- Share this article on Facebook
- Share this article on Twitter
- Share this article on Email
- Show additional share options
- Share this article on Print
- Share this article on Comment
- Share this article on Whatsapp
- Share this article on Linkedin
- Share this article on Reddit
- Share this article on Pinit
- Share this article on Tumblr
Reservations can be made up to 30 days in advance and there’s not a table in sight between now and the third week of October. “The day online reservations went up, the first 30 days were booked in under an hour,” says restaurant spokeswoman Joy LImanon. There are ten seats a night at the bar available on a first-come, first-served walk-in basis.
Voltaggio, known for his cutting-edge cooking, is serving up such dishes as Young Turnips and Radishes with Coffee-Cardamom Soil, Vadouvan, Frozen Yogurt and Socca, Octopus with Buttered Popcorn, Piquillo Pepper and Spinach, and Apple Creme Caramel with Burnt Wood Ice Cream.
Among the guests at the opening last night were Michael Ovitz (an investor in the restaurant), chefs Nancy Silverton of Mozza and John Sedlar of Rivera and Playa, and former Gourmet magazine editor in chief Ruth Reichl.
Another way to grab a taste of Voltaggio’s food is to hit Ink: Sack, his cheap-eats sandwich shop, which opened a few weeks back and is located just a couple doors down. (8360 Melrose Avenue, West Hollywood.)
In October, Voltaggio and his brother and fellow Top Chef contestant, Bryan Voltaggio — who owns Volt restaurant in Frederick, Maryland — will publish a cookbook Volt Ink (Weldon Owen, $40).
Sign up for THR news straight to your inbox every day