A Voce Columbus
Mon-Wed, 11:30am-2:30pm and 5pm-10pm; Thu-Fri, 11:30am-2:30pm and 5pm-10:30pm; Sat, 11:30am-2:30pm and 5pm-10:30pm; Sun, 11am-3pm and 5pm-10pm
Nearby Subway Stops
1, A, B, C, D at 59th St.-Columbus Circle
American Express, Discover, MasterCard, Visa
- Bar Scene
- Brunch - Weekend
- Business Lunch
- Good for Groups
- Great Desserts
- Notable Chef
- Notable Wine List
- Open Kitchens / Watch the Chef
- Private Dining/Party Space
- Design Standout
- Online Reservation
- Full Bar
- Make a Reservation with opentable.com
A Voce Columbus is a spinoff of the original A Voce near Madison Square Park. The chef at that restaurant was the acclaimed Andrew Carmellini, who left after a conflict with the owner and is now running the kitchen (to still more acclaim) at Locanda Verde. Carmellini was replaced in 2008 by a young pasta wizard named Missy Robbins (her Chicago restaurant, Spiaggia, was an Obama favorite), who made changes to the menu but never entirely escaped her predecessor’s shadow. That’s all over now. The space on the third floor of the Time Warner Center (formerly occupied by Gray Kunz’s Café Gray) is a conscious showroom, replete with a runway-style walkway, an elevated bar in the front, and a glassed-off state-of-the-art kitchen. Kunz had his tables, perversely, in the back of the room, but now they line the windows, which means you can twirl your spaghetti while admiring the lights twinkling up and down the avenues and the treetops fringing Central Park.
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.Note
If you’re an Italian-cheese freak, the “formaggi” dessert list is worth a special visit.
The menu changes often; check the website for updates.
Pork belly with pistachios and figs, mezzaluna ravioli, rabbit with sausage, bomboloni alla Toscana.
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