For our 2 year anniversary, I took Gill to VOLT in Frederick (Chef Bryan Voltaggio). Umm, can we just say AMAZING!? I snagged us a spot at "Table 21" which is an 8-seater L Shape table, directly in front of the garde-manger station and in the middle of the main kitchen. In this location we could witness the chefs working precisely to create our 21 courses to follow. Each course was prepared with expertise and finesse (we're talking tweezers and paintbrushes). We loved the play on food, where they would present us with a platter of food that obviously looked like one thing, but was made out of completely different ingredients. For example: a root vegetable carved to the shape and consistency of an oyster. Even presented in an oyster dish, and easily slurped down in one gulp. Another highlight was the molecular gastronomy dispersed throughout the meal. As we'd seen this type of food science appear on Top Chef before we were thrilled to see it performed before our eyes.
Steam poured over the dishes like witches cauldron.... it is so impressive to watch! Finally, being able to try new things! You can't complain not only can you not recognize the food via smell or sight, it’s taste is foreign too. The new root vegetable described earlier was one of these, in addition to Ram (who eats Ram?) and Sweet Breads. I am pretty sure between the 8 of us we went through 168 dishes, which made the synchronized service imperative. You gotta get your Fatty Patty pants on but we will definitely be going back to VOLT.
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