Misi

I have gone to Misi Robbins restaurants more times than I’ve visited any other Brooklyn eatery. And there are SO many I want to venture to there. But I will never be mad about it. Buttery, crispy, crunchy, herbaceous, zingy— the buzz words I describe her veggie plates. This time, we hit a few dishes, including her marinated leeks with pistachios, grilled baby artichokes with mint salsa verde, and broccolini with breadcrumbs and provolone. Small veggie-forward plates shared amongst 2 to 4 people. Subtle yet bold flavors that I could eat all day. 

PASTA is the reason I go here. The fettuccine with super-aged Parmigiano cheese and black pepper reminds me of cacio e pepe but BETTER. The spinach tortelli are intense, buttery, the best ricotta salata salty, all of it. I advise you to go even if it’s just for these. Fresh rigatoni with lots of garlic and tomato is as comforting as it sounds. The bucatini with nduja is like a melted spicy pork sauce slathered in and around the noodles. It is one of the best ways to make sauce, in my opinion.