Here are interesting things about the experience at Volt...
1. There was a super cool, comfy lounge/bar that Chris and I sat in because we were early. He got a local beer and I got a Shirley Temple :-) 2 awesome things about the bar: we sat on an orange couch which I totally want in my next living room and there was a flat screen tv with live video of what was going on in the kitchen! SO cool!
2.There seemed to be as many people working there as dining there. We had a primary waiter (an older man who was clearly a professional waiter-he knew his stuff) and then many other people who performed various tasks throughout the meal. Probably at least 4 people were involved in serving us-almost one per person! This allowed them to accomplish things like always placing our dishes in front of each person at the same moment and bringing us more bacon brioches from the bread basket when we all decided we needed them (they were SO tasty).
3.There were a number of times during the meal where our numerous waitstaff folks would bring out something for us "compliments of the chef." First it was a squash soup with chive oil and some other fancy addition to "open our palettes." Even once we were stuffed, tiny desserts were sent out from the pastry chef. And, my favorite final touch, individually wrapped blueberry poundcake muffins were sent out with the bill for everyone to take home!
4.There should have been a dictionary with the menu. Even us aspiring foodies needed many explanations before we could confidently order! It made it more fun for me though-like a mystery and trivial pursuit all at once!
5. We went all out and had the 4 course meal. Here's what I chose in fancy food language from the menu and then what it really was...
1st course: shiitake velouté, pinenuts, chili oil, opal basil
(mushroom soup)
2nd course: cherry glen farm goat cheese ravioli , celeriac, maitake mushrooms, sage brown butter
(cheese ravioli in a super yummy sauce)
You get the idea :-) My entree was halibut which was tasty but I must say, a bit overcooked. Dessert was awesome though-pineapple, passion fruit, meringues, coconut powder, and caramel ice cream
6.Holly and I are very pregnant so we made numerous trips to the restroom which was in a silver pocket door in the hallway directly across from the kitchen/chef's table. We peeked in many times but never laid eyes on Brian Voltaggio, the Top Chef contestant/owner. Bummer. Guess when you get famous you don't actually cook in your restaurant every night!
7. The men's and women's bathrooms were only separated by one sheet of frosted glass. Weird.
8. I understand why it's so hard to get reservations now (other than the overnight fame of Top Chef dude). First, it took about 2 1/2 hrs to eat dinner and we didn't dawdle a whole lot. That means, they probably only sat 2 parties at our table all night. Second, the restaurant is in a beautiful, historic (read-old and small) house with only a few tables in each of the few rooms used for dining. I loved the architecture (ornate and stately) mixed with the decor (modern and tasteful). The white, brown, and orange color scheme worked for me.
9. The waitstaff (except for the senior seeming ones who were suits) wore chucks! Loved that "modern" touch to such an upscale environment :-)
It was a really fun experience to be so pampered and the six of us enjoyed each other and the food so much! So thankful to have been able to do this!
Chuck & Holly, Melissa & Sean, and us outside the restaurant-this is the only picture we took with the real camera (we didn't want to appear too overeager while inside the classy dining room). But that didn't keep us from snapping a couple quick cell phone pics (below)
My dessert
Chris' "textures of chocolate" dessert
Super fun date!!!
