Latest news with #Roberta's
Time Out
08-07-2025
- Entertainment
- Time Out
A Roberta's alum is bringing Detroit-style pies and retro dive-bar vibes to Bushwick
It is no secret that some of New York's pizza can be found in Bushwick. Since 2008, Roberta's has dominated the 'za conversation for its crispy, Neapolitan-like pizzas and Italian-ish leanings. In fact, Neapolitan style has taken hold of the neighborhood, as Ops, another treasured favorite of the area, is beloved for its sourdough-based pies (so much so, that they recently opened another location). And coming soon, the Brooklyn nabe is set to welcome another pizzeria this month—but this time, the pizza is everything Detroit. Opening on Thursday, July 10, Turbo Pizza is a joint effort from brothers Max and Spencer Nelson and longtime friend Jordan Dubey, bringing wings, booze and Detroit-style pizza to the neighborhood (at 1540 Dekalb Ave, to be exact). Leaning on what they know—the threesome owns the dive bar, 101 Wilson, also in Bushwick—their pizzeria is divey in nature, with checkered floors, wood paneling and a red-wrapped pool table with a vintage Budweiser sign hanging above it. Alongside a few high tops and chairs at the bar, the booths found near the rear of the space will likely be "the" place to sit as the back wall is lined with glow-in-the-dark zodiac posters that look straight out of the backroom at Spencer's. Bringing over 13 years of experience manning wood-fired ovens at Roberta's and most recently at their slice off-shoot, R Slice, chef John True is leading the kitchen here. But instead of slinging Neapolitan-style pies, the pizzas here are all Detroit. Using focaccia dough as a base, chef True cooks each pie twice in square pans, resulting in thick slices that are crisp on the bottom and caramelized at the top. Beyond tried-and-true cheese and pepperoni options, chef True will cook up burrata and soppressata-topped squares that harken back to his time at Roberta's with a signature swirl of hot honey; as well as a buffalo chicken pizza with blue cheese crumbles and a Hawaiian pie with capicola, pineapple, ricotta, Calabrian chili and slices of green onions. But if you have a hunger that can't be quit by pizza alone, there are also wings to be had, tossed in zesty Buffalo, savory teriyaki or garlic pesto sauces. In need of a drink? Alongside a list of drafts, bottles and beer and shot combos, Jordan Dubey (previously of Hotel Chantelle) has drummed up seven cocktails for the sipping, including the vodka-based "Roasted Mint Lemonade" (mint, lemon and a few shakes of roasted black pepper) and the "Pineapple Express" (Cazadores tequila, pineapple, pomegranate, lime and firewater). Paying homage to the former tenant, the 1980s club named Palomino, the house drink of the same name comes with Ilegal Mezcal, grapefruit, lime and firewater.
Eater
26-06-2025
- Entertainment
- Eater
A $7 Million, Hulk Hogan–Themed Bar Is Body-Slamming Its Way Into Midtown
Just when you thought the area around Penn Station was going to suck less, an over-the-top, polarizing bar is on track to open in the area. In recent years, the neighborhood that used to be seedy has transformed into something closer to a destination, a result of Vornado's massive project that has ushered in businesses like the first Manhattan location of Roberta's, a Los Tacos, Bar Primi, a Blue Ribbon, Anita Gelato, and pickleball courts. At the very least, it has become a more welcoming place to eat, drink, and hang out before a train to Long Island, or an event at Madison Square Garden – like the Knicks playoffs. On the heels of the area's momentum comes a huge Hulk Hogan-themed bar across from Penn Station called Slam at 461 Eighth Avenue, at 31st Street. This comes from the legendary wrestler himself and nightlife veteran Rich Rosen, opening this $7 million, 9,000 square-foot space in the fall. Hogan – whose name is Terry Gene Bollea – is famous for more than just a storied career during which he debuted in WWE in 1979 across from MSG. And he's been twice inducted into the WWE Hall of Fame. Most recently, he has aligned himself with President Donald Trump, having ripped off his shirt during his speech at the RNC convention and said he'd