In Good Taste

Why Not Open a Volt in Baltimore?

Chef/owner Bryan Voltaggio explains why he’s bringing Aggio instead.

By Suzanne Loudermilk Haughey | February 21, 2014, 11:30 am

-Volt Facebook
In Good Taste

Why Not Open a Volt in Baltimore?

Chef/owner Bryan Voltaggio explains why he’s bringing Aggio instead.

By Suzanne Loudermilk Haughey | February 21, 2014, 11:30 am

-Volt Facebook

Get Baltimore Daily.

Sign up today and you'll get our latest stories delivered straight to your inbox every weekday afternoon.

Bryan Voltaggio—chef/co-owner of the acclaimed restaurant Volt in Frederick and a former Top Chef runner-up—knew he wanted to open a restaurant in Baltimore. And just as assuredly, he knew it wasn't going to be a version of his flagship success.

“It's one I never want to replicate," said Bryan, who also operates Family Meal in Frederick and Range and Aggio in D.C. “It started all the stuff for us, our core values. There can only be one."

Instead, he thought Aggio, which he opened February 14 inside Range, would be a good fit for Baltimore with its locavore Italian-Mediterranean menu.

“There are a lot of fantastic people doing cooking in Baltimore," he said. “There's Woodberry Kitchen. Spike [Gjerde, chef/owner] is a good friend. There's Little Italy. There's a lot of rich culinary culture there."

Aggio—“the only time I've done a second concept," Bryan said— is scheduled to open in mid- to late spring in the space now occupied by Tatu Asian restaurant in Power Plant Live. Tatu will relocate to another spot in the entertainment complex, according to news reports.

Bryan settled on Power Plant Live because of a connection to the waterfront neighborhood. “Growing up, I spent a lot of time in the Harbor area," he said. He noted that Power Plant Live is a draw for residents and tourists alike with valet parking and easy access to I-95.

He also pointed out that Aggio will be tucked away at 614 Water Street, not located in the midst of Power Plant Live's rollicking nightlife scene.

The menu will be similar to the one at the D.C. Aggio, where offerings include meatballs and pasta ($17), prawns with polenta ($29), sweetbreads with gnocchi ($29), and a six-course tasting menu for $95.

The price points will be similar in Baltimore, Bryan said. A chef de cuisine to head the kitchen has not been named yet.

You can meet Bryan at Emporiyum in Fells Point on April 26 and 27, where he'll be participating in the food festival.

“It's a natural fit with the restaurant coming to Baltimore in the spring," he said. “I wanted to start participating more in Baltimore."

Pasta photo courtesy of Range's Facebook page



You May Also Like


Food & Drink

Review: Bluebird Cocktail Room

The Bluebird Cocktail Room ups the local bar game.

In Good Taste

Restaurant Owners Dish About the Tradition Behind Crab Soup

Chefs from Charm City to the Eastern Shore take a deep dive into the delicacy.

Food & Drink

Home Cooking

Mera Kitchen Collective gives immigrants and refugees platform to cook.


In Good Taste

Fork & Wrench Hosts Chef Competition Series Benefitting Hurricane Relief

Area chefs come together to battle it out for a good cause.

Food & Drink

Review: Minnow

Minnow’s seafood dazzles in Riverside.

In Good Taste

Everyman Theatre Brings Back Pre-Show Food and Drink Pairings

Program to highlight Ekiben, Dylan’s Oyster Cellar, Lobo, local breweries, and more.

Connect With Us

Most Read


The Book Thing Bounces Back
A Baltimore literary institution gets reborn, thanks to the community.

Small Print
Local brand Worthy Threads puts the cool back in kids clothing.

Secret Garden
Inside the Fells Point home of art director Dolores Deluxe and production designer Vincent Peranio.

Switching Gears
A Greenmount collective offers kids their own mobility.

Book Reviews: October 2017
The latest from Prince photographer Steve Parke and film critic Ann Hornaday.