Misi

"Misi is chef Missy Robbins’ follow-up to Lilia. Just because the restaurant is easier to get into than its sibling doesn’t mean it's any less of a pasta palace. In fact, we prefer the more low-key energy at this restaurant located just steps from Domino Park. The calling card here is the decadent ricotta toast, and there’s no way to go wrong with your pasta selection. Don’t sleep on the creamy gelato desserts." - Eater Staff

"Misi, in the heart of the $3 billion Domino Sugar redevelopment, offers a menu that’s more streamlined than that of older sibling, Lilia. The antipasti lists fetching variations on vegetables (grilled baby artichokes with mint; butter beans with spigarello kale), while the mains are pastas both simple and elaborate (fettuccine with butter and Parm versus chitarra with braised lamb and pepperoncini). Save room for gelato for dessert." - Eater Staff

"Missy Robbins, the chef behind Brooklyn pasta powerhouses Lilia, Misi, and Misipasta, writes in her cookbook Pasta that making fresh pasta is “all about touch, and the well allows you to get acquainted with the dough as you mix and knead it and to commit the texture of the final product to memory.”" - Jaya Saxena

"Misi is a Williamsburg restaurant from the people behind Lilia, and its basic premise is: forget entrées. This is an Italian restaurant where the menu has three sections: antipasti, pasta, and gelato. There are always 10 pastas on the menu, and choosing between them will be the hardest decision you make all year. But here's a tip: The best things at Misi are the simplest. Try the fettuccine with buffalo butter and black pepper, and don't skip the unbelievably good gelato." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta

"Lilia is one of the best restaurants in NYC, and sister restaurant Misi isn’t far behind. Both Williamsburg establishments serve consistently perfect pasta and interesting small plates that make great use of seasonal produce, but we slightly prefer Misi for a fun date night. The space feels laid-back and buzzy, and it’s always full of couples saying things like “How is this pasta so good?” (The answer is butter.) Just keep in mind that it’s impossible to get a table here unless you book a full four weeks in advance." - bryan kim, will hartman, willa moore, sonal shah