A Little More on Volt
I discovered today that Volt has a blog. From the most recent post (May 3rd):
We are well under way with construction at this point. It is very exciting to see Charlie, our architect, and our vision taking shape. Our kitchen view dining room, dubed the chef’s dining room, ceiling and framing are almost complete. Our lounge and main dining room are also framed to the point where the walls and ceilings look a bit like a large skeleton of the restaurant. This week our hood will arrive and the install will be early in the week. That in it’s self is an exciting milestone, as we all know what is stationed underneath will be close behind. Plumbers, electricians, masons, and steelworkers are all taking position and working simultaneously to bring the space to life.
You can also sign up for email updates on the opening at Volt’s website here.
Also, don’t forget about the Frederick Forum. There are lots of new questions over there!
Exciting news, but let me repeat what I said earlier.
I’d be surprised to see this restaurant do well. This recession is going to re-open again, beef prices are soaring, and petroleum is expected to peak at $190/bbl. Factored together, these make it hard to build (not just retain) a clientele willing to drop $120 for a steak dinner for two.
Steakhouses–at least the really good ones–are well known for charging a la carte. My $120 figure is for a big night out, which presents a big financial hurdle for financially squeezed Fredericktonians unfamiliar with your restaurant. This is probably the worst time in 10+ years to be opening a new steakhouse.
Dude, I’ve said it elsewhere in comments, but I don’t get the impression that Volt is going to be a steakhouse. If you read the “About Volt” section on the blog, they say they are going to be “menu of Modern American cuisine” focusing on using local ingredients in season.
I have no idea what the prices will be so you may be right on the $120, but I think the steakhouse thing came from the fact that he is leaving his job at a steakhouse in DC to open his own place.
The Dude stands corrected.
I think it sounds like a great place. I have been by it and have seen all of the construction and such going on. I wish him great success.
So…. the Dude abides? lol.
Should be a decent place, can’t wait to give it a shot.
My husband and I dined at Volt last Friday night. I was pleasantly surprised to find such a restaurant in Frederick; it has a very modern, sophisticated feel.
I am tempted to give you all a full review, but then my “comment” would be two pages long! In lieu of a short novel, I will share a few highlights:
All of the menu items use fresh, local ingredients and vary by season (so I am told). I highly enjoyed the beef dish I ordered, I truly couldn’t tell you what they called it. Their desserts are amazing.
The restaurant serves water purified in-house, you have the option of sparkling or still. They also have their own special blends of coffees, freshly pressed at your table.
i’ve had the pleasure of dining at Volt three times now, once at the bar and twice in the room to the left as one enters the building; and i am head over heels blown away in the best of directions in every category and LOVE it! The quality of the food is unsurpassable as is the quality of service provided.
The menu is a detour from the usual which makes it perfectly delightful. Be adventurous. You will be thrilled.
Just when you think things can’t get any better, it’s time for dessert and you are “wow-ed” again! And this time your toes are curling!
On of my favorite things about Volt is the water purification system. The sparkling is my first choice, and it is smoother than any i have ever tasted before.
i have only one request and that is that they offer their DECAF coffee (provided locally by my favorite roaster Dublin Roasters Coffee in New Market) in FLAVORS…even if its only the Hazelnut. To be able to enjoy my favorite blend at the end of a wonderful Volt meal would be the perfect ending to a perfect dining experience.
Bon appetite!