One menu is presented throughout the space where the open kitchen design allows the 300 seats a view and ample interaction with the chefs behind the charcuterie, bakery, raw bar, rotisserie, wood fired hearth, dessert and candy, and coffee bar. Voltaggio’s approach promotes the use of whole animals… such as Border Springs Farm lambs and Roseda Farm cows that are broken down, piece by piece, and featured in a collection of offerings that include alternative cuts like shoulders, legs, and offal. Local game, fowl, and the freshest seafood.
These open kitchens provide an array of dining experiences from which to choose, including counter seating at each station for guests looking for front-row action. Continued