VOLT announced its new Spring 2013 menu. Here is a stylish two minute video they put out. I thought it was interesting that, if accurate, their recipes use both metric and English measurements in the same recipe. I’m far to anal to allow that. Of course I’m also not a world class chef either, just a guy with an internet connection. That corn gnocchetti looks awesome.
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Got an email from VOLT. They’re having a party at Harry Grove stadium next Tuesday the 18th:
Please join the Voltaggio Brothers for an action packed night at the Harry Grove Stadium
- Home of the Frederick Keys Baseball Team - Tuesday, October 18, 2011 6 -10 p.m.Two of America’s best chefs have joined together in the creation of VOLT ink, a new cookbook by Bryan and Michael Voltaggio… and we are throwing a party to celebrate!
Concession food courtesy of the Voltaggios take on ballpark food. Beverages by Flying Dog Brewery and Brewers Alley. FACKA Double Header (Frederick Adult Co-ed Kickball Association) featuring one regular game and a second All Star Game with the brothers playing on the East
Coast vs the West Coast team. Concert provided by the Regal Beagles Yacht Club Band and the Blatant 80′s. Kids Fun Zone for oodles of fun for the kids.
Entry tickets $8 for adults and free for children 12 and under. Children will need a ticket for entry.
Early release of the book will be on sale for $40 and the brothers will be on hand for signatures.
I’m going to keep an eye on the forecast for Tuesday, but right now it looks decent. You can get tickets by calling 301-815-9939 or clicking here.
Nine days after my post the Frederick News Post had an article about Bryan Voltaggio looking to open a second restaurant. Which was three days later than the Washington Post article that referenced this blog. OK maybe I got the possible location wrong but time will tell. Anyway I never promised you I was a journalist. Whole thing was pretty cool though.
PS Thanks to the Washington Post and Twitter for helping me set a new record for the most page hits per day.
While we are on the topic of seafood I just had to mention that I had halibut on a white asparagus risotto with a rhubarb ginger compote for lunch at VOLT last week and it was absolutely the best piece of fish that I have ever had. Just perfectly cooked: moist and flaky. I was sad to finish it. It sounds lame but I actually had a dream about it that night! I don’t usually dream about food. Anybody have food dreams?
on Top Chef that is. Hopefully not Volt. I certainly called that one wrong. There was much disappointment and some disbelief last night. The let down was soothed by the fact that all of the final three were really top-notch chefs. As one of them said last night: on any given day anyone could beat the other two. Looking forward to more enjoyable meals at Volt. Not because he’s a celebrity but because the food is great.
PS saw in the Washington Post today that the brothers are working on a cookbook.
Was walking up Market Street yesterday and saw that they were putting up some big tents on Volt’s grounds for what I assume will be a viewing party for the Top Chef finale. Snapped this crappy picture with my cell phone. Fred’s mailbox has no invitations to the party! Even if I could somehow come up with an invite in I would probably have to pass as it would certainly cause some major friction at stately Fred Manor if I was anywhere but on our couch at 10 p.m. We’ll certainly be cheering for Bryan! On the other hand I have reservations there tomorrow for lunch with some friends so things could be interesting if he wins! I’ll keep you posted.
No- It’s not that I have reservations about Volt it’s getting them. My parents just tried to make a Friday night reservation at Volt and there was a six week wait! Fabulous. I wish Bryan, Hilda and the whole staff all the success in the world- it looks like they are getting some serious Top Chef buzz . What’s it going to be like if he wins?
All of us in the Fred household have been following Top Chef religiously. Actually we have watched the show as a family since season 2. Since we TIVO it I have been ducking the front page of the Frederick News Post on Thursday mornings and my office is forbidden to discuss it in my presence. Of course we are rooting for the local boy and there has been much cheering at Bryan’s victories. In fact a promise was made that if he wins Top Chef the whole family is going to Volt.
Here is an interesting Las Vegas blog that gives the official odds. Bryan is in 4th place according to the bookmakers after week seven. Not surprisingly Michael is in first. NOTE: the blog contains spoilers so don’t look at it unless you are current with Top Chef.
1. Volt is having a truffle tasting night tomorrow. From their email:
For one night only, on Friday, November 21, VOLT invites you to an evening of gastronomic indulgence. Welcoming guests into the Chef’s Dining Room, Chef will craft a seven-course tasting menu highlighting the decadent white truffle. Hailing from Italy’s luxurious Piedmont region, VOLT honors the beauty of this highly coveted fungus boasting earthy, garlicky flavors.
