In Eater National's interview with Bryan Voltaggio, the Volt chef talks about balancing classic cooking techniques with the modern, and the problems with sourcing locally. Voltaggio also offers a little details on his two forthcoming projects, a steak-centric bistro in Chevy Chase that's almost out of the design and development stage and a restaurant/market that the chef explains is not quite the same as Eataly. [-EN-]
Filed under:
