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Brooklyn's Best Restaurants that are most frequently booked by customers of Misi Brooklyn
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18 Reviews
0 Replys |
Lived up to the hype
I’ve been seeing pictures of Misi’s iconic ricotta toast for years, and decided to finally check out the place. Overall, it was an awesome dining experience. We sat at the chef’s counter, which I highly recommend. The ricotta toast was creamy and scrumptious. The braised artichokes were also very fresh and delicious. Tortelli was quite good as well, though I wasn’t the biggest fan of the anchovy pasta (even though that was our server’s recommendation). The ultimate star of the show, in my opinion, was the olive oil ice cream. I’d make the trek out to Williamsburg all over again just for that.
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0 Replys, 0 commentsMisi is a big YES 🙌
Misi is outstanding. Me and my family went to this restaurant for dinner and we couldn’t have left any happier. We ordered exactly 8 plates (including entries) and they were ALL absolutely delicious. As for the ambient, it was great. Cozy atmosphere. The service was incredible indeed! Our order was rapidly delivered and our waitress of the night Leandra was delightful! We’ll surely look forward to visiting Misi again. 10/10 Pasta recommendations: Fettuccine Tortelli Occhi
Be the first to Reply0 Replys, 0 commentsMisi continues to be great
Casual with a nice vibe. Friendly service and most seatings are bar seatings. Great concept of all vegetarian appetisers. Lots of choices and all amazing. The famous ricotta toast (this time with wood mushrooms) was phenomenal. Braised butterbeans and grilled artichokes were delicious. All great portions for sharing for 3 people. The pastas were the reason to come to Misi. Chittara with lamb was excellent but the best is the spinach and ricotta tortellini - so delicate and yet Al dente. The rigatoni with 30 clove pomodoro was also excellent. And finishing off with the olive oil ice cream is a must. Reasonable prices as well.
Be the first to Reply0 Replys, 0 commentsNot So Good
All four of us had high expectations here, having been to Lilia multiple times. First, the atmosphere and service are wonderful, but the pastas weren't as good as expected. Yes, they are handmade but a bit too al dente this night. We tried the Chitarra, pork sugo, brown butter tortelli, and the pomodoro, which was had an unfortunate dose of heat added to it(?!). Why?? The vegetables were much better, especially the cauliflower and butterbeans. Oh, and the crostini with whipped ricotta looked like a glob of whipped cream and overpowered the little crostini. Finally, all that was on the dessert menu was ice cream, nothing else. Really disappointed.
Be the first to Reply0 Replys, 0 commentsIt only takes one
I have been to eat here several times and it’s very very good. My wife was visiting from the uk and we managed to get on the waiting list … I thought let’s go and maybe have a drink until the off chance a table becomes available. Turned up and the man on the reservation desk acknowledged we were 1st on the waiting list but advised against waiting just in case we went hungry ???no one else waiting ?he seemed as if he didn’t want anymore customers (this was 8.10 btw) This worker should not be working customer facing .
Be the first to Reply0 Replys, 0 comments4 stars
The spinach marscapone tortellini and the amaretto ice cream were to die for. I thought the ricotta toast was a bit overrated, but pairing it with the tomatoes makes it delicious! Overall, not "worthy" of the immense hype, but the prices make it a worthwhile place to go!
Be the first to Reply0 Replys, 0 commentsGreat food, rather cold front of house team.
Visiting NYC from the UK last week, and we were delighted to visit Misi's. We were sat at the kitchen counter, watching the talented, and very friendly team of professionals at work. Missy was there too, and unlike Erik at Llama Inn, she doesn't do a little sweep to meet and greet and receive compliments for herself and her team. Maybe it's not her style, and that is fine, but it is a nice touch sometimes. As I said, the kitchen staff had a real sense of focus, care and pride in their work, but also a warm sense of camaraderie. I didn't feel this extended to the front of house. The hostesses on the door were efficient rather than welcome. We felt rather "processed" with a "can you seat These Two over there?". Language should be chosen more carefully I feel. Our waiter, John, was efficient also but a little more friendly and looked after us very well. I don't know if this efficiency is what Missy Robbins aspires to, but Italian cooking is hospitality based and I feel if this place warmed up a little in terms of front of house, it would be a very memorable experience. The food was simply conceived, which I mean as a compliment as the ingredients were beautifully sourced, paired and presented. Tasty, fresh and well balanced. I had the Sour Negroni which was delicious, and the wines too were very well chosen. A very nice evening. I much preferred the Llama Inn the following evening, which had incredible freshness but with such friendly service from all. Either way Williamsburg, you're lucky to have two excellent restaurants, and I hope other enjoy them as much as we did. Thank you.
