Misi

"You won’t have to decide whether you’re going to eat pasta at Misi. The menu at this Williamsburg restaurant (from the people behind Lilia) only has three sections: vegetables, pasta, and gelato. Our advice is to prioritize the simple, not-too-saucy pastas like the cacio e pepe-esque fettuccine or the tortelli with brown butter." - willa moore, bryan kim, neha talreja, carlo mantuano

"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

"If you feel you are your truest self when eating a bowl of pasta, you’ll want to eat several of them at Misi. This is the pasta-focused place from the people behind Lilia, where you can watch as your spaghetti gets tossed with fennel pesto or your tortelli is dunked into a hot pool of brown butter. Misi feels more casual than Lilia—but this is still probably not a place you’ll go to on a random Tuesday night. Mostly because you aren’t going to get in." - willa moore, neha talreja, bryan kim, will hartman, sonal shah

"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