As the son of a restaurateur and pizzaiolo in New York, Roberto Patriarca was born into the business. Roberto began cooking in the kitchen of his family’s restaurant at a young age, then he studied in culinary school abroad before moving back to Brooklyn in his twenties.
He has worked in some of New York’s top restaurants, including Felidia, Maremma, and I Trulli, where he was Sous Chef. After that, Roberto became the Executive Chef at Spina in Alphabet City and cooked for the James Beard Foundation in April of 2010. In 2011, he found his way back to his original passion – pizza – when he began working as a pizzaiolo at Sottocasa in Boreum Hill.
Today, he shares his passion with other pizza lovers at his restaurant, Brooklyn Central Pizza. The specialty is, of course, pizza. in the Form of Old and New World styles, all made in the restaurant's wood-burning oven Margherita, salsicca and the like make up the old. As for new, think pizza with a twist including bacon and maple syrup topped pies, ricotta with bacon and onion on another and meatballs, cause, ricotta and pickled chilies for a unique pie called Amazeballs (we have a feeling Giuliana Rancic would order this one).
There's also an array of salads, breads, cheeses and starters like roasted octopus and olives. To go along with their complete menu, Brooklyn Central is launching a seasonal cocktail menu created by Beverage Director Matthew Harrell. The list features drinks made with ingredients found in Brooklyn, such as Brooklyn Hemispherical Rhubarb Bitters and Pok Pok Som Pomegranate Drinking Vinegar.
Brooklyn Central Pizza, 289 Fifth Avenue (between 1st and 2nd Avenues)
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