April 2011, Martha Stewart’s “The Radio Blog”
March 2011, Food Network Magazine
January 2011, NBC New York’s Feast Blog
November 2010, NBC’s Feast Blog
A Voce Executive Chef Missy Robbins has been named one of 2010’s Best New Chefs by Food & Wine Magazine
-Food & Wine, 2010
“Ms. Robbins is a cool character. She cooks rustic Italian food and sends it out of the kitchen looking like modernist plate paintings, little sculptures, edible art.”
-Sam Sifton, The New York Times, November 25, 2009
“[Robbins] has the knack for taking simple Italian basics and elevating them to a different plane.”
-Adam Platt, New York Magazine, November 16, 2009
“In the end, like a gifted Don Juan, the new A Voce charms without ever trying too hard, with flawless service, a cheerful bustle and accessible food you could eat every day.”
-Jay Cheshes, Time Out New York, October 29 - November 4, 2009
“For a Perfectionist Chef, a New Spot and a New Challenge”
-Kim Severson, The New York Times, September 2, 2009
“[A Voce Madison’s] summer garden patio, dotted with lemon trees, is an enchanting space to dine.”
-John Mariani, Virtual Gourmet, June 28, 2009
“The winelist, under Olivier Flosse, is as friendly as the food at A Voce…”
-John Mariana, Virtual Gourment, June 28, 2009
“She has skills and sound judgement, and under her guidance, A Voce turns out food with grace and gusto.”
-Frank Bruni, New York Times, February 10, 2009
“Missy Robbins’ food was exceptional, not simply because it tased good but because it was unusually multifaceted for Italian cuisine.”
-Alan Richman, men.style.com/GQ December 12, 2008
“From her traditional palette, more high-end Italy than New York Italian, comes a luxurious roasted porcini starter - featuring an enormous meaty mushroom, rich fontina fonduta and a few aromatic black truffle shavings - that could easily be served at a fine restaurant in Piedmont. A vessel of lush, creamy Sardinian ricotta is simply adorned, just as it might be on the island, with green olive oil, crumbled oregano and a dash of hot pepper. And you may have to jet down to Puglia to find a decent facimile of octopus terrine I sampled at luch, a lemony mosaic of paper-thin slices topped with celery leaves and bright olive slivers.”
-Jay Cheshes, Time Out New York, November 13, 2008
October 2010, Wine & Spirits >
October 2010, Wine Enthusiast >
September 2010, Wine Enthusiast >
September 2010, Womens Wear Daily >
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