- Critics’ Pick
A Voce Columbus
- Italian $19-$34
10 Columbus Cir.
New York, NY 10019
- Neighborhood: Upper West Side
- Phone: 212-823-2523
But the real revelation at the new A Voce is the cooking. Robbins retains the structure (and even the typesetting) of Carmellini’s original menu, but in this grand new setting she makes it uniquely her own. Like Mario Batali, Michael White, and the other masters of this comfort-obsessed rustico era, she has a knack for taking simple Italian basics and elevating them to a different plane. The first salvo of dishes that arrived from the kitchen included a block of house-cured baccalà, which was barely salty at all and so soft it came apart in a delicate little soup of pine nuts and olives when you touched it with your fork. It was followed by golden, moon-shaped fritters called cassoncini, stuffed with steamy deposits of crescenza cheese and Swiss chard; a ruby-red square of carne cruda (scattered with walnuts, lemons, and Pecorino); and a delicious, chewy, crispy, gourmet version of pork belly, which Robbins cuts with balsamic vinegar and decorates with crushed pistachios and discs of freshly cut figs.
The pastas weren’t quite as successful by comparison, which was a surprise given Robbins’s outsize reputation. There was a clunky thickness to the housemade spaghetti on the nights I visited, which caused my finicky suburban friend, Mr. Westchester, to (rightly) compare his $25 helping of sea-urchin-rich spaghetti alla chitarra to a bowl of “Italian lo mein.” The assembled tasters were kinder to the torn stracci “pasta rags” (tossed with tomatoes, basil, and toasted garlic), and the wide ribbons of pappardelle folded in and around an almost overly rich farmhouse ragù made with porcini mushrooms and shreds of braised rabbit. My personal favorites were the tiny, featherlight gnocchi (made with ricotta and enlivened with bottarga and mint), and the mezzaluna ravioli, which Robbins fills with Taleggio and splashes with frizzled sage, cubes of butternut squash, and luxurious amounts of brown butter.
In an era when Italian chefs routinely stuff their menus with extraneous dishes, Chinese-restaurant style, entrées can have a numbing effect. But this is where Robbins demonstrates her talent for taking the usual shopworn recipes and standing them on their head. That old Tuscan warhorse chicken al mattone is spiced inventively here with chiles and set on a bed of gravy-soaked bitter greens and sliced Yukon Gold potatoes. The perfectly charred lamb chops are paired with tangy Umbrian lentils tossed with lamb sausage, and my excellent boned rabbit was stuffed with more sausage, cut in delicate wheels, and plated between puréed potatoes and a layer of gently caramelized fennel. Then there’s the fillet of branzino, which Robbins spreads with a tangy pesto made with crushed capers and hints of citrus, and places over a soupy, faintly sweet stew of heirloom tomatoes. The Weary Omnivore took one bite of this deceptively elegant dish, then another. “That’s actually pretty damn good,” he said.
- Best of New York Food 2010: Best Pork Dishes (14/03/10)
- Adam Platt's Where to Eat 2010 (03/01/10)
- Where to Eat 2010: Best New Restaurants (03/01/10)
- Where to Eat 2010: Best New Chefs (03/01/10)
- Adam Platt's Where to Eat 2011 (02/01/11)
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