George Bernard Shaw
This colorful bass was perfectly cooked and the plate was completely white when I was finished with it.
VOLT is worthy of the first post, and a bit of a drive
I’ll admit it. I first wanted to go to this restaurant after becoming intrigued by Bryan Voltaggio’s food on BRAVO’s TOP CHEF, and apparently, I wasn’t the only one.
It took a little while to get reservations, but this place was well worth the wait, and worth the drive from downtown DC to Frederick, MD where VOLT is located. My first trip was for lunch in March, and I went all out ordering the pre fixe 5 course menu, instead of just 3 courses. EVERYTHING I had was amazing… well, I will take that back everything, that is, except for the bite of forie gras in a macaroon like cover to start the meal off. I guess my palate isn’t quite that refined, yet. After rinsing my mouth with the complimentary sparkling water, the meal really began and it was great. the tuna tartare was a vision, so colorful I almost felt bad eating it at all. The second course of goat cheese ravioli was one of my favorites, I cannot imagine going back to VOLT and not ordering it again. The third course was a beautiful bass, this plate was like a masterpiece created for an art gallery, but as I devoured every bite, it was clear to me that the real artistry came across in the flavor. By the fourth course, I had thought I would be wearing thin, but to the contrary, I was just excited about what was coming next. Steak, medium rare, just to my liking, a small yet satisfying portion over a bed of quinoa risotto, which was superbly matched in taste and texture. Finally, it was time for dessert and the textures of chocolate did not disappoint. It was brilliant and the perfect close to an amazing meal.
Now, in a review, there must be some criticism so here it is. My food adventure partner chose to be a bit more conservative (and perhaps calorie conscious) and went with a mere 3 courses (only $25 for lunch pre fixe- can we say amazing! you can’t get a deal like that in the city!). This led to a bit of oddity in the way the meal was served to each of us. We both received the first course. Then I received 2 full courses, while my salivating companion could only look on and nibble on a roll. Finally my fourth course was served as her second was served and dessert was served together. Perhaps guests should order the same number of courses… but I was happy with my 5. While I am speaking of service, it was very attentive, almost too attentive. Between each course, one of maybe 6 servers who were at the table at any given time would remove everything from the table, all the silverware, etc. and place new silverware down for you, even if you hadn’t used your spoon, it was gone, and then you got a new one anyway. It seemed a bit much, and yet, I felt as though I was being attended too and my meal was not just a meal but a relaxing experience, one that I enjoyed thoroughly.
Since this trip I have been back to VOLT once more, this time only ordering the 3 course menu. This time the service seemed to fit better with the meal and every bite lived up to the sensational memories I had from my first meal. It took 5 courses for VOLT to jump into position as my favorite restaurant. I called to reserve TABLE 21, a 21 course experience at the CHEF’s table in the kitchen, a bit pricey and not something I would normally spoil myself with, but I knew it would be worth the money at VOLT. Well, apparently I am not the only one who thinks so… the recording says the table is reserved through February 2011. I haven’t planned my schedule that far in advance, so I guess I will have to call back. Instead, I will settle for an amazing dinner or lunch experience the next time I go…I will be back, hopefully soon.
Volt’s goat cheese ravioli is perfection with tender mushrooms, a buttery sauce and sage foam to top it off.
