D.C. Area Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Julie5220 - How Was Volt?
Did you all go to Volt? How was it? I am thinking of taking DH for his bday in Feb..... Did you end up doing anything in Fredick? Did you all go for lunch or dinner?
Re: Julie5220 - How Was Volt?
Yeah, we went 2 Sundays ago for an early dinner. Most shops were open, but the place was pretty sparse around the old town area. We had way too much time to kill. We shopped a bit, but it was too quite. On a Saturday I think it would be nice.
I was, sadly, underwhelmed. I'm wondering if the true magic is at the tasting table, and the main dining room is just for tourists.
Nothing was bad, by ANY stretch of the imagination. I just thought I'd be wowed.
Here's what we got:
yellowfin tuna tartare--avocado, chili oil, petite cilantro, soy air, marinated whitefish roe. Tasty. The avocado was piped on it a turdish fashion, so not terribly pretty. "Air" tally: 1
cherry glen farm goat cheese ravioli-- bartlett pear, golden sage, braised cippolini onions, garlic chive. Very good. Not wowtastic. "Air" tally: 2
maine lobster-- rolled oats, togarashi, cauliflower mushrooms, icicle turnip Not a winner. Lobster was butter poached and didn't taste very lobstery. The plate mostly tasted like turnips. I'm not sure if maybe they forgot the togarashi which maybe would have provided a strong flavor. Also, notice the color scheme-- white, beige, beige, beige. Who did that plating?? There was also some foam. "Air" tally: 3
freebird farms chicken-- buttermilk ranch gnocchetti, pearl onions, oyster mushrooms, bacon lardon I'm not a bacon fan (I know, I know... I just don't like smoked things. I'll take pancetta any day!) so I didn't like this (it was the hub's dish.) A bit simple overall, but a solid dish. Again, not wowtastic.
carrot cake--spiced walnuts, mascarpone ice cream, roasted carrots, cardamom A solid dish, but I didn't go there for solid. "Air"tally: 4 The pastry chef is very good there. I assume they made the dinner rolls, which we ate lots of. I normally wouldn't "fill up on bread", but the French roll was perfect. Hubs liked other rolls, too.
The service was wonderful, so I'll hand that to them. I think the overkill on "air" points to a sad attempt at edgy.
I would go back, but only to try Table 21.
We went to Table 21, and most of the dining room dishes were larger versions of the table 21 menu... so, if you weren't happy with your big dishes, you probably wouldn't be wowed by T21, either.
We enjoyed our experience, and thought the food was very good, except for a few dishes we weren't crazy about.
I think the "air" factor goes with the "gelatin" and "other gelatinous things" factor... I mean, it seems like part of their point is to do deconstructed dishes with lots of molecular gastronomy touches.
I definitely echo this. They aren't doing airs/foams to be 'edgy' that's just what they do. They are fine dining with the molecular gastronomy twist. He was like that on Top Chef and his dishes in the VOLTink cookbook are like that. We've loved everything we've had there, except a few things at Table 21 that were just based on ingredients we don't personally like (blue cheese, goat cheese, etc). I'm sorry you didn't enjoy it as much as you hoped.
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