Be the first to Reply0 Replys, 0 commentsOne of the biggest restaurant disappointments I've experienced
I was taken to Misi as a Christmas gift and having heard how difficult it was to get a reservation, I was really pleased that my hosts had been able to secure a table. We were warmly received but when I asked where I could check my coat, I was told that the restaurant did not have a coat check but that I was welcome to keep my coat at my seat… well, duh, since there was no coat check, what other option was there.? The one thing I will say is that the staff is very well-trained, i.e., knowledgeable, and professional. And that is where the good news ends. Misi is like many other places that millennials and those who identify as foodies have deemed as a “must”. There must be a good profit margin as the owners did not invest in furniture… a lot of plastic. The most notable feature of the restaurant is the open kitchen, which is surrounded by the “Chef’s Table”, aka a counter that runs around the kitchen… it can easily seat 60 people so. For those wanting the experience of sitting at the Chef’s Table, don’t expect anything more special than sitting at the counter at a Greek diner in NY. We ordered three starters and three mains (pastas). There were some interesting recipes, but the problem was that none of the pastas arrived as anything other than at room temperature… clearly, they had been sitting for a very long time before they were brought to the table. It’s not worth the money nor the time to get there unless you live in Brooklyn (we were coming from the Upper West Side). For those visiting from out of town and with a limited number of days in NY, my advice is to go elsewhere. It was a tremendous disappointment. It is my understanding that it is one of Ina Garten’s favorite restaurants and that she has endorsed it… my guess is that Ina and Jeffrey are served food that is cooked and served at the right temperature. I felt terrible for my hosts who had worked so hard to get a regular table (vs a seat at the Chef’s table) and had spent a lot of money for the evening. It was SO not worth it.
Be the first to Reply0 Replys, 0 commentsGreat restaurant in Williamsburg
A really trendy and airy restaurant with a very interesting concepts. Only vegetarian starters but the creativity and freshness makes you want to try everything. Great for sharing. The white asparagus was phenomenal and generously portioned. The bucatini with San marzeno tomatoes was divine and the pasta the best ever. We also ordered the florentine steak but did it manage to eat it as it took another 45 mins. The manager was the best restaurant manager I have ever encountered. She managed the situation so impeccably and sent us home with the steak on the house and also sent us their divine olive oil gelato and mint gelato. I would love to go back and try all the other starters and pastas. Love this restaurant. A bit far to get to Brooklyn but well worth it.
Be the first to Reply0 Replys, 0 commentsBest of Brooklyn
Of the dozen meals we had in New York this was my favorite. The service was by far the best. Mason, our server, was very young but more knowledgeable than any other server we encountered in 5 days here. He gave excellent recommendations, knew the wine list, the ingredients and food preparations. The chefs at the antipasti counter where we sat were also lovely and told us their favorites. The whipped ricotta crostini with ramps was magical (they should serve with a serrated knife though) and the chard app was phenomenal. Pastas were among the best I have had and wine was excellent. Started with a Lambrusco, and then a Chenin blanc and a red (can’t recall) all were perfectly paired and wonderful. Olive oil gelato was off the hook. My husband loved this place too and he’s a hard sell. Will make a point to come back.
Be the first to Reply0 Replys, 0 commentsGood but nothing special
It was good, but nothing special. The ambiance is light and airy, the staff is great, but the food is only okay. We ordered 2 apps and 3 pastas, and only really loved one of the five. If you go, don’t miss the tortelli!
Be the first to Reply0 Replys, 0 commentsFun restaurant
Great decor, good service and a nice by the glass wine list. The starters/appetizers were terrific, but the dinner choices were limited and didn’t love the gnocchi.
Be the first to Reply0 Replys, 0 commentsLate Dinner
We came to this restaurant adjacent to Domino Park with high expectations. After waiting half an hour past our 9 PM reservation time our party of six were seated in a semi private/ prep area. The interior has a clean, open ambience. The parade of all-vegetarian antipasti, including grilled apricot, artichoke, Swiss chard, asparagus, baby broccoli, fava beans and celery all tasted fresh, well-seasoned and beautifully plated. The rich ricotta crostini, especially, was a favorite. The picturesquely presented pasta dishes, however, were hits and misses. The sheep’s milk ricotta filled occhi was sublime. Ditto the spinach mascarpone filled tortelli. The mezzo rigatoni also was well-seasoned. The linguine con anchovy colatura, however, was excessively salty (even for someone used to fish sauce) with a gritty mouth feel. Others in our party wished their fettuccine and gnocchi came with more sauces. The evening was marred when one diner found a foreign object in her drink. The profusion of apologies from beginning to end of our dinner kinda spoiled an otherwise pleasant evening.
Be the first to Reply0 Replys, 0 commentsNot all that it is cracked up to be
We were on our way to the always delicious Uva earlier this evening when my wife’s phone rang and the hostess at Misi said a table opened up and it was ours if we could be there in 30 minutes. Having wanted to be xperience oowhat everyone has been raving about for over two years, we rushed right over.
