VOLT Restaurant

The wife and I had the opportunity to dine at VOLT restaurant last Thurs. This restaurant was made famous, by Chef Bryan Voltaggio of Top Chef. Here is what we had:

1st Course:

• clam chowder mock root vegetables, dehydrated bacon, california osetra (ME)
• cherry glen farm goat cheese ravioli butternut squash, maitake mushrooms, toasted pumpkin seed, celeriac (WIFE)

2nd Course:

• red wattle pork belly calypso beans, petite turnips, mustard seeds, mostarda (WE EACH HAD THIS)

Main Course:

• Maine lobster black forbidden rice, celery root, carrot tarragon vinaigrette (ME)
• pineland farms strip loin gratin of beef cheek and potato, sorghum glazed turnips, pearl onion, petit carrots, rutabaga (WIFE)

DESSERT (Shared):

• Apple gala apple and walnut cake, bourbon poached apples, macon apple butter, dulce de leche ice cream
• Textures of chocolate ganache, chocolate caramel, pistachio, raw organic cocoa

The final touch, which I really liked was when we left, they gave each of a coffee cake to enjoy in the AM.

Overall, a very enjoyable experience...will not rush to get back!