(212) 545-8555 | Reserve Onlinewww.avocerestaurant.com
Mon - Wed: 11:45AM - 10PM
Thu: 11:45AM - 11PM
Known for "grown-up" dining that "delivers", these "tasteful", "upscale Italians" furnish "serious" cuisine (especially the "fabulous pastas") via an "informed" staff; the Columbus Circle site carries over the Flatiron original's "sleek, modern" style to quarters "overlooking Central Park"; P.S. chef Missy Robbins' departure may put the Food rating into question.
With its refined approach to rustic Italian fare, A Voce is still going strong despite the 2009 departure of its founding chef, superstar Andrew Carmellini. The bar is sleek and simple, with bottles lined neatly in walnut shelves, modern white bar stools, and Edison bulbs hanging over your head. The dining room is immaculate and inviting with large windows up front, comfortable rolling office-style chairs and banquets along the wall. You shouldn't have any trouble getting a reservation, but it's recommended if you're eating any time after 7:00. Expect to see a lot of advertising types wooing clients and a healthy dose of suits who prefer the original Flatiron location to the Columbus Circle outpost.
Executive Chef Missy Robbins likes to incorporate seasonal ingredients into her dishes, and you cannot miss out on the cow's milk ricotta, which is drizzled with olive oil, covered in mint, thyme, and a welcome kick of chiles. Pay close attention to the market section stocked with daily specials that change with the seasons. The casunziei takes everything foodies like about Seasonal American—exotic meats, fresh greens—and brings it to Italian, with spinach and sweetbread filled pasta, served with fennel, pecorino, and garlic. If it's springtime, sit outside at a sidewalk table. Don't worry, despite their One Michelin Star, they'll have room for you out there—they can squeeze 100 people in between the lemon trees, flowers, and fresh herbs.
N/R to 23rd St.; 6 to 28th St.
What to tell a cabbie
Take me to the corner of Madison Ave. and 26th St.
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