Missy Robbins New Misi, Williamsburg, Brooklyn, NYC

///Missy Robbins New Misi, Williamsburg, Brooklyn, NYC

Missy Robbins New Misi, Williamsburg, Brooklyn, NYC

Of course, I had to head to Williamsburg to sample Missy Robbins’ newest pasta-focused restaurant. It’s one of the hottest tickets in town. As you may know, Missy is the acclaimed chef behind Lilia, the Brooklyn restaurant; that’s what she received this year’s James Beard Best Chef: New York for…

Misi’s is near the Domino Sugar redevelopment on the East River. From it, you see the Williamsburg Bridge and the open kitchen. The restaurant offers only three things: veggie starters, pasta and gelato. Service is well-trained, as you’d expect considering Missy’s restaurant lineage.

We started with one plate piled high with marinated peppers, the other with whipped ricotta piped onto thick slices of charred bread ($15). A fun messy starter!

For the main event, we shared the strangozzi with pork tomato sauce ($23) and the anchovy-sauce topped linguine with lots of crunchy crumbs ($23).

The best was mint chocolate chip gelato ($8). Some blogger suggested that if Mindy opens a gelato stand with this flavor, there’d be a line around the block and said blogger would be in it.

Almost forgot, their capable Sommelier helped us select the yummy costa graia ‘Piglio’ 2015, Lazio Cesanese ($65), a perfect accompaniment to our selections.

329 Kent Avenue
Brooklyn, NY 11249
Misi Menu, Reviews, Photos, Location and Info - Zomato

By |2018-12-08T15:18:05+00:00January 16th, 2019|NYC Restaurant Reviews|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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