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Contemporary-chic Italian dining space serving elevated antipasti and handmade pasta dishes.
Address and Contact Information
Address: 329 Kent Ave, Brooklyn, NY 11249
Phone: (347) 566-3262
Website: http://www.misinewyork.com/
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Misi New York
Misi, located in South Williamsburg, Brooklyn, celebrates handmade pasta dishes and vegetable antipasti inspired by simple Italian cooking.
Book Your Misi Reservation Now on Resy
Housed in the historic Domino Sugar Refinery, chef Missy Robbins’ Misi is a pasta-focused joint that keeps things simple … Misi. 329 Kent Ave. Brooklyn, NY …
Misi (@misinewyork) · Brooklyn, NY – Instagram
130K followers · 2.4K+ posts · Pasta, veg, gelato Monday to Thursday, 5-10pm Friday to Sunday, 4:30-10pm dinner, 11:30am-2:30pm lunch #ChoosePasta.
Reviews
William Olaf
Make sure to get reservations as a group of four was also placed on the bar seats. Overall great experience. Attentive staff and delicious food. Got some roasted mushrooms and the toast with whipped ricotta toast. The lamb pasta was our favorite which almost the whole group all got. Also enjoyed the different gelatos. The mint and pistachio flavors were good with whole pistachio nuts.
… moreHeather Young
The spinach mascarpone pasta was 10/10 the flavor was incredible! I would actually skip the ricotta toast- I wasn’t impressed. The rest was good, the squash pasta was another standout.
We were a tad rushed for a table of four, the rest of the pastas were OK (Ragu was a tad salty), good wine selection and cocktails were delicious all in all, 3.5-4/5!
… moreWe were a tad rushed for a table of four, the rest of the pastas were OK (Ragu was a tad salty), good wine selection and cocktails were delicious all in all, 3.5-4/5!
Zach Xue
My first “TikTok famous” NYC restaurant experience. My friend managed to get a reservation for 4 people here on a Friday night, which I’ve heard is incredibly difficult to obtain. Naturally, we were all reasonably excited and held high expectations for the food. Stepping inside, the restaurant itself is honestly much bigger than expected. The layout is expertly designed, with a large open bar arrangement that conveniently opens up into the kitchen. Each table is well spaced and there’s plenty of room for the servers and hosts to greet customers and even sell merchandise. Our waiter was very kind, gracious, and really took the time to explain to us each dish and its origin.
As for food itself, it left a bit to be desired. For appetizers, we ordered their famous whipped ricotta on sourdough, artichoke hearts, and butter beans. And honestly? The ricotta just wasn’t really it. It was a bit too much cheese, and it didn’t have much flavor too. For mains, I got the braised lamb pasta, which was GOOD, no doubt. However, very salty and it didn’t really blow me away. All the ingredients were fresh and I could tell they put a lot of effort into it, but nothing that I hadn’t tasted before. Even the famous olive oil gelato just kind of tasted like….gelato with olive oil in it.
Overall. It was still a great restaurant experience, but I probably wouldn’t come back again considering the prices (~$70-100 per person). Worth it if you manage to get a reservation though! Would recommend.
… moreAs for food itself, it left a bit to be desired. For appetizers, we ordered their famous whipped ricotta on sourdough, artichoke hearts, and butter beans. And honestly? The ricotta just wasn’t really it. It was a bit too much cheese, and it didn’t have much flavor too. For mains, I got the braised lamb pasta, which was GOOD, no doubt. However, very salty and it didn’t really blow me away. All the ingredients were fresh and I could tell they put a lot of effort into it, but nothing that I hadn’t tasted before. Even the famous olive oil gelato just kind of tasted like….gelato with olive oil in it.
Overall. It was still a great restaurant experience, but I probably wouldn’t come back again considering the prices (~$70-100 per person). Worth it if you manage to get a reservation though! Would recommend.
Rovik Robert
Snagged last minute reservations here and really enjoyed having the counter seats right next to the kitchen. Food is very good. The toast is delicious but they’re good for 3-4 pax. Pastas do take a significantly long time to arrive so plan accordingly. Sheep’s milk ricotta stuffed pasta is divine. Nduja bucatini was decent but pales in comparison. Gelato finish is necessary – olive oil flavor hits the spot.
