Monday, June 28, 2010

Date Night

As you may recall, about three weeks ago Amwilli propositioned me with this oh-so-enticing invitation:

"I need to get on your calendar for Sunday June 27th in the evening, b/c I'm taking you out yo"

Now, I'm always excited when the Mister puts a little preparation into anything, but I didn't have the highest hopes for this one (could've had something to do with receiving the request via gchat). I couldn't have been more wrong—and I certainly don't willingly admit that very often!

We ended up at VOLT, the restaurant owned by Chef Bryan Voltaggio. Bryan competed on the Las Vegas season of Bravo's Top Chef— and through doing so really put VOLT on the map (subsequently making dinner reservations a hot ticket item). I've had the opportunity to experience VOLT for lunch, but dinner is just a whole other animal— and it was perfection.

The restaurant is in the center of Historic Frederick, Maryland— on a tree-lined street that's filled with restaurants, bars and shops. VOLT sits at the end of one block in a converted mansion from the 1890s.

These photos are pretty dark, so you'll have use your imagination...

My courses:
split pea soup | lobster, crème fraîche
cherry glen farm goat cheese ravioli | celeriac, maitake mushrooms, sage brown butter
pineland farm beef strip loin | new potatoes, ramps, chanterelle mushrooms
meyer lemon tart | lemon curd, raspberry purée, mousse

Amwilli's courses:
asparagus salad | (I don't remember what was in it, but it was delicious)
cherry glen farm goat cheese ravioli | celeriac, maitake mushrooms, sage brown butter
sturgeon | cauliflower, beluga lentil, verjus, crisp onion
textures of chocolate | bitter chocolate ganache, chocolate caramel, pistachio, raw organic cocoa

I didn't want to be the weirdo snapping shots of all the dishes, but I managed to get a couple of our desserts:

meyer lemon tart

textures of chocolate

We were sent home with raspberry pound cake (which will be a fantastic way to end tonight's dinner)

Overall, dinner was prettttty fantastic— easily one of the best meals I have ever had. The food was spectacular, the service was impeccable— Amwilli has even deemed it his new favorite restaurant in the area. Along with the food, I think all the "courtesy of the kitchen" goodies (amuse bouche, luscious post-dessert bites, raspberry pound cake) may have had something to do with it.

My absolute favorite part of the evening? My date, of course ;-)

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