Lilia

If you've spent any time trying to book a table at Lilia, you know the drill: 10 AM sharp, 28 days out, and you're competing with half of New York City for a seat at what many consider the best Italian restaurant in Brooklyn. Chef Missy Robbins' Williamsburg gem has maintained its impossible-to-book status since opening in 2016, and for good reason.

The Restaurant

Lilia occupies a stunning space that was once an auto body shop on Union Avenue in Williamsburg. Chef Missy Robbins transformed the industrial bones into a bright, airy dining room that feels both elegant and approachable—no small feat for a restaurant that regularly hosts celebrities and food world luminaries.

Robbins, a James Beard Award winner who previously helmed the kitchens at A Voce and Spiaggia in Chicago, opened Lilia after a brief hiatus from the restaurant world. Her return was triumphant: the restaurant earned a three-star review from Pete Wells at The New York Times and has been packed ever since.

The restaurant's philosophy centers on ingredient-driven Italian cooking with a strong emphasis on fish, vegetables, hand-made pasta, and wood-fired preparations. It's the kind of place that changes with the seasons—both in menu and mood. The dining room buzzes with energy, making it perfect for date nights, celebrations, or impressing out-of-town visitors who think they know good Italian food.

Expect to spend around $75-100 per person for dinner without drinks, though it's easy to go higher with wine pairings and multiple courses. The lunch menu offers slightly more accessible pricing, but good luck getting a lunch reservation.

What to Order

Lilia's menu changes seasonally, but several dishes have achieved legendary status among regulars. The seafood crudo is always exceptional, showcasing whatever's freshest from the market. The wood-fired shellfish—often featuring clams, mussels, or oysters—demonstrates Robbins' mastery of the restaurant's custom-built hearth.

But let's be honest: you're here for the pasta. The mafaldini with pink peppercorns and pecorino is a masterclass in simplicity, while the spicy king crab with lemon is pure indulgence. The seafood-focused rigatoni changes with the seasons but consistently delivers waves of oceanic flavor.

For mains, the whole fish preparations showcase the kitchen's wood-fire expertise. The branzino, when available, arrives perfectly charred outside and flaky within. Vegetable dishes like the wood-fired cabbage or seasonal preparations shouldn't be overlooked—they're revelatory in their own right.

The Drop Time

Here's what you need to know: Lilia releases reservations exactly 28 days in advance at 10:00 AM Eastern Time on Resy. This isn't a soft 10 AM—it's a hard cutoff, and popular weekend slots disappear in literal seconds.

The restaurant books out completely for prime Friday and Saturday dinner slots within minutes of the drop. Thursday nights go almost as quickly, especially during cooler months when the outdoor dining spaces aren't available.

What the Internet Says

The Reddit community has become quite tactical about Lilia reservations. One user on r/FoodNYC shared: "I've gotten Lilia three times now. Key is to have your card info saved, be logged in, and literally refresh at 9:59:58. Even being a few seconds late means you're looking at 5:30 PM or 10:15 PM slots."

Another regular poster noted: "Tuesday and Wednesday nights at 8 PM are your sweet spot. Still competitive but not impossible. I've noticed Sunday dinner opens up more spots about a week before—people cancel weekend plans."

On Twitter, food writer and Lilia regular @NYCFoodieLife observed: "Pro tip for Lilia: bar seats are same menu, easier to get, better energy. Some of my best meals there have been at the bar watching the pasta station."

A Williamsburg local on r/Brooklyn adds: "I live around the corner and pop by for lunch cancellations. They'll often have 1-2 seats available day-of if you're flexible. Lunch is the same incredible food with less pressure."

Pro Tips

• Master the timing: Log into Resy at 9:58 AM, refresh the page at 9:59:45, and click search exactly at 10:00:00
• Weeknight strategy: Tuesday through Thursday dinners are competitive but gettable with good timing
• Bar seats: Same menu, easier to secure, great views of the kitchen
• Lunch reservations: Open up 14 days in advance and are significantly easier to book
• Group size matters: Two people have the best shot; parties of 4+ face much longer waits
• Check Mondays: The restaurant is closed Mondays, but Sunday night often has last-minute availability
• Seasonal timing: Winter months are slightly easier when outdoor dining isn't available
• Patio option: In good weather, the outdoor spaces offer additional inventory but book just as quickly

Or Let Mise Handle It

If the 10 AM scramble isn't your thing, or you've tried unsuccessfully for months, there's a better way. Mise's automated reservation service monitors Lilia drops and cancellations 24/7, securing tables the moment they become available. Instead of setting alarms and battling thousands of other diners, let our technology handle the competition while you focus on deciding what to order.

After all, the hardest part about dining at Lilia should be choosing between the mafaldini and the rigatoni—not actually getting through the door.