The kitchens at A Voce, an Italian restaurant with two locations in New York City, are not well suited to tasting menus, but when owner Marlon Abela was in town from London and said he wanted fish for lunch, executive chef Missy Robins knew he didn’t want merely a grilled piece of halibut. She and chef de cuisine Hillary Sterling ended up doing a 10-course fish tasting menu on the fly. They enjoyed doing it so much that they wanted to figure out how to pull off such menus on a ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?