A Voce Restaurant In New York City, Chef Missy Robbins And Stracciatella Recipe

Missy Robbins brings her peerless pasta to the UWS

Missy Robbins has never been one to shy away from a challenge.

When she was asked to move here last fall from Chicago to replace A Voce's previous chef, Andrew Carmellini, the 38-year-old didn't bat an eyelash. After a successful five-year stint as chef of Chicago's Spiaggia (a favorite of the Obamas), she was ready for something new.

Robbins's clean, elegant flavors and rustic pasta preparations were instant hits at A Voce, so much so that the restaurant has expanded into a setup nearly double the size of its Madison Square Park location: the 200-seat Time Warner Center space formerly occupied by Café Gray.

Though several menu favorites will move to Columbus Circle, the new A Voce has added weekend brunch and a new lineup of antipasti; click here to download a recipe for one of Robbins's favorites: stracciatella cheese with marinated tomatoes.

Naturally, the chef is most excited about her pasta. "I've got five full-time pasta makers," she says. "They're terrific." A few new pasta dishes worth trying: taleggio-filled pasta with chanterelles, and spaghetti with crab and sea-urchin butter.

For now, Robbins's biggest challenge is trying to be in two places at once. At the moment, she plans to zip between the two A Voces on a Vespa–as soon as she finds time to get her license.

A Voce Columbus, 10 Columbus Circle, third floor; 212-823-2523 or avocerestaurant.com