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AGGIO - Baltimore
AGGIO - Baltimore

AGGIO - Baltimore Details

  • Dining Style: Fine Dining
  • Website: http://www.volt-aggio.com
  • Phone: (410) 528-0200
  • Hours of Operation: Tuesday-Sunday 5:30pm - 10:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes

Getting there

  • Parking: Valet
A word from AGGIO - Baltimore
Bryan Voltaggio, the chef behind the acclaimed restaurants Volt and Family Meal in his hometown of Frederick, and Range in Washington, opens his first restaurant in Baltimore. The restaurant, Aggio, is Voltaggio’s second Italian fine-dining restaurant.
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Awards voted by OpenTable diners
  • Diners' Choice WinnerFit for Foodies
  • Diners' Choice WinnerNotable Wine List
  • Diners' Choice WinnerMost Booked
Diner Reviews
  • "My wife and I have a great meal and great time - first visit - to Aggio in Baltimore. We will be back soon, and expect to return many times over the years. It was terrific. The service from all the people there was exceptional."
    Dined on 8/17/2014
  • "The Chef really hits a home run all around. The food was absolutely outstanding, in every way. Complex, layers of flavor in some dishes, and allowing natural food flavor to shine with accents in others...the attention to detail, and execution were flawless. The Sommelier is also excellent and recommended an excellent wine which we thoroughly enjoyed. The one area that did not live up to the rest, was the service. It wasn't bad, but I'd definitely expect a more polished service staff to meet the level of the cuisine, particularly in an establishment from Voltaggio."
    Dined on 8/16/2014
  • "The food is interesting with combinations that require the servers to remind/explain to you what you've ordered: A nice but necessary touch. Portion are small but certainly adequate.The space is modern - though the lighting is too bright to feel intimate. Lots of hard edges and surfaces but the noise level is good. No piped in music and plenty of space between tables, The service was uneven with confusion about who ordered what, Too much time between courses. WAY too much time to get the bill. It took a very long time to get our second drinks from the bar. There was a nice amuse bouche: yummy and a nice surprise. It was expensive - as expected. If you had friends visiting from out of town - would you bring them here? A unanimous - unlikely"
    Dined on 8/16/2014
  • "Loved the lamb lasagna and octopus as well as the homemade pasta. Will definitely go back."
    Dined on 8/15/2014
  • "My family and I really enjoyed dining at Aggio. I did have expectations of larger food portions, but our server did state that same plates are medium sized, and that is what I received. All in all, I would come again, but next time with my expectations adjusted a bit so I don't find myself disappointed."
    Dined on 8/15/2014
  • "The service was excellent! Our waiter took the time to explain all of our dishes as they were being served. The portions are a bit smaller than what you would be used to, however, we were all full at the end of our meal. I had the rockfish which was very tasty. Others had the shrimp, oxtail, lasagna, and risotto. Everyone in our group enjoyed the food. We would go back again."
    Dined on 8/14/2014
  • "We were a large party (8) and were seated in a sort of "no man's land" between the front of the restaurant and most of the dining room. It didn't feel cosy but the staff and the food more than made up for the so-so ambiance. The food was truly outstanding. The highlights include the chioggia beets, a rigatoni with oxtail, blue crab tagliatelle (which had some heat), and halibut over faro. The wines are amazing. We had an orange wine (Paolo Bea, described as a white that behaves like a red), a Reisling (Langhe Bianco, I believe), and a Tancredi. I recommend all three and can't thank the wine steward enough for all his help. I will be back and will also try the DC location."
    Dined on 8/13/2014
  • "Decided to try this out - heard great things about it but our first experience was disappointing. Got there early to get a drink before meeting another couple for a 6:45p reservation. Hostess was fairly adamant about getting us to our table despite a nearly empty restaurant. Friends arrived and wanted to ET a drink before dinner, which we did, but got asked to sit 3 times (you make $ at the bar..). Then thought, maybe a number of other later reservations which is why they wanted us to sit and get the table back..? Sat at 6:50 and left around 9p, still lots of open tables - there was no rush... Food was OK and the service confusing/confused... Too many people trying to help but didn't know their role. Will try again, after bugs fixed..."
