Designed as five rooms in a house, Bryan and Michael Voltaggio’s first restaurant, Voltaggio Brothers at MGM National Harbor, has always been intended to serve as an elevated dining option that offers delectable food with flair, and the comfort of being at home all at once.
“We want you guys to get involved in the process, we want you to have fun, we want this to feel like we’re at home inviting you guys over to our house,” said Michael at a recent media dinner, adding jokes at his brother’s expense throughout his brief welcome speech.
“You saw how this all worked when we were growing up,” Bryan said, adding to the hilarious sibling dynamic. “Truly welcome to our house.”
Beyond the brotherly banter, which some folks might miss as Michael lives in California, there’s so much food that makes diners feel at home. There’s Voltaggi’Os, a savory, flavorful tasty twist on SpaghettiO’s, with O-shaped noodles made in-house and a chicken parmesan meatball.
There’s also deviled eggs with a twist– the Voltaggio Brothers dish includes caviar at the bottom– which though diners know it’s coming, it’s truly a happy, salty, surprise.
Then there’s the Blue Crab Pop Tart, which intersects the familiarity of the tostable treat, with Maryland’s beloved crustacean and uses homemade pie crust to seal the delicious deal.
There’s a feeling of comfort mixed in every bite at Voltaggio Brothers, which Michael called their other home.
“This is where we come home to cook, come home to cook together, come home to cook for you guys,” Michael said.
From the soft, warm, fluffy “Steak House Rolls,” served at the beginning of the meal, to the flavorful and refreshing tuna ceviche, and the dessert featuring chocolate cake and key lime, everything was so well-prepared and would make anyone wish that they could get such food at “home” every day.
However, as homey as the restaurant can feel, this is elevated fare.
“You’ll see some deep ruby red, beautiful tuna that’s glazed in hibiscus ponzu. There’s an ice that’s sort of on it as well,” Michael said of the ceviche.
Beyond the delicious food and homey atmosphere, the restaurant’s open kitchen concept allows for some diners to get a perfect view of what’s happening in the kitchen, while there. However, even if one is not taking in the behind the scenes while dining, the Voltaggios hope that each diner has a tasty, relaxing and joyful experience at the restaurant– or home away from home.
“We want you guys to get involved in the process, we want you to have fun, we want this to feel like we’re at home inviting you guys over to our house,” Michael said. “By the end of the night there should be no strangers in this restaurant.”