It’s frickin’ COLD outside today. I mean, it’s gotta be below zero. I normally wouldn’t comment on the temperature of the day unless I was outside at a food truck, but this was different. For one, we walked from the L to Roebling instead of the JMZ, which was about a mile closer. I forgot my scarf and earmuffs (do you call those things that go around the back of your head ‘earmuffs?’) so I was feeling it pretty good. Michelle (link) kept asking me if I wanted her hat, which looked warm. She’s such a doll.
For two, Roebling Pizza has a door that just won’t close. Not a big deal for Marc, the owner guy behind the counter standing next to an oven in sweltering heat for the better part of the year, but for Michelle and I, it was such a focus of ours that I wrote the first two paragraphs of this post on it. More in the video …
But onto the actual write-up; Marc is one of the most delightful guys I’ve met on this trip. Personable and aiming to please, he loves what he does and it shows in his work. This is the only pizza place on this trip that I’ve gone to that does slices. I didn’t realize this until now, and there’s been talk of “the death of the slice” (link), but I don’t think they’re going anywhere. A lot of these newer places that only wood or coal fire their pizza don’t do slices and claim to carry a more artisanal product, but you still never know what you’re going to get,
Cheese Slice
Bianco Verde
Pomodoro
Romano
Chicken Spinach Pizza
We loved Roebling Pizza, for the quirky ambiance (read: freezing cold) and the awesome pizza (read: Get the cheese slice and be surprised, it’s money). Definitely worth a look if you’re taking the JMZ through Williamsburg.
Here’s our video:
Guest Writer: Spa Week
The IRL Arts Foundation and The Wandering Foodie thank Roebling Pizza for providing this meal.
Roebling Pizza
326 Roebling Street
Brooklyn, NY 11211
(718) 782-5042
My buddy loves this place. It's a nice simple place; not fancy or pompous. They don't have gourmet or exotic ingredients, but ur slice isn't going to break the bank either.
Solid place. You're right, no pretense, Marc is a super nice guy, loves his craft
Try a visit during an afternoon in the late spring early summer. The warm/cool air wafting through the open door and window is perfect.
Warm/cool air in the late spring/early summer? I'm really be looking forward to that. :-P
what makes Roebling stand out for me is that they handle one pizza at a time. No pizzas on display, it's always fresh. If you want a pepperoni slice, he puts it on fresh and cooks it. There are 2 other places I know that does this: Sals of Little Neck, and Amore – you gotta check those out too.
Anchovies you always hear about on tv, but no one ever orders it. I like them a lot though, they are basically just a punch of salt. not really fishy. I rarely add shakers to my slices, but salt is potentially in my hand when I do.
I'm a huge shaker guy – I'll switch it up a bit and reduce my dependence on them for a while to see how I like it.
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