We went to "Volt" on Friday, June 11, 2010. We had a reservation at 9:00 p.m. We arrived on time and the hostess told us that we had to wait 10 minutes because our table was not ready. We waited at the bar (nice ambiance) where they have a webcam and you can see what is going on in the kitchen. We got seated at 9:25 p.m. The waiting was worth it. The food was amazingly excellent.
The last great meals I had were: 1.- on Christmas day last year (2009) at Michel Rostang's restaurant at the Malliouhana Resort in Anguilla, and 2.- November 2009 at Michel Richard's Citronelle in Washington, DC.
Volt is destined for 3 stars in the Michelin Guide just because of the food.
Their service needs some improvement. Volt needs professional hostess and waiters. The two girls at the podium at the door give you the impression that were hired yesterday from the local high school. The 32 year old Chef Bryan Voltaggio does not know--yet--that he is seating on a gold mine. The service is nice but it lacks of "something" or little more training. The Menu has 4 courses. Skip the dessert. Just go for the First, Second, and Main courses Go for gelato across the street. Parking is easy. They have a lot next door but if it is full, street parking (meters) is easy.
I wanted to make a reservation to eat in the kitchen at table 21 (table seats 8 and you get 21 courses) but it is booked until March of 2011 !!!
I am planning to go back as often as I can.
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