    Dined on 8/12/2014
  • "Overall for we 4 diners the experience was well below our expectations. Service fair but the drinks were deducted due to the extended wait time. High points, the "Caesar" salad, octopus & bread. Every thing highly over salted. " portion of the restaurant was the explanation given us to clarify why the very next table and many others had white tablecloths. Huh? Lastly, my wife, who seldom has this problem, was extremely cold all evening such that she had to ask for an extra napkin to wrap around her throat so as to warm up. When we told the staff person of this situation his answer was "we get this complaint for this table all the time" Huh? again. Not up to our prior experiences at other Voltaggio locations. caes"
    Dined on 8/10/2014
  • "My bf and I dined here on the last night of restaurant week. The service was impeccable and the food was great...We had the fixed menu with four items. My rockfish was overlooked and a little tough, all the other courses were amazing. We are hoping to give them another shot."
    Dined on 8/10/2014
  • "We started out with stellar service that deteriorated to the point that I couldn't get anyone's attention when my Haddock was overdone. And we waited and waited and waited for our check and then again to pay. We were not alone in our complaint as we could hear other diners with the same problem. The restaurant was not overly crowded on a Sunday evening. Aldo, how is the wine flight the same wine for all no matter what you've ordered?"
    Dined on 8/10/2014
  • "Good Italian place, though a bit pricey. Aggio will wow you with their parmesan funnel cake served before focaccia with mortadella mousse (delicious too). Outstanding presentation and flavor! The octopus was perfectly cooked &d my second favorite dish of the night. The beets were good, but the star of the dish is the salsa tonnata with tosted pine nuts. The creste di gallo were ok. However, the tonnarelli made with nero di seppia were absolutely fantastic. That was my favorite dish: good flavor and beautiful presentation! I preferred the halibut over the rock fish, but they were both good. Last, but not least, order the affogato with the salted caramel gelato! Their wine list is really good and is organized in a very nice way."
    Dined on 8/10/2014
  • "We are pleased that Aggio has come to Baltimore (we're Top Chef fans). We dined on the Restaurant Week menu and were very pleased with the selection and preparation. All was impeccable. As in the Frederick Volaggio establishments, the dessert is the most memorable, a lovely finish. The service was very professional though lacked a thorough understanding of the ingredients...they could say the words but didn't understand what they really meant. We had an early reservation, and the Staff had not yet turned down the music. It was not only very loud, but the choice was odd. Please keep in mind that I am a huge supporter of WTMD, but I do not expect to hear Vampire Weekend and the Black Keys blaring in a fine dining establishment."
    Dined on 8/10/2014
  • "Thanks. It was grand and a great treat ! Will return"
    Dined on 8/9/2014
  • "Bad service. Staff was not able to handle a party of 8. Got up and left after waiting for menus and drink orders for over 10 minutes."
    Dined on 8/9/2014
  • "To celebrate a recent birthday, we decided to try Aggio in Baltimore--while knowing that it had just opened in late June--based upon our prior excellent dining experiences at Volt in Frederick, MD. The food was delicious, the atmosphere was pleasant and comfortable. The one off-putting issue was that, even though we made a special note of the fact that our dinner was for a special occasion, there was no acknowledgement of the birthday, before, during or even after the meal by the waitstaff. Not a huge issue, but it was disappointing, as we were a decent sized party and spent quite a bit on this dinner."
    Dined on 8/9/2014
  • "This restaurant had GREAT food and service. It is wonderful for special occasions and if you just want to try something different."
    Dined on 8/8/2014
  • "Was excited to hear Aggio was participating in Baltimore Restaurant Week after hearing the association with Volt. Three of us went and had the great pleasure of sharing everything we ordered from the four course menu. It was a great introduction. Portion sizes were just right and the dishes were all unbelievable in presentation and flavor. The service was a little too mechanical, I would have preferred a warmer server but it felt all business. The ambiance was nice but could be great for a romantic dinner or dinner with friends or colleagues. All in all, I would return. A must do in Baltimore even if you are not a fan of Power Plant Live."
    Dined on 8/8/2014
  • "What a wonderful place, great atmosphere, wonderful staff and incredible food. From the minute we walked in we were treated like royalty by the staff and enjoyed a wonderful wine list and selection by the sommilier. The food was WONDERFUL and tasty but not heavy handed."
