The Brooklyn destination the New York Times called one of the most extraordinary restaurants in the country --which began as a pizza place and quickly redefined the urban food landscape--releases its highly anticipated debut cookbook. When Roberta"s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It"s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta"s--chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini--share recipes, photographs, and stories meant to capture the experience of Roberta"s for those who haven"t been, and to immortalize it for those who"ve been there since the beginning.