There are few things greater in life than handmade pasta—and few do it better than Missy Robbins (Chef + Owner) at MISI in South Williamsburg.

MISI’s motto is as concise and perfect as the incredible dishes they serve there— “…celebrating handmade pasta dishes and vegetable antipasti inspired by simple Italian cooking.”

Both times we’ve dined at MISI this winter we were utterly blown away, in part by the famed simplicity, but also the pops of flavor that explode in your mouth in a way homemade pasta never has before—at least for me.

Antipasti that we have had a chance to try and would order 100 times over again include: Grilled baby artichokes with mint salsa verde, Whole roasted eggplant with calabrian chilie, lemon and olive oil, Braised butter beans with tuscan kale, bacon and parmigiano.

Pastas that we had the pleasure of trying that were OUT OF THIS WORLD included: Fettuccine with buffalo butter, parmigiano extra vecchio and black pepper, Spinach and mascarpone filled tortelli with brown butter and ricotta salata, Sheep’s milk ricotta filled occhi with bottarga and lemon, and Strangozzi with pork sugo, nutmeg and parmigiano.

And who can forget, of course, the unique and memorable Olive oil gelato. 11/10 would be back again and again. But plan accordingly! Reservations for this spot open up 30 days in advance and the best way to secure a reservation? Stay up til midnight to lock one in as soon as they open up. Trust us.