Roberta’s

From the outside, Roberta’s, in Bushwick, looks more like a third world eatery than a NYC restaurant, but as soon as you walk through the door the unfinished cinder block wall gives way to the aroma and glow of the wood-fired Italian pizza oven, and the comfortable hum of what has clearly become a neighborhood haunt.

The pizzas, featuring their own rooftop-grown produce and house-made salumi, aren’t the only things coming out of that oven — check out the roasted marrow bones, the lamb neck or the massive pork chop. Owners Chris Parachini, Carlo Mirarchi and Brendan Hoi are reducing their carbon footprint by expanding their urban farming, and are preaching the sustainable gospel by hosting the Heritage Radio Network, which broadcasts from the shipping container out back.