There are few things better than hot pizza right out of a brick oven on a cold January day. When I went to Roberta's for my interview at Let's Eat In on the Heritage Radio Network, whose HQ is in a shipping container in the back of the restaurant, I got to try their margherita pizza for the first time (having tried the Famous Original a few weeks earlier.)

As a purist when it comes to pizza, I like to think that you can judge how great a pie is in its most basic form, in this case, with just tomato, mozzarella, and basil. And the one at Roberta's is pretty great. It's slightly charred around the edges, with just enough tomato sauce for flavor. The mozzarella comes in nice big pieces, as it should.