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Bryan Voltaggio, chef/co-owner of VOLT in Frederick, talks about his new projects—an American bistro in Chevy Chase and a neighborhood market in his hometown, the realities of local sourcing, and how he's not serving molecular gastronomy.
Bryan, pictured, has forever locked a place in food-lovers' psyches after his second-place finish on Top Chef, following his brother Michael's first place. As Bryan explains in eater.com's Q&A, "Being on a TV show helps, with six million people tuning in every Wednesday."
In the piece, you can also read about the menu at the bistro, which will feature meat cuts like shoulder, offal, and legs, and how the market—which is often compared to Eataly in New York—is going to be a "restaurant first. ... I'm not trying to mimic something someone has done already."
Bryan is also asked a question about chef Spike Gjerde of Woodberry Kitchen's thoughts on sourcing. Check it out!
Photo courtesy of VOLT's website
