n an age of celeb chefs, right hand men to these executive culinary masters have new street cred based on the recognized reputations of their gurus. Take Andrew Carmellini, a former sous chef at the eponymous Café Boulud. Opening his own venture in a downtown office building (far from the swank uptown locale in which he developed chef hands), the menu relies on a classic Italian theme with even some of nona’s recipes on the menu.

The décor reflects a nostalgic design sweeping Manhattan restaurants that pays homage to the simple classic style of retro (read: 1950’s) venues. Camel toned Eames office chairs and brown upholstered booths showcase patrons to passers-by who peer into the floor to ceiling windows. The menu is full of classic and rustic Italian dishes (i.e. vegetable antipasto and prosciutto) however there are some inventive options that guarantees A Voce a solid rep among the restos that aim for creativity. As per usual, the Italian desserts are truly delectable for the health unconscious diners who can afford the extra sweets following their dinner.
-E.J.