Bryan Voltaggio's RANGE is so massive, you'd need one of those expensive British SUVs to drive around and see it all. What are those things called again?
Anyway, the 14000sqft space dedicates separate, open-cooking stations to preparing anything your little heart desires, from rotisserie to raw bar, all relying on only the most regional flora and fauna.
With 300 tables, two open kitchens, and a menu that borrows from both Italian and American cuisine, Bryan Voltaggio's newest restaurant shows some truly impressive range (sorry). Stationed in the Chevy Chase Pavilion, the sleek 14,000sqft eatery boasts a rotisserie-equipped wood-oven, a raw bar, and a separate in-house Salumeria for the careful treatment of locally-sourced poultry and game. The menu offers plenty of inventive small plates (alongside house-baked bread), an impressive list of Mid-Atlantic oyster options, and a variety of wood-fired pizzas. The meat-centric entrées like rotisserie pork shoulder topped with apple cider-mustard reduction are inventive (and tasty), and the expertly curated wine list is designed carefully around Range's staple menu items -- while the space is clean and minimal, the cuisine is nothing if not complex.