6 1of6The IPA burger features an IPA-infused grilled burger patty, IPA mustard and sharp cheddar.Leeanne Griffin / Hearst Connecticut MediaShow MoreShow Less 2of6Roberto’s mascarpone cheesecake with a chocolate crust and raspberry and Nutella sauces.Leeanne Griffin / Hearst Connecticut MediaShow MoreShow Less 3of6 4of6Roberto’s nachos are a meal in themselves, with no shortage of toppings. Pulled pork and guacamole are recommended upgrades.Leeanne Griffin / Hearst Connecticut MediaShow MoreShow Less 5of6Roberto’s mac and cheese pizza is baked with corkscrew-shaped cavatappi pasta and a medley of cheeses.Leeanne Griffin / Hearst Connecticut MediaShow MoreShow Less 6of6 This article appears in the June 2021 issue of Connecticut Magazine. The story Roberto’s, a casual East Windsor tavern, bills its approach to food and drink as “real American,” building its offerings with influences from a diverse range of cultures. The menu is colossal, with something for virtually every palate or craving: pierogi, street tacos, Thai chicken skewers, Italian pastas and Mediterranean grain bowls, in addition to classic burgers, sandwiches and pizzas. The food For my last dinner out in a restaurant in March 2020, just days before COVID changed everything, I ordered Roberto’s mac-and-cheese pizza. The world seemed like it was on the precipice of disaster, so why not indulge in carbs on carbs, an unholy yet heavenly mix of comforting starch and creamy cheese? That pizza, with corkscrew-shaped cavatappi pasta and a medley of cheeses, is still a big seller, says co-founder Wil Quijano, who opened Roberto’s with Robert D’Elisio in late 2015. Diners will even up the indulgence factor with extra toppings like pulled pork or jalapeño bacon. “It’s a good Sunday pizza,” he adds. Roberto’s Greek-style pan pizzas feature other unique flavor profiles: the MexiCali, with pulled pork, sausage, poblano peppers, avocado and chipotle sauce; “Norma the Greek,” with feta, spinach and artichokes, and a cheeseburger pie, with crumbled hamburger, cheese, lettuce, tomato, onions, pickles and secret sauce. Nachos, generously portioned with tricolored chips and no shortage of toppings, are a meal in themselves, with a mix of queso and melted cheeses. Chicken is the default protein, but pulled pork and guacamole are available as upcharges. Burgers are also excellent, including a craft beer-inspired option with IPA mustard and sharp cheddar. Eat in or take out? Roberto’s had to find its footing with takeout almost overnight when COVID shuttered restaurants, but it’s worked out rather well over time, Quijano says. Customers can order online for pickup or delivery through DoorDash. But guests are returning to the bar and dining room in a big way as they get vaccinated and feel more comfortable going out, Quijano says. With a craft-focused list of 18 draft beers, classic cocktails with twists (including an intriguing spicy strawberry margarita with chili-infused tequila) and a popular second-floor “rooftop” seating area, it’s easy to see how this will be a summer hot spot in north-central Connecticut. Roberto’s Real American Tavern 31 S. Main St., East Windsor 860-370-9888, robertosct.com , @robertos_ct on Instagram Hours: Open daily from 11 a.m. Wheelchair accessible Leeanne Griffin is the food and consumer reporter for Hearst Connecticut, handling coverage of restaurant openings and closings, trends, events and general news about Connecticut food and beverage businesses. This article appears in the June 2021 issue of Connecticut Magazine. You can subscribe to Connecticut Magazine here, or find the current issue on sale here. Sign up for our newsletter to get our latest and greatest content delivered right to your inbox. Have a question or comment? E mail firstname.lastname@example.org. And follow us on Facebook and Instagram @connecticutmagazine and Twitter @connecticutmag.