MISIPASTA
Restaurant · Williamsburg
46 Grand St, Brooklyn, NY 11249
Highlights
Italian market & aperitivo bar with handmade pasta
Italian market & aperitivo bar with handmade pasta
"As described by Missy Robbins, the chef behind these Brooklyn pasta powerhouses, 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.” Robbins also acknowledges common home-cook mishaps and offers a practical fix: if the eggs burst through the barricade, you can scrape the eggs back into the flour with a bench scraper “until you have a mixture that is thick enough to contain itself.” Her egg-dough recipe illustrates the professional scale she sometimes works at, calling for “24 to 26 egg yolks.” These observations are situated within a broader debate about the traditional well/volcano method versus bowl or hybrid approaches—advocates praise the well for incremental hydration and kneading on a bed of flour to avoid clumps, while others favor bowl or hybrid techniques for convenience and smaller batches." - Jaya Saxena
"One day, we’ll get a more casual version of Lilia where you can eat a few agnolotti and book a table without having to call and plead your case like you’re Richard Gere in Primal Fear. Until that happens, the closest we have is Misipasta. From the same chef, this little grocery store and aperitivo bar near the Williamsburg waterfront serves a brief menu that’s full of highlights like a plate of prosciutto with custardy cheese puffs. Most items are bite-size, and there are usually only one or two pastas on the menu, which you should always order. The best seats are in the leafy backyard, but there are also a few small counters inside where you can sit on a barstool and drink a quality negroni." - willa moore, sonal shah, neha talreja, bryan kim, carina finn koeppicus
"For a relaxed sunny-day lunch, Misipasta is billed as a pasta shop and restaurant with a short menu — spaghetti with bottarga and lemon; a killer artichoke sandwich with peppers and provolone; a mozzarella grilled cheese (bread fried en carrozza); plus salads and vegetables — everything hovers around $14 to $24, you order at the counter and can grab a seat in the backyard, and the shop’s bread, pasta and sundry items are picnic-ready." - Eater Staff
"Misipasta is the new restaurant from Missy Robbins and Sean Feeney, the owners of Brooklyn’s popular Italian spots Lilia and Misi. It’s really a pasta shop — fresh noodles, sauces, and cheeses are displayed on shelves to take home — but there are seats at two counters and more tables in the backyard. The short menu has grilled artichoke sandwiches and spaghetti with breadcrumbs, plus cocktails and wine, starting at 11 a.m. daily." - Eater Staff
"If you’re looking for casual, consider Misipasta, the new cafe from Missy Robbins and Sean Feeney, who own Brooklyn’s popular Italian restaurants Lilia and Misi. It’s really a pasta shop — there are fresh noodles, sauces, and cheeses on display — but there are seats at two counters and more tables in the backyard. The changing menu has grilled artichoke sandwiches and pasta, plus cocktails and wine." - Eater Staff