like to be vice president someday. He also helped expedite the downfall of Gawker in 2016, when he was awarded around $140 million in a lawsuit. The windfall came following his suing the online publication for invasion of privacy and damages, following its sex tape story that involved Hogan having sex with the wife of a radio host. Hogan has teamed up on the project with Rosen, who is apparently connected with Scores strip club's next-gen property Scores Sports Bar, according to Page Six. It appears the latter of which was supposed to open in this space, as announced in 2023 (with the address 416 Eighth Ave listed) — and it doesn't appear to have any other locations. Whether Scores will ever open isn't clear; Eater reached out for comment. To get Hogan on board for the MSG-adjacent bar, Rosen told Page Six 'he sought out the wrestler because of his long and storied connection to the Garden,' and attended an autograph session, standing in line for five hours, before he delivered a photo of the building to convince him to lend his name in a licensing deal. The three-story bar with a rooftop that will feature memorabilia and play famous Hulk Hogan reels will open in the fall, Page Six reports. Hogan has a bar in Florida; this would be the first Hulk Hogan-themed bar in New York. He also has a brew line, Real American Beer, which Business Insider reported is in discussions to pick up the intellectual property for Hooters. See More:
Straits Times
17-05-2025
- Entertainment
- Straits Times
Attention, carb lovers: Two new artisanal pizza brands land in Singapore
SINGAPORE – Call this the Republic of Pizza. How else to explain how a tiny city can boast top pizza brands such as L'antica Pizzeria Da Michele from Italy, Roberta's and Osteria Mozza from the United States and Fortuna from Australia? Add to them home-grown ones such as La Bottega Enoteca, Wild Child Pizzette, Beyond The Dough, Bad Habits Provision, Puffy Bois and Chooby Pizza. Two new brands are muscling in. Vincenzo Capuano from Naples, Italy, opens its first restaurant in Asia at Robertson Quay on May 17; and Pizza Studio Tamaki from Tokyo, Japan, opens its first Singapore outpost in Tanjong Pagar on June 10. Both tick all the artisanal pizza boxes: special blends of flour, long-fermented dough, Italian pizza ovens, and Italian tomatoes and cheeses. Their founders are hell-bent on world domination. On one side is pizzaiolo Vincenzo Capuano, 35, born and raised in Naples, and who followed in his father's and grandfather's footsteps. He already has more than 30 restaurants, and is using Singapore as a base to open in the Philippines, India, Thailand and other parts of Asia. 'My dream is to open in Tokyo because I have a big fan base there,' he says , adding that he goes to the Japanese capital regularly to teach pizza professionals and amateurs . On the other side is Tsubasa Tamaki, 45, from Okinawa. His first trip to Italy was in 2023, when he went there for an award ceremony. His Pizza Studio Tamaki (PST) was No. 88 on that year's list, put out by online pizza guide 50 Top Pizza. He says: ' Pizza is from Italy, it is not Japanese food. But I want to take my pizza from Tokyo to the world. When I was 26, I wanted to be like Colonel Sanders. I had the same idea, but instead of KFC everywhere in the world, it's pizza.' Coming up are PST restaurants in the US, China, the Philippines and Indonesia. He has found partners in these countries with which to open the stores. He also wants to open in Australia, Dubai, Spain, France and the United Kingdom. Existing players are not taking any of this lying down. Roberta's, that famous Brooklyn pizza brand that opened at Marina Bay Sands in 2022, opened a new 103-seat restaurant at Mandai Wildlife East on April 30. Later in May, R Slice, offering pizza for takeaway, will open at Paragon mall. The brand will also open another restaurant this year. Fortuna is bringing in Neapolitan pizzaiolo Diego Vitagliano, 40, for a collaboration from May 28 to 30. The chef, who was last in Singapore in 2024 for a collaboration with La Bottega Enoteca, runs three Diego Vitagliano Pizzeria restaurants in Italy. It was No. 1 on the 50 Top Pizza World ranking in 2023, and No. 2 on