Rosie Pizza Bar — Restaurant in New York

I’m going to be straight up here. I’ve lived in this neighborhood for ten years and seen many legendary establishments come and go. I will also not even mention Archie’s in the review beside right now.

There are only two ways this place can be better: Make better pizza Price it accordingly

This neighborhood did not need another pizza place, to begin with, and we definitely didn’t need another subpar one. We have Roberta’s, Santa Panza, and Ops, all of which have rave reviews, and for a good reason—they make objectively phenomenal pizza.

I ordered a pie from here the other night in the situation that you would imagine it being impossible not to impress me. I was drunk, it was late, and I was starving. Low and behold, It was utterly underwhelming. Ignoring the fact that all these other incredible pizza options were closed at the time, I still felt like I’d been completely ripped off paying $20 for a pie of this quality. I would have zero cognitive dissonance getting an 18 inch from OMG pizza down the street for cheaper—which sounds like a brutal insult, but I’m completely serious.

As of right now, it makes no logical sense why these pies would be priced virtually the same as all the other insanely good—and in some cases, world-renowned—pizza places in the area. There’s no comparison.

I know that the owners have it in them to make this place better or to drop the prices, especially when one of them is a literal pizzeria consultant, and also just flexed in a Bushwick Daily article about how cheap his commercial rent is at this place. I would not have spent the time to write this if I didn’t care. I’m your neighbor, and I want this place to be good. But I also, as a native New Yorker, would not want this to be anyone’s first impression of Bushwick or Brooklyn pizza. If Roberta’s is a 4 out of 5 on a bad day, this place is easily a 1 or a 2. I’ll update my review when the prices drop 5-8$ or if the pizza becomes anything other...

I always get the devil pizza. The first time I had it, it was amazing. Not a classic new York slice. More like if Pizza Hut was slapped in the face with an immense glowup.

I’ve gotten it several times since then and it’s been a hit or miss. Never as good as the first time, when it was buttery, crispy crunchy but still soft, fluffy, and doughy. The soppressata was fresh (as much as a cured meat can be) and flavorful.

Every other time the soppressata has tasted slightly off. Oldish and stalish. The dough/crust thickness changes every time. The dryness or crispy ness has no consistency. It’s never been that beautiful buttery crust again. And this last time the whole thing was flat, stale, dry, and all the soppressata was clumped in random sections instead of spread out. It still tasted of the flavors I’m familiar with, just not as fresh.

I always get delivery and I enjoy the flavors of the devil pizza so 4 stars. It’s the inconsistency, especially in the dough and crust, that throws me off. That’s being picky though since this is a review.

I’ve also only tried a couple other things. One of the white pizzas, it was good not memorable for me. The Mac and cheese balls are tastier in theory than in actual taste. Not bad, again just not memorable. And I’ve tried other stuff but nothing stood out.

Anyway, the devil is a tasty pizza and I’ll probably crave it again. Thank you for creating a unique flavor experience cus I love pizza in all shapes and sizes 🍕😋

Edit: I have actually not craved it again. Turns out freshness matters a lot to me and the last couple times I had ordered this was absolute trash I just felt bad being so mean. Considering it’s been over 2 years and I still gag thinking of the last devil pizza I had here (sopresetta tasted so old and gross)…I was definitely being way too nice in my initial review because I was young and wanted to please.

Yeah this pizza is high key trash and overpriced actually...

Everyone in this neighborhood is rooting for Rosie's success & hoping they can dish out some great pizza, so I'm writing this review with the intention of being helpful.

This pizza is not working as is. I know it's not supposed to be Archies, which is totally ok, but the current result is very underwhelming. It feels awkwardly halfway between a Neapolitan and a deeper dish Sicilian, but as a result ends up tasting like something you would get at a roller rink. The crust is way too soggy + spongy. The cheese is hardly melted and clumpy. The toppings almost feel like they were thrown on last minute instead of cooked with the pie. You're on point with the ingredients and combinations, but in its current state I'd rather just make a pie in my cast iron skillet. Maybe a little more temperature and time in the oven will do the trick? I'm not an expert.

If you can take this pizza from a 6 to even an 8, play some good tunes, and keep serving beers, I promise we'll pack it out every weekend. I hope this review is taken to heart and can't wait to come back once some adjustments are...