Wow! I can sum it up in that one word, but not wow in a good way. I really don’t know why this is one of the hottest tables in town.
Let’s start with the attitude of the owner and head chef, Missy Robins. I understand chefs can be temperamental, and that they don’t want any changes to their “perfect dishes”. And I understand that when you are asking for an extra ingredient, or to leave out an ingredient in something that has been prepped earlier in the day it may not be possible to make any changes. But refusing to accommodate an allergy by leaving off the hot peppers that topped the roasted apricot crostini? Give me a break! Missy, I grant you that without the hot peppers the dish would not taste the way you want it to. On the other hand, it would taste the way your paying customer needed it to taste to accommodate their food allergy. And if my wife prefers spaghetti to linguine, where’s the harm in that substitution?
On to the food. Overall, the quality of the ingredients were top notch. The preparation, not so much. The lettuces in my summer greens salad were not dried properly thereby watering down the dressing. My wife’s Swiss chard was a bit tough to cut and to chew. She did enjoy her linguine with anchovy, garlic, parsley and colatura, but would have much prefer spaghetti instead of the mandated linguine. My fettuccine with buffalo butter, very aged Reggiano and black pepper was so salty as to be inedible went first presented they remade it, insisting that they did not add any salt, but it tasted the same. Regggiano Parmesan, even when aged for years, is not a salty cheese. Either the pasta was mistakenly cooked in water from the Dead Sea with two or three times the proper amount of salt or the chef was punking me for complaining that they wouldn’t serve the roasted apricots without the hot peppers, nor substitute spaghetti for the linguine.
While both the waitress and the manager were apologetic that we did not enjoy our experience, that hardly made up for me leaving the restaurant hungry. Thankfully, the Manhattan Bakery was still open on the way home so at least I got a bit of dessert.
To those who enjoy true Italian cuisine, I say “avoid Misi at all costs”. There are far, far better options. And to those who come here because it is an “in spot”, I’m guessing for you, image is everything. Me, I would rather have a delicious dinner at a hole in the wall, off the beaten path, unknown restaurant and not have to drink a gallon of water to quench my thirst from 5 forkfuls of pasta.
Oh, and by the way, I wonder how long the toilet seat in the bathroom has been broken? Judging from the cleanliness of the bathroom, it may have been broken a couple of days ago.
I grudgingly give Misi 2 stars based on the quality of their ingredients. But I won’t be going back.
0 Replys, 0 commentsMisi not to be missed
My daughters had dined here previously. We had tried to get a reso for Lilia but that process is infuriating so we opted for a very early time at Misi. The artichokes with salsa verde were terrific, inspired me to duplicate at home. We order 3 pastas, tortelli, linguini with anchovy and spaghetti with lamb. We couldn’t agree on the best but my fave was the lamb with the meat so moist and flavorful. We finished with 2 gelatos and both rivaled what we had in Italy, but we agreed the pistachio edged out the strawberry. Service was exceptional, so unobtrusive but very efficient. The interior is calming, in light tones but not sterile. There was a nice view of the park and skyline that will now be lost due to the construction of a high rise. That’s okay. You go to Misi for the food not the view.
Be the first to Reply0 Replys, 0 commentsExcellent
Love this restaurant, the pasta is amazing, the vegetables are amazing and the servers are all PROS to say the least. This restaurant is a well oiled machine. I love it here and highly recommend.
Be the first to Reply0 Replys, 0 commentsRelaxed easy lunch from heaven.!!!
Visiting NY from the UK to meet a friend who had tried to get evening reservations but seemed to be always full so we went for lunch instead! Lovely venue, bone whites, pattern charcoal tile flooring, calm but not sterile.
Frank our server was great, calmly spoken, very knowledgeable of the menu and wines. We took a couple starters, the little gem salad with a lovely hazelnut touch to it. The yummy butter beans with a little soft chilli heat was so good we asked for bread to mop up the wonderful food. Even the bread was amazing, warmed if not griddled bread with olive oil was great. We went with a more unusual white, Frank supplied tasters of a couple of choices, excellent. Mains were a lamb spaghetti and my friends was a lemony pasta with garlic hints (I’m not doing it justice here) but both scrumptious and are plates were spotless...! We shared a gelato...heavenly....then coffees and I have to say how rare it is to get a meal you can’t fault in anyway but Misi for us, did that! Tables kept clean after courses, water guy was unobtrusive so clearly the whole team is well trained and informed! If only I lived closer....!
0 Replys, 0 commentsPastaheaven
amazing Pasta! amazing service! amazing wine list! amazing time!
We had a very nice time with some friends. Thank you Misi Team
0 Replys, 0 comments