Open: Daily for dinner. Prices: Antipasti, $13 to $18; pastas, $19 to $26. Ideal Meal: Antipasti: charred peppers, chanterelles, zucchini and/or baby artichokes; pasta: spinach tortelli, fettuccine with buffalo butter, chickpea pappardelle, linguine with anchovies; gelato: olive oil, mint stracciatella.18 Nov 2018
Does Misi have a dress code?
No dress code but it is a trendy place so most patrons dress "well", but you will be welcomed by staff in whatever you're wearing! over a year ago.
What should I order at Misi NYC?
- Fettuccine, Buffalo Butter, Parmigiano Extra Vecchio, Black Pepper.
- Spinach And Mascarpone Filled Tortelli, Brown Butter, Ricotta Salata.
- Mezze Rigatoni, 30 Clove Pomodoro, Basil.
- Sheep's Milk Ricotta Filled Occhi, Bottarga, Lemon.
- Linguine, Anchovy, Garlic, Parsley, Colatura.
Who owns Misi Brooklyn?
Missy Robbins
Is Misi expensive?
Our review of Misi Cost: Vegetable starters under $20; pastas under $30; steak for two at $110 (as a special). Gelati are $8 apiece. Expect to spend about $100 per person or more.13 Nov 2018
How do you pronounce Misi restaurant?
Located in South Williamsburg at the revived Domino Sugar Refinery, Misi (pronounced "Missy") is going to be more of what diners have come to love about Lilia.8 Sept 2018
Who is Missy Robbins partner?
Sean Feeney
Can I wear jeans to River Cafe?
Yes we get all kinds of jeans in the US. However, no matter how you spin it and no matter what the color is--jeans are jeans. ( be they distinguished by denim fabric or style of pockets etc.
What should I wear to the River Cafe?
Proper attire in the Dining Room is necessary. Jackets are required for gentlemen at dinner, as are collared shirts. Ties are preferred and casual footwear like sandals for gentlemen are not permitted.
Is Misi a Michelin star?
Missy Robbins Missy returned to New York in Fall of 2008 to be the Executive Chef of A Voce Madison and A Voce Columbus. While there she maintained Michelin stars at both locations for the entirety of her tenure and also was honored to be one of Food and Wine Magazine's Best New Chefs in 2010.