High VOLTage
Lunch was truly excelent. I went with Mom, who had the afternoon off. Apparently it's still Restaurant Week, which meant that it was VERY busy. The advantage was that RW pricing was in effect, meaning a 3-course lunch for 20.09. Given the quality of the food, it was one of the better deals I've encountered.
For starters, I had the beet salad and Mom had the ravioli. I really enjoyed the beets, and the three different dressings and whipped chevre complimented the sweetness of the beets BEAUTIFULLY. Once I finished, I found myself using a scrap of bread to mop up the last drips of sauce. The flavors were balanced, nuanced, and perfectly showcased the ingredients. Mom had the ravioli, which was (if possible)even better. The cheese filling was salty and delicious, and the corn and chantrelle butter sauce was one of the best things I've ever eaten.
Mom's entree was the Angus cheeseburger, which was, well, a cheeseburger. Admittedly, it was The Cadillac Of Cheeseburgers, but it really wouldn't have been my choice. OTOH, Mom isn't all that adventurous a diner, and she was very happy with the cheeseburger. She also brought half of it home - it's h-yooge. I had the Whitmore Farms lamb, which turns out to be a lamb cutlet wrapped in lamb sausage, servd over lentils and pine nuts, with a "mint jelly" essence that looks disturbingly green but tastes heavenly. The lamb was cooked with care and precision, the sausage was superbly seasoned, and the dish was truly excellent. If you like lamb (and I do), I highly recommend it. Also, it was nice to see careful attention paid to something as prosaic as the lentils the lamb rested on.
We both had the "textures of chocolate" for dessert. It's five different ways to have chocolate, just a taste of each, and if you consider yourself a serious chocoholic, this is the dessert for you. The coffee is all roasted by Dublin Coffee Roasters, who were formerly the roasters at Frederick Coffee Company. I had the Kona, but if I had wanted decaf, they offer a Kenya AA that you'll never know is unleaded. It was nice to taste the handiwork of old freinds, and I sent a complimentary email to Serena and her crew there.
Anyway, while it's definitely a fine dining destination, and therefore not cheap, the value is good for the quality of food. If you are looking for a special occasion dinner, I'd strongly recommend a visit. If you are willing to spend a fair chunk of change, I suggest that the chef's table tasting menu is probably a very safe gamble.
After watching his work on Top Chef, and trying his food at his restuarant, I can say I am deeply impressed with chef Bryan Voltaggio. His ability to compose a dish is unquestioned, and his mastery of flavor is amazing. His food is nuanced and subtle, but makes a strong statement and showcases the best of local produce and meats.
I am SO going back.
For starters, I had the beet salad and Mom had the ravioli. I really enjoyed the beets, and the three different dressings and whipped chevre complimented the sweetness of the beets BEAUTIFULLY. Once I finished, I found myself using a scrap of bread to mop up the last drips of sauce. The flavors were balanced, nuanced, and perfectly showcased the ingredients. Mom had the ravioli, which was (if possible)even better. The cheese filling was salty and delicious, and the corn and chantrelle butter sauce was one of the best things I've ever eaten.
Mom's entree was the Angus cheeseburger, which was, well, a cheeseburger. Admittedly, it was The Cadillac Of Cheeseburgers, but it really wouldn't have been my choice. OTOH, Mom isn't all that adventurous a diner, and she was very happy with the cheeseburger. She also brought half of it home - it's h-yooge. I had the Whitmore Farms lamb, which turns out to be a lamb cutlet wrapped in lamb sausage, servd over lentils and pine nuts, with a "mint jelly" essence that looks disturbingly green but tastes heavenly. The lamb was cooked with care and precision, the sausage was superbly seasoned, and the dish was truly excellent. If you like lamb (and I do), I highly recommend it. Also, it was nice to see careful attention paid to something as prosaic as the lentils the lamb rested on.
We both had the "textures of chocolate" for dessert. It's five different ways to have chocolate, just a taste of each, and if you consider yourself a serious chocoholic, this is the dessert for you. The coffee is all roasted by Dublin Coffee Roasters, who were formerly the roasters at Frederick Coffee Company. I had the Kona, but if I had wanted decaf, they offer a Kenya AA that you'll never know is unleaded. It was nice to taste the handiwork of old freinds, and I sent a complimentary email to Serena and her crew there.
Anyway, while it's definitely a fine dining destination, and therefore not cheap, the value is good for the quality of food. If you are looking for a special occasion dinner, I'd strongly recommend a visit. If you are willing to spend a fair chunk of change, I suggest that the chef's table tasting menu is probably a very safe gamble.
After watching his work on Top Chef, and trying his food at his restuarant, I can say I am deeply impressed with chef Bryan Voltaggio. His ability to compose a dish is unquestioned, and his mastery of flavor is amazing. His food is nuanced and subtle, but makes a strong statement and showcases the best of local produce and meats.
I am SO going back.