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The lounge at Volt includes a 16-seat black bar, a leather sofa, and room for up to 40 guests for a reception.
Photo: Courtesy of Volt
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Historic Frederick, Maryland, isn’t exactly a place that offers a hip nightlife culture for young professionals. But Hilda Staples—a thirtysomething who moved from Alexandria in 2000—is looking to change that with her new venture, Volt—a restaurant she opened last month with co-owner and chef Bryan Voltaggio.
Voltaggio (who inspired the restaurant’s name) previously headed up Charlie Palmer Steak and is originally from Frederick. For Volt, he planned a modern American menu focused on local, organic, and sustainable foods, including heirloom tomatoes three ways, lemon-glazed crisp sweet breads, and American red snapper with candy-stripe beets.
Staples and Voltaggio designed the 4,000-square-foot restaurant in a mansion that was built in the 1890s. Taking the original architecture and ambiance as their cue, the duo gave the restaurant an updated, contemporary look with rich rose, cream, grey, and plum colors throughout.
The restaurant is separated into several spaces and is available for full buyouts. Volt offers an all-white 40-seat dining room with white leather banquettes and black accents; a 20-seat chef’s table in the kitchen; a glass-wrapped 12-seat Conservatory room; and a lounge with a 16-seat black bar, burnt orange Knoll couches, and space for up to 40 guests. Also, the 5,000-square-foot landscaped courtyard can be tented and can seat 50 or hold up to 100 people for receptions.
—Katie Wilmeth
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