Chef Missy Robbins is one of the biggest names in the world of pasta. Over the past 10 years, she’s shaped the Williamsburg, Brooklyn dining scene with her three culinary ventures: Italian restaurant Lilia, pasta bar Misi, and market Misipasta. Follow along as she visits all three spots to show how they make their signature dishes, including their famous pink peppercorn mafaldine, the Italian Job soft serve, spinach and mascarpone tortelli, grilled baby artichokes, and off-menu rib-eye.
#newyork #pasta #restaurant
Credits:
Producer/Director: Connor Reid, Gabby Lozano
Senior Video Director: Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid, Tom Daly, Connor Reid
Production Sound Mixer: Bill Vella
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
Director of Production: Michelle Fox
Download our new Eater app here: https://apple.co/401kzls
———————————————————————————————————-
For more episodes of ‘ICONS’, click here: https://eater.visitlink.me/AbhhJ9
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
43 Comments
That steak was still walking😮
That steak asked me not to let it die
beside pasta and cold, everything else is grill
That's not anywhere near enough salt for a big ass piece off beef like that
Perfect
90F is exactly the temperature i want my food to sit at for hours before i eat it. Sounds like a great idea
love the critiques from all the chefs in the comments lmao. looks great
Yo, that is unsafe practice to serve beef wtf.
Not smoked but stays over wood or coal fore hours
Looks horrible
Dang I have to get land so I can process my own meats – not just cattle 🐄 but hogs sheep and goats 🐐
i know a place that serves at least 8 rib eyes a night
Obviously dry aged
All these wannabe "Chefs" are just banking of tard influencers.
Steak absorbing flavorful smoke is called… smoking
Still to raw at 90 degrees
We do seven a night and sell seven that come back as raw so we put them in the salamander to recook what we screwed up.
I don't know why she made a point to say it isn't smoking the ribeye when that's exactly what they're doing
S
Is she reyarded?
trying to sound beyond intellectual, but sounds dumb to 99.9 percent of the world
…And they're served blue with garlic butter.
ok its raw
Ok
Oh my god, those look fantastic
Very pretentious
Lady you are smoking the ribeye. I get what you are saying but yeh they are smoked.
most of nyc is overhype
Oh so you are smoking them? Got it
So most items that are not cold or pasta it’s being cooked on the grill…. She makes my head hurt
Then we dunk them in the toilet
Trust the chef with a successful restaurant cooking the way she pleases or….YT pros
Y’all are walking memes
only seven a night because no one wants it
That was way too blue for my taste. Straight rare
Seems unnecessary
She made the video all about her. She’s insufferable’
Bring it!
Chef you are super smart doing it this way so proud of your incredible smartest chef wow what beautiful steak 🥩
"They're not smoked by any means."
Then proceeds to give the exact definition of smoking meat.
There is smoke. Its smoking. Smh
She talks out her ass
Be better off eating garlic bread
If they only sell 7 a night why we care how they make it clearly not a steak place
She does look like a peanut butter falcon