… moreAmy Wu
Literally don’t understand why the avg review is as low as it is when it’s the second best Italian restaurant in the neighborhood after Lilia their first restaurant.
Reservations are hard to snag here so we got there at 4:45pm before 5pm opening to grab a bar seat. Got seated right away! Everything we got was delish. Mushroom ricotta tostini was as good as ppl said except prob for 3-4 ppl rather than 2 – very large portion! Also had the fava bean stew dish – very flavorful. Got the spinach pasta (amazing, rich) and sardine linguini both of which were super flavorful with amazing house-made pasta. Could have done with a bit less lemon in the linguini. Ended with the olive oil gelato which was unique. We’re def coming back here to try more things on the menu!
Staff was awesome and attentive, great cozy vibes and great value for how great the meal was!
… moreReservations are hard to snag here so we got there at 4:45pm before 5pm opening to grab a bar seat. Got seated right away! Everything we got was delish. Mushroom ricotta tostini was as good as ppl said except prob for 3-4 ppl rather than 2 – very large portion! Also had the fava bean stew dish – very flavorful. Got the spinach pasta (amazing, rich) and sardine linguini both of which were super flavorful with amazing house-made pasta. Could have done with a bit less lemon in the linguini. Ended with the olive oil gelato which was unique. We’re def coming back here to try more things on the menu!
Staff was awesome and attentive, great cozy vibes and great value for how great the meal was!
Jaden coin (Jadencoin)
I usually avoid posting negative reviews, but this place deserves a warning.
On the positive side, the interior is well-spaced, and the open kitchen is a nice touch.
However, the experience was marred by the crowded bar. It seemed like they were trying to create a “reserved” atmosphere by limiting table dining to about 20 tables. This was fine, but the crowd was spread across two different levels.
On one hand, the table service was standard fine dining, while on the other hand, the bar gave off a “college bar serves pasta and everyone after class is invited” vibe. The service was great, but it didn’t match the overall experience of the restaurant.
The worst part was the food. It was another wannabe “Italian done right” restaurant that unfortunately fell short. The artichoke was exceptional, but the amount of flavored butter used was a wake-up call for my arteries. As I approached the whipped ricotta, I was surprised by its flavor. It was not quite what I expected, with a less rich tang similar to cream cheese. The sour dough used was fine, but my party noted that the bread was burnt.
The pasta was a letdown. The red sauce was bland, like Rao’s canned sauce from the supermarket. The pasta itself was al dente, which is fine, but you expect homemade pasta to have a better texture. It felt rushed, and some pieces were clearly from another batch. It’s disappointing to cough up $30 for a pasta dish with red sauce, especially when the killer should be the rigatoni. This was abysmal. To be dramatic, I’ve had better pasta from Olive Garden.
On a positive note, we tried the sheep’s milk ochi and spinach and mascarpone tortelli. The chef went full butter, and it was delicious. However, the idea of “traditional Italian” was nowhere to be found. The flavor profile needed to shine through the pasta pillows, but it was hard because the butter masked any bad ingredients or poor preparation. This isn’t uncommon for Italian replication outside of Italy, but for a pasta dish worth $30, I expected exceptional flavor. It just wasn’t there!
Now, onto the ugly part. My party asked for a wine recommendation, and the server seemed unprepared. Maybe even caught off guard. Now, that’s fine because the server asked for the sommelier to come and help guide us. He didn’t ask any questions or even inquire about our food choices (which we had mentioned to the server to help us pair a wine with our selection). It was embarrassing to have a sommelier who has the job to guide patrons but instead recommended the house wine. I felt bad because, as ownership probably told him, his job is to sell, and he sold a bottle of the house wine without even giving us an option. Sorry, mister, not it. If you want similar-style pasta with decent service, try more established places with an identity. Their identity is bread with ricotta. Thats a joke. I won’t go into detail, but it definitely left me and my party with upset stomachs.
… moreOn the positive side, the interior is well-spaced, and the open kitchen is a nice touch.
