Lilia

Lilia Restaurant Review:

Chef Missy Robbins wowed the Obamas at Spiaggia in Chicago and then amazed New Yorkers at A Voce. Now she has settled into Williamsburg where she is quietly concocting excellent Italian fare in an industrial-chic space. Start out with the savory-sweet cacao e pepe fritelle, doughnuts sporting the ingredients of the classic Roman pasta dish. Or perhaps opt for the grilled scallops which are paired with walnuts, adding a nice textural crunch to each bite. Pastas are good enough to drive someone off of their carb-free diet: agnolotti, filled with sheep’s milk cheese and doused with a saffron cream sauce, explode with flavor; pappardelle is entwined with unctuous veal Bolognese that offers hints of nutmeg. If you skip the satisfying heartier entrées, such as the lamb leg steak, consider enjoying one of the desserts, like the moist olive oil cake. The wine list offers some affordable and notable options by the glass and bottle.