misi
NEW YORK
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New York is a special place. Whether you’re visiting or a resident, most people will argue New York City is the best place in the world. The city is special because of the food - and maybe the culture, people, entertainment, and 24/7 access to anything plays a part. But, really - THE FOOD. There’s no way to get to every restaurant in NYC, but Blistered Peppers aims to have the good places covered. If it is not covered, we’re either working on it or genuinely don’t want to suggest it to you. Remember, the goal is to never have a bad meal.
Missy Robbins, who was the chef of A Voce (an amazing but since closed Italian Upper West Side spot), started Lilia in 2016. It absolutely crushed the food scene in New York City and shortly after, Missy opened Misi. Which I would argue is even better than Lilia.
Misi’s kitchen is an open concept and immediately catches your eye. If you’re seated at a table, you’ll be more comfortable because your seat has a back - LOL - but when seated at the bar, you have a direct sight line to the chefs. When we sat at the bar, I swear I didn’t pay any attention to conversation that night because I was in awe of one of the chefs. She had this swaggy attitude as she casually made pasta dishes, one after another, after another, as if it was second nature.
As I sat there watching her, inspired by her, looking up to her, I wondered how the food would be kept consistent. There was never anything measured. Just tasting constantly and adjusting as needed. I was then reminded of my skepticism. Sometimes when we go out to dinner and have heard a lot of good things, I’m unsure as to whether or not it can live up to the hype.
Misi was better than the hype. The appetizers, primarily veggies prepared or seasoned in unique ways, were divine. The pastas were out of this world; the flavors on these were mind-blowing.
Hit those Misi Resy waitlist notifications- trust BP.
The Blistered Peppers Order:
Braised Cabbage - seasonal dish
Grilled Artichokes
Ricotta Crostini with Cremini Mushrooms
Fettuccine with butter, parmigiano, black pepper (essentially Misi’s Cacio e Pepe)
Bucatini with Nduja
Sheep’s Milk Ricotta filled Occhi with Bottarga and Lemon
Gelato (pistachio, espresso, hazelnut)
Finally, end your meal with the gelato. I know this sounds insane. But the gelato at Misi was better than what I’ve eaten in Italy. Italians - I beg you not to come after me for this. Love you all!
Braised Cabbage and Grilled Artichokes
The braised cabbage legit tasted like pasta. It was covered in pepper, resembling Cacio e Pepe, but honestly the dish was so good we didn’t miss. the lack of protein or carbs.
Grilled artichokes were cooked to perfection and sprinkled with lemon juice right before service. It was nice to have a green on the table, but you won’t have missed anything if you skip this dish.
ricotta crostini with cremini mushrooms
The ricotta crostini was rich and delicious. The ricotta smothered the crostini which was delightful, but honestly, the crostini was perfect on its own with super crunchy crust and a soft inside.
FETTUCCINE WITH BUTTER, PARMIGIANO, AND PEPPER
The fettuccine Cacio e Pepe was unlike any I’ve had before. Typically the cheese and sauce sort of congeals to the pasta and becomes one, this dish was not at all like that. Each component remained an individual, but as a whole was even better.
BUCATINI WITH NDUJA, TOMATO, AND PECORINO
Misi’s specializations in a lot of the creamy, chesey dishes, and we were craving some tomato sauce. The bucatini did not disappoint. If you can imagine a spicy pepperoni/diavola pizza, that was this but in pasta form.