This particular truffle’s arrival is a telling of the fall season while welcoming the winter months ahead. We are offering two seatings for this special evening; one at 6:00 pm and one at 8:30 pm. The seven-course tasting menu is priced at $150 per person and an additional $50 for a spectacular wine paring. To view the menu please visit our menus on the website. You don’t want to miss this dinner. To secure a reservation you can book directly online through our website or by calling our reservation desk. If booking online, please note “truffle tasting” in the notes section.
The Washington Post food critic reviewed Volt in this past Sunday’s Magazine. The review was overall very positive and he gave it 2 1/2 stars (out of 4). The food reviews were very favorable, but they got dinged for service. Link is here.
Lizfrog over at Frederick Maryland Online has a review of her experience at Volt. Interestingly in the comments it indcates that Tom Sietsema’s review of the restaurant is going to be in the 10/5 Washington Post magazine.
Well, I know the professional critics will not review a restaurant until at least three months after it opens, but hey I’m just a rank amateur, so what do I care. With all the anticipation I’m not inclined to wait more than three weeks. Also my brother and his wife were in town so it seemed a perfect occcasion to check out Volt this weekend. Doing a little research I learned that Volt is divided into several areas: a bar/lounge, the main dining room, a group area and the chef’s dining area. Besides overlooking the kitchen, the chef’s dining area is the only place where you can get the five or seven course tasting menu ( FYI you cannot order a la carte in this area). We decided to go large and managed to score a reservation at the chef’s dining area. The chefs dining area consists of four tables that overlook the kitchen. Beautiful tiled walls, soft indirect lighting and an impressive sculpture/light fixture made the area feel like the fine restaurant it is. The place settings were beautiful: big white china, with hefty, stylish flatware and best of all- the stemware was all Riedel, including the water glasses. Even more impressive: when you eat in the chef’s dining area nothing but a waist high counter separates you from the kitchen and staff. It takes guts to have up to 16 pairs of eyeballs on you as they cook. Watching the staff was amazing. The choreograph of a well-tuned kitchen was evident. They communicated mostly non-verbally and when they had to talk they did it in head-to-head hushed whispers. Above it all Chef Bryan Voltaggio supervised the whole process with an aquiline presence. I didn’t see him smile once the whole evening. The only clunker that I observed was that it still seemed like the wait staff was finding its way and there was some confusion with further explaining and switching of dishes.
The food is what I would call New American Cuisine. An eclectic mix of flavors and styles that combines ingredients in new ways. All of us opted for the five course vegetarian tasting menu ( if anyone in authority is reading this we would’ve gone for a seven course vegetarian menu like you have with the meat if it had been available) and the wine paring. Immediately we were given a series of three amuse-bouche that were not on the menu (throughout the night we were given small extras that were not on the menu: bread, extra pours and glasses of wine, an extra dessert, a chocolate plate at the end, and the ladies got sweet biscuits ”for their morning coffee.”). They were stupendous. Two really stood out: A small demi-tasse of corn custard with chili oil and morel mushroom, and then a bite of compressed watermelon with vanilla sea salt. The comment was made that we could’ve just had a whole bowl of the corn, called it a night and been ecstatic. I agree. The first course was an English pea soup with carrot ravioli, and a pea shoot tempura. The soup was a vibrant green and tasted like dewy peas plucked straight from the garden. The only complaint was that I felt the soup was slightly too salty-(in fact the only complaints of the night were that we felt the kitchen was too heavy handed with the seasonings in the soup and in the eggplant (course #4)- too much pepper). The night proceeded in an unrushed and refined succession of delicious dishes. I am not going to give a blow by blow here, but each course was amazing: summer heirloom tomatoes made three ways, yellow corn ravioli, eggplant confit and a dessert titled: Chocolate and Hazelnut “pave” chocolate caramel, praline anglais and frozen hazelnut custard. To top it all off we ordered another dessert: the goat cheese cheesecake which was ethereal and goat cheesy and sweet (if that makes sense) all at the same time. Each course had a very good to excellent pairing with wine and some of the courses were quite difficult to match (I’m still not sold on the heirloon tomato- prosecco match, but it certainly wasn’t bad). The sommelier Aaron was always there to describe each pour and answer our questions about the wine. I’ll go into detail perhaps in a supplemental review (or perhaps do more research-yay!) but the cocktails were top notch as well.
