Rooted in centuries of Italian craft, refined for the modern table.
MISTO began with a shared reverence for the slow, intentional culinary traditions of regional Italy. From the sun-drenched hills of Tuscany to the coastal fisheries of Liguria, our recipes draw from generational techniques where simplicity and flawless ingredients take center stage.
Every morning, our kitchen transforms stone-milled semolina into handcrafted pasta extruded through artisanal bronze dies. We partner directly with regional growers to ensure our seasonal vegetables, estate olive oils, and heritage cheeses arrive at the table at the peak of their natural character.
“true Italian cooking is not about complicated adornment; it is the art of listening to the ingredient and letting its pure essence speak.”
Chef Luca Romano
Head Chef & Co-Founder
Centuries-old craft
Heritage sourdough fermentation and bronze-die extruded pastas shaped fresh every morning in our open kitchen.
Farm-fresh Mediterranean
Daily harvests from regional organic growers, single-estate olive oils, and hand-selected coastal herbs.
Candlelit atmosphere
Unhurried dining designed around communal joy, wood-fired hearths, and sommelier-curated regional vintages.
Meet the artisans behind every plate
Rooted in regional traditions from Emilia-Romagna to Tuscany, bringing thoughtful technique and seasonal Italian craft to Downtown City.
Chef Luca Romano
“true Italian cooking honors the memory of simple soil, pure olive oil, and time-honored patience.”
With over 20 years of experience across Italy and the US, Chef Luca crafts innovative yet authentic Italian dishes with an emphasis on seasonal ingredients.
Notable Milestones
- Mentored at Osteria Francescana
- Gambero Rosso Tre Forchette Awardee
- Executive Chef at MISTO Since 2021
Sofia Bellini
“A great vintage tells the story of the sun, the stone, and the hands that tended the hillside vine.”
Sofia curates the wine list, pairing regional Italian wines with each season's menu to enhance the dining experience.
Notable Milestones
- Advanced Sommelier (Court of Master Sommeliers)
- Best Wine Program — VinItaly Showcase
- Curator of 280+ Curated Italian Cellar Labels
Experience our kitchen at dinner service
Chef Luca and Sofia curate each evening to bring fresh handmade pasta and regional Italian pairings to your table.
Rooted in heritage, crafted by certified artisans
We partner directly with sustainable, multi-generational growers and certified Italian mills. Every harvest is traceable to its estate of origin.
Centuries-Old Grove Extra Virgin
Hand-harvested Moraiolo and Leccino olives cold-extracted within four hours of harvest to preserve intense grassy notes and polyphenols.
In kitchen: Finished raw over warm semolina focaccia and aged bistecca.
Alpine Parmigiano & Cave Pecorino
Grass-fed mountain milk aged on unvarnished fir boards for 30 months, developing rich crystalline tyrosine crunches and toasted nut notes.
In kitchen: Shaved tableside across hand-rolled pasta and risottos.
Ancient Senatore Cappelli Grains
Heirloom durum wheat ground slowly on volcanic granite millstones at low temperatures to protect the wheat germ and deep aroma.
In kitchen: Extruded daily through vintage bronze dies for our signature pasta.
"Every ingredient tells the story of the soil, the sea breeze, and the hands that nurtured it."
Chef Luca Romano — Head Chef at MISTO