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Bryan Voltaggio

A collection of news and information related to Bryan Voltaggio published by this site and its partners.

Top Bryan Voltaggio Articles see all

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  • High Voltaggio in Power Plant

    High Voltaggio in Power Plant
    It begins with a wisp of a breadstick shot through with fennel seed. Brittle and hard between your teeth, it shatters with just a little pressure, tasting like taralli, that chubby Italian pretzel-like snack, though this version is much more lithe and slender. Soon after, there’s bread—a spongy, garlicky, two-inch-thick hunk of focaccia—and a plate with two small pastel mounds, one milk-white, the other soft pink, like an icing rosebud. White reveals itself to be whipped ricotta (half cow’s milk, half sheep’s milk, you’re told) laced with the essence of lemon. Pink is salty, hammy, lush, the best mortadella you’ve ever had. Pureed into a paté, the pork is drizzled with pistachio oil, in an echo of the nuts that normally stud the sliced lunchmeat. You begin to get excited about what might follow.
  • Best Collaborations

    1500 Union Ave., (410) 235-1881, artifactcoffee.com Having stopped its full dinner service last year, Artifact Coffee took the change as an opportunity to host a multitude of collaborations and pop-up events throughout the year—something that&...

    Chris Coker to join Bryan Voltaggio's team at Aggio.

    One of Baltimore's top sommeliers, Chris Coker, has landed a new plum job with Bryan Voltaggio's new spot in Power Plant Live!, called Aggio. "I would like to 'officially' let everyone know that I have resigned from Jack's Bistro to pursue a job...

    Bryan Voltaggio To Open Baltimore’s Aggio June 28

    Bryan Voltaggio—Top Chef runner-up, James Beard Finalist, and overall Maryland chef heavy hitter—is finally set unveil his first foray into Baltimore when he opens the doors of Aggio on Saturday, June 28. Similar to his DC restaurant of the...

    The EMPORIYUM, Featuring Bryan Voltaggio, comes to Fells Point

    Come April, part of Fells Point will be transformed into The EMPORIYUM, a "two-day celebration of fine food and brews crafted by artisans from New York and across the Mid-Atlantic". The event will be less of a farmers market and more of a prepared Food...