On the Menu: Chefs Behind the Chef

Missy Robbins Great chefs know they are only as good as the people they hire. As the executive chef of both A Voce outposts, Missy Robbins not only oversees the restaurants’ uniquely authentic-yet-modern Italian cuisine but has also assembled a top-notch team of chefs whose impressive skills highlight the striking talent of their mentor. The A Voce crew will be cooking their signature Italian fare at the Beard House on Monday, September 19. Have a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Roasted Porchetta with Coriander Vinaigrette Mozzarella di Bufala with Dried Olives and Calabrian Chilies Zucchini–Bianchetti Fritti > Zucchini Fritters Fonduta-Filled Cassoncini Cured Sardines with

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Ask a Chef: Missy Robbins, what is your favorite Halloween candy?

“Peanut M&M's, Peanut M&M's for sure. And Twizzlers, but the little ones you get at Halloween aren’t that good. And Milk Duds! I’m going with Milk Duds.” –Missy Robbins, A Voce, NYC

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MemorEATS: Missy Robbins

"When I was five years old, I visited Israel with my parents. I had the opportunity to taste unpasteurized fresh milk on a kibbutz. I quickly spit it out and ran out of the dining room. Had I known then how great unpasteurized milk is, that never would have happened." –Missy Robbins, A Voce, NYC

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