the 2024 list. Pizza lovers, time to renew that gym membership. Napoli in bocca What: Vincenzo Capuano Singapore (opens on May 17) Where: 01-12 The Pier@Robertson, 80 Mohamed Sultan Road Open: Noon to 3pm, 6 to 11pm (Mondays to Fridays); 11am to 3pm, 6 to 11pm (Saturdays and Sundays) Info: Call 6016-8152 or go to A pair of gold scissors is at every table at Vincenzo Capuano Singapore. Diners use it to cut into the pizza. PHOTO: VINCENZO CAPUANO On every table at Vincenzo Capuano Singapore will be a pair of gold scissors. Diners use it to cut into the crust of the Neapolitan pizzas on the table. There is more to the self-serve gambit . Chef Vincenzo Capuano, 35, wants diners to see for themselves how special his dough is. He wants them to take in the large pockets of air in the cornicione or the puffy rim of the pizza, feel how light the slice of pizza is and , when they devour it, note how cloud-like the crust is. The pizzaiolo, born and raised in Naples, followed in his father's and grandfather's footsteps. He started helping out in the family's pizzeria at age seven, he says, picking basil leaves and slicing mozzarella. Asked if he was using knives at that age, he says with a shrug: 'Naples.' His dough is a refined version of the family pizza dough, made with Nuvola Super, a special blend of flour he developed with Mulino Caputo, a flour producer from Naples. Nuvola is Italian for cloud, and he has developed a technique for achieving that airy crust. It comes from a pre-ferment, a mix of flour, water and yeast that sits for 24 hours before being used, and an almost soupy dough with 80 per cent hydration. That ferments for 36 hours before it is used . Pizzaiolo Vincenzo Capuano drizzles olive oil over his Provola e Pepe pizza after it comes out of the oven. With him is chef Marco Puglisi, 50, the pizzaiolo for the Singapore restaurant. ST PHOTO: LIM YAOHUI The pizzas go into a gas-powered oven from Moretti Forni that goes up to 480 deg C, and cooks the pizza in about 120 seconds. All of this is to bring to diners 'Napoli in bocca' or Naples in the mouth. He says: 'My pizza is very light. Normal pizza, after 10 minutes, it becomes hard. In Italy, when the pizza comes, people stop talking. But with the pre-ferment, you can take your time. It is perfect for delivery. ' His Neapolitan pizzas are priced between $28 and $32. Options include Provola e Pepe ($28), topped with smoked provolone, pepper, hand-crushed tomatoes, roasted cherry tomatoes, basil and extra virgin olive oil; Don Vincenzo ($30), its crust stuffed with ricotta cheese, and the pie topped with yellow cherry tomatoes, buffalo mozzarella, pecorino flakes, pepper, crumbled almonds and basil; and Bellaria ($32), topped with Datterino tomatoes, buffalo mozzarella, Parma ham, and pesto. From May 21, they will also be available on GrabFood. Chef Capuano left Italy at the age of 19 and headed to New York City, where he worked as a pizzaiolo at the Flatiron Building for a branch of Eataly, the chain of Italian food halls. 'I learnt how difficult it is to make Neapolitan pizza overseas,' he says. 'It gave me the will to study and improve my recipe.' Unlike his father and grandfather, who made dough by feel, he has set protocols to make sure his pies are consistent. He opened his first pizzeria in Naples in 2017. Calling himself a part of the 'social media generation', he gained a following of pizza makers and fans on TikTok, Instagram, Facebook and YouTube. During Covid-19, when pizzerias closed and people were sequestered at home, he started posting videos, teaching people how to make pizza. He became a star , with new followers beyond the pizza realm . Today, he says, his videos get 60 million views a month. He has 900,000 followers on TikTok, 800,000 on Instagram, 550,000 on Facebook and 500,000 on YouTube. The brand, with 29 restaurants in Italy, was ranked 12th in the 50 Top World Artisan Pizza Chains list for 2024, given by 50 Top Pizza, an online guide. Since 2020, he has been opening restaurants overseas to bring the taste of Naples to people . He now has one in the Netherlands, three in Germany and three in Kosovo. Restaurants in Dubai and Spain will follow. The Singapore outpost, his first in Asia, is his 37th restaurant. The 150-seat restaurant, with tables indoors and out, is a franchised restaurant. The master franchise holder is Aurum, an F&B holdings and investment company which runs restaurants such as Burma Social in Tras Street and Gotti Italiano in Amoy Street. With them, he hopes to expand into the rest of Asia. He says his first visit to Singapore was in late 2023, 'to explore the city and its culinary culture'. 