good with the Yorkshire pudding. The lunch menu is awesome, too."
ChefCarlo Mirarchi
New York
About Carlo Mirarchi
Carlo Mirarchi is the Executive Chef and Co-Owner of Roberta’s Pizza, Blanca, and Rippers. He has been featured prominently in publications like VOGUE, GQ, Bon Appétit and The Guardian (to name a few) for his imaginative and often boundary-pushing menus. Self-taught and unencumbered by traditional culinary instruction, his technique was described by the New York Times as “kitchen poetry.” He was named Food & Wine’s Best New Chef in 2011 and one of Crain’s 40 Under 40 honorees in 2015.
My Venues
Accolades
- Nominee for Best Chef: New York CityJames Beard Foundation
- Best New ChefsFood & Wine
- One Star (Blanca)Michelin Guide
- Critic's Pick: Best New ChefsNew York magazine
- The Most Important Restaurants in AmericaBon Appétit
- Restaurant of the YearEater National
- 38 Essential NY RestaurantsEater New York
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
Where I Go Out
Hakata tonkotsu ramen
$$, Japanese, Ramen, Midtown
"This ramen has unbelievable flavor. It just hits the right notes every time."
Yesterday's 100 layer lasagna alla piastra
$$$$, Italian, Full Bar, Chelsea
"I swear to god, chef Mark Ladner was a little old Italian lady in another life. Get this special by ordering the tasting menu."
Bucatini all' amatriciana
$$$, Full Bar, Italian, Greenwich Village
"Nobody does the classic Amatriciana—a traditional Italian pasta sauce based on guanciale, Pecorino cheese, and tomato—better than the chefs at Mario Batali's Lupa."
Oysters
$$$, Seafood, So Ho
"With probably the best selection of oysters in NYC, Soho's Aquagrill serves a serious martini, too. Not a bad way to get drunk on those kind of Mondays."
Double-sautéed pork
$$, Chinese, Chinatown
"I always order this sautéed Chengdu-style pork extra spicy. The numbing heat from the Sichuan peppercorns cuts through the fattiness of the pork belly amazingly well."
At My Venues
The Speckenwolf
$, Outdoor Seating, Full Bar, Pizza, Lucerne Higuera
"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."
Beef tongue w/ figs & tarragon
$, Outdoor Seating, Full Bar, Pizza, Lucerne Higuera
"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."
The Bee Sting
$, Outdoor Seating, Full Bar, Pizza, Lucerne Higuera
"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."
Margherita pizza
$, Outdoor Seating, Full Bar, Pizza, Lucerne Higuera
"I love pizza and they are all great at Roberta's. I like to get the margherita and top it with an egg, anchovies, and prosciutto. That is how I like to make mine!"
Margherita pizza
$, Outdoor Seating, Full Bar, Pizza, Lucerne Higuera
"Sometimes I'll plan to go to Roberta's and not even eat anything, just drink beers in the backyard. But usually, I'll get tipsy and hungry and then get a Margherita pie and maybe some pasta, a vinegary celery root salad, or some other awesome sh-t. And it's ALWAYS lick-the-f-cking-plate-clean good. ALWAYS."
