VOLT restaurant in Frederick Maryland

BEST USA RESTAURANTS COMMITTED TO LOCAL FARMS AND FARMERS' MARKETS

AMERICAN

FARM TO TABLE

Restaurant Guide

Befitting the warm and elegant setting of the restaurant, Chef Bryan Voltaggio delivers modern American cuisine, creating a menu that focuses on classic flavor combinations while creating sophisticated dishes that emphasize purity and seasonal flavors. Local suppliers are individually sourced to provide a range of ingredients - distinct cheeses, dry-aged beef and free-range poultry. Fish, game and aged cuts of beef and lamb are procured from only top-notch purveyors. Through thoughtful choices in ingredients we become engaged in more than creating a great dining experience, but in supporting our local agriculture.

Recommended articles and reviews: Baltimore Sun / GAYOT / this is gonna be good / Washington Post / Washington Post (Table 21) / Washingtonian.com

WASHINGTON POST

GAYOT

BALTIMORE SUN

1/2 14/20 1/2

Dinner Wednesday to Sunday 5:30 p.m. 10 10:00 p.m. Lunch Wednesday to Saturday 12:00 p.m. 2:30 p.m. Sunday Brunch 11:30 a.m. 2:00 p.m. ____________ Closed Monday and Tuesday ____________ Sample Tasting Menu Sample À La Carte Menu	Address:	VOLT 228 North Market Street Frederick, Maryland 21701	____________ TABLE 21 21 course tasting menu \| advance menu not available Seating in the kitchen \| up to 4 guests \| $121/person Wednesday to Sunday Seating 7:00 p.m. Saturday Seating 5:30 p.m. and 8:30 p.m.

	Phone:	(301) 696 8658
	Fax:	(301) 696 5594
	Email:	info@voltrestaurant.com

	Head Chef:	Bryan Voltaggio

	Sous Chef:	Graeme Ritchie

	Beverage Director:	Neil Dundee

	General Manager:	Christopher Roberts

	Owners:	Bryan Voltaggio & Hilda Staples

	Official Site:	[website]

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