Reservations are hard to come by at this six-customer, two-chef restaurant. Call exactly at 10am (not 10:05) one month ahead for a reservation.
Two years after opening, the softly lit rowhouse remains something of a secret. You don’t come here to impress the boss—but you might come to woo someone with an appetite for adventure.
What to get: Escargots done up as “porcupines” in spiky pastry & topped with barbecue sauce; oyster shooters with cucumber gelée; a Technicolor mosaic of thinly sliced venison, eel, and other seafood.
The ultimate indulgence is Table 21 in the kitchen, where Voltaggio crafts a 21-course meal as up to eight diners watch.
