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It looks a far cry from the aboriginal Bushwick barn address strung with Christmas lights and knickknacks, but accomplish no mistake—Roberta’s is assuredly in Los Angeles.

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In the decade back founding one of the world’s most acclaimed pizza spots, New York’s Roberta’s—a little bit bedrock and roll, a little bit art abstraction and a lot of party—absorbed alike added Brooklyn barn amplitude and two new outposts in Manhattan, as able-bodied as launched a accepted frozen-pizza line, a Michelin-starred tasting menu, and assorted pop-ups actuality in L.A. Rumors swirled about a abiding West Coast outpost, and you could about apprehend the aggregate cavernous of stomachs athirst for chef Carlo Mirarchi’s signature Bee Sting pies grow deafening over the aftermost two years.

Photograph: Stephanie Breijo

But those afterward the Roberta’s L.A. pop-up aisle shouldn’t be afraid by area co-owners Brandon Hoy and Mirarchi opened up shop: Tucked into Culver City’s PLATFORM complex, the primary armpit of its L.A. appearances, the new Roberta’s is a sprawling and airy industrial-chic all-day atom dotted with ablaze chairs, adhesive blocks, and bright murals corrective by Southern California artists. And while the oven is the acknowledged affection of Roberta’s, the restaurants wouldn’t be the aforementioned after a gesic patio.

Much like the NYC originator, this Roberta’s appearance abounding alfresco seating—here a little beneath barbecue bench, a little added urban-chic. The restaurant soft-opened aftermost weekend and alone clearly launched on Wednesday, but tables are already packed—especially on that wrap-around patio. 

“I anticipate it was nice to accept somewhat of a apple-pie slate for buildout and design,” Mirarchi says. “We capital to accomplish article that, to us, represented what we anticipation Roberta’s would attending like in L.A. We would never try and do aloof a carbon archetype of [Bushwick’s] Roberta’s. That would be impossible.”

Photograph: Stephanie Breijo

Of advance the absolute draw is the food. In accession to confined the Roberta’s mainstays, such as the Bee Sting (made with sopressata, chili oil, honey, tomatoes, mozzarella and basil) and the Famous Aboriginal (caciocavallo cheese, mozzarella, tomato, parmigiano reggiano and red pepper flakes), L.A.’s Roberta’s is dishing out two card sections with items added or beneath different to this location. On the “market” ysis you’ll acquisition a briefing of hyper-seasonal, oft-rotating babyish plates such as babyish blah with garlic chives, atramentous adhesive and melting er, or chicken polenta with Santa Barbara sea urchin, mollusk broth, pear and nasturtium. 

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The “grill” area is addition amplitude Mirarchi can amplitude his legs, with locally sourced meats and aftermath demography the form of pork collar with cucumber, allium and blush fair apples; dry-aged band loin for two; braised oxtail with horseradish and celery; and broiled wagyu abandon steak with potatoes and béarnaise. 

“We’re aloof aggravating to accept fun actuality and accomplish the aliment that we like to eat,” Mirarchi says, adding, “I anticipate already we get our c activity actuality with the amplitude and with agents and hopefully some acknowledgment from guests, [that area of the menu] will change appealing often, but it’ll booty a little while—maybe a ages afore I absolutely alpha to change stuff.”

Photograph: Stephanie Breijo

Other changes accommodate California grains in the pizza dough, as able-bodied as a distinct kitchen: a one-stop boutique for a aggregation acclimated to alive with stations advance out beyond two. 

“In [Bushwick’s] Roberta’s, aloof by the activating of the space, it affected us to body two kitchens,” Mirarchi says. “Now we accept one kitchen that does everything: two pizza ovens, a absolutely alarming wood-fired grill, an alarming pasta station. It’s a kitchen we were able to architecture with specific purpose in mind, as against to [the first] Roberta’s, area we did what we had to do to get by.”

That pasta station, by the way, is churning out a scattering of dishes that didn’t appear to blend around: gigli with Little Neck clams, linguine cacio e pepe, bucatini carbonara and a blithely ablaze spacatelli pomodoro fabricated with antique tomatoes.

Of course, Roberta’s will accept to bear L.A.’s aggression of new pizza restaurants—including Superfine, Hail Mary and Ronan, to name alone a few—but with a card angled out by an all-encompassing natural-wine menu, a cocktail affairs a by fresh-pressed abstract and a beer focus on Southern California breweries, it seems the continued delay isn’t aloof assuredly over—it was apparently account it, and we’re action it can hold its own.

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Photograph: Stephanie Breijo

Photograph: Stephanie Breijo

Photograph: Stephanie Breijo

Spacatelli pomodoro with antique tomatoes and an arrangement of basil

Photograph: Stephanie Breijo

Clam pizza with chili flakes and parsley

Photograph: Stephanie Breijo

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Photograph: Stephanie Breijo

Lightly aflame bazaar blah with garlic chives, atramentous adhesive and melting er

Photograph: Stephanie Breijo

Photograph: Stephanie Breijo

The Fire and Ice, house-made stracciatella and ’nduja with blistered bread

Photograph: Stephanie Breijo

Market antique tomatoes with raw chrism and basil

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Photograph: Stephanie Breijo

Roberta’s is now accessible aural the PLATFORM complex, amid at 8850 Washington Blvd in Culver City, and serving from 11am to 10pm daily.

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