Every town needs a great pizza place. A place where families, students, and football teams can grab a slice and have a good time.
We found the place for Bridgeport. Roberto's, located across from the Sheetz, is new to the community but it's quickly making a pretty good name for itself. At least we think so.
The customers are in agreement with us.
"We've tried about everything on the menu. I eat lunch here probably three to four times a week. The pizza is fantastic and he does a great job with his pasta and subs too," said Bernie Teyssier, who calls himself a regular.
Robert Haislip learned to cook in culinary school and worked in restaurants across the area. But he finally decided it was time to open up his own place; a dream he's been cooking up for years.
And now, it's a dream come true for those of you looking for your Friday night pizza shop.
"Pizza and pasta. Absolutely. People say it's the best pizza they've had in years," said Robert Haislip, owner and chef at Roberto's.
"Fresh ingredients. He does a great job with the crust. Just makes nice pizzas," Teyssier said.
We visited on a Friday afternoon, and it became pretty obvious that Roberto's is a popular lunch shop. It was packed.
Take one bite, even just one sniff, of the pizza and you'll know why the town is raving about it.
"Everything compliments everything. Sauce compliments sauce. Cheese compliments sauce. Toppings compliment the pizza as a whole," Haislip said.
There's a lot that makes the pizza truly special. It's handmade, hand tossed, and baked fresh daily. But Haislip said there's something else that makes it special; and he's not telling us just what that is.
"I have a secret ingredient that really enhances the performance level of the shell," Haislip said.
"I guess the secret ingredient is Robert Haislip," Teyssier said.
For more information about Roberto's click here.