This place is in my top 10 Italian places! We couldn't get a reservation, but we showed up right before they opened and we were able to walk in and get a table, although we had to leave by a certain time. Our waiter was really nice and even though we had limited time, we didn't feel rushed or anything. We got the ramp bread and butter, cesear salad, peppercorn malfadini, and broccoli pesto. Everything was amazing! The pasta was cooked perfectly and was so flavorful. I wasn't a huge fan of the malfadini because it really is only peppercorn flavored. The ramp bread was to die for!! I would go back just to get 10 orders of that bread.

Love Lilia Restaurant! What a delicious meal we had! The chicken was amazing and tender and tasty. The dessert, Lemon Ice, was like lemon and vanilla sorbet and was unforgettable! And our waiter was perfect, he didn't hover but seemed to be around when we needed him. Excellent service. He was perfect, coming out the second I dropped my napkin, to give me a new one. We ate outside, lucky to have a reservation. The salad was good, but kind of strong (lemon?) from the dressing. I like less dressing and often forget to ask. And the Grilled artichoke toppings were a surprise, with what seemed like parmigiano and bread crumbs and a orange butter sauce. But the thrill of the evening was the chicken. It was the best chicken I have ever had. It was finger licking good! I wish I could copy the recipe at home. We will come back! My advice: make a reservation! You will be happy you did.

Lilia represents everything NYC dining should be: ambitious, approachable, and slightly unattainable. The effect is potent. Sitting down feels like an accomplishment, but you quickly settle in like a regular at a neighborhood corner. The food is confident and welcoming, inspired without being derivative, imaginative without being self-indulgent. Sibling restaurant Misi seems to be more "trendy" than Lilia in recent years. While some of Misi's pastas are more appealing to my palate, Lilia's rustic intimacy generally prevails in my view. In either case, I try to go to both every season to soak up the full breadth of Missy's seasonal pastas. Recommend some mix of the following: * Focaccia - Not a regular focaccia, with a great crunchy crust. Best when ramps are in season, but always superb. * Vegetables - Never been unhappy, great for a first course to pair with the focaccia, but don't think you're at Via Carota and try to make these the star of your meal. * Rigatoni with diavolo sauce - Rich but subtle heat from the garlic and Calabrian chilies. Really easy to make at home -- get her cookbook! * Ricotta gnocchi with broccoli pesto - great textural contrast between the pillowy gnocchi and the rather substantial sauce. * Sheep's milk agnolotti - Lovely nuance in flavors with a subtle layering of sweet and salt, savory and creaminess. But would like more textural contrast. * Seasonal pasta - Get this without hesitation. * Italian Job - Lots of subtle heterogeneity in textures and tastes, the perfect capstone.

I feel a little bad giving this place only 4 stars but there are just so many amazing Italian places in the city that it really has to excel to hit the 5. Lilia was good, but probably overhyped so it just didn't wow me the way Misi did and definitely not for the hoopla to get a resy. Also, the shrimp, although delicious, was shell on and almost impossible to peel which really turned me off. The Italian job gelato was a true revelation though -- a must try if you do go.

We got a reservation for 4 on an early weekday, and the restaurant was actually still pretty empty, so it felt like there was a good chance you could just walk in. Super beautiful setting, with super high ceilings and great lighting. We started with the grilled artichoke, which was just ok. Not much meat to the artichoke, and the flavor was overwhelmingly cheesy. Would probably skip! We then got onto the pastas, and naturally this is where Lilia REALLY shines. We got the agnolotti, the pesto gnocchi, and the rigatoni, and all three were special in their own way. The pesto was unbelievably fresh, and really felt like they had just blitzed it together before serving. It also had a bunch of pistachios, almost a bit too much for my liking, but the rest of the table loved it. The agnolotti was the highlight for me; the filling was magical, so creamy and rich. The rigatoni had a super bouncy texture, and was a bit too al dente for me, but still very very good. The black bass was super tender, but it somehow imparted an extremely fishy taste to the potatoes that made the potatoes hard to eat. Wouldn't recommend this. If you were to come, stick to the pastas. Order as many as you can and family style it; they're all super unique and really were some of the best pasta dishes I've had!

Great place for pasta lovers! Lilia and Misi are two of the best pasta places in Williamsburg. Highly recommended to try the agnolotti and mafaldini. If you are a cheese lover, try cacio e Pape fritelle. But never forget to save some space for dessert! The Italian job gelato is the best olive oil gelato I ever have before! It is ever better than a lots of gelato shop!

Reservations for Lilia are one of the most impossible to get. Ended up walking in on an early Saturday night hoping for a table for 4. By luck, there was a no show, and we were able to get seated after their grace period ended. They told us they would need the table back in an hour and thirty minutes, but that was plenty of time for us. We got a bottle of orange wine. We asked for recommendations. I don't remember the exact bottle, but the price was at the lower end of the spectrum of their offerings. However, the wine was crisp and fruity. Everything a new wine drinker would appreciate. Started off with the housemade mozzarella toast. It was so smooth and creamy. The mozzrella itself was very mild, but the textural contrast between it and the bread was heavenly. The small bits of bottarga on top provided a little bit of saltiness and the lemon a little bit of acidity. My favorite bite of the night had to be the chicken liver crostini. It was so smooth. The tiniest bit of bitterness from the liver. Freshness from the spring onion, and a bit of sweetness from what I assume the balsamic. The crisp of the crostini. It was amazing. Fettuccine was good but not my favorite pasta. Cooked well, but I wasn't wowed by it like I was by the agnolotti. The sauce of the agnolotti was amazing sweet and savory, buttery and silky. The sheep milk was surprisingly not that strong which I preferred. The pocketful pasta was so soft in my mouth. The dried tomato gave a bit of brightness. One of my favorite pasta dishes in NYC to date. I would skip the grilled lamb leg steak the next time. While it was cooked to a perfect temperature, it was still somewhat chewy. There were also gristle pieces as well still. A little saltier for my taste too. If you can, definitely come in to try Lilia.

Sorry to report this place is actually worth the hype! I came 20 minutes before opening on Thursday and got seated 10 minutes later without a reservation. (I'd recommend coming early - on a weekday - if you're like me and don't plan your dinners months out.) I sat at the bar which got crammed after a while so if you can get table seating inside or outside. I ordered the Focaccia, Grilled Pawns and Sheep's Milk Agnolotti. It was interesting how everything came out slowly and one at a time so I would plan for atleast 2 hours to eat here. Honestly the food was amazing! I wish I had room to try the Italian job but that gave me an excuse to come back. Must try!!