Two new restaurants from Bryan Voltaggio


An early rendering of the bar at a new restaurant planned in Chevy Chase Pavilion from chef Bryan Voltaggio. (Courtesy Bryan Voltaggio)

The first is scheduled for an early 2012 launch in Frederick, near the chef’s original dining destination, Volt . Tentatively called North Market Kitchen for its address at 331 N. Market St., the 10,000-square foot space will be a combination 200-plus seat dining room, specialty store and exhibition kitchen with multiple stations serving pasta and charcuterie made in-house, a raw bar, cheese counter, patisserie and rotisserie.

Voltaggio says he’s modeling the business on Eataly, the sprawling Italian-themed food emporium in New York. “Primarily a restaurant,” North Market Kitchen will “also be an amenity for transient diners and downtown residents,” says the chef, who plans to stock the shelves of the “rustic-industrial” venue with some of the ingredients he uses at Volt. The ambitious project calls for lots of staff. Voltaggio says he’ll be hiring “40 to 50 cooks to make this happen.”

Chevy Chase Pavilion is the other beneficiary of the chef’s ideas. That’s where the one-time top toque at Charlie Palmer Steak in Washington is proposing a bistro with steak house elements for a spring 2012 debut. Yet to be named, the 220-seat restaurant on the second level of the upscale mall will feature an open kitchen, chefs interacting with guests and “whole animal useage.” (Think shoulders and legs over loins and other fancy cuts.) It also puts Voltaggio closer to the food scene. “A bit of me misses D.C,” says the Frederick native. Yet “my home base will always be Volt.”

His first order of business is a baby. Voltaggio is expecting a second child, a daughter to be named Piper, July 15.

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.

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