A Voce's menu is inspired by the spirit of seasonal simplicity in Italian cooking, but the dishes are hardly strict renditions of traditional classics.
A Voce's blend of Italian style and organic East Coast elements conceived by MARC is overseen brilliantly by Executive Chef Missy Robbins and the team. The emphasis is on grown-up, deeply delicious Italian cookery with desserts to match. The Wine Director is Olivier Flosse, former cellar master at Cafe Boulud and previously part of the renowned wine programme at Le Manoir aux Quat' Saisons near Oxford.
There are now two A Voce outposts in New York City: one on Madison Avenue and the most recent at Columbus Circle.