NJ locals will be able to taste Michelin Star-rated and James Beard Award-Winning Chef Missy Robbins’ food for one day only this Saturday, September 21. The take-out event will take place in Hoboken at the W Hotel and will focus on jarred goods, pantry staples and more.
Who Is Missy Robbins?
Chef Missy Robbins is the visionary behind the wildly successful Lilia and its sister restaurant Misi—both which operate out of Brooklyn, NY. Each restaurant has been highly touted for Robbins’ calculated approach to Italian cooking, which stresses the value of simplicity. This wooing concept has brought Robbins numerous accolades across both restaurants, including Michelin ratings, praise from the New York Times and a James Beard Award nod.
It has become clear over the last decade that there are very few chefs in New York—or the US in general—that understand the foundation of Italian cooking at the same level as Chef Missy Robbins. Her mastery of pasta cookery in particular is displayed flawlessly in her 2021 book, PASTA: The Spirit and Craft of Italy’s Greatest Food, with Recipes.
photo via MISIPASTA
Misi in particular has garnered a cult following since opening in 2018. The South Williamsburg hot spot has become known as one of New York’s greatest pasta restaurants. With Lilia booked nearly every night, Misi’s larger dining room and more casual approach has become a fan favorite. Where Lilia often operated within a niche of well-traveled New York diners, Misi brings an experience for the masses. The focus is hand-made pasta, which guests are treated to front-row views of with the pasta prep room being visible from practically every corner of the dining room. Hundreds of pounds of pasta dough is rolled, shaped, cut and stuffed each day in this space. There are no secrets—it’s just good, simple cooking.
The success of Misi led to the opening of MISIPASTA in 2023—a market and aperitivo bar that sells prepared goods, hand-made pasta to take home, cocktails, and prepared plates of pasta and cicchetti for diners to enjoy there. Now, MISIPASTA is making a pit stop across the Hudson in NJ.
MISIPASTA Pop-Up in Hoboken
On Saturday, September 21, MISIPASTA will be popping up at the W Hoboken. The event is aimed at take-out options, with a large selection of popular MISIPASTA goods to be taken home. The menu features jarred sauces, hand-made pasta, gelato, pantry staples and more so that you can cook like Missy Robbins at home.
Some notable items include:
Fennel Pollen 1oz, $21
A gorgeously fragrant ingredient that is superb on roasted meat and pastas. At Misi, fennel pollen is featured alongside fior di latte gelato, EVOO, honey and sea salt for a florally complex sweet treat. Robbins calls it her “magic dust” for good reason.
Whipped Ricotta 1lb, $18
If you’ve eaten Chef Robbins’ food, then you know about the whipped ricotta. And while it may be difficult to replicate the cartoonishly perfect piped lines of ricotta that decorate olive oil-fried crostini at Misi, you can surely get pretty darn close to the taste with a bag of this.
Simple Sauce, 24oz, $22
It’s the base of Italian cooking: Robbins’ simple tomato sauce features incredibly bright Italian tomatoes, olive oil, garlic, basil and a touch of chili. The shelf-stable sauce is perfect for those nights that you just need to throw together a lazy meal. Boil some pasta, add your sauce and voila, you’ve got a restaurant quality plate in the comfort of your home.
Additional Event Details and How to Order
Where:
W Hoboken Waterfront – Sinatra Drive & 3rd Street, Hoboken, NJ
When:
Saturday, September 21 11 a.m. until sold out
How to Order:
Like anything involving Missy Robbins, the MISIPASTA pop-ups produce long lines and lots of demand. You can order at the event, but to ensure getting your hands on everything you may want, we highly recommend placing a pre-order here. By pre-ordering, you will secure exactly what you want without having to worry about anything selling out. Simply pick up your box at the allotted time.
photo via MISIPASTA
About the Author/s
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
