The casual Lilia with Missy Robbins at the helm is worth the trip to Williamsburg.
The restaurant is located on the corner of North 10th and Union in a re-vamped auto-body shop.
The friendly wait staff has been trained to truly assist you in your menu selections. We started with a spring veggies — peppers, zucchini, fingerling potatoes, radicchio and 
romanesco broccoli — served with a warm dip with a huge dose of anchovies – the bagna cauda ($16), which was almost a meal in itself!
Next we tried the half head escarole, fanned out and seared/roasted until wilted then topped with an anchovy vinaigrette, shredded ricotta salata and crispy garlic ($15).
I for one was happy that Missy Robbins is cooking pasta again! At the recommendation of the server, we ordered the fresh, light and summery corzetti, round flat pasta with asparagus, emulsified anchovies, fresh basil and some green chili peppers with a touch of background heat ($22).
As lamb lovers we enjoyed the huge grilled seared leg of lamb steak, cooked as requested, topped with celery, fennel and cheese shreds ($29). I highly recommend.
Indulge in dessert, we did with the double chocolate flourless torta topped with espresso zabaglione ($9).
– bonnie
Lilia
Williamsburg
567 Union Avenue
NY 11211
(718) 576-3095
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