At Misi in Williamsburg, the veggies are as good as the pasta
Misi in Williamsburg. Image © 2018 Google Maps photo
It’s wrong to call Misi, a new restaurant across the street from the old Domino Sugar refinery on the Williamsburg waterfront, a pasta restaurant, The New York Times emphasized.
This is despite the fact that the Times’ food writer gives rave reviews to Misi’s linguine with chopped garlic and anchovies; tortellini stuffed with Italian cream cheese and spinach; rigatoni with tomato sauce and garlic cloves; and other doughy delights.
The reason is that Misi’s vegetable offerings, mostly categorized as antipasto, are “equally impressive,” according to the Times. Examples include roasted eggplant dressed with chiles and lemon juice; chanterelle mushrooms lightly pickled and preserved in olive oil; and green beans with garlic and chiles.
