Tuesday, June 06, 2006
A Voce
Last night, for Jessica's birthday we visited A Voce Restaurant www.avocerestaurant.com (26th and Madison). This is the new restaurant opened by chef Andrew Carmellini of Cafe Boulud fame and recently awarded 3 stars by Frank Bruni. For appetizers, Jess had grilled octopus with barlotti beans and peperonata sauce and I had carne cruda with arugula and black truffles. Both were outstanding. We had a middle course of duck meatballs antipasta with dried cherry mostarda and creamy polenta underneath. Very light, flavorful, and elegant dish. For her entree, Jessica had papardelle with Lamb Bolognese and imported sheeps milk ricotta from Sardinia and I had potato gnocchi, with pancetta and a sauce made of spring peas and mint. Both were overwhelming winners. Jessica had a very light and delicous tiramisu for her birthday (with candle). A very upscale experience. All dishes were full of flavor yet remarkably light and extremely well presented. For once, Bruni got it right! Highly recommended.
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5 comments:
The duck meatballs have become a legend. Aren't they made with foie gras? It all sounds wonderful.
I detected no flavor of foie gras. The only disappointing thing about them.
p.s. Also were medium rare to medium in the middle. Very Moist and a touch of heat
Damn, this family eats well.
We learned from the best
In an otherwise positive notice, Andrea
Thompson writing last week's New Yorker notes that, "Not everone is seduced by Carmellini's food; one evening, the duck meatballs, sour and sweet, were well received on one side of the table but dismissed on the other, by a self-proclaimed meatball connoisseur." "The meat just doesn't stand out, he complained."
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