Kimchee and pumpernickel pasta will be on the menu when Bryan Voltaggio's breathlessly anticipated Chevy Chase restaurant, Range, opens its doors Dec. 18.
The restaurant, which held a pre-opening preview Monday night, is expansive, stretching across 14,000 square feet with a raw bar, rotisserie, wood-fired hearth, patisserie and glass-windowed view of the Chevy Chase Pavillion. There's a retail shop, too, selling items like high-end kitchenware, baked goods, and housemade chocolates. Also expansive: the roster of talent, which includes co-owner Hilda Staples, chef de cuisine Matt Hill, pastry chef John Miele, beverage director Owen Thomson, wine director Keith Goldston, and general manager Steven Fowler, to name a few.
The menu includes a raw bar with options such as stone crab claws and striped bass ceviche, a selection of breads with accompaniments like bacon marmalade and tomato-ham jam, meats cured in-house, salads like a kale caesar, and pizzas. Pastas are made from unconventional ingredients, and there are wood-grilled meats, roasted items like venison and daily specials, too.
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[Photos: Missy Frederick and Jamie Liu/Eater.com]