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Murray Hill / Gramercy >
A Voce Madison
Posted by Anonymous on 06/28/2007
I am a huge fan of A Voce! I have been to the restaurant several times, and am always more than happy with my meal. Service is always excellent, and the waiters have all been able to make great wine recommendations within our group's price range. Every entree I have tried has been delicious, although I am almost embarrassed to say, my favorite part of the meal may be the fresh ricotta you start with. You can't go wrong with either the hangar steak or the duck. They also have what I believe to be the best outdoor seating in Manhattan, so definitely go this summer!
Posted by dxk910 on 06/22/2007
I went to A Voce last night after reading some what mixed but generally good review of the restaurant. I guess I went in there with somewhat of a high expectation, but food and service was beyond sub-par; it was straight up not good. I showed up little later than my friends, but it seemed like they were seated promptly. With that said, our waiter was busy smooching with people next to our table, we couldn't even get a glass of water for 30 mins and he was not at all friendly to us. Food was average at best. I think they use fresh and good ingredients, but each plate as a whole was very unorganized and chaotic in flavor almost. It was like ingredients and sauces used to make the dish were fighting each other instead of blending in and enhancing the flavor of all involved parts of the dish. I started with grilled octupus and duck meatballs. I ordered appetizer portion of tripe and had sorbet for dessert. Every course, I was becoming more disappointed and getting angry that I brought my friends to such an average restaurant. I will never go back.
Posted by FG on 06/09/2007
The service was first rate. We had a waiter who has been at A Voce since it was open & he knew which way to steer us. We ate early & the place was not noisy, but we could see that when full and later in the evening that the place could be very loud. The gnocci were some of the best we've tasted, the riccotta was on top & this Sardinian Riccotta was really tasty. The anitpasto was reaal good & the cheese, eggplant & peppers worked well. The duck bressola, cheese & arugala was delicate, but very nice. The pork chop was as good as it could get. A dense chop of Niman Ranch meat cooked to perfection with chippolini onions that were grated with balsamic vinegar & canloloni beans and a natural gravy sauce that we split for two. The donuts are not to be missed and the wine list was very fare.
Posted by Mark on 05/09/2007
Or did they expect the price of a burger and fries? I've been to this place twice and, yes, I shall return. Quite simply, this place is fantastic. Is it pricy? A little. However, you are on the fringe of the most expensive real estate in the world and this is a fine dining establishment. Is the wine too expensive? Only if you feel like you have someone to impress. The simple fact is that the food is great and the ambience (albeit a little loud when packed with 200 people) is perfect. And, the waitstaff is as good as it gets. On my first visit in June of '06, I paid around $180 for two people. This includes antipasto, primi, secondi, and espresso for each. We also had San Pellegrino and a bottle of wine. Oh, I almost forgot about the wonderful crostini with ricotta. Oh yeah, a 20% tip was in there also. I've eaten all over Manhattan and I have yet to find this caliber of food at that price. It's even a stretch to find that type of value in Chicago...or even Cleveland where the prices are supposedly "lower." Do yourself a favor and try it. You won't be disappointed.
Posted by Thad and Emily on 04/27/2007
The abbodanza dinner (at appx. $200 per person) is worth every penny - particularly due to the extraordinary quality of the wine pairings. But make no mistake, every dish presented tasted phenomenal. The parade of delicious dishes is truly an "event" - worth the price of admission.
Posted by diesel on 04/21/2007
(disclaimer: I work in the restaurant industry in nyc, not at A Voce or any associated restaurants, but have met Pastry Chef April Robinson through my work) this is our first visit. reservations for two at 7:30, we arrived about 5 minutes late, and we're promptly sat along the banquette across from the bar. great table. wait staff was very attentive, one special to know about, quite the wine list, ordered a really nice nebbiolo for $54 we ordered the chicken and foie gras crostini, they added on some of the house made ricotta and roasted peppers as a wonderful antipasto plate. followed by a crispy fried artichoke with a mint cream fraiche? fantastic. shared two pastas, rock shrimp ravioli, and gnocci with lamb bolognese and more of that fantastic ricotta. i loved the gnocci, so very light and tender, and made the whole dish very delicate. she really liked the rock shrimp ravioli, more substantial, with some fresh zucchini that fit so well for the secondi we shared the pork chop off the special menu, not sure if we got a little bit larger one because there were two of us sharing it, or if its just always huge. 10oz maybe? roasted to perfection, gigante beans, sauteed greens underneath, couple chunks of pork belly in there for 'flavor', and a sort of balsamic relish on top. easily enough for the two of us. the dessert menus came, and were quickly taken away by the back waiter, informing us that April was going to send us some dessert. one of the perks of waiting tables I guess, and send us some dessert she did. custard filled bomboli with a chocolate dipping sauce was my girlfriends first bite, dripping chocolate down her cleavage in the process. no complaints from either of us though, i went for the citrus tiramisu, meyer lemons? mandarin oranges? toasted coconut on top. ooh its good. what next? she tried the olive oil cake, all the rage it seems? rich and delicate at the same time, studded with grapes on top and wonderful gelato.
Posted by Anonymous on 03/27/2007
The food was outstanding and service was quite good. The place is a little loud but the quality of the products used were top notch.