August 2011, abc.com
August 2011, Wine Enthusiast
July 2011, Tasting Table
July 2011, FoxBusiness.com
July 2011, Zagat.com
June 2011, Wineportfolio.com
June 2011, Time Out New York
May 2011, Promenade Magazine
May 2011, The Villiage Voice
May 2011, Daily Candy
May 2011, The Knot Magazine
April 2011, Martha Stewart's "The Radio Blog"
March 2011, Food Network Magazine
February 2011, Examiner
February 2011, Zagat.com
February 2011, NY Post
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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