The Upstate Life
The Upstate Life

Wednesday, December 02, 2009
Review: Table 21 @ Volt (Part II - Courses #1 through #7)

Course #1: Our first course was presented by the sommelier in what was described as a homemade cream soda made with Absolut vodka. It was actually dispensed via a seltzer bottle and then poured into a martini glass which provided a sneak preview of the creative innovations Volt would provide later that evening. It was like drinking an alcoholic Dr. Browns. I might have to start making a habit of adding vodka to my cream soda.

Course #2: Bryan himself came over to the table and introduced himself to everyone while describing the most amazing appetizer ever, his own rendition of chips and dip. We were then served dried prosciutto “chips” accompanied with a bowl of rich potato dip. We were only into our second course but this one stood out as one of my favorites because of how unique and delicious it was.

Course #3: Up next was a bite of avocado filled with tuna tartar topped with wasabi foam. It was very good but the portion could’ve been a little bigger, but maybe that’s because I love tuna.

Course #4: Shitake with chili oil and pine nuts. Now I’m not sure how they made this dish, but it was hands-down the most “scientific” of the courses served. Volt prides itself on molecular gastronomy, but it’s utterly jaw-dropping to see shitake mushrooms in liquid, spherical form. Just an amazing sight to behold and, of course, really tasty!

Course #5: Trio of macaroons. Just the presentation alone blew me away. Three macaroons each individually placed on three different spoons. The first was a take on Caesar salad, the second was guacamole, while the last was beets. Each time you placed one in your mouth it instantly melted followed by a rich flavor of the filling. You just don’t see this sort of thing in other restaurants.

Course #6: Boneless chicken wing. Gotta love this story: Bryan asked us if we saw the episode of Top Chef when his brother concocted this dish. Turns out it was Bryan’s to begin with and he let Michael use it on the show! Anyway, it was of course incredible. Just the right amount of buffalo sauce flavor accompanied with bleu cheese crumbles that were frozen via liquid nitrogen. (Forgot to take a pic prior to consumption...)

Course #7: Clam chowder. Really rich, a little salty, but still very satisfying. I’m pretty sure that every ingredient besides the broth was in miniature cube form (including the clams).

Coming Up: The second seven courses of our dinner at Table 21.

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