Epoch Taste 3-4-2016

Page 1

ALL PHOTOS BY EVAN SUNG

D1 March 4–10, 2016 Málà Project

Hurts So Good on

D3

www.EpochTaste.com

(Above) Sheep’s Milk Cheese Agnolotti with saffron, dried tomato, and honey; and (below) Ricotta Gnocchi with broccoli pesto.

The Lighter Side of Italian Chef Missy Robbins is back with Lilia, her new restaurant in Williamsburg

W Lilia recently opened an adjoining cafe, serving Italian pastries in the morning and cookies in the afternoon.

Lilia

567 Union Ave. (at North 10th Street) Williamsburg, Brooklyn 718-576-3095 lilianewyork.com Hours Monday–Sunday 5:30 p.m.–11 p.m. Cafe Hours: Daily from 7 a.m. (Lunch and brunch service to come)

By Channaly Philipp | Epoch Times Staff

ith Italian cooking, as in many others, you can go heavier or you can go lighter—a hearty, braised cut of meat or a delicate grilled fish. At her new Williamsburg restaurant Lilia, chef Missy Robbins has gone for the dishes she loves most: the simplest, lightest ones. See Lilia on D2

Olive Oil Cake with persimmon, grappa, and whipped cream.


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Epoch Taste 3-4-2016 by Epoch Taste - Issuu