As an avid Top Chef watcher, I was doubly intrigued last season when two Frederick natives were not only on the show, but made it to the very end! Returning to his roots, runner up Bryan Voltaggio opened a restaurant downtown in an old brownstone mansion a couple of years ago. Successful before Top Chef, Volt has become wildly popular since the show aired last year, with waiting lists for a reservation – some going out months if you want Bryan’s famed Table 21.
This past spring, our neighbors had reservations for the Chef’s Dining Room and lucky for me they couldn’t go! Hearing about the opportunity, my sister, Josie, insisted gently hinted that she should go with me, being a foodie herself. So, off we went!
The building itself is stunning, an old brick mansion…almost Gothic in appearance. Ironically, the inside of the building is quite modern, but not in an “in your face” kind of way. The hostess weaved us through the hallway and into the Chef’s Dining Room where we were seated side-by-side at a 4-top table. Odd, right? We thought so, unless you’re honeymooners or something. Minutes later, we understood why though: Full view of the kitchen, including Bryan who was fully invested in cooking each meal. Cool!
We FEASTED - and they easily, no graciously, accommodated Josie’s vegetarian diet throughout the courses. Yellow fin tuna tartare, goat cheese ravioli, farm roasted chicken, textures of chocolate, meyer lemon ginger ice cream…the list goes on (not to mention a wonderful wine pairing with each course, and French press coffee served table-side with dessert). It was incredible, and all we could do to not lick each plate before the server removed them.
As if this wasn’t amazing enough, Bryan takes special care to use food that’s in season & locally grown/raised – something important to both me and my sister. I want to go again – maybe this fall when the menu has been updated for the season. If you haven’t already booked your reservation, do so – it’s a little pricey, but one advantage to having to wait a couple weeks for your reservation is that you have time to save money!
Yeah, I’ve found when ordering the tasting menus, that the chefs will always find a way to work around any food restrictions you might have (I have developed 1 or more seafood allergies over the years). I want to try Volt at some point, even if I hate driving up 15 to Frederick. Sounds like you really lucked out on getting that Table 21 reservation.
LOL – it wasn’t Table 21 (unfortunately!) but we were about 20 ft away from it – and the kitchen, since Table 21 is actually right in the kitchen. Still awesome! One day I’ll make it there though…one day.