Nowadays, you really never know what you’ll get at a new restaurant, especially at a higher-priced level. So instead of meeting friends for the food, we met them for the companionship, and found a gem.

Scene: A snowy afternoon of dining friends at Volt, housed in Houck Mansion, North Market Street, Frederick MD. The décor, minimalist, the room temperature—hot. I decided to cool down with a glass of wine toot suite!

Being the wine “pro”, I’m typically “ordered” to order the wine—cool. A quick scan of the $25 prix fixe lunch menu, then the quite reasonably-priced wine list and voila—Lemelson, Tikka’s Run Pinot Gris. Unlike the room, the Lemelson was at peak temperature—no glass condensation. We ordered and talked, drank and laughed.

Scene: Five black-vested servers delicately placed our plates at table; one remained to regale us with descriptions:
Cavatelli and broccoli variations, preserved lemon, prosciutto, sheep’s milk ricotta
Cherry Glen Farm goat cheese ravioli with bartlett pear, crisp sage, braised cippolini onions
Scallops with nori porridge, uni, watermelon radish, soy
Goat cheese cake with roasted seckel pear, almond crumb, citrus cookie

And as he silently walked away, I noticed the sneakers—strange paired with all-black vested suits, but whimsical and damn practical.

I liked Volt, although I am not easily enamored. There is an easy choreography about the place, born of exquisite training and a bit of whimsy. Comfortable dining, so much so we just about stayed for dinner.

Cheers!
Tina

The Bryan Voltaggio bobblehead doll that was given to minor league baseball (and presumably Top Chef) fans at a game in Frederick, Maryland yesterday. The dolls, which were given to the first 1,000 people in the park, ran out in half an hour; attendance was more than double a normal Tuesday night's. Voltaggio also threw the first pitch, and his restaurant, VOLT, ran a concession stand. It doesn't really look like him though, does it? Maybe more like Dolph Lundgren?

VOLT RESTAURANT review- It was a really fun experience. We ate at the bar as reservations are backed up until June. The bartenders were great and were very knowledgeable about the menu. The good was excellent. I had char and the strip steak. Cathy had the beet salad and rockfish. We also shared capellini with lamb and mushrooms. All were prepared with imagination but none were over the top trying to be too clever. We were there during Restaurant Week so it was very reasonable for great food. Also, the bar prices were not crazy and the selection of wine by the glass was very good.

I would go back for sure!
Jim Groschan

Our family, myself, husband, 15 yr old daughter, and 17 yr old son, were fortunate enough to eat at VOLT Wed Dec 30, 2009 in The Kitchen!!! OMG!! What a wonderful experience The food, service, atmosphere, was wonderful!!! What topped the evening off, was a visit to our table by Bryan Voltaggio himself- as I had asked if he could come say hello as my son, who has autism, is an aspiring chef and attends a special school in Ct that has a culinary program- well Chef Bryan went right to Sam, asked him about his aspirations, invited us to tour the kitchen and even said, after Sam asked him, he may be able to come to Ct to give a demo at his school!!! He was so gracious and wonderful.

VOLT a modern experience which intertwines molecular gastronomy and classical preparation. all elements of each dish employ simple but well prepared food-local,seasonal ingredients and of course,the best quality found in the marketplace today. One truly enjoyable aspect of the seamless service was how each plate was delivered: all placed gently on the table at exactly the same moment, like symphonic instruments striking notes in harmony.We spent the car ride home recalling all we'd consumed. the memories of the meal had me waking up the next morning, craving a little foam while I ate the muffin given as a parting gift to each us after the last fork dropped, and the plates were cleared.

We ate at VOLT in September and the entire experience was exceptional, from start to finish, culminating in the enjoyment of homemade muffins they gave us to eat the next morning. The service was top notch, and the pacing of the food was perfect. It is truly unique and worth a visit. They might not be able to handle the huge success that they have been afforded. Unfortunately, messages and e-mails go unanswered. It would be helpful to have the restaurant be more responsive to reservation requests.