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Volt

A collection of news and information related to Volt published by this site and its partners.

Top Volt Articles

Displaying items 23-33
  • Table Talk: Havana Road expands into prepackaged meals

    Table Talk: Havana Road expands into prepackaged meals
    Marta Ines Quintana's Havana Road Cafe was one of the sweetest success stories of 2010. The Towson restaurant caught on quickly. "Every once in a while, you come across a restaurant that has distinctive, well-prepared food at sensible prices," The...
  • Christmas Eve dining in Baltimore: Who's open after the Ravens game?

    Christmas Eve dining in Baltimore: Who's open after the Ravens game?
    It’s been 11 years since the Ravens played a home game on Christmas Eve. What did you do after the game? This year, fans will be able to stay in their favorite haunts long after the final play as many area taverns are sticking with their regular...
  • Lunchbox is open: Bryan Voltaggio's new lunch-only restaurant is open in Frederick

    Lunchbox is open: Bryan Voltaggio's new lunch-only restaurant is open in Frederick
    Lunchbox, Bryan Voltaggio's lunch-only restaurant, opened last Saturday in Frederick The Lunchbox menu is very simple -- seven pressed sandwiches (e.g., portabello, Reuben and peanut butter and banana); green salads; soups (e.g., alphabet, roasted...
  • Video: See Bryan Voltaggio eat a snowball and use an offset spatula

    Video: See Bryan Voltaggio eat a snowball and use an offset spatula
    Watch the promo for a new Maryland Public Television special featuring Chef Bryan Voltaggio, "Obsessed with Everything Food: A Living Magazine." In this promotional clip, you can see Voltaggio in Volt's kitchen using an offset spatula to fill a rice-...
  • Chicago Auto Show: Muscle cars still have the power

    Chicago Auto Show: Muscle cars still have the power
    There was plenty of chatter over the new electric and hybrid offerings at Friday's opening of the Chicago Auto Show at McCormick Place. But off in the wings, the throaty roars of unapologetically powerful V-8 engines more than drowned out the buzz....
  • Voltaggio goes to Annapolis in support of school breakfast

    Voltaggio goes to Annapolis in support of school breakfast
    Bryan Voltaggio, chef and co-owner of Volt, is scheduled to testify in Annapolis on Monday at 3 p.m. in support of increased school breakfast funding. Voltaggio and members of the Partnership to End Childhood Hunger in Maryland will testify on behalf of...
  • Voltaggio's Range announced for fall 2012

    Voltaggio's Range announced for fall 2012
    It's official. Range, the long-discussed next project from Bryan Voltaggio, has been officially announced for a fall opening at the Chevy Chase Pavilion in Washington, D.C. Range, the press announcement says, "will not simply be a contemporary American...
  • Wolf, Voltaggio and Gjerde among James Beard nominees

    Wolf, Voltaggio and Gjerde among James Beard nominees
    It took an hour to read all of the Beard Foundation nomimations. When it was over, there were no nominations for Baltimore area chefs restaurants. Sam Caglione of Dogfish Head Craft Brewery was nominated for Outstanding Wine, Beer or Spirits...
  • Day Trip

    Day Trip
    Philadelphia International Flower Show With a theme based on the islands of Hawaii, this year's International Flower Show brings a taste of the tropics to Philadelphia. White sand, palm trees and hula dancers all have a role as the show, sponsored by...
  • New Top 100 restaurants list includes Charleston and Volt

    New Top 100 restaurants list includes Charleston and Volt
    Two Maryland restaurants — Cindy Wolf's Charleston in Baltimore and Briand Voltaggio's Volt in Frederick — are on a newly published list of the Top 100 Restaurants in America. The fifth annual Top 100 Restaurants in America for 2012 were...
  • Watermelon's prime time extends into fall

    Watermelon's prime time extends into fall
    Watermelon, adorned only with flaky sea salt, can be had for dessert at Woodberry Kitchen. Simple slices of fruit aren't typical high-end restaurant fare, but the dish is noteworthy for another reason: It will be on the menu through fall. Cold and juicy,...