However, the experience was marred by the crowded bar. It seemed like they were trying to create a “reserved” atmosphere by limiting table dining to about 20 tables. This was fine, but the crowd was spread across two different levels.
On one hand, the table service was standard fine dining, while on the other hand, the bar gave off a “college bar serves pasta and everyone after class is invited” vibe. The service was great, but it didn’t match the overall experience of the restaurant.
The worst part was the food. It was another wannabe “Italian done right” restaurant that unfortunately fell short. The artichoke was exceptional, but the amount of flavored butter used was a wake-up call for my arteries. As I approached the whipped ricotta, I was surprised by its flavor. It was not quite what I expected, with a less rich tang similar to cream cheese. The sour dough used was fine, but my party noted that the bread was burnt.
The pasta was a letdown. The red sauce was bland, like Rao’s canned sauce from the supermarket. The pasta itself was al dente, which is fine, but you expect homemade pasta to have a better texture. It felt rushed, and some pieces were clearly from another batch. It’s disappointing to cough up $30 for a pasta dish with red sauce, especially when the killer should be the rigatoni. This was abysmal. To be dramatic, I’ve had better pasta from Olive Garden.
On a positive note, we tried the sheep’s milk ochi and spinach and mascarpone tortelli. The chef went full butter, and it was delicious. However, the idea of “traditional Italian” was nowhere to be found. The flavor profile needed to shine through the pasta pillows, but it was hard because the butter masked any bad ingredients or poor preparation. This isn’t uncommon for Italian replication outside of Italy, but for a pasta dish worth $30, I expected exceptional flavor. It just wasn’t there!
Now, onto the ugly part. My party asked for a wine recommendation, and the server seemed unprepared. Maybe even caught off guard. Now, that’s fine because the server asked for the sommelier to come and help guide us. He didn’t ask any questions or even inquire about our food choices (which we had mentioned to the server to help us pair a wine with our selection). It was embarrassing to have a sommelier who has the job to guide patrons but instead recommended the house wine. I felt bad because, as ownership probably told him, his job is to sell, and he sold a bottle of the house wine without even giving us an option. Sorry, mister, not it. If you want similar-style pasta with decent service, try more established places with an identity. Their identity is bread with ricotta. Thats a joke. I won’t go into detail, but it definitely left me and my party with upset stomachs.
Nilima Shet
Finally scored a Resy Notify for this reservation and it was well worth it! We got a reservation around 5 or 5:30 I wanna say and within minutes of us getting there, the restaurant went from empty to bustling and packed in what felt like a manner of minutes! The restaurant itself is beautiful and the large windows allow for wonderful lighting – first, for happiness and second, for the Gram. We tried a bunch of different things that were all delicious. What really struck me was how simple these dishes were yet packed with a delightful combination of flavors. Of all that we tried, would highly recommend the whipped ricotta, mezze rigatoni, and ricotta- filled occhi. I came here a few months ago and cannot recall the gelato flavors but we tried all three and were not disappointed in the least. I hope to come back here soon!!
… moreArnaud
By far my favorite pasta restaurant in NY!
I spent 2 weeks eating pasta in Italy, I haven’t found a place that would match this quality.
Reservation is not easy, but not impossible as well, specifically if you book in advance.
Pastas and appetizers are really good.
I highly recommend the leaks, artichokes and the ricotta crostinis… In terms of pasta, the spinach tortelli and the linguine are definitely my favorites. But all of them are amazing, some are just more unique.
… moreI spent 2 weeks eating pasta in Italy, I haven’t found a place that would match this quality.
Reservation is not easy, but not impossible as well, specifically if you book in advance.
Pastas and appetizers are really good.
I highly recommend the leaks, artichokes and the ricotta crostinis… In terms of pasta, the spinach tortelli and the linguine are definitely my favorites. But all of them are amazing, some are just more unique.
Dylan S
Will recommend ordering the fennel and grilled baby artichoke salad. Pasta was decent for its price. Pleasant atmosphere and I will return if I am in the area.
… moreDylan Prévost
The pasta dishes were satisfying and well made. The presentation and service were excellent. However, something felt missing. We had expected rockstar Italian food, but it was something a bit short of that
… more