Volt

So my search for perfect comfort food continues in 2010. I was lucky enough to be invited to New Years dinner by close friend.

This month is at Volt Restaurant, owned by Bryan Voltaggio. If you are keeping up with Bravo channel's "Top Chef", Bryan was one of the finalist in the show. I was delighted and excited to see what celebrity chef can create and how his creations will taste.

The historic mansion was built in the early 1890s, which is refinished and served as Volt now.

From the entrance, a long hallway leads to this chef's dining room that is directly attached to the kitchen. You can watch chef Voltaggio and his staff working. There are only six tables and a bar seat called Table 21(21 course tasting menu). This is inside the kitchen. There is a main dining room across the hallway from this room for private dining.

There is also a lounge at the entrance where you could enjoy your martini while waiting to be seated. Bar also serves six different types of coffee.

Crab croquette amuse bouche with caviar on top -- quite delicious

Sea bass with basil in light olive oil.

I thought this was the best tasting hors d'oeuvres.

Beet macaroons with foie gras center.

This was puffy outside that melts in your mouth and you slowly get to creamy foie gras center.

Sea salt bread.

It was sooooo good. They bake new bread every 30 minutes. So they were little cheap on giving out bread. One bread at a time.

Bacon and thyme brioche.

They have 5 different kinds of bread. I wish I could've tasted them all. =(

Scallop with truffles , caymus vinaigrette.

This cold dish was very fresh and light to start off before other dishes.

Goat cheese ravioli in sage brown butter, butternut squash, shiitake mushrooms.

I didn't realize the goat cheese in ravioli is a great combination along with shiitake mushrooms. This this was so delicious.

Duck liver,seckel pears, pistachio, anise and vanilla brioche.
It tasted more like apple sauce/pear sauce than pate. very creamy and fruity, it's more like dessert. Very creative and good.

Sturgeon, I think. It was not dry at all as the picture might look.

Chef working by Table 21.

Iberico-red wattle port belly, cranberry beans, calypso beans, red ribbon sorrel, mostarda.
It was little too dry and thus it became little too salty. It should be little crispy outer layer and be able to taste the pork fat that should melt in your mouth. I thought this was a total fail...

Chapel hill farm randall lineback veal, fondant potatoes, carrot variations.
Perfectly cooked medium rare. =)

Ordered extra cheeses and whole grain bread.

Double chocolate cake with hazelnut ice cream and mango sorbet.

The idea of sharing hazelnut ice cream and mango sorbet was interesting.

Mini ice cream sandwiches.

Something to take home with. Volt didn't want diners to go home empty handed so they gave individuals with house baked muffins.

With my friend from high school and Bryan Voltaggio.

So overall experience at Volt pleasant and up to my expectation. The service could have been little better to keep up with the restaurant's image that they hope to create. Nevertheless, staffs were very friendly and they will get better as they get more training. The menu changes as Chef changes his ingredients as the season changes. I wouldn't mind going back there again and also try Table 21 and see what other creations that Chef has in his mind as he did so well in "Top Chef". Don't forget to reserve a table one month before the date. They only serve Wednesday through Saturday between 12pm~2:30pm for lunch and Wednesday through Sunday between 5:30pm~10pm for dinner. Table 21 has shorter hours. Phone number is 301-696-8658. You can find more info here: http://www.voltrestaurant.com/