Cooking For Engineers

[Dilbert]

For a birthday celebration we settled on Volt (Frederick, MD) - party of four; Sunday evening.
http://www.voltrestaurant.com

Opened in 2008 by Bryan Voltaggio - a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters.

The atmosphere is quiet, spacious, modernly appointed/fixtured/very comfortable. In addition to the main dining area there is a "Chef's Counter" (which also has table seating available) directly at the open the kitchen. The menu does vary, but centers around prix fixe three to ten course offerings. The individual course can be ordered ala carte.

Dishes are smallish portions done to absolute perfection with sumptuous sauces and accoutrements. My assortment included:
FOIE GRAS granola, strawberry, basil - semi frozen, unusual but not much of an impression...
octopus - absolute superb!
Maryland rockfish - done to flakey perfection
and a chocolate desert - the enspooned bombe with white chocolate leaf&vines. a shame to mess it up by eating, but I did anyway!



other dishes selected:
Halibut
Chicken
Lamb

all drew raves.


The four course menu was $75/person, 10 course $125 (excluding alcohol and gratuity.)
A decent value for the money with the surrounds, service and excellent preps.
Comfortable bar; good wine list.
Highly recommended.

[aircon]

I thought this was going to be a technical thread with a title like that :-)