'I believe Singapore is the perfect bridge between East and West , a city open to innovation, but with great respect for tradition, just like my pizza ,' he says. 'I was fascinated. The multiculturalism, the order, the energy.' The chef says he 'studied the market deeply'. 'I saw a growing interest in artisanal , high-quality pizza, but felt that an authentic Neapolitan contemporary pizza experience was still missing,' he adds. He is looking at opening two to three more restaurants here , if people take to his pizza . Given that there are so many artisanal pizza brands in Singapore, why does he think he will succeed here? 'Because it's not just food; it's emotion , tradition and innovation in every bite,' he says. 'And the people of Singapore value quality and true stories.' Tokyo style What: Pizza Studio Tamaki Singapore (opens on June 10) Where: 38 Tanjong Pagar Road Open: 11am to 3pm, 5 to 11pm (Mondays to Fridays), 11am to 3pm, 5pm to midnight (Saturdays and Sundays) Info: @ (Instagram) At Pizza Studio Tamaki Singapore, the Stefano Ferrara oven is fired with oak, beech and cherry wood. ST PHOTO: LIM YAOHUI If fate had twisted in a different direction, people might be watching Tsubasa Tamaki on TV or in the movies. The 45-year-old became a pizzaiolo instead, developing a style of pizza that is all Tokyo – a light crust with a moderately puffy rim, and pies topped with seasonal ingredients, many of which are sourced from Japan. Originally from Okinawa, Tamaki went to Tokyo at age 20. His cousin was an actor there, and he wanted to break into show business too. To support himself, he had a slew of part-time jobs – as a plumber, delivery man, bento box cook and delivery man, tuna salesman – and he worked at Italian restaurants, including a pizzeria. 'I had so many jobs,' he says through a translator. 'The pizza restaurant was where I had the most fun.' At the time, he says, there were just two artisanal pizza brands – Savoy and Seirinkan. Chef Tamaki says: 'It was a niche market. To be a top chef in Tokyo is impossible. So, why not do pizza? It was easier to get into the market.' Both those brands were established by pizzaiolo Susumu Kakinuma. Chef Tamaki has called his mentor 'the prime minister of pizza'. By age 26, he had stopped trying to get into show business and was working at Savoy. It was there that he developed his style. He says: 'At Savoy, there were 15 chefs. Everybody was so competitive, coming up with ideas to see whose was good enough so they could be in front of the oven. 'At the time, one person could eat only one pizza. I wanted them to eat two or three. So, I came up with a dough that is not so heavy.' After five years at Savoy, he went on to open Pizza Strada in 2011 with investors. They parted ways because their visions were not aligned. In 2017, he opened Pizza Studio Tamaki (PST) in Higashiazabu, followed by another in 2019 in Roppongi. He also has a restaurant in Okinawa, which opened in 2024. There is a space in Azabudai, Tokyo, which produces frozen pizza. In January 2025, he opened a restaurant in Bangkok that has become a hit, serving 150 to 200 customers a day. In August, a PST will open in Niseko, Hokkaido. The Singapore restaurant takes the space vacated by Tippling Club, and will have 60 seats indoors and 12 outdoors. His pizza dough is made with a special blend of flour, using Canadian and American wheat, that a Japanese mill makes for him. He says he had tried using Japanese wheat, but with earthquakes and other natural disasters there, the supply cannot be consistent. PST's pizza dough has a brown hue, from the bran left on the wheat grains. ST PHOTO: LIM YAOHUI Those supple balls of dough are a little brown because he keeps some of the bran on the grain for nutrition. There is a 30-hour