Chef's 21 tasting at VOLT Restaurant

Dine at VOLT not just because of the Top Chef buzz. You should go to Chef Bryan Voltaggio's restaurant because no chef in Baltimore or Washington is fully dedicating themselves to this kind of culinary technique: a modern experience which intertwines molecular gastronomy, deconstruction, and classical preparations.  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.

My friends and I, gourmet by nature felt welcome upon entering the quaint historic town, without feeling a human touch or hearing a human voice. I felt like Emily in Grover's Corners.
as we found a seat in the lounge area of the bar,the bartender quickly brought us cocktail lists and a wine menu, while also greeting regular guests around us by name. Hype factor exists but still the regulars dine here comfortably.

I loved the greeting which was not a greeting. Instead of the usual salutations, you are greeted with the first course-a Sazerac cocktail, anise infused foam. The second course came quickly after the pouring of the drink-prosciutto"chips" accompanied by an airy flavorful potato foam. Then formal introductions were made. Note: Neil, the sommelier is a treasure, and brought us several excellent selections, the best of the evening the '07 Chassagne-Montrachet at $48. Next came a parade of courses, beginning third with the trio of macaroons (beet and fois gras, sweet and sour with guacamole, caesar salad). The fourth was an astonishing array of flavor with sashimi tuna, roe, cilantro, and soy foam. Favorite courses included a cross between a delicate ravioli filled with local Cherry Hill Farms chevre, browned butter, chanterelles , and butternut squash puree or the expertly prepared lamb, paired with wilted greens, fava beans, and chickpea gnocchi, or the Rabbit Four Ways. One truly enjoyable aspect of the seamless service was how each plate was delivered: all five placed gently on the table at exactly the same moment, like symphonic instruments striking notes in harmony.

Could I wax poetic about every aspect of each course? No. Could I tell that each offering was prepared with a level of precision and care and thoughtfulness? Definitely. Were all of us epicureans satisfied and sated? Most certainly. This is not only because of the visual aesthetic of the plate, but also we could see the intention that the chef had in putting the particular proteins, fats, herbs, and sauces into the dishes.

I disagree with another reviewer when she continually implies that Volt is expensive. Considering the level of preparation and ingredients, which she translates as "complicated," you are getting what you pay for. How many menus employ the use of ras el hanout, or Tonka beans? I thought it also refreshing that the service staff was not wearing the usual black dress shoes, and were instead sporting Chuck Taylors. Then again, perhaps it's a generational disagreement.

We spent the car ride home recalling all we'd consumed, discussing each detail. I wished I had taken better notes, more pictures with my trusty camera. But as a wise friend told me, just enjoying the experience should usurp any notetaking. i'm inclined to agree, as the sensory memories of that initial 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.