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Bryan Voltaggio's Range Sets Dec. 18 Opening Date

Missy Frederick is the Cities Director for Eater.

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/]


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