Latest news with #TurboPizza
Forbes
28-07-2025
- Entertainment
- Forbes
Two New Destination Worthy Pizzerias Open In Bushwick
A Detroit-style pie at Turbo Pizza For over a decade, Bushwick has been a destination for top notch pizza, strongly thanks to Roberta's. Open since early 2008, the world famous pizzeria continues to sling thin-crust pies, plus veggie-centric apps, pastas, and more. And though Bushwick has changed significantly in recent years, the North Brooklyn neighborhood is becoming a hotspot for specialty pizzerias. This summer, two new pizza spots have opened in Bushwick: Lucky Charlie and Turbo Pizza. Here's what to know about visiting each Lucky Charlie Open since late June 2025, Lucky Charlie is the latest project from award-winning chef Nino Coniglio of Williamsburg Pizza. Located at 254 Irving Ave. (between Bleecker and Menahan), the restaurant is home to the oldest coal oven in America. Newly renovated, the 42-seat dining room is inspired by New York pizzerias of the 1920s (think exposed brick and red leather bar stools) with a nod to the chef's Sicilian heritage. Coal-fired pizzas are made with Italian-imported ingredients, and menu also includes seasonal meat, seafood, and oven-baked pasta dishes. A coal-fired pizza at Lucky Charlie in Bushwick, Brooklyn Pizzas include the classic pie topped with fiori di latte, DOP San Marzano tomatoes, Sicilian oregano, and imported Italian sheep's milk pecorino, drizzled with Sicilian extra virgin olive oil and topped with finely grated parmigiano reggiano; and the white pie with stracciatella, caciocavallo, whipped sheep's milk ricotta, imported pecorino sardo, drizzled with Sicilian extra virgin olive oil. The lasagna verde features 20 layers of housemade pasta, cream sauce with parsley, zucchini, basil, locally-sourced fresh spinach, housemade mozzarella, pecorino romano and parmigiano reggiano. Additional summer dishes include a sicilian seafood salad with calamari, octopus, scungilli, clams, shrimp, and mussels; and steak pizzaiola with aged ribeye topped with Sunday sauce, oregano, heirloom tomatoes, and carmelized onions. To drink, Lucky Charlie's beverage program focuses on Italian flavors and exclusively offers imported Sicilian wines. Cocktail highlights include a Calabrian Martini with Sicilian olive oil washed vodka and Calabrian chili brine, and the Spaghett Americano with contratto rosso, red bitter, and Miller High Life. Lucky Charlie is open Wednesday through Sunday from 5 p.m. - 3 a.m. The kitchen closes at 10 p.m. nightly. Turbo Pizza A new Detroit-style pizzeria and full bar opened at 1540 Dekalb Avenue this July, Turbo Pizza. Run by Bushwick locals and brothers Max and Spencer Nelson and friend Jordan Dubey, the pizzeria aims to emulate your favorite dive bar, but with better food. The 40-seat space features checkered floors, vintage wood paneling, a UV-lit zodiac mural, photo booth, and a pool table. Chef John True, who spent over 13 years at Roberta's, leads the kitchen. His dough that nods to Detroit's 1940s era recipes, when auto workers baked pies in deep steel oil pans. A high-hydration focaccia-style base is par-baked for lift, then baked again to achieve a golden bottom and crisp, caramelized frico edge, that is, the perfect space when cheese melts and sizzles against the sides of the pan. Detroit-style pizzas at Turbo Pizza in Bushwick, Brooklyn The menu features Detroit-style pizzas in small (2 slices), medium (6 slices), and large (8 slices). Flavors include standard cheese or pepperoni plus more unique combinations like the Burrata and soppressata with hot honey, Hawaiian with capicola and pineapple, and Supreme with buffalo sauce, chicken, celery, blue cheese, red and green onions. Wings, salads, and sides are also on the menu, plus sauces to dip the crusts in. Jordan Dubey, formerly of Hotel Chantelle, developed the cocktail menu. Highlights include a roasted mint lemonade, Hibiki highball with Topo Chico, and a house dirty martini. Turbo Pizza also offers beer by can, bottle, and draft, beer-and-shot combos, non-alcoholic options, and a wine list featuring selections from Italy, Puerto Rico, and bubbly. Turbo Pizza is open from 2 p.m. - midnight on weekdays, until 2 a.m. on weekdays, and offers a takeout window until 4 a.m. every night, the perfect detour for late night commuters off the Dekalb L train.
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.
