Deprecated: Automatic conversion of false to array is deprecated in /home/blounp/ on line 336
Roebling Pizza – Plate 89
≡ Menu

Roebling Pizza – Plate 89

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 SliceCheese Slice

When someone comes in here and asks what the best pizza is, Marc likes to give them a cheese slice. I gotta tell you, this was a solid slice. It was Michelle’s favorite (my second), it was crispy, and it definitely lived up to Marc’s hype. Tangy sauce, great crust, and a thick, gooey layer of mozz made this one a winner.

Bianco VerdeBianco Verde

Spinach, ricotta, mozzarella, and pesto – simple and effective. Look at how bright green that pesto is! That is some fresh basil that went into making that stuff. I’m a huge white pizza fan, and I normally don’t fix things if they ain’t broken, but the verde additions to this pie were excellent.


Cherry tomatoes, fresh basil, garlic, and mozzarella. This one was my #1 pick and Michelle’s #2. When we left, we bought Michelle’s dad a cheese pie (she was heading directly back to her parents’ home in NJ – he also gets pies shipped in from Chicago on his birthday) and made one box of our leftovers to give to some homeless people. Michelle hated to put the extra slices of Pomodoro into the box with the rest of the pizza, but let it go when her other option was to carry two boxes.


Anchovies, capers, mozzarella, and fresh tomatoes. The tomatoes in this one made it a touch watery in the middle, and neither of us had ever tried anchovies on pizza before, and they’re not a topping we’d be psyched to try again. It wasn’t a choice that we were pumped about, but it was also quite experimental with the Anchovies.

Spinach Chicken PizzaChicken Spinach Pizza

The thing that makes all the difference here is the freshness of the ingredients. The spinach was delicious in this pie, and the chicken was nice and juicy. I don’t know where Marc gets a lot of this stuff, but he does a great job sourcing his ingredients, because they stood out.

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

{ 7 comments… add one }
  • markscoop March 1, 2010, 4:57 pm

    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.

    • Foodie March 2, 2010, 7:21 am

      Solid place. You're right, no pretense, Marc is a super nice guy, loves his craft

  • Peter March 2, 2010, 7:54 am

    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.

    • Foodie March 8, 2010, 5:56 pm

      Warm/cool air in the late spring/early summer? I'm really be looking forward to that. :-P

  • JO March 2, 2010, 8:18 am

    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.

    • Foodie March 8, 2010, 5:57 pm

      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.

Deprecated: Automatic conversion of false to array is deprecated in /home/blounp/ on line 147