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):
two (mock oyster, salsify, oyster leaf, malt vinegar):
three (celery, pickled vegetables, flowers, herbs):
four (kampachi, ginger, green apple, chive):
five (beets, goat cheese, coffee, sherry vinaigrette):
six (strawberry, caprese, mozzarella, flowers):
seven (ravioli, garlic, scapes, morel mushrooms):
eight (hen egg, chanterelle mushroom, asparagus, ramps):
nine (softshell crab, blackberry, coriander):
ten (halibut, asparagus, hen yolk, caper):
eleven (arctic char, sorrel, pine, artichoke):
twelve (maitake, steel cut oats, fresh yeast, sea green):
thirteen (pork belly, peach, cocoa, cannellini beans):
fourteen (sweetbreads, kale, bacon, sunchoke):
fifteen (foie gras, strawberry, rhubarb, coconut):
sixteen (lamb, chickpea, golden raisin, onion):
seventeen (beef, sorrel, duck liver, buckwheat groats):
eighteen (plum, honey, goat’s milk, barley):
nineteen (blueberry, grapefruit, mint, black sesame):
twenty (chocolate, marshmallow, peanut, caramel):
twenty-one (something sweet to go):
favourites? four, seven, nine, ten & nineteen — but everything was amazing. really.
i highly, absolutely recommend the experience.
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