At first glance, the expansive space at RANGE by Bryan Voltaggio looks like Magneto’s plastic cell with farm-to-table rations. This completely glass-enclosed restaurant feels suspended in mid-air, looking down onto the glowing pink atrium of Chevy Chase Pavilion.
Lots of wood, marble and masculine colors warm up an otherwise futuristic space, and no one gets hurt here (unless they run out of house-made marshmallows). There’s something for everyone–a bakery, a raw bar, a charcuterie station, a rotisserie, and a wood-fired hearth. The open kitchen stretches from one end of the 14,000 square feet dining room to the other and all 300 diners can watch the flurry of activity.
RANGE loves fresh, local game, fowl, and seafood straight outta the Chesapeake. Standouts include colossal muscle-bound shrimp ($16), kimchi linguini ($14) with sea urchin and bay scallops, and rotisserie savoy cabbage ($10). See the complete dinner and dessert menu.
The bar, which doesn’t play second fiddle here, is equally impressive, procuring some of the city’s best talent, like Owen Thomson, formerly of Jose Andres’ ThinkFoodGroup, as the Beverage Director, and Sam Babcock, formerly of Graffiato and Bandolero. There are 13 wines by the glass and 10 beers on draft, but come here for the punches, housemade sodas and updated classic cocktails like The Urban Conformist ($11) and Mexican Warhead ($11). See the complete beverage menu here.
Want to cook like Bryan Voltaggio? There’s a retail shop with kitchenware and gadgets, piping-hot bread, peppermint bark and those housemade marshmallows (!), as well as a weekly selection of items from Voltaggio’s favorite Mid-Atlantic purveyors.
Photo: Ken Goodman Photography
RANGE by Brian Voltaggio
at Chevy Chase Pavilion
5335 Wisconsin Avenue NW
Washington, DC 20015