More buzz for a (somewhat) local restaurant
If there were any doubt about the popularity of Bravo's Top Chef, and the importance to your business of doing well on it if you're a contestant, a couple of current magazine issues would dispel it. I'm thinking of Entertainment Weekly (the holiday movie preview issue) and The Week, which condenses all the news in the universe into one thin magazine each week.
First, Entertainment Weekly's Shaw Report -- no, really, I subscribe to The Economist; my daughter gave me the heads up about this feature -- says the following:
"In: the Voltaggio brothers; Five Minutes Ago: the Simpson sisters; Out: the Hough siblings."
Then in this week's The Week my review of Volt was condensed but given quite a bit of space. Somehow I don't think it was my brilliant writing that caught the eye of The Week's editors. (You may not be able to get to it with the link unless you're a subscriber, so I'll reproduce it here.) ...
The hottest restaurant in Baltimore isn’t in Baltimore, said Elizabeth Large in the Baltimore Sun. It’s Volt in Frederick, Md., 50 miles to the west. After chef-owner Bryan Voltaggio began appearing on Bravo’s Top Chef reality show this season, waiting times for reservations started stretching to weeks.
Although the New American cuisine can run to $75 a person and up, it’s “worth the trip and the cost.” The menu changes seasonally, and dishes are appealing “both intellectually and viscerally.” Meals begin with a chef’s canapé and fennel breadsticks. The first-course charcuterie plate is “a work of art” that shows the range of pork “from rillettes to headcheese.”
Among the entrées, the pork loin with fennel, plums, and Swiss chard makes you just “want to curl up and get cozy.” Another autumn offering is the guinea fowl “jauntily sharing space with a pretty bit of cabbage,” some parsnips, and warm Concord grapes. Perhaps the best dish, though, is the halibut accompanied by ruby quinoa, winter squash, and Marcona almonds.