On any given fall Friday night in Camp Hill, the windows of Roberto’s Pizza on Market Street fog with the warmth of community.
Teenagers fresh from football games crowd the booths, families gather for dinner, and the scent of bubbling cheese and fresh dough fills the air. This year, Roberto’s celebrates a milestone few family-run restaurants ever reach: 50 years in business.
Founded in 1975 by Dominic Roberto, 85, the restaurant has become a beloved institution in Central Pennsylvania. But the story of Roberto’s begins long before the first pie was ever tossed.
Roberto didn’t start out in the restaurant business. A proud graduate of William Penn High School in Harrisburg, he spent over two decades serving on the Harrisburg Police Department after a stint in the Air National Guard in the early 1960s.
“I was on patrol a couple years. Then I went into the youth aid division, juvenile division, and I worked plain clothes with them for eight or 10 years,” he said. “We did the high schools and all of that. It was a great, great experience. I loved it. I also worked vice squad.”
Roberto retired as a sergeant in 1983.
But his roots in food ran deep.
“I worked at my brother-in-law’s pizza shop when I was in high school,” Roberto said. “That’s where I got my first taste of the business.”
In 1973, his brother Sam spotted an opportunity: A small pizza shop on Market Street in Camp Hill called Jo Jo’s was up for sale. “Sam called me and said, ‘There’s a guy looking to get out. Want to take it over?’” Roberto said. They did – and Roberto’s Pizza was born at 2014 Market St.
The early days were a whirlwind. He juggled night shifts on the police force with long hours at the shop. His wife, Monette, ran the counter, and their children often napped in the back room
“When we first opened up, I was working over 80 hours a week because Dominic was still a detective, and he could only come when he was off,” she said. “And my children, of course, were in school, so I would rush after lunch and pick them up, and I would bring them to the shop. Elizabeth and Michael would sit at the front of the shop, and their first duty was to do their homework, and then they would fold boxes and clean and bus tables.”
“I was raised with my dad saying to me, the restaurant may not always be here. They come and go. So, we had no idea that it was going to ever last this long,” said Elizabeth Roberto, Dominic and Monette’s daughter. “But it was funny. At 2014 Market St., it was just a small little place, and hardly anybody went in there. Once we took it over, though, the high school kids started hanging out. We believed in what we were doing, and we had each other.”
In 1975, the Robertos moved the business to its current location at 2040 Market St., purchasing a former flower shop and transforming it into a full-service pizzeria. They expanded the kitchen, added onto the building to create space for more seating, and began establishing what would become a local landmark. At one time in the early ’80s, the spot also included an old-fashioned ice cream shop run by Monette.
Roberto’s quickly became known for its signature subs and pizzas, thanks in part to a sauce recipe that’s remained unchanged for decades.
“We mix extra heavy pizza sauce with crushed tomatoes and our own blend of seasonings,” Dominic says. “It’s all about balance.” Roberto’s even launched a line of jarred spaghetti sauce – Casa Linga – that’s now sold in 25 Giant grocery stores.
The bread, too, is made in-house – a detail that has earned Roberto’s a cult following.
“We had a guy in California trying to replicate our bread,” said Dominique Brown, Dominic’s granddaughter. “He said it just wasn’t the same as ours.”
In 1983, Dominic retired from the police force to focus on the business full-time. His brother Sam stepped away in 1985.
Over the years, the menu has grown to include homemade lasagna, meatballs, strombolis, a wide variety of salads, chicken wings, subs of all kinds and more. But the heart of the operation remains the same: time test recipes and quality ingredients – made from scratch and served with pride.
Roberto’s isn’t just a restaurant; it’s a gathering place. For half a century, it’s been the go-to spot after high school sporting events, and also during the weekday lunch rush, when Camp Hill students stream in the door to place their orders. During a recent interview with Harrisburg Magazine, Dominic and his family sat back and watched as high school students filed in for food, filling a large portion of the dining area during their break.
“We’ve had birthday parties, anniversaries, even my mother’s 109th birthday here a few years ago,” Dominic said. “It’s always been about family.”
And it’s about customers’ families, as well.
“Once you establish yourself in the community, people all automatically come,” Elizabeth said. “Now, it’s generationally fueled because parents brought their kids in. Then the kids left and got married, and another generation comes along. The people come back every year when they’re visiting. They come in and say, ‘Hey, we loved your subs. We loved you.’ I know I get so many messages on Facebook. We celebrate family.”
The restaurant has supported local schools, sports teams and community events over the years. “We’ve advertised with Camp Hill football and basketball for years,” Dominic said. “And every Friday before a Penn State home game, people come in to pick up subs for tailgating.”
At its peak, Roberto’s operated seven locations across Central Pennsylvania, including shops in Penbrook, Middletown, Carlisle and Colonial Park, where Elizabeth served as the longtime manager. Each location used the same recipes, carefully written down and laminated by Elizabeth and Dominique to preserve them for all time.
“We train everyone here in Camp Hill,” Dominic says. “Then we send them out to the other shops.”
Like many small businesses, Roberto’s faced serious challenges during the COVID-19 pandemic. But the family adapted quickly, embracing online ordering and delivery services like DoorDash.
“We closed the dining room and focused on takeout,” Dominique said. “It was tough, but we made it through.”
The restaurant’s resilience is a testament to its loyal customer base, and to the family’s unwavering commitment to quality and service.
Today, Roberto’s is run by the third generation of the Roberto family. Dominique and her father, Gary Herman, oversee daily operations, while the others remain active behind the scenes.
“I’m hoping the next generation keeps it going,” Dominic said. “It’s a family tradition now.” He also credited his loyal workers, some who have been on staff for more than a decade.
Plans are underway for a 50th anniversary celebration this September, and the family is excited to honor the milestone along with the community that’s supported them for so long.
What’s the secret to surviving – and thriving – for 50 years in the restaurant business?
“Community,” Elizabeth said without hesitation. “We’ve always been here for the people, and they’ve been here for us.”
Dominic agreed. “We never set out to be the biggest. We just wanted to be the best at what we do.”
Contact Roberto’s Pizza at www.robertospizzapa.com.
