Description
Former chef Andrew Carmellini left a void so hard to fill, the owners imported someone from ChicagoSpiaggias Missy Robbins. From her traditional palette comes pastas like delicious
quadrati, ricotta-filled packets tossed with savoy cabbage, butter and bacon batons. Tender sirloin slices were layered with caramelized endives and a drizzle of marrow-laced jus, with a gratin of soupy polenta served on the side. The after-work crowds can be overwhelming, but Italian-food fiends will be amply rewarded.
Read our
full review of A Voce.