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Hot off her recognition as the James Beard Foundation’s best NYC chef for 2018, pasta specialist Missy Robbins will open her second Williamsburg restaurant this weekend, Grub Street reports.
Located at 329 Kent Ave. at South Fourth Street, Misi occupies the ground floor of a development in the recently revamped historic Domino Sugar Refinery site along Williamsburg’s waterfront. Like Robbins’ hit Lilia nearby, here it’s all about the pasta and vegetables, served in a stylish setting sure to attract lines like Lilia still manages.
That said, there won’t be any repeat Lilia dishes on Misi’s menu. According to Grub Street, Misi is all primi course dishes and inspired by Robbins’ time in Italy, with pastas like a chickpea pappardelle and a corzetti with marinated cherry tomatoes. There will also be fettuccini with buffalo butter and parmigiano and bigoli with pork sugo. Veggie dishes include a whole roasted eggplant with Calabrian chile and lemon and olive oil-poached zucchini with capers, oregano, and grilled bread.
In total, there will be 10 pastas and 10 vegetable dishes, the New York Times reports in a look at the restaurant’s exquisite glass-walled and temperature-controlled pasta room, where the pastas will be prepared every day. While these small pasta and veggie dishes will be Misi’s bread and butter, there will also be off-menu entrees for those craving heartier fare. For dessert, there’s gelato, and Misi will also have an Italian wine list along with cocktails like a bellini fizz and a beer Americano, made with Campari and beer.
The 4,000-square-foot space has mostly bar and chef’s counter seating facing an open kitchen. Eventually, the restaurant will go all-day, another detail that will help it stand out from the dinner-only Lilia. Misi is one of the most anticipated openings of the fall. Stay tuned for photos of the space and more details later this week.
