Trippa: Crisp Honeycomb Tripe, Cavalo Nero, Bacon, and Anise
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Trippa: Crisp Honeycomb Tripe, Cavalo Nero, Bacon, and Anise
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Trippa: Crisp Honeycomb Tripe, Cavalo Nero, Bacon, and Anise
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Gnocchi: Caprino Cheese, Peas, and Goat Butter
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Gnocchi: Caprino Cheese, Peas, and Goat Butter
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Gnocchi: Caprino Cheese, Peas, and Goat Butter
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Linguine: Lobster, Cured San Marzano Tomatoes, 'nduja, and Breadcrumbs
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Linguine: Lobster, Cured San Marzano Tomatoes, 'nduja, and Breadcrumbs
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Linguine: Lobster, Cured San Marzano Tomatoes, 'nduja, and Breadcrumbs
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Ippoglosso: Halibut, Lentils, Walnuts, Cotechino, and Ramps
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Ippoglosso: Halibut, Lentils, Walnuts, Cotechino, and Ramps
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Ippoglosso: Halibut, Lentils, Walnuts, Cotechino, and Ramps
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Chef Hillary Sterling of A Voce - New York, NY
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Chef Hillary Sterling of A Voce - New York, NY
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Sommelier Olivier Flosse of A Voce - New York, NY
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A Voce - New York, NY
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A Voce - New York, NY
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A Voce - New York, NY
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A Voce - New York, NY
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Chef Hillary Sterling and Sommelier Olivier Flosse of A Voce - New York, NY
Photo: Shannon Sturgis | May 2011
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