Friday, December 04, 2009
Review: Table 21 @ Volt (Part IV - Courses #15 through #23)
Course #15: Braised Longnecker Farm Rabbit. Probably my absolute favorite dish of the night. The rabbit was incredibly succulent and the way Bryan infused the applewood smoked bacon into the meat was nearly breathtaking. I was really blown away by how good this dish tasted. Well done, chef.
Course #16: Quail, accompanied with brussel sprouts. I forgot to bring the menu with me while writing this up so unfortunately I cannot recall the other ingredients, but yet again, Bryan did not disappoint. The quail was very flavorful and proved to be another highlight of the protein courses thus served that evening.
Course #17: Lamb with madras curry. Another home run. The lamb was perfectly cooked and meshed really well with the curry. Oh hell, it was probably the best lamb I've ever had.
Course #18: Wagyu beef with potato puree and garlic chip transparency. First off, the potatoes, just like the aforementioned lamb, were the best I ever ate. Words can't describe how full of flavor they were. As for the beef, well, I wish I had seconds. I'm a huge steak fan so I was looking forward to this one the most as I had never had Wagyu before. Incredibly tender and perfectly executed. This was also the last entrée course which was kind of a relief because we were so full (yes, even me).
Course #19: Cheese course featuring cheese from Sweet Grass Dairy, accompanied with a tarragon crisp and gelato. I'm not a cheese buff by any stretch of the imagination but it was still an enjoyable course. The gelato added a pleasant sweetness to the cheese and served as a nice segue to the forthcoming desserts.
Course #20: Dulce de Leche goat cheesecake with green apple sorbet. Rachel was pretty much floored by how good this dessert was and always recalls it first when looking back on our Table 21 experience. It was that amazing. The white chocolate power surrounding the cheesecake was also a very nice touch and added even more flavor to an already outstanding course.
Course #21: Three flavors of white: coconut, vanilla, and lavender. Another memorable dessert that was both creative in its composition and presentation. It was comprised of coconut ice cream, vanilla pudding, and lavender power. Really different yet really satisfying.
Course #22: Chocolate peanut butter mouse. This was probably my favorite dessert of the night. You can never go wrong with the incredible combination of chocolate and peanut butter, especially when it's prepared from a restaurant like Volt. Really rich and had a nice, crispy texture on the bottom.
Course #23: Mignardises - miniature homemade ice cream sandwiches. Volt can do wrong. It was sad to finish these bite-size desserts since it concluded what was perhaps the best meal I've ever had in my entire life.
After we received the bill, our waitress supplied us with our very own copy of the menu as well as a blueberry muffin to take home with us. The staff, from the hostess to the sommelier to the waiters and waitresses were all very friendly and made a great meal an even better one.
When we headed out after spending nearly four hours (!) at Table 21, we saw Bryan at the bar talking to a few guests while the kitchen was shutting down for the evening. Rachel asked if he could sign her menu and, if possible, take a picture with us. He couldn't have been a nicer guy about it.
I applaud both him and his staff for having such a unique restaurant in this area that only provides great food and service, but also cares so much about supporting local businesses and the community. Would Volt work in DC? Definitely. But there's a certain charm about the restaurant being situated in Frederick that simply cannot be replicated elsewhere. I can't wait to go back up again.