"Misi (pronounced 'Missy') is going to be more of what diners have come to love about Lilia. 'It's going to be very pasta-focused, very vegetable-focused,' says Robbins. The menu will be comprised of 10 pasta dishes and 10 vegetable dishes, all made in-house. With this new 'streamlined concept,' according to Robbins, diners can expect plates like fettuccine with buffalo milk butter and extra-aged Parmigiano-Reggiano; bigoli (a thick, spaghetti-like noodle) with pork sugo and Parmigiano; sheep's milk ricotta-filled occhi (tiny ravioli) with bottarga and lemon; malloreddus (Sardinian gnocchi) with clams, sea beans and saffron; a whole roasted eggplant with Calabrian chiles; and olive oil-poached zucchini with capers and grilled bread, which Robbins calls her 'play on a panzanella.' Oh, and don't forget the desserts, including gelato." - Jane Frye
