Not content with a post-Top Chef empire in Frederick, Maryland, Bryan Voltaggio opens Range, his first restaurant in the District, today.
The 300-seater inside the Chevy Chase Pavilion promises to deliver a blockbuster feast.
There Will Be Blood
The menu is broad, with a raw bar, charcuterie, pizzas, pastas, and meat (lots of it). Wood ovens and grills blast steaks, pork shanks, beef shins, marrow bones, veal heart, and even cod face.
Regional produce, including two varieties of ham (try the rosy Surryano from Surry, Virginia) earns top billing. Even the goat cheese in a piquant tart comes from Cherry Glen Farm in Montgomery County, Maryland.
Like Voltaggio, members of this dream team, including chef de cuisine Matt Hill, master sommelier Keith Goldston, and pastry chef and co-chef de cuisine John Miele, have punched the clock for Charlie Palmer.
The pitter-patter of little feet is inevitable at the patisserie and candy counter.
Include lunch service and a coffee bar. Stay tuned.
Range, 5335 Wisconsin Avenue Northwest (202-803-8020 or voltrange.com).
Photo: Ken Goodman Photography / Courtesy of Range