I know I’ve been really slow in posting, but that’s been because of traveling and (drumroll please) buying a house! We are in the process of moving and decorating and all of that, so posting will still be delayed for a bit. But then I expect to be back in full swing, and with a much better photo set-up. So until then, here is a review of the Valentine’s Day menu at Brian Voltaggio’s Volt in Frederick, MD.
We’ve been wanting to try out Volt for years, in particular their Table 21 chef’s table, but just never made it. But we finally made a commitment and braved the icy conditions and hour drive to come for Valentine’s Day dinner. We were a little disappointed to see that they did not offer valet, especially because of the weather, but we were able to find street parking 1 block away (free after 5 on Sat). The decor is sophisticated and clean, and the staff are very professional.
For the holiday, they had a 7-course prix fixe menu with optional wine pairing (7 2oz pours). The pacing was perfect, as was the amount of food – just enough to allow you to explore the flavors, but not enough to grow tired of the dish. I wasn’t struggling to finish at the end like with some tasting menus. I was driving, so my husband ordered the wine pairing and I had a sip with each course to test the pairing. They were all excellently paired, though my favorites were the whites in the beginning.
Amuse Bouche – oyster with salmon tartare, “tartar sauce”, dill. Paired with Sparkling Rose.
Beets, burrata, celery, lemon – very nice, bright, fresh. Paired with Gruner Veltliner (Austria).
Black bass, sunchoke, apple, fennel – very interesting, German flavors I would normally pair with pork or chicken, perfectly cooked. Paired with Sauvignon Blanc (Sancerre).
Lobster, celery root, abalone mushroom – lovely, perfectly cooked. Paired with Chardonnay (Sonoma Coast).
Foie Gras, truffles, arugula, salsify – a decadent mousse, the favorite course. Paired with Pinot Noir (Ladoix) – we were concerned when we saw this on the menu, because we thought the foie would be seared, and we prefer it with Sauternes. But the light Pinot was actually perfect with the chilled mousse.
Beef short rib, coffee, chocolate, guajillo – described as a take on mole, each of our least favorite course, but still good (just not as good as the other courses). Paired with a Granche blend (Chateaneuf du Pape) – also our least favorite wine (but again, still good).
Dried cherry, elderflower vinegar, buttermilk – pretty cool, a cherry macaron frozen with liquid nitrogen and shattered with a St Germain gelee (yum) and a sweet buttermilk. Loved this. Paired with a Rose (CA).
Almond cake, banana, caramel, yogurt – wasn’t impressed by this one. The cake was moist, and sitting on creme anglaise, but there wasn’t a ton of flavor and I didn’t think the caramelized banana frozen yogurt (good on its own) went with it very well. Paired with a Sauternes.
We were also each given a box of 4 chocolates (2 of which were awesome, 2 of which were okay) and I was given a rose.
I was very impressed by the food, the service, and the price – very reasonable. I also really liked the atmosphere – old townhouse turned serene and modern inside. I would love to come back and try Table 21 (but not when the weather is that bad – nightmare).