Take a look at Volt's food
Editor Mark just posted some gorgeous photos from Volt in Frederick, which I'm reviewing this week, in the Sun's photo gallery.
Algerina Perna, one of our best food photographers, took them.
About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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Comments
$34 for four bites of steak. Get real. For $10 more I can buy an entire filet at Grauls.
Posted by: Kitkat | October 23, 2009 2:05 PM
I wish the Sun would let the photographers use the perspective adjustment tools in Photoshop for exterior architectural shots.
The review itself is already up on the Sun website: http://www.baltimoresun.com/entertainment/dining/bal-volt-review-1023,0,6656238.story
Posted by: Hal Laurent | October 23, 2009 2:15 PM
Picture #9 shows Volt's Table 21 in the foreground. I'd highly recommend sitting there - you get a 21 course tasting menu, and you get to see all of the kitchen activity from about 3 feet away.
Posted by: TS1 | October 23, 2009 4:31 PM
The dreaded three and a half stars--people better get out there soon!
Posted by: Dahlink | October 23, 2009 5:16 PM
Kitkat et. al. ... re: price of fillet. I had thought that the best prices for fillet were at the Korean markets in the Catonsville area. The ShopRite markets in Harford County (still owned by the Klein family) have featured Australian fillets for $4.99 a pound. They are grass fed and about half the size of the ones I see elsewhere. As with our more local beef, I have discovered that cooking them 10° under temperature yields good results.
Posted by: The Canon | October 24, 2009 1:23 PM
What is up with the food that looks so good you don't even want to eat it?
Posted by: chefkevin | October 26, 2009 8:24 AM