For Top Chef followers, I have to share this:
With all five of us home for Thanksgiving (kids are 22, 20 and 16) and four of us huge Top Chef followers, how could we not go to Volt which is just a 20 minute drive from home?
We sat in the main dinning room as opposed to Table 21 or the Chef's Table. The room is not large and somewhat long and narrow. Service was impeccable as was the food. We all had something different but here are the highlights: first course: the yellow fin tuna with wasabi foam which melted away in your mouth. Second course favorite was the Cherry Glen farm goat cheese ravioli with sweet corn and chanterelle mushrooms. Main course - everyone thought theirs was the best: Angus Strip Lion with cranberry beans, caramelized red onion, carrot gel, chanterelle mushrooms, mashed potatoes and garlic transparency; Pork Tenderloin with corn polenta, crispy onions, orange braised fennel; Rabbit served four ways with maroon carrots, celeriac, parsley and braised lacinato kale; Lamb with eggplant, cannellini beans, artichoke puree and zhatar; Colorado Striped Bass with saffron risotto squash and chorizo vinaigrette. Desserts defy detailed descriptions and all I can really remember was mine: Pear marbles with pear ice cream and two goat cheese cheesecakes each about the size of a quarter that were incredible.
We had wines by the glass: either Nebbiolo d'Alba Bruno Franco, Chalk Hill Chardonnay or Erath Pinot Gris.
Needless to say, as wonderful as the food was, the real highlight was seeing Chef Voltaggio working in the kitchen. Our two boys went to high school with one of the front waiters and I told him that since we knew him, I expected Chef voltaggio to serve us - alas, that didn't work but what a wonderful evening we had.
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