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I call part two of my interview with Missy Robbins "The Comeback Episode," because we learn what happened when Missy returned from her\\xa0self-imposed hiatus\\xa0from her\\xa0career as a chef. Missy delves into how the\\xa0time away\\xa0helped shape her personal philosophy and, inevitably, the\\xa0development\\xa0and opening of Lilia, her much-lauded Italian restaurant in Brooklyn and her first as a chef-restaurateur. Contrary to prior\\xa0emphasis on garnering accolades and critical acclaim, Missy says she wanted Lilia to have no part in\\xa0striving for Michelin or New York Times stars; she just wanted to cook great food. And, glowing\\xa0reviews, while good for the ego, are besides the point now. The mantra she tells her staff? "Let\'s welcome people into our home and make them feel great when they leave here, and let\'s make them crave the food." \\xa0A laudable goal, don\'t you think? \\xa0