fermentation time before they are transformed into pizzas. These cook for 70 seconds in a Stefano Ferrara oven, which goes up to 500 deg C. It is wood-fired, powered by oak, cherry and beech. The special touch here is that pizzaiolo Ryosuke Tanahara, 29, who trained under chef Tamaki for three years, throws some Okinawan salt on the floor of the oven before sliding the pie in, to season the crust. The pies are priced from $22 for Marinara, topped with tomato sauce, garlic, oregano and basil, to $42 for Special Bianca, topped with burrata, buffalo mozzarella and mascarpone cheese and truffle oil. Other signatures include Bismarck ($32), topped with mozzarella, mushrooms, pork sausage, pecorino romano cheese and a Japanese egg. The chef's favourite is Arrabbiata ($29), topped with tomato sauce, mozzarella, cherry tomatoes, nduja sauce, garlic, parsley and black pepper. 'It's spicy,' he says. 'And there's no arrabbiata pizza beyond PST.' Mr Paulus Tejalaksana, 45, whose J.A.P Dining concepts partnered chef Tamaki to open PST in Singapore, says he had the pizzas for the first time in 2024. 'It's unlike any pizza I'd ever had,' he says. 'I just talked to him until he said okay.' He adds that it is difficult to find good locations in Singapore, so there might be, at most, two more PSTs here. His company also runs Okinawan steak house Yappari Steak. Aside from breaking in the pizza oven, chef Tamaki has been eating his way through Singapore on this first trip here, and says he enjoys chicken rice, Hokkien mee and prawn noodles, which he calls ebi soba. 'Good food, good weather, similar to Okinawa,' he says. Tan Hsueh Yun is senior food correspondent at The Straits Times. She covers all aspects of the food and beverage scene in Singapore. Join ST's Telegram channel and get the latest breaking news delivered to you.
Yahoo
16-05-2025
- Business
- Yahoo
Bev's Bagels opens in Detroit's Core City with chewy, crisp bagels and diner vibes
After an early May soft opening, Detroit's new spot for bagels that started as a pop-up and grew to a loyal following officially opened its brick-and-mortar home. In Detroit's Core City is the beloved Bev's Bagels from Max Sussman, a Huntington Woods native and James Beard Award semifinalist. Now open seven days a week and billed as a 'bagel diner,' Bev's Bagels, named after Sussman's grandmother, pairs Jewish bagel traditions in a diner setting. Various bagels are offered paired with wild-caught fish, schmears and as inventive sandwiches. 'Our standards at Bev's are probably a little obsessive, but that's the only way I know how to do it,' says Sussman. Sussman says he's 'spent years chasing the perfect bagel' and found it using 'organic ingredients, wild fish, and a product that makes you actually feel good.' Chewy and crisp are what Bev's Bagels signature bagels are noted for. Bagels are $2.50 each, or $5 for a bagel and schmear. A baker's dozen of bagels is $30. Bev's Bagels menu includes: Bagel varieties include plain, salt, sesame, everything, pumpernickel, pumpernickel everything, za'atar, poppy seed, cinnamon raisin and spicy furikake. Pizza bialy and salt sticks. Cream cheese schmear flavors are green goddess, chili crisp, roasted garlic and scallion, pimento cheddar, za'atar and olive cream cheese, plus classics like plain, lox & chive, and a vegan alternative. Bev's Bagels sandwiches ($10-$15) include those with salmon, whitefish, tuna and even one called the 'Healthy Elvis' with peanut butter, banana and ham. Breakfast bagel sandwiches are with a fried egg or scrambled eggs with lox and onions, according to the shops online menu, are $8-$14. Sussman also plans to introduce a rotating seasonal bagel variety. The interior of Bev's Bagels, designed by Chelsea Hyduk, leans more to a diner feel than a bagel shop and is centered around a counter with 10 barstools and with open-kitchen views, according to a news release. 'When we designed Bev's, I wanted it to feel like the kind of place that's always been there,' Sussman said. 