Highly anticipated pizzeria lives up to the hype

After months of anticipation, Rob's of Brooklyn, the new pizzeria on the corner of 7th and 42nd, has opened its doors—and the verdict is in: it was worth the wait.

"I think Rob's pizza is the best in the neighborhood," said Sunset Park resident Gregg Stankewicz. "So I'd wait another year if I had to."

At just 28 years old, owner and Brooklyn native Robert Markhasin, who prefers to go by Rob, brings a decade of passion and experience in the restaurant industry to every dish he serves. This is his second Rob's of Brooklyn location, following the success of his first pizzeria in Bensonhurst. He has created a space where locals can enjoy traditional New York-style pizza, elevated by fresh, high-quality ingredients.

"A pizzeria is a staple of the community," Rob said, highlighting his dedication to fresh, house-made ingredients like dressings, sauces, and grated cheese. The garlic knots, for example, are mixed in small batches throughout the day with homemade garlic butter, fresh cheese, olive oil, and parsley.

The pizzeria’s open kitchen design sets it apart. "You can see everything—the guys cooking, making pasta, and serving. It’s not something you usually see in a pizzeria/restaurant," Rob explained.

This sense of connection carries over to how customers interact with the pizzeria. While Rob's of Brooklyn is on all of the apps, Rob recommends just calling in your order as the best way to guarantee your pizza arrives hot and just the way you want it.

Every great pizzeria has its secrets, and for Rob, it’s all about the dough. "We do a cold ferment, which any dough or pizza maker knows is key," he shared. They use traditional ingredients and bake in a Baker’s Pride gas oven. The result is a crust that’s crispy and soft, with just the right chew.

"People love the crust," Rob said. "It’s what keeps them coming back."

The combination of an authentic experience and attention to detail is gaining buzz and earning Rob's of Brooklyn glowing reviews, including a perfect 5-star average on Google.

Opening the pizzeria, however, was no small feat. Construction wrapped up in the summer, but delays came from navigating inspections and approvals from the Department of Buildings and National Grid. "We had to go through every single inspection to ensure everything was top-notch," Rob recalled.

Despite these challenges, Rob remained steadfast. "It was a waiting game," he said, "but we’re here now—and we’re here to stay."