    Dined on 8/8/2014
  • "After eating at Volt in Frederick, I was expecting great things. Oh, what a disappointment. I went there for Restaurant Week as it is kind of pricey otherwise. There are no salt and pepper shakers on the table, because a fine chef is supposed to have seasoned everything perfectly. Sure, if salt and lots of it, are his seasonings. The amuse bouche, a fried dough-like swirl with cheese was much too salty. My Caesar salad was swimming (ie too much) in dressing and was good and salty, but the oyster croutons, you guessed it, were over salty. The black ink pasta, which had a $6 premium, was hard and a mish-mash of flavors. The meatballs, were...meatballs. My dining partner says he gets better ones at the Italian deli carry-out."
    Dined on 8/8/2014
  • "We really enjoyed our recent dinner here. The food was very good and the staff was extremely helpful. However, it does NOT live up to the flagship restaurant, Volt. We were there for Restaurant Week, and opted for the 4 courses, for an additional $15, with the wine pairing for $25. I was disappointed that nowhere on the menu, nor were we told, that the wine pairing for the 4 courses was actually $30. Yes, that's only $10 more, but still. The table arrangements were also rectangular, instead of square, for a 2-top, with the seats being on the short sides. That certainly doesn't lend itself to intimacy. My husband and I found ourselves having to lean over the table and raising our voices a little to have a conversation."
    Dined on 8/7/2014
  • "I've been to Volt, so went to Aggio expecting great food and excellent service. I was not disappointed! The service is like nothing else I have found in Baltimore. The meatballs and mushroom risotto were amazing. I will be going back."
    Dined on 8/6/2014
  • "Delicious food. A bit salty for me but everyone else enjoyed the seasoning. Small portions."
    Dined on 8/6/2014
  • "Staff was courteous and pleasant but inexperienced. Orders were mixed up and when desert was served even the bread was left on the table. I should know better than to go to a restaurant that just opened."
    Dined on 8/3/2014
  • "dinner was outstanding Mathew our waiter and Chris the solm were our standing. thank you"
    Dined on 8/3/2014
  • "My husband and I enjoyed our meal at Aggio. We took advantage of restaurant week, though the choices for the restaurant week menu were taken from the restaurant's main menu. The pasta with crab meat was outstanding as was my husband's fish, though he would have preferred it without the orange seasoning. While I enjoyed the olive oil cake, it seemed meager compared to my husband's chocolate confection. The interior of the restaurant is sleekly modern but still warm in feel. We thought the service was excellent, though my husband thought the parade of servers sometimes seemed overwhelming. We left feeling well satisfied and will return."
    Dined on 8/3/2014
  • "This was our first visit to any of Bryan Voltaggio's restaurants. As expected, the food was absolutely delightful, living up to his reputation. Service seemed to be a work in progress, as the restaurant has only been open since June. All in our party of 4 did a fixed price dinner (2 had three courses and 2 had four). There was a lot of time spent waiting between courses, particularly by the last course. Coffees came out at least 15 min. before the desserts appeared. Most of the courses were beautifully plated, but excellent squid ink pasta was visually lost in a black bowl and similarly, salt & pepper spaghetti showed poorly in a white dish. Nonetheless, true foodies shouldn't be disappointed."
    Dined on 8/2/2014
  • "I guess I had high expectations of a top chef that simply weren't met. Service was nice but SLOW so slow that it took 45 minutes to get our first cocktail and all courses were cold when served. The ambiance was nice but the tables were bizarre. The tables for two were extra long and I felt so far away from my husband. If you are going to execute this sort of small portion, sophisticated high concept food especially in a place like baltimore service needs to be better. Baltimoreans will be intimidated by concept and slow service and cold food won't encourage a second visit or kind words. For a city that couldn't 't deal with Pabu Aggio will be closed in a year if they keep this up. Please do better."
    Dined on 8/2/2014
  • "Having already been to Voltaggio's 'Volt' restaurant in Frederick, our culinary expectations were above par even during Baltimore's restaurant week. The service from James our waiter was impeccable, while the 4 courses and wine pairings were well-prepared, flavorful, and balanced each other comparably. The upstairs dining area window seating lended to the atmosphere, while my girl and I lost track of time for the nealry 3hours we dined. Overall, despite the higher priced menu, and excellent dining experience with modern flare."
