I was looking forward to eating at Volt. We planned our Civil War Battleground tour so we could stay in Frederick, MD and eat at Volt. The restaurant is lovely. The wait people, servers, and Sommelier were impeccable. Sidea-purified water at no extra charge is excellent when restaurants charge from $1 to $3.50 per person elsewhere. The ravioli were excellent, just too few. The PROBLEM was with the Red Wattle Pork. I asked the waitperson SPECIFICALLY how it was cooked. She told me it was slow-roasted for hours. The pork was TERRIBLE, TOUGH, INEDIBLE. I should have sent it back. It had no flavor and was impossible to chew. The General Manager came and asked me how the food was and I told him HOW BAD the pork dish was and that if I were judging Chef Voltaggio on that dish on Iron Chef, he would get a really low score. Then, the GM told me the pork was cooked SOUS VIDE, not slow roasted (a method that would have yielded flavor and tenderness). So, shortcuts were taken on my dish--an expensive entree at $31. Passing off a poorly prepared expensive menu item that was supposed to be prepared a different way altogether is, in my view, fraudulent. I was so happy to be there that my instincts didn't kick in until I left that I should have sent that HORRIBLE PORK BACK TO THE KITCHEN. I won't be going out of my way to visit Volt again. I will go straight to Vetri in Philly.
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