Arguably the best-selling appetizer at Misi. A large, well-charred slice of sourdough is topped with a generous mound of incredibly fresh, creamy sheep's milk ricotta and a pile of sweet bell peppers that have been marinated in a bright, savory-sweet vinegar reduction. It is a benchmark for the city's 'fancy toast' category, perfectly balancing fat, acid, and crunch.
Tips from diners
Order one for every two people. The peppers change seasonally, but they are always remarkably flavor-dense. It's the perfect way to judge the kitchen's respect for ingredients.
The most famous pasta at Misi. Large, square-cut tortelli are filled with a remarkably smooth and airy mixture of blanched spinach and high-quality mascarpone cheese. They are tossed in a simple brown butter sauce with fresh sage. The dish is a brilliant example of Missy Robbins' 'minimalist luxury' style, where the thinness of the pasta and the quality of the butter are the primary flavors. Reviewers consistently name it as the must-order item.
Tips from diners
This is non-negotiable. It's the technical peak of the menu. Don't over-sauce it—the brown butter at the bottom of the plate is liquid gold.
A study in refined simplicity. Freshly cut fettuccine is tossed in a vibrant emulsion of rich, white buffalo milk butter and premium 24-month aged parmesan. There are no other ingredients, allowing the tangy, grassy notes of the buffalo butter to be the star. It's a favorite for those wanting a pure, texture-rich pasta course. Reviewers highlight the perfect al dente snap of the ribbons.
Tips from diners
Buffalo butter is much richer than standard butter. If you're sharing, this is a great middle course to split between two people.
A favorite for texture lovers. Hundreds of tiny, hand-folded 'occhi' (eyes) are filled with a light ricotta and tossed in a bright lemon-butter sauce, finished with shavings of salty, briny bottarga (cured fish roe). It's a technical and delicate dish that showcases the kitchen's precision.
Following the success of Lilia, Misi is Chef Missy Robbins' focused tribute to the two things she loves most: pasta and vegetables. Located in a large, industrial space near the Williamsburg Bridge, the restaurant features an open kitchen where diners watch dozens of pasta shapes being hand-rolled daily. The menu is intentionally simple, avoiding heavy sauces to highlight the technical perfection of the dough and the freshness of seasonal produce.
Reservations are among the hardest in NYC to secure. They open 28 days in advance at noon ET on Resy. Set a notification and be logged in early.
The large bar and several counter seats overlooking the kitchen are held for walk-ins. Arrive at 4:45 PM (before the 5 PM opening) to claim a stool—it's the best seat in the house to watch the pasta being made.
Misi is exclusively pasta and vegetables. There are no large meat or fish mains. Embrace it—order 3-4 vegetable dishes and 2-3 pastas for a party of two to experience the full range.
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