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When he opened Roberta's in 2008, Carlo Mirarchi helped pioneer the concept of the chef-driven Brooklyn restaurant. Working out of a ragtag compound that now encompasses a radio station and a farm planted in repurposed shipping containers, the self-taught chef offers customers a choice between fantastic pizzas from an Italian wood-fired oven or dishes worthy of a Michelin-starred tasting menu—or both. At his tasting-menu-only offshoot, Blanca, diners sit in captain's chairs at a 12-seat counter, pick records to play on the turntable, check out the enormous mounted tuna head on the wall and watch Mirarchi and his team prepare a meal of about two dozen courses. It's a one-of-a-kind dining experience.