Missy Robbins's second Williamsburg room opened in 2018 inside the Domino Sugar Refinery complex on the waterfront — a brick-and-glass modern room where the open kitchen's pasta-making station is the program's editorial signature, every plate visible to the dining room. Where sister Lilia runs broader format with wood-fired proteins alongside pasta, Misi pivots strictly on the noodle: roughly ten pastas, ten vegetable antipasti, no grilled proteins, no seafood entrées — a deliberate narrowing that lets the pasta canon speak for itself. Three NYT stars at opening plus sustained reservation pressure plus the same Grovehouse Hospitality team — but a deliberately different spatial register from Lilia's restored auto-body shop. For pasta-only Brooklyn Italian where the format's discipline IS the editorial.