    Dined on 8/2/2014
  • "I was excited to try aggio as I am a huge fan of volt and range. I was pleased when I called and the hostess was able to move our reservation time up to a time which wasn't available on open table. I thought the food was good, but the service not note worthy especially since the dining room wasn't even half full. The servers didn't stop by often. They needed to be flagged down and some seemed a little cold and impersonal but all were professional. My food was good, but nothing I'd go back for as I would at their other restaurants. It could be because I ordered off the restaurant week menu. Hope next time is better. I'd like to see this restaurant stay!"
    Dined on 8/2/2014
  • "Not as good as voltaggio in frederick md or many other restaurants in baltimore city"
    Dined on 8/2/2014
  • "An incredible dining experience. It was a special occasion meal, and the staff all made it very special. From the hostess, to our waiter, to the sommelier who described each of our wine pairings. Of course, the food was delicious. We had been to Volt in Frederick, and we're very excited that the chef was opening a restaurant ihere n Baltimore. We will definitely be back."
    Dined on 8/2/2014
  • "The meatballs were mediocre and the pasta sauce it came with felt like it came from a Ragu bottle. Beet salad was like eating blanched beets. Lots of fancy sauces and stylized presentation covering up very ordinary tasting food. Very underwhelmed! The dessert was the best part of the meal."
    Dined on 8/2/2014
  • "Went for a date and it was the perfect atmosphere. Food was pretty good and I would recommend it to a friend."
    Dined on 8/1/2014
  • "1st floor- the restaurant was very cold, almost windy from the air conditioning. Bring a jacket. We dined on the 2nd floor, the ambience was ok and temps more normal. The ceasar salad app is outstanding. Entree was spaghetti and meatballs- nothing special. Dessert was a chocolate treat, also very good. My date ordered off the a la carte menu, he had lasagna, and it was the tiniest sliver i've ever seen. We'd need 3 to feed a reasonably hungry man. Service was exceptional but I wont be back."
    Dined on 8/1/2014
  • "As a long time fan of all of the Voltaggio restaurants in the area I was eager to try Aggio and it did not disappoint. The experience at this Baltimore Italian restaurant could not be more different from what one enjoys in Little Italy. I am admittedly surprised at the location - seems better paired with the Harbor East area. Some reviewers complained about portion sizes and I disagree; they are perfectly appropriate for a serving of food and in keeping with what is served at Volt and Range. The tuna crudo was outstanding as was the gnocchi. My husband ordered the beet salad and spaghetti and meatballs and could not have been more pleased. Great place to try for Restaurant Week!"
    Dined on 8/1/2014
  • "Absolutely amazing dining experience. Every one of the four courses we had we enjoyed. Favorites at the table were the octopus appetizer and the pork belly main."
    Dined on 8/1/2014
  • "Ordinarily we would have gone to Volt in Frederick and stuck to our usual Baltimore favorites most of the time. However, we found out sommelier Chris Coker moved there from Jack's Bistro. We have trusted him for years to just bring us the right wine - no questions asked. We ordered off the four course restaurant week menu and were very pleased with our selections. My strip steak, while good and perfectly cooked was slightly weak. Try the octopus and the Caesar salad. My pasta course was simple but superb. The staff were excellent and the service was spot-on. Handsome facility."
    Dined on 8/1/2014
  • " What a splendid evening! The welcoming warm atmosphere was amazing. From the moment we stepped into the restaurant, we were treated like royalty. Our friends spent most of the night in awe of the place; the decor is just right, nothing fancy or extravagant - just simple and elegant. I can see why people will continue to come back time and time again. Our compliments to Chef Bryan for offering a really creative Restaurant Week Menu. The service was impeccable, the food sublime and beyond delicious, and the presentation artistic. Many thanks to the whole team for making the evening so special! The staff could not have done more for us. Thank you so much."
    Dined on 8/1/2014
  • "Overall very good experience. We only have two suggestions: the staff was very knowledgeable but it was a bit overwhelming during the first 20 minutes of our evening, with five different people in different roles swarming our table. It eventually settled into two to three folks for the rest of our stay which was much more relaxing for us. The second issue to mention is that some of the choices on their Restaurant Week menu had a supplement amount listed next to them, indicating an extra cost of $7, $9, etc. if you chose to go with that dish. It just doesn't feel right to do that with Restaurant Week's prix fixe menu. If they can't include it on the menu without asking for an extra charge, then leave it off and include something else."
    Dined on 8/1/2014