Another belated Restaurant Week post brings us to a somewhat new Bryan Voltaggio concept in Chevy Chase – Range.  Located inside Chevy Chase Pavillion (across from Mazza Gallerie), the interior is huge and split into multiple dining rooms.  Unfortunately, we were sat in the far back in the most remote and boring corner.  We still had pretty decent service, though, especially considering how packed it was.

The New American menu has a lot to choose from with a raw bar, charcuterie, wood fired pizzas, and a range of cooked dishes.  The cocktails are innovative, and the wine list is good (our server recommended a wine from a vineyard that has a personal relationship with the restaurant and is hard to get elsewhere).

There was a cheese course on the restaurant week menu, so we went ahead and got that.  But we also wanted charcuterie, which wasn’t on the RW menu, so we ordered that a la carte – you can see the portion difference in the photo.  Both selections were great and the housemade accompaniments were topnotch.  I especially liked the mostarda and the fig jam.

My second course was the kale caesar salad with egg emulsion that everybody is always posting about, with good reason!  It’s a caesar, but it’s one of the best you are ever going to get.

Jasper choose the beet salad with burrata.  Pretty standard combo, well executed.

For my entree, I choose the goat cheese ravioli with meat ragu.  Yummy, but the filling was pretty much just goat cheese, and a lot of it.  I like goat cheese, but I would have appreciated a better balance.

Jasper choose the lamb with carrot-jalapeno romesco, which he said was awesome.

We had a good time and enjoyed everything we ate.  I would like to return to try out more of the menu, especially with a group since the menu seems to be suited for it.