Well, it's going to be absolutely impossible to get into Roberta's now: Sam Sifton just gave it a deuce. He notes:
These are extremely beautiful plates of food, artfully designed. The cuttlefish, in particular, would not look out of place on a starched tablecloth at Per Se. They are delicate of flavor, free of excess fats or salts, as pure an expression of new American cuisine as you are likely to find anywhere. It is shocking, and wonderful, to eat them in this cinder-block garage space six stops into Brooklyn on the L, a ratty old ski lodge built for bums interested in food rather than powder.Other words he uses to describe the food: "magic," "marvelous," "austere," "dumbfounding."
· Roberta’s [NYT]
· All Coverage of Roberta's [~ENY~]