I had never tried Missy Robbins creations at A Voce where she received accolades and consistent Michelin stars. The first time I ever sampled her food was at a tasting event at Corkbuzz in Chelsea Market where she did a short stint as head chef serving simply stunning Italian accented small plates. I’ve been a huge fan ever since.
Lilia is her newest solo venture where she is pouring all of her artisanal, hand crafted talent into a thoughtful Italian menu.
Robbin’s casual Italian restaurant In Williamsburg is housed in a beautiful, bright and airy space, which was a former auto body repair shop. The food served here is nothing less than superb and the service is just as graceful as the eats.
The menu ranges from small plates to entrees. The best way to enjoy a full range of the offerings at Lilia is to share several plates. We started with a “Crostini, whipped ricotta and Ramps” where perfectly grilled bread layered with soft, fresh ricotta topped with vibrant vegetables made for ideal bites.
The “bagna cauda” is a plate of vegetables, both raw and roasted, served with a warm anchovy filled dip and crostini. Texturally this dish was really excellent thought the dip was a bit too salty or my palate.
All the pastas on the menu are handmade and are a must try. My favorite was the “Spaghetti, Spring Garlic, Lemon, Chilies, Breadcrumbs” – so simple – just perfect! I also highly recommend trying just about anything from the seafood section. We had a delicious plate of grilled blowfish tails and a stunning “Branzino, Salsa Verde”.
Everything at Lilia is really good and most of it is excellent. It is the embodiment of Missy Robbins journey and talent, which has been expressed in the most flawless way.
Here is some of what we ate:
House made Mozzarella, Toasted Garlic Bread
Crostini, Whipped Ricotta and Ramps
Bagna Cauda, Winter Vegetables, Warm Anchovy and Garlic
Roasted Trumpet Mushrooms, Arugula, Balsamic
Grilled Blowfish Tails, Salmoriglio, Cracked Coriander
Ricotta Gnocchi, Broccoli Pesto, Basil, Pistachios
Sheep’s Milk Cheese Filled Agnolotti, Saffron, Dried Tomato
Spaghetti, Spring Garlic, Lemon, Chilies, Breadcrumbs
Branzino, Salsa Verde, Coal Roasted Yukon Gold Potatoes