Two months ago, my homegirl Sue visited the esteemed Volt restaurant of Top Chef Brian Voltaggio’s fame, and made a reservation for a second visit for the soonest date available: May 23rd. That’s right people. She was exactly right, good luck getting a reservation!
So Sunday, my sister Soiyete and I made the hour long trip out to Market Street, in Frederick, Md. It looks just like Old Town, Alexandria!
And who do we see? Why, it’s Brian himself, hard at work, slicing halibut. The waiter’s uniforms consisted of black slacks, chocolate button-ups and chocolate Chuck Taylors. But not Brian, he was all clogs.
Soiyete and I opted for the lunch prix fixe menu, which includes 3 courses for $25. Or you can get one or two more courses for $55. Plus you can add the wine pairings for $18. Those are your three choices at Volt.
Soiyete and I both ordered the Cherry Glen Goat Cheese Ravioli with butternut squash, chanterelle mushrooms and sage brown butter. Plus suds on top.
My main course was halibut with white asparagus tips (yummy) on risotto (yummier) and a raspberry glaze (yummiest). I never would have put raspberry and fish together in a million years but it was the whitest, flakiest yet meatiest piece of fish I’ve ever eaten. Perfection on a plate.
Then dessert. I got the cheesecake with almond crust and candied kumquat. I’d never had kumquat, but when I bit into it, it tasted like a sweet orange peel had exploded in my mouth. Too strong alone, but it went well with the cheesecake. YUM-O again. (If you don’t know, YUM-O is my highest food praise)
Soiyete ordered textures of chocolate, consisting of milk chocolate ice cream, raw organic cocoa, white chocolate mousse and chocolate caramel. Even though her raw chocolate was bitter, paired with the chocolate ice cream = YUM-O.
And as Sue’s post promised, we received a freshly baked lemon poppyseed muffin upon our departure. (peep what I’m holding in my hand in the first photo outside of Volt). I’m going to save it for breakfast! Just a tip: if you want to go to Volt, make your reservation NOW. And don’t forget to invite me!