In Good Taste

Behind-the-Scenes With Bryan Voltaggio

We sit down with the top toque for an exclusive interview.

By Jane Marion | July 31, 2014, 10:56 pm

Aggio kitchen crew: chef de cuisine Dan Izzo, executive chef Bryan Voltaggio, and sous chef Vinnie Cortese. -Photo by Jane Marion
In Good Taste

Behind-the-Scenes With Bryan Voltaggio

We sit down with the top toque for an exclusive interview.

By Jane Marion | July 31, 2014, 10:56 pm


Aggio kitchen crew: chef de cuisine Dan Izzo, executive chef Bryan Voltaggio, and sous chef Vinnie Cortese. -Photo by Jane Marion


To kick off restaurant week, we can’t think of better place to go than Top Chef Bryan Voltaggio’s newest venture, Aggio, in Power Plant Live.

On Thursday night, we caught up with the chef for an upcoming exclusive profile in the November issue of the magazine.

Suffice it to say, the new space (in the former spot occupied by Tatu) is a study in neutral tones and modern décor—a perfect compliment to Voltaggio’s modern interpretation on Italian cuisine.

Much of the menu reflects Chesapeake Bay influences.

If it’s on the menu (which will change with what's in season), don’t miss the squid-ink pasta with pepperoni breadcrumbs and blue crab and the charred octopus with hazelnuts and smoked raisins.

The James Beard-nominated chef (and Frederick native) is down-to-earth (he greeted the diners at every table), a real family man (gotta love that he married his high-school sweetheart), and is excited about making his mark in Baltimore.

We'll tell more in the months to come. 




Meet The Author
Jane Marion is the food and travel editor for Baltimore, where she covers food, wellness, beauty, and home and garden.

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