Our story
Twelve seats and a chalkboard.
Mise started in 2019 as a counter on Carroll Street. We still cook the same way: whatever the farms send, written up fresh, with every ingredient on show.
From a counter to a long table.
Ana Ruiz opened Mise with twelve stools, one oven and a chalkboard she rewrote twice a day. Regulars started texting photos of it to friends with allergies, asking “can you eat here tonight?”
When the room grew to sixty seats, the chalkboard moved online. Every dish now carries its allergens, and you can filter the whole menu before you sit down.
The cooking hasn’t changed. Six farms, two deliveries a week, and a menu that follows them.
01
Cook the market
If it isn’t in season within a day’s drive, it isn’t on the menu. That’s why the menu changes twice a week.
02
Say what’s in it
Every dish lists its allergens. Filter the menu before you arrive, and ask us anything once you do.
03
Keep the table long
Plates come to share. The bar is walk-in. There’s always room for one more chair.
The people at the pass
Ana Ruiz
Chef-owner
Opened Mise in 2019 after ten years cooking in Oaxaca and Brooklyn.
Sam Okafor
Sous chef
Runs the farm orders and every pasta shape on the menu.
Mei Lin
General manager
Built the allergy training every server does before their first shift.
Theo Vance
Wine
Pours low-intervention wines from growers he’s met in person.