table 21

this past weekend, i had the distinct pleasure of dining at the exclusive table 21 at volt restaurant in frederick, maryland. it was opened by bryan voltaggio (of top chef fame) in 2008.  the restaurant is situated on the first floor of frederick’s historic houck mansion, an 1890s brownstone.

table 21 is an eight-seated counter facing directly into the kitchen.  it’s called table 21 because it features an extravagant, ever-changing, twenty-one course meal.  yes, twenty-one courses.  it’s more like an event than a dinner — it was absolutely amazing.

of course, i brought my camera along.  so here we go…

one (chips and dip, lobster, greek yogurt):
one

two (mock oyster, salsify, oyster leaf, malt vinegar):
two

three (celery, pickled vegetables, flowers, herbs):
three

four (kampachi, ginger, green apple, chive):
four

five (beets, goat cheese, coffee, sherry vinaigrette):
five

six (strawberry, caprese, mozzarella, flowers):
six

seven (ravioli, garlic, scapes, morel mushrooms):
seven

eight (hen egg, chanterelle mushroom, asparagus, ramps):
eight

nine (softshell crab, blackberry, coriander):
nine

ten (halibut, asparagus, hen yolk, caper):
ten

eleven (arctic char, sorrel, pine, artichoke):
eleven

twelve (maitake, steel cut oats, fresh yeast, sea green):
twelve

thirteen (pork belly, peach, cocoa, cannellini beans):
thirteen

fourteen (sweetbreads, kale, bacon, sunchoke):
fourteen

fifteen (foie gras, strawberry, rhubarb, coconut):
fifteen

sixteen (lamb, chickpea, golden raisin, onion):
sixteen

seventeen (beef, sorrel, duck liver, buckwheat groats):
seventeen

eighteen (plum, honey, goat’s milk, barley):
eighteen

nineteen (blueberry, grapefruit, mint, black sesame):
nineteen

twenty (chocolate, marshmallow, peanut, caramel):
twenty

twenty-one (something sweet to go):
twenty-one

favourites? four, seven, nine, ten & nineteen — but everything was amazing. really.

i highly, absolutely recommend the experience.


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