Photo: Blue Square Thing, Flickr.
- An inside look at Volt, the restaurant of Bryan Voltaggio -- a remaining contestant and one-half of the brothers Voltaggio on 'Top Chef Vegas.'
- Inspired by a cupcake, a contemplation of eating with your hands: "There's an intimacy with your food ... that you don't get when you have the intermediary fork thingie."
- As many are picking the perfect bird for Thanksgiving, food journalist Rob Kasper acquaints himself with heritage turkeys at a Baltimore County farm during their final days.
- Aspiring to become a sommelier? Test your wine I.Q.
- Cooking with wine? What about cooking with beer? From beer-battered to basted, a look at menu items from Baltimore restaurants that put a little hop into the recipe.
- In light of the mass beef recall in early November, consumers are turning to small butcher shops, small cattle farms and gourmet grocers in search of a better burger.
11-16-2009 @5:57PM john said... Pfft.
I've eaten at Volt and while the service is mostly good (only service problem was waiters who wouldn't keep our wine near our table and it was always several minutes after we needed a refill that we could find one of them to bring our bottle back to our table) the food is only fair. At the prices Volt wants to charge, the food ought to be very good if not great).
Furthermore Volt regularly violates the CAN-SPAM Act. http://www.ftc.gov/bcp/edu/pubs/business/ecommerce/bus61.shtm. Volt will request your email address "to send you confirmation of your reservation", but later SPAMs you with ads without supplying a means to opt-out.
If you want equally creative food (in the same price range) that actually tastes *good*, you're better off at Grapeseed down in Bethesda.
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