Best Dishes at Lilia
Focaccia with Olive Oil and Sea Salt
BreadWhile simple, this is a moment to taste the olive oil quality. The focaccia is dimpled and airy, baked in-house daily. The olive oil that pooling on top is high-quality and fruity. This is not a vehicle for the meal, it's a dish itself. Reviews note this as olive oil-oozing and compelling — a reminder that great ingredients speak loudest when prepared simply.
Agnolotti with Sheep's Milk Cheese, Saffron, and Brown Butter
PastaThe signature dish that defines Lilia. These are hand-folded pasta pillows with a soft, creamy filling that delivers a subtle saffron note. The brown butter sauce is nutty and rich, finished with a drizzle of honey that adds sweetness without cloyingness. Nearly every review (2025-2026) calls this the best reason to visit — it's been on the menu since opening and represents Robbins' philosophy of simplicity and ingredient quality.
Mafaldini with Pink Peppercorn (Cacio e Pepe Variation)
PastaMultiple reviews describe this as probably the best cacio e pepe interpretation in the city. The mafaldini (curly ribbon pasta) grabs the sauce perfectly. The pink peppercorn adds a subtle citrus note that differentiates it from traditional cacio e pepe. The cheese is aged and complex rather than simple and salty. This is textbook pasta technique executed with restraint and respect for ingredients.
Fettuccine with Lamb Ragu
PastaA heartier pasta course that balances the lighter agnolotti. The fettuccine is slightly curly, designed to capture sauce. The lamb ragù is slow-cooked for depth and richness. The sauce clings to the noodles rather than pooling below. This is classic Italian cooking executed with precision — a statement about what pasta can be when technique and ingredients align.
Grilled Clams with Breadcrumbs and Aglio
StartersA signature wood-fired appetizer. The clams are cooked over high heat until the shells pop, releasing briny liquid. The breadcrumbs get crispy and golden from the heat and fat. The garlic oil provides rich, savory contrast to the sweetness of the clam meat. Reviewers consistently call this out as one of the best clam dishes in the city — the technique of wood-fire cooking is essential.
Soft Serve Gelato with Toppings
DessertThe dessert course that feels like a treat rather than a finale. The gelato is creamy and not aggressively sweet. Toppings are varied and allow customization — candied orange rind creates a creamsicle effect, while other options range from nuts to chocolate. This is a light finish that respects the meal that came before rather than overwhelming it.
About Lilia
Lilia opened in 2016 and has become one of the hardest reservations in New York. Chef-owner Missy Robbins (previously Michelin-starred and James Beard-awarded) runs a casual but serious Italian restaurant focused entirely on handmade pasta and wood-fired seafood. The 70-seat space includes a bar, dining room, and outdoor piazza. Reservations book out 28 days in advance but walk-in bar spots are reliably available.
Top 5 dishes at Lilia:
- Focaccia with Olive Oil and Sea Salt – 89% recommended(Signature)
- Agnolotti with Sheep's Milk Cheese, Saffron, and Brown Butter – 95% recommended(Signature)
- Mafaldini with Pink Peppercorn (Cacio e Pepe Variation) – 93% recommended(Signature)
- Fettuccine with Lamb Ragu – 90% recommended(Signature)
- Grilled Clams with Breadcrumbs and Aglio – 91% recommended(Signature)
Details
- Cuisine:
- Italian
- Price Range:
- $$$
- Phone:
- +1 718 576 3095
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Bar, Dinner, Takeaway, Wheelchair Accessible, Full Bar, Outdoor Seating
- Menu:
- View Menu
- Reservations:
- Book a Table
Hours
- Friday:
- 5:00 PM - 11:00 PM(Open Now)
- Sunday:
- 5:00 PM - 10:00 PM
- Monday:
- 5:00 PM - 10:30 PM
- Tuesday:
- 5:00 PM - 10:30 PM
- Wednesday:
- 5:00 PM - 10:30 PM
- Thursday:
- 5:00 PM - 10:30 PM
- Saturday:
- 5:00 PM - 11:00 PM
Book exactly 28 days in advance on Resy at 10 AM when slots drop — they fill within hours for weekends. Alternatively, arrive at 5 PM for the bar, which accepts walk-ins and has no wait most nights.
The bar is the hidden gem — no reservation needed, excellent view of the kitchen, and you can watch the pasta being made. Come early (5 PM) and you'll be seated immediately.
Come with a big group. The menu is best experienced by sharing multiple pastas and dishes. A party of 4-6 people can order 8-10 dishes and truly understand the restaurant.
The outdoor piazza has seating year-round with blankets provided. It's a magical space in spring and fall. Ask for patio seating when booking if weather is nice.
The restaurant is situated in a high-traffic area. Arrive with time to walk the neighborhood beforehand or expect to navigate crowds. The space itself feels warm and welcoming despite the hype.
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