American Express and Resy are completely reinventing the restaurant experience to ensure card members can still safely enjoy a night out on the ... José Andrés, Missy Robbins… For now, it’s back to cooking most of our meals and getting takeout from restaurants in the neighborhood. All seemed relatively quiet on the Missy Robbins front, ever since she left A Voce back in 2013. But it turns out that the extended break was a boon not just for the Michelin-honored chef, but for New York diners in general, when she returned with a bang with the Southern Italian-inspired Lilia this past January (which FYI, has already been awarded three stars from The New York Times! Even in a dining scene with as many hyped-up restaurants as New York City, chef Missy Robbins’ sophomore restaurant Misi has stood out as particularly hot. Lilia brings the best of Italy to Williamsburg where wood fired seafood, hand crafted pastas, classic Italian cocktails and warm hospitality come together to create a casual dining experience. In a recent interview with New York Magazine, Missy Robbins explained why: “People—even friends—come in and say, ‘Oh, my husband can’t make it tonight. Missy Robbins (born 1971) is an American chef who has held a Michelin star at two restaurants, and a contestant on season four of Top Chef Masters.Robbins specializes in Italian cuisine and owns two Italian restaurants in Williamsburg, Brooklyn, Lilia and Misi, which opened in 2016 and 2018 respectively. https://www.cnn.com/travel/article/chefs-restaurants-covid-19-recovery Reservations are … Missy Robbins' second Italian restaurant in Williamsburg, Misi, is opening on Saturday, according to Grub Street, and praise the heavens, there will be lots of pasta. Can restaurant pasta travel? Perhaps a yurt-side visit is a perk reserved for Centurion cardmembers, or Resy Select members. Chef Missy Robbins, who won the 2018 James Beard Award for best chef in New York City, goes through some of her favorite pasta and salad … The 2018 James Beard Award winner for Best Chef: New York City, Missy Robbins (Culinary, '95) opened her second restaurant, Misi, in September. Of note, chef and owner Missy Robbins was outside making the rounds, and while she stopped by a handful of yurts, she didn’t visit ours. For years, the award-winning chef and owner of Lilia and Misi restaurants resisted the idea, refusing to make rigatoni to-go for customers in New York City. Chef Missy Robbins is back in the kitchen after a three-year hiatus, this time cooking soulful Italian fare out of a chicly converted auto body shop in N.Y.C.’s Williamsburg, Brooklyn. ).