Housed in the historic Domino Sugar Refinery, chef Missy Robbins’ Misi is a pasta-focused joint that keeps things simple. With just ten house-made pasta and ten antipasti plates, the James Beard-winning chef puts simple Italian cooking in the spotlight, highlighting seasonal ingredients. Take a seat at the bar, the kitchen counter, or the main dining room, and gorge yourself on some sheep’s milk ricotta-filled occhi. Focusing her skills on fine dining Italian allowed Missy to find her true passion for cooking and to more fully understand regional Italian cooking. 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. Missy moved on to open her first solo venture, Lilia, in early Winter of 2016. Shortly after, the beloved spot earned three stars from the New York Times. Missy’s first book “Breakfast, Lunch, Dinner…Life” was published in September 2017. She was most recently recognized as Best Chef New York City in 2018 by the James Beard Foundation.