As part of Roberta’s pizza takeover of Bufalina this week, the pizzeria teased the Texas-style pizza, which involves barbecue, specifically from Franklin Barbecue. The staff is picking up the chopped brisket from the East 11th Street restaurant every morning.The Franklinstein also comes with the smoked meat spot’s espresso barbecue sauce, Veldhuizen Texas gold cheese, mozzarella, and jalapenos.
Eater was on the scene to check out the first day of the pop-up, which runs until Thursday, January 28. Roberta's Anthony Falco and his team flew into Austin with the Brooklyn pizzeria’s starter dough in hand. Before
Bufalina's Roberta's doors opened on Monday, Falco gave the staff a pep talk: "Pizza should be really fun."
Because one of Roberta’s staffers was stuck in New York because of the blizzard, other dishes, like carbonara and roasted carrots, weren't served. People lined up for seats to try the New York-Neapolitan pies. The famed signature combinations included the honey-covered Bee Sting, creamy Cheesus Christ, and loaded Millennium Falco.