Volt proves that Brian Voltaggio at the very least deserved to be a Top Chef finalist. We walked into Volt around 11 a.m. the day after Thanksgiving, hoping that they'd be serving their no-reservation express lunch at noon. Instead, the maitre d' managed to find my son and I a lovely dining room table for their $35 3 course brunch. The highlight was my son's marinated hanger steak, grilled to medium-rare perfection and served atop grits, fried diced potatoes with spinach & a 68 degree egg. We experinced a lot of fun Top Chef technique like foam and a deconstructed goatcheese cheesecake dessert. The atmosphere was cool yet cozy and service was terrific -- and Brian himself was visible in da house, a real thrill for my foodie son. We were sent back out into the cold with a to-go cup of coconut hot chocolate topped with marshmallow and a packet of two chocolate chip cookies. A perfect and perfectly thoughtful ending to a pretty perfect meal.
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