'I've always loved diners, where you can sit at the counter, chat with the cook, and feel like a regular the first time you walk in. That's the energy we're bringing to bagels.' Sussman is a cookbook author along with his brother, Eli, and is known for his work in New York's culinary scene at Roberta's and The Breslin. In 2012, Sussman was named a semifinalist for a James Beard Award Rising Star Chef of the Year in New York. Bev's Bagels began in 2023 out of Sussman's house and has since attracted a cult-like following. More recently, the pop-up has been taking place at the Argus Café on Packard in Ann Arbor. At Bev's, customers can sip on Ann Arbor-based Roos Roast drip coffee and a selection of non-alcoholic drinks including those from Detroit's own Casamara Club. While Bev's Bagels had a early May soft launch, the shop is now open 8:30 a.m. to 2 p.m. daily unless they sell out. In Detroit's Core City, Bev's Bagels is at 4884 Grand River, Unit 1B. On Instagram follow @bevsbagels or visit Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Bev's Bagels opens in Detroit's Core City with chewy, crisp bagels
New York Times
18-03-2025
- Business
- New York Times
Confidant Brings Fine Dining to Industry City
Opening This much-anticipated fine-dining addition, a first for Industry City, is about to open in a setting that combines polished cement, wooden accents, napery and an open kitchen. The chefs Brendan Kelley and Daniel Grossman, who worked at Roberta's, have brought on a few hospitality veterans as partners. A seasonal menu emphasizes dry-aged fish and meats, some from Industry City merchants. Trout mousse, tuna prosciutto and tuna belly crudo can also precede prawn potpie, steamed monkfish with brown butter crumbles, and a whole crown of duck with duck confit salad. The pastry chef Mariah Neston offers a rhubarb upside-down cake and, move over charlotte russe, an updated biscuit tortoni. (Opens Wednesday) Industry City, Building No. 5, 67 35th Street (Third Avenue), Brooklyn, 929-252-0205, This 257-seat Korean barbecue palace on two floors is most of the iceberg. The space will soon accommodate the rest: DubuHaus for tofu and Musaek, serving cocktails with a raw bar. The specialties are steaks, domestic and imported, including Wagyu, to order à la carte ($55 to $95) or in set arrangements. All come with banchan and lettuce ssam. There are also seafood naeng-chae, spicy cold noodles, kettlepot rice, kimchi stew and, for dessert, green tea soft serve. 7 East 31st Street, 347-504-5401, They nailed the season for the opening of the New York branch of the Parisian megastore, Printemps. All but the flagship restaurant, Maison Passerelle, opening in April, will be ready to serve and pour by the end of the week. Alongside boutiques, shoppers will find a Champagne bar; Café Jalu, open all day for coffee and pastries; Salon Vert, with raw bar items; and the Red Room Bar, for cocktails, adjacent to Maison Passerelle. The food is the province of Gregory Gourdet, the culinary director, whose approach to French fare includes tastes of Haiti, West Africa, Vietnam and French Canada. Art Nouveau and Art Deco designs are by Laura Gonzalez. (Friday) 1 Wall Street (Exchange Place), An uncommon Nikkei vibe comes to Carnegie Hill from Jorge Dionicio, a native of Peru who worked at Uchi in Austin, Texas, and whose New York experience has been in Japanese restaurants like Morimoto and Sushi Noz. He makes liberal use of ají amarillo in gyoza, maki and tiradito, and is serving Peruvian lomo saltado, a beef stir-fry; and parihuela, a kind of Peruvian bouillabaisse. The dining room deploys Peruvian textiles for vibrant accents, and there's an omakase counter on the upper level. 1312 Madison Avenue (93rd Street), 646-833-7033, A tropical jungle fantasy that has parked its leopard prints, lush greenery and disco balls in pop-up locations in New York and elsewhere, now has a permanent home on Pier 17 in the seaport district. It trumpets its taste of Tulum, the late-Mayan archaeological site on the coast of the Yucatán that now has the vibe of St. Barts. Tulum is where the parent group, Grupo Gitano, run by James Gardner, got its start. An installation in Dubai preceded New York. The menu here is long on Mexican crowd-pleasers. It has taken over parts of two levels of the pier; a private club will open upstairs. Pier 17, South Street and Fulton Street, Want all of The Times? Subscribe.