Bottom line is that Volt lives up to and exceeds all the hype. I went there armored in cynicism, but instead we had an amazing three hour dining experience. Frederick is lucky to have this establishment here. The food, the atmosphere and the service was superb. There is nothing that comes close to rising to this level in Frederick and very few that rise to this level in whole the region. I could see this restaurant becoming Frederick’s answer to the Inn at Little Washington. My brother, who with his expense account has dined in places like Le Bernadin, Per Se and other fine dining establishments, agreed with this reviewer’s opinion. One thing worth mentioning: for although Bro may have brought his refined palate to dinner, alas he did not bring his expense account. Dinner was not cheap. For four of us with the tasting menus ($69 for the menu plus $35 for the wine each), wine parings, 5-6 cocktails, and an extra dessert plus coffee brought the tab with tip to $580. Now I was hesitant in mentioning this because of my concern that people will think Volt is an unaffordable luxury or a once in a lifetime special occasion place. Everyone’s tastes and budgets differ, but bear in mind that we went whole hog, so to speak. Looking at the a la carte menu I think that dinner for two, perhaps sharing an appetizer and dessert and having a wine or two by the glass would run you around $100-120. There is also a lunch menu and the lounge to consider.
Give it a try and as always your comments are welcome,
In checking out their website, which has been updated since I last visited, I noticed that they now have their wine listed posted. You can take a look at it here. Really excited to see about 30 wines by the glass and a lot of half bottles. Half bottles are a real rarity in Frederick. They are a great way to have some wine and not worry about over consumption, although that is not as much of a concern with Maryland’s ‘merlot to go law’ these days. It’s also a fun way to try several different wines with your meal.
The list has a lot of breadth, spanning the globe. There is a lot of emphasis on French wines, and a nice selection of American and German wines as well. With this list everybody should be able to find something that tickles their fancy. A good vaiety of price points as well. Some of the highlights I saw were: a vintage prosecco by the glass, eight half bottles of sparkling wine ( a nice way to start a meal). As mentioned there is a wide range of prices. I saw some very exciting wines at reasonable prices. For example they have a 1999 Robert Mondavi Reserve. According to Wine Spectator this was a 94 point wine (made #12 on their top 100 wines of 2002). You can’t find this for less than $110 retail these days (and this is a restaurant) and they have it listed at $90 which is terrific. Its so reasonable that I am worried that it is a typo. (There are some mistakes I spotted in the list- Chateau Chass-Speen ?!?) If it is a typo please put a bottle aside for me at this price when I stop by as a thank you for finding it. Also the 1999 Paul Jaboulet Aine Domaine St Pierre (WS 93 pts.) has the potential to be a stunning value at $70 if it is still drinking well. (2008 is reportedly near the upper end of the drinking window for a 99 Cornas). Lots of other stuff although the selection of Italians is spare compared to France and Germany. 24 dessert wines by the bottle to finish off your meal.
As the hype toward Volt’s opening (which I have to admit I am buying into) reaches a crescendo I saw a brief blurb today that Volt has selected Aaron Schifferle as their sommelier. According to that Mr. Schifferle was most recently sommelier and cellar master at the Inn at Little Washington. Impressive credentials. I look forward to seeing their wine list.
No mention of it a Volt’s blog. Although I am insanely jealous and would have loved to have been part of their “focus group” to help develop their wine list!
Coming: There’s a new restaurant preparing to open in downtown Frederick called Volt after the Chef/Owner Bryan Voltaggio. From their website:
Award-winning chef, Bryan Voltaggio recently left his duties as executive chef of Charlie Palmer Steak in Washington, DC to prepare for the opening of VOLT, a restaurant and lounge located in downtown Frederick, MD. Voltaggio, with business partner, Hilda Staples will oversee the renovation and restoration of a Victorian brownstone mansion at 228 N. Market Street where the restaurant is set to open in June
That is one of the most interesting buildings in downtown Frederick. It has a really cool walled garden. I wonder if they will have an outside terrace area? There is a lot of buzz surrounding this and it is definitely high on my list of places to review. He has an interesting blog here.
Going: Venutis is going, going, gone. Saw someone scraping parts of the sign off the building the other day. Can’t say I am surprised. It was really good many years ago when it opened, but it has been circling the drain for quite some time, although honestly I haven’t been in there 18-24 months. Word is an Irish pub is opening there. A second location by people who already run one in Baltimore. Here is their website. Some of the appetizers listed are sushi, salsa and samosas!?! Sounds about as Irish as sobriety. However, their location in Baltimore was named “Best Irish Pub” by Baltimore magazine in the August 2007 issue. Three Irish pubs in